SUGAR FREE MINTY CHOCOLATE BITES
Prep time
Cook time
Total time
Unbelievably good and very close to Viscount biscuits, these yummy, low carb and sugar free morsels will be devoured in no time.
Author: Antya
Recipe type: Sweet Bites
Cuisine: Ketogenic. LCHF. Sugar Free. Low Carb. Grain Free. Gluten Free.
Yield: 70
Ingredients
For the chocolate bites
- 70g fine almond flour
- 60g lupin flour
- 25g unsweetened cocoa powder
- 3 tbsp erythritol
- ½ tsp pure stevia powder
- ½ tsp baking powder
- pinch of fine Himalayan pink salt
- 60g melted butter
- 2 small eggs
- 1 tsp sugar free vanilla paste or extract
For the mint chocolate coating:
- 80g unsweetened 100% dark chocolate
- 40g sugar free milk chocolate
- 35g cacao butter drops
- 1 tsp pure stevia
- 1 tbsp powdered erythritol
- 2 tsp peppermint extract
Instructions
Chocolate bites:
- sift and mix dry ingredients.
- add wet ingredients and mix with a fork.
- continue to mix by hand until everything is well combined.
- pre-heat oven to 100°C fan (110°C static).
- lay parchment paper over 2 oven trays.
- place pastry between 2 large sheets of parchment paper and roll out until very thin (2-3mm).
- cut out shapes about 4cm diameter and place on your baking trays with a little space between each.
- use remnants to reshape and roll out again, repeating until all pastry has been used up.
- bake for 40 mins, then turn off oven and open the door slightly to let moisture escape, leaving the biscuits inside to dry out for about 10-15 mins.
- once at room temperature, transfer to the freezer while you prepare the chocolate coating.
Mint chocolate coating:
- put chocolate and cacao butter in a small pyrex bowl or similar microwave proof container.
- microwave on low setting until most of the chocolate has melted; stir to melt any remaining lumps.
- add erythritol, stevia, peppermint extract and stir well.
- place parchment paper over a couple of trays or chopping mats.
- take the biscuit bites out of the freezer (they need to be very cold for the chocolate coating to solidify quickly) and submerge them one by one into the chocolate sauce.
- let excess chocolate drip off and place on your trays or mats.
- refrigerate until chocolate coating has set.
- detach from parchment paper and serve or store in an airtight container in the fridge.
Notes
Powdered erythritol is obtained by simply grinding erythritol in a coffee grinder or similar for a couple of seconds, in quick bursts; let the powder sit in the grinder for 5 minutes to avoid a cloud escaping as you remove the lid.
For the chocolate coating, the bowl should be fairly deep but not too wide as you will need enough depth to submerge the bites into the chocolate sauce (I used a Pyrex bowl 13cm diameter - 8 cm height).
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use.
For the chocolate coating, the bowl should be fairly deep but not too wide as you will need enough depth to submerge the bites into the chocolate sauce (I used a Pyrex bowl 13cm diameter - 8 cm height).
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use.
Nutrition
Serving: 1 Calories: 38 Fat: 3g Net Carbs: 0.5g Protein: 1g
Recipe by Queen Keto at https://queenketo.com/sugar-free-minty-chocolate-bites/