ASSORTED KETO SUGAR FREE CHOCOLATES
Prep time
Cook time
Total time
Why cheat with Easter chocolates when you can whip up these amazing KETO chocolates in minutes? Easy and quick. Totally scrumptious.
Author: Antya
Recipe type: Sweet Bites
Cuisine: Ketogenic. LCHF. Low Carb. Sugar Free. Grain Free. Gluten Free.
Yield: 57
Ingredients
For the chocolate:
- 200g dark chocolate with no added sugar added, such as Montezuma's Absolute Black 100% cocoa, or Callebaut 100% (U.S. option HERE)
- 60g unsalted butter
- 60g coconut oil (U.S. option HERE)
- 100g double cream
- 10 drops vanilla extract (U.S. option HERE) (or make your own)
- 1 tsp pure stevia powder (U.S. option HERE)
For the fillings:
- 12 roasted whole hazelnuts (U.S. option HERE)
- 50g fresh raspberries
- ¼ tsp powdered gelatine (U.S. option HERE)
- 6 drops vanilla flavour liquid stevia
- 25g peanut butter (check contents - it should be 100% peanuts and nothing else)
- 20g whole almonds (U.S. option HERE)
Instructions
Start by making the fillings:
- toast hazelnuts and almonds for 5 mins, allow them to cool down, then place almonds in a zip-lock bag and crush them; set aside.
- place raspberries in a small, heavy base saucepan, add liquid stevia and turn hob to medium-high heat, while stirring and crushing the berries with a spatula; it will take a few minutes for the berries to break up and turn into a compote; sprinkle gelatine onto berries, stir well, making sure no gelatine lumps are visible, then transfer to a small bowl to cool down; once cooled, place in the fridge to firm up.
Then make the chocolate:
- break up the chocolate into a medium pyrex bowl or similar heat proof container.
- melt the chocolate over a bain-marie or in the microwave.
- add remainder of ingredients and stir until the mix is smooth and glossy.
Finally, to create your assorted keto sugar free chocolates:
- place silicone moulds over a flat, hard base such as a chopping board - I used enough moulds to make 15 peanut butter chocolates, 15 hazelnut chocolates, 15 almonds chocolates and 12 (slightly larger) raspberry chocolates.
- fill each mould with chocolate mix up to ⅓ level, then transfer to the fridge and leave to set for 5 mins.
- once set, take them out to add the fillings:
- place about ¼-1/8 tsp of peanut butter filling into the centre of 15 moulds; do the same for the raspberry filling, using 12 moulds.
- sprinkle crushed almonds over 15 moulds; add one hazelnut to the centre of 15 moulds.
- now pour remaining chocolate over the top and sides of your fillings and return to the refrigerator (or freezer if you want a speedier result).
- once set, pop the chocolates out of the moulds and transfer to a sealed container.
- store in the refrigerator for up to 7 days (but I doubt they will last that long!)
Notes
The macros given above are for plain chocolates, WITHOUT any fillings. The macros for filled chocolates are:
Peanut Butter chocolates (1/15th): Kcal 57; C 0.3g; P 0.85g; F 5.7g.
Raspberry chocolates (1 /12th): Kcal 48; C 0.8g; P 0.45g; F 4.7g.
Hazelnut chocolates (1/15th): Kcal 55; C 0.53g; P 0.65g; F 5.5g.
Almond chocolates (1/15th): Kcal 55; C 0.3g; P 0.73g; F 5.5g.
Peanut Butter chocolates (1/15th): Kcal 57; C 0.3g; P 0.85g; F 5.7g.
Raspberry chocolates (1 /12th): Kcal 48; C 0.8g; P 0.45g; F 4.7g.
Hazelnut chocolates (1/15th): Kcal 55; C 0.53g; P 0.65g; F 5.5g.
Almond chocolates (1/15th): Kcal 55; C 0.3g; P 0.73g; F 5.5g.
Nutrition
Serving: 1 Calories: 46 Fat: 4.7G Net Carbs: 0.3G Protein: 0.45G
Recipe by at https://queenketo.com/assorted-keto-sugar-free-chocolates/