Sugar Free Low Carb Chocolates with Roasted Almonds are so yummy and moreish they will disappear in a flash. 1g carb each.
Spring time is officially here. Finally! Longer days, sunshine, flowers, birds chirping happily…
The best time of year for me, because soon I will be going back to Italy to spend a few months in the sunshine, cooking with my own-grown produce and savouring the many delights sprouting naturally around me. As I do every year. Sheer bliss.
So what better way to celebrate Spring than with sugar free low carb chocolates with roasted almonds, shaped like pretty daisies?
Wanna know how they came to life?
I was craving chocolate on Mother’s Day and knew no-one would buy me any because of my keto lifestyle…you know…few carbs, zero sugar…no ‘normal’ treats. So I thought ”What the heck? I’ll make my own keto chocolates.”
Some pretty silicone moulds were looking neglected from not ever having been used since they were bought, washed and put in the baking gadgets cupboard. As good a reason as any to make chocolates – I thought to myself – in an attempt to justify making such indulgent treats. But really, deep down I wanted to show off to non-keto family members and prove that ketogenic doesn’t have to mean denial and doesn’t have to be tastless or weird.
So what happened next is pretty straight forward. Before my keto awakening I couldn’t get enough of Green & Black’s chocolate with almonds. Why not try and recreate something similar?
There was sugar free chocolate in the fridge. There were organic almonds aplenty in the cupboard. I had an idea in my head and no shopping trip required. Great!
Delicious sugar free low carb chocolates with roasted almonds in just 15 minutes.
To be honest, even though the result of my little impromptu project turned out far better than I’d imagined, I hadn’t intended to post the recipe because I felt it was too simple. But. Absolutely everyone who tried these chocolates wanted more and couldn’t stop saying how nice they were. The next batch I made was an identical success. I came to the conclusion that it would have been rude not to publish it, so here is my recipe in all its glorious simplicity.
I used Chocologic sugar free dark chocolate and Chocologic sugar free milk chocolate for these, along with a little organic hazelnut oil and organic almonds. No sweetener needed, because Chocologic is already sweetened. If you fancy going even further down the DIY route, my Sugar Free Keto Milk Chocolate recipe shows you how to make your own bar from scratch instead of buying one in.
My daisy-shaped silicone moulds came from The Range, and I’m still a little obsessed with them — they come with reusable plastic ‘stems’, so each chocolate daisy doubles as its own lollipop. The smaller, rounded moulds I used underneath, to mimic little plant pots, were a find from a local shop in Italy, so don’t worry if you can’t track down the exact same ones.
Any mould shape will do, as long as it’s rated for chocolate or food use — otherwise you risk oversized, hard-to-eat chocolates. Silicone isn’t essential either, but it makes popping the set chocolates out so much easier. If you don’t already own a set, a quick browse here will show you the range of shapes and sizes available.
About the carbs.
It goes without saying that you don’t have to use Chocologic, but if you use a different chocolate, do remember to recalculate the carbs. You need to know the carb count per chocolate you produce so you can control yourself and not eat too many! It’s easy to overdo it when you have something this good at your finger tips!
A Quick Note on Nut Allergies — and Why Roasting Matters
Both the almonds and the hazelnut oil in this recipe are tree-nut derived, so these chocolates aren’t suitable for sharing with anyone who has a tree-nut allergy — tree nuts sit among the major allergens tracked under the US FDA’s food allergen labelling rules (FALCPA), so it’s worth flagging clearly if you’re gifting a batch to someone outside your household.
And roasting the almonds first isn’t just a nice-to-have step — it’s doing real work. The dry heat kicks off the Maillard reaction, the same browning process that deepens flavour in toasted bread or a well-seared steak, so you end up with a nuttier, more intense crunch than you’d get folding in raw almonds straight from the bag.
So there you have it. Sugar free low carb chocolates with roasted almonds. Wickedly indulgent but healthy. A really, really, simple way to transform mediocre chocolate into something delightful and unique, quickly and with the minimum of fuss. They make a perfect gift for anyone following the ketogenic way of life…but you may want to make double the amount and keep some for yourself…
Enjoy!
Sugar Free Low Carb Chocolates with Roasted Almonds
Equipment
Ingredients
- 50 g sugar free milk chocolate I used Chocologic
- 150 g sugar free dark chocolate I used Chocologic
- 15 g organic hazelnut oil
- 50 g organic whole almonds
(Ingredients in green link to the products I use. More on keto ingredients.)
Instructions
- pre-heat oven to 200°C fan or 220°C static.
- place almonds on a baking tray and roast for 6-7 minutes until fragrant.
- let almonds cool down then put them in a zip bag or similar and bash them with a meat hammer so they are evenly crushed (you don't want fine crumbs).
- in a microwave-proof bowl, break up the chocolate and add the hazelnut oil.
- microwave for a few minutes on a very low setting, stopping and stirring often to make sure you don't overdo it and burn the chocolate (you can melt it in a bain-marie if you prefer).
- add the almonds and stir well before pouring into your moulds.
- place in the freezer for a few minutes until set.
- remove the chocolates from the moulds and enjoy.
Notes
Nutrition
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