27 Aug Keto Dark Chocolate

Here in the Kremer household, we love us some dark chocolate! And of course we are also huge fans of the ketogenic diet. One issue with many of the dark chocolates out there is that while they are high in fat, they can also be quite high in carbs with some boasting as many as 10-15 grams of carbs in a single serving (for some that can be half of the daily allotment of carbohydrates)! Now I don’t know about you, but I really prefer to save my carbs for nutrient rich veggies, nuts/seeds and the occasional small handful of fresh berries. Thus, I set out to figure out how make our beloved chocolate even lower in carbohydrates. I think you’ll like what I came up with! This recipe is simple to create; heck calling it a “recipe” might even be a stretch as its more of a chocolate hack. Remember to store these in the freezer and keep them cold until ready to enjoy as they do melt rather quickly.

Ingredients:

• 1 3-4oz bar of 80-90% dark chocolate of choice (I really enjoy the Lindt brand as well as the Private Selection brand from Fred Meyer and the Sam’s Choice brand from Wal Mart)
• 1/4 cup oil (avocado, olive, coconut, MCT, cocoa butter all work)

Steps:

• Fill the bottom half of double broiler with water and toss the chocolate bar and oil of choice into the top pan/bowl. Turn heat to medium.
• Melt the chocolate and oil, stirring occasionally until well mixed.
• Pour melted chocolate mixture into ice cube trays, molds, mini cupcake tins, or simply pour onto a plate or pan lined with parchment paper. I use the bottom half of a cake pop mold and measure by 1/2 tablespoon servings so I know the exact macros of each chocolate (2 grams carbs, 1 gram fiber, 7 grams fat and .7 grams protein).
• Optional add ins: toss in some cocoa nibs for extra crunch or a drop or two of peppermint oil. You can also add a small drop of almond butter to the center of each chocolate for a mock Reese’s peanut butter cup.
• Transfer to freezer until set and store in freezer until ready to enjoy!