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, Chocologic sugar free milk chocolate, organic almonds and a little organic hazelnut oil. That’s it. No sweetener needed because Chocologic is already sweetened.
As for the daisy silicone moulds, I got mine in The Range. I absolutely love them and I love the fact they come with reusable plastic ‘stems’ so you can hold them like lollipops. I also used smaller, rounded silicone moulds to mimic ‘pots’ for my daisies. They were bought in a local store in Italy.
Can’t get the same ones? No worries. Any mould shape will do as long as it’s intended for chocolate, otherwise you’ll end up with monster size chocolates. Silicone isn’t necessary either, but it makes the job of popping the set chocolates out soooo much easier!!!
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!
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!
- Yield: 30
- Serving: 1
- Calories: 45
- Fat: 3.7g
- Net Carbs: 1g
- Protein: 0.7g
- 50g sugar free milk chocolate (I used Chocologic)
- 150g sugar free dark chocolate (I used Chocologic)
- 15g organic hazelnut oil
- 50g organic whole almonds (U.S. option HERE)
- pre-heat oven to 200ºC fan or 220ºC 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, brake chocolate and add hazelnut oil.
- microwave for a few minutes on very low setting, stopping and stirring often to ensure you don't overdo it and burn the chocolate (you can melt it in a bain-marie if you prefer).
- add almonds and stir well before pouring into your moulds.
- place in freezer for a few minutes until set.
- remove chocolates from moulds and enjoy.
Pour the almonds-chocolate mix into moulds using an ordinary teaspoon, it will be much easier than if you try and pour from a spouted jug.
Makes 265g of chocolates in total.
Metric kitchen scales are an inexpensive yet invaluable gadget to ensure 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 U.S. option click HERE.
