Homemade Keto Chocolate (Step by Step Tutorial)

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We all know chocolate is the best stuff on earth. Raw cacao how powerful antioxidant properties. The butter is a great source of satiating, anti-inflammatory fats. So why did chocolate get a bad reputation? Well, most commercially produced chocolate is filled with fillers and loads of sugar. So kick the store bought stuff and make your own HOMEMADE HIGH QUALITY CHOCOLATE BAR!

The Basics

You only need 2 ingredient to make homemade chocolate: cacao butter, cacao powder. Yet today I’m going to show you how I make it. I like to cut my cacao butter with coconut oil. For one, it’s more cost effective, and it also gives the chocoalte bar the added benefits of coconut oil (MCT’s!).
I used monk fruit sweetener, added pepitas and a little salt to one bar. The second bar I left plain, unsweetened! Really the possibulites are endless. I will give you a template that you can use to make any kind of home made keto chocolate you want.

YOU MUST USE RAW CACAO BUTTER AND CACAO POWDER FOR THE AWESOME HEALTH BENEFITS.

Here are some quality and resonably priced options:

The Steps 

I like to use loaf pans lined with parchment paper as my molds.  You will need scissors to cut the paper to size, a cheese grater, whisk, sweetener, cacao butter and powder. 

 

Grate half a cup of cacao butter. Taste a little piece, it’s so yummy! This high quality butter can also be used for topical skin care.

 

You will also need a double boiler or a small sauce pot and a heat safe bowl that fits over it or just in it.

 

Combine the cacao butter, cacao powder and the coconut oil (if you’re using it, you may just double the cacao butter) in the bowl and whisk until completely smooth.

 

 

Add in the cacao powder and whisk until smooth and glassy.

 

CAREFULLY remove the bowl from the double boiler.

 

If you are going to make different flavors, divide the melty chocolate mix now. You see that tiny bit of monk fruit I used, this stuff is very potent!

 

Once you have added the sweetener (if you using vanilla add it now too) keep whisking until the chocolate looks glassy again.

 

Like this! See that refrlection! Beautiful. Now pour it in your molds. Pictured is my plain, unsweeteted chocolate.

 

To my sweetened chocolate I then added pepitas and pink himalayan salt.

 

Set in the fridge to harden. You can also do this in the freezer to speed up the process.

 

Unmold and cut into pieces. I like to store the pieces in the freezer because I like my choclate super hard and cold. But you can keep it in the fridge too!

 

BOOM! You are a chocolate master! 

This is the Monk Fruit Sweetener I used, this little tub has 100 servings! (Click the image to see it on Amazon)

Print

Keto Paleo Homemade Chocolate

  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes

Ingredients

  • 1/2 cup grated cacao butter
  • 1/2 cup coconut oil (optional, you may use 1 cup cacao butter)
  • 1/2 packed cup cacao powder

Optional

  • Sweetener (I used 1/4 tsp monk fruit, see notes for more options)
  • Flake Salt
  • Nuts/Seeds
  • Coffee Grinds
  • Cacao Nibs
  • Shredded Coconut
  • Vanilla Bean Scrapping

Instructions

  1. Heat a glass bowl over a small sauce pot. Add in the cacao butter (and coconut oil), melt until it looks like ghee. Liquid, golden and translucent.
  2. Add in the cacao powder and mix until smooth.
  3. Remove the bowl from the heat and keep whisking until the chocoalte mix begins to cool and looks very glassy.
  4. Add in the sweetener of choice and keep stirring. If you are adding in the vanilla add it in now.
  5. Pour your chocolate into the molds, it will make 2 bars.
  6. Now you can add more goodies, some salt, whatever you wish.
  7. Then set them in the fridge or the freezer to harden. Make sure they’re on a flat surface.

Notes

  • You can use 1/4 cup confectioner’s Swerve, 20 drops stevia, or 1/4 cup honey. I used the monk sweetener and was really happy with the flavor, it also used VERY LITTLE.
  • If you are making this chocolate for baking (like in cookies) use 100% cacao butter and skip the coconut oil. This method will temper the chocolate but because of the coconut oil it will melt quickly. For a room temperature stable chocolate use only cacao butter (1 cup grated)

 

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