Chocolate Drops Low Carb Food

CREAMY KETO MILK CHOCOLATE RECIPE

Steps:

• Heat the cream in a pan until it bubbles. Lower the heat and stir regularly so the cream does not burn. Cook it until it has reduced by half and has become thick and slightly yellow in colour. Pour into a bowl and set aside.
• Melt the cacao butter in a pan. Stir in the cacao powder and the powdered erythritol.
• Once the cream and the cacao mix have the same (lukewarm!!) temperature, combine them and stir. Pour into a chocolate bar mould and place in the freezer or fridge until set.

LOW CARB CHOCOLATE

Steps:

• Melt the cacao butter in a pan, stirring continuously.
• Add the cocoa powder and powdered erythritol and stir until combined.
• Add any optional extra (1 tsp orange zest/pinch cinnamon/pinch of sea salt/pinch of chili/1/3 cup (50g) low carb granola/handful of nuts and seeds and stir
• Fill into a silicone chocolate mould to make chocolate bars. Or pour onto parchment paper to make chocolate bark/clusters.
• Freeze 5 minutes until set.

CHOCOLATE KETO ICE CREAM RECIPE - HOMEMADE!

Steps:

• The day before, freeze the freezer bowl according to your ice cream maker's instructions. Here is the ice cream maker I use.
• Blend all ingredients together in a food processor. Scrape down the sides of the processor as needed. Blend until smooth and well mixed.
• Pour mixture into ice cream maker. Follow directions for making ice cream according to ice cream maker's directions.
• Enjoy immediately if you like super, super soft ice cream. If you like firmer ice cream, pour into an ice cream container and freeze for 2-5 hours, until firm.
• Chocolate keto ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable. Enjoy! Storing instructions below.

CHOCOLATE DROPS - LOW CARB

Steps:

• Melt the first 3 ingredients in microwave.
• Stir well to combine.
• Add the remaining ingredients, stir and drop by tablespoon on waxed paper.
• You should have 12 drops.
• Chill until firm- at least 1 hour.
• Keep in refrigerator.

SUGAR FREE CHOCOLATE TRUFFLES

Steps:

• Stovetop Method: Put the sugar free chocolate chips into a heat resistant glass bowl large enough to accommodate the chips and cream with room for stirring. Place the heavy cream, butter, and 4 tablespoons of sweetener into a small pot and heat over medium heat until small bubbles form around the sides of the pot and the cream is steamy. Stir to dissolve the sweetener, then pour the hot cream over the chocolate chips and let sit for 5 minutes. Stir gently with a whisk until smooth and fully incorporated. Add the vanilla and brandy and stir. Let cool then cover and refrigerate several hours until firm or over night.
• Microwave Method: Pour the heavy cream into a microwave safe glass bowl big enough to accommodate the chocolate chips and cream with room for stirring. Add the 4 tablespoons of sweetener and stir to dissolve. Add the butter and sugar-free chocolate chips and microwave at full power for 1 minute. Let it sit for 5 minutes and stir gently with a whisk until fully incorporated. Add the vanilla and brandy and stir. Let cool, then cover and refrigerate several hours until firm or over night.
• Shape: Put a piece of waxed paper on your work surface. Scoop the firm chocolate ganache from the bowl with a small dinner spoon or a melon baller and place onto the waxed paper. Continue until the ganache is gone. If the ganache is too firm, let it warm up for 30 minutes to 1 hour before scooping. I had to use a toothpick to help get the sticky chocolate ganache out of my melon baller. I'm sure a small cookie scoop would have been perfect.
• Roll each portion of ganache into round "truffles" - I used my hands. If you don't like chocolate on your hands, use gloves or even sandwich bags on your hands. I weighed each portion (15 g) before rolling to make sure my truffles were the same. If your truffles are too warm and soft to shape, refrigerate them for 30 minutes or until they are firm enough to handle.
• Finish: Once shaped, the truffles can be rolled in chopped nuts, grated chocolate, sesame seeds, coconut, sprinkles, crushed freeze-dried fruit, matcha powder, or unsweetened cocoa powder. Keep in an airtight container in the fridge, but serve and enjoy closer to room temperature.

3-INGREDIENT CHOCOLATE FAT BOMBS

Steps:

• Melt the coconut oil and whisk in the cacao and almond butter until no lumps remain. Spoon 1 tablespoon of the mixture each into 32 small paper muffin cups.
• Refrigerate or freeze until hard.
• Store in the refrigerator.

CHOCOLATE PEANUT BUTTER FAT BOMBS - KETO, 3 INGREDIENT!

Steps:

• Line a 12-cup muffin pan with aluminum or paper cupcake liners. Paper liners can soak up the healthy oils in this recipe. Set aside. Clear some space in the freezer for this pan-you will need it later.
• Add coconut butter to a microwave-safe mixing bowl. Heat in 10-second increments until completely melted.
• Add peanut butter and cocoa powder. Whisk until well incorporated and smooth. Optionally, add monkfruit sweetener as recommended, or to taste. I used 30 drops. Whisk until well mixed.
• Using a tablespoon, scoop and drop about 2 tablespoons of mixture evenly into each cupcake liner.
• Place muffin pan into freezer. Freeze for 15-20 minutes, or until firm. Enjoy! Storing instructions below.