Ingredients
½ cup unsweetened cocoa powder
¼ cup coconut oil, melted
3 tablespoons erythritol (or preferred sweetener)
¼ cup unsweetened almond milk
½ teaspoon vanilla extract
Instructions
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Prepare the Chocolate Mixture: In a small saucepan over low heat, combine the cocoa powder, melted coconut oil, and erythritol. Stir until smooth and fully combined.
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Add the Almond Milk: Stir in the almond milk and vanilla extract. Continue mixing until the mixture is smooth and creamy.
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Pour and Set: Pour the chocolate mixture into silicone molds for chocolate pieces, or onto parchment paper for a flat chocolate sheet.
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Refrigerate: Place the molds or parchment paper in the refrigerator for about 30 minutes, or until the chocolate is set and firm.
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Break into Pieces: Once set, break the chocolate into pieces if using a flat sheet, or remove the chocolates from the molds.
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Enjoy: Serve and enjoy your smooth, creamy keto chocolate indulgence!
Notes
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Add-ins: Stir in chopped nuts (almonds, hazelnuts) or a sprinkle of sea salt for added texture and flavor.
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Flavored Chocolate: Add a pinch of cinnamon, chili powder, or instant coffee for a spiced or mocha twist.
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Dark Chocolate: For a richer flavor, increase the cocoa powder ratio or mix in a small amount of sugar-free dark chocolate.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert, Keto
- Method: No-Bake
- Cuisine: American
