Keto Chocolate Butter Bars. 0.6g of pure delight. Like fat bombs, but nicer.
They take no more than 5 minutes, using just 4 ingredients. And trust me, once you’ve tasted these healthy keto treats, you will never buy ‘keto’ chocolate bars again.
The only drawback is that these chocolate bars need to stay refrigerated.
But think about all the money you’ll be saving, not to mention the fewer carbs that they contain and the rubbish ingredients left out, and it won’t feel like too big a deal after all.
How to Make Keto Chocolate Butter Bars
The 4 ingredients you need:
1 – Unsalted butter. Best if organic/grass fed origin, but not necessary.
2 – Keto Chocolate drops (or equivalent). Wholesome Provisions is the American company that kindly supplies these for me, and they are superb, but not marketed in the UK. Which means my British readers will need to find something equally suitable, or use standard > 85% chocolate – sorry peeps, this will inevitably increase the carbs.
3 – KetoseSweet+ This is a sweetener that comprises allulose + monk fruit + stevia. It dissolves beautifully and does not re-crystallise once cool like erythritol does. Which means the mouth feel of these chocolate bars is smooth and silky. Again, it is supplied to me by Wholesome Provisions, who do not have a UK distribution centre. If you use an alternative, try and find something that contains no or minimal erythritol.
4 – Roasted hazelnuts. No-one can argue that hazelnuts and chocolate are a heavenly combination. But if you prefer plain chocolate, or would rather use other nuts: be my guest. I buy my roasted hazelnuts from Lidl (Alesto brand) in the UK. As they are already roasted, I can skip that step and simply break them up into crumbs with my kitchen hammer.
The method is ridiculously simple. Melt butter with sweetener. Let it bubble and foam for a couple of minutes. When the butter becomes golden and aromatic, remove the pan from heat and stir in chocolate drops. Once the chocolate is fully melted, incorporate the crushed nuts and use a teaspoon to fill a 10-cavity chocolate bar mould. Chill for 1 hour, then freeze until solid.
Because of the high butter content, you will need to keep these Keto Chocolate Butter Bars refrigerated at all times, but it’s a small price to pay for a delightful treat that’s way better (and cheaper!) than anything you could buy ready-made.
They are wonderful on their own, but if you have my Walnut Cracker Thins to hand, taste them together – the extra crunch and flavour combination are out of this world.
Enjoy!
Keto Chocolate Butter Bars
Ingredients
- 50 g butter
- 20 g KetoseSweet+
- 50 g Keto chocolate buttons
- 50 g crumbed roasted hazelnuts - I get whole hazelnuts from Lidl (UK)
Instructions
- stir butter with sweetener over medium-high heat.50 g butter, 20 g KetoseSweet+
- let it bubble and foam for 2-3 minutes until fragrant and slightly deeper in colour.
- remove from heat and stir in chocolate.50 g Keto chocolate buttons
- as soon as all the chocolate has melted, tip in hazelnut crumbs, stir, and spoon into moulds.50 g crumbed roasted hazelnuts
- transfer to the refrigerator until set, then into the freezer for a couple of hours.
- pop the chocolates out of the moulds and keep them in a sealed storage container, chilled at all times.
Nutrition
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They are yummilicious! Keep them chilled, and enjoy straight from the fridge.