Monk Fruit Chocolate Recipe (Keto)
This monk fruit chocolate bar recipe is an easy keto treat. Give it a try if you're looking for homemade low-carb dessert ideas.
Servings: 12
Calories: 146.5kcal
Equipment
- 3 silicone chocolate molds (or an 8-inch pan lined with parchment paper)
Ingredients
- 1 1/4 cups food-grade cocoa butter (approximately 163 g or 5.7oz)
- 1 1/2 cups cocoa powder or raw cacao powder (approximately 133 g or 4.7oz)
- 1 3/4 teaspoons pure liquid monk fruit sweetener (or to taste)
Instructions
- Add 1 1/4 cups food-grade cocoa butter to a pot on the stove set to low-medium heat.
- Cook, stirring frequently until melted, then immediately remove the pot from the heat.
- Add 1 1/2 cups cocoa powder or raw cacao powder and 1 3/4 teaspoons pure liquid monk fruit sweetener, then mix well until no lumps remain.
- Allow the mixture to cool for 10 minutes.
- Transfer the mixture to silicone chocolate molds placed on a sheet pan (or plates) to make them easier to move to the fridge. This recipe fills 3 standard-size chocolate bar molds, about 100 g each (or use an 8-inch pan lined with parchment paper if you don’t have molds).
- Depending on the size of your molds, you might have leftover chocolate mixture, in which case you can pour it on a plate lined with parchment paper to make chocolate bark.
- Refrigerate for at least 1 hour before removing from the molds.
Notes
-
Store in the fridge for up to 2 weeks.
Nutrition
Serving: 0.25bar | Calories: 146.5kcal | Carbohydrates: 6.2g | Protein: 2.1g | Fat: 14.6g | Saturated Fat: 9.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Sodium: 2.3mg | Potassium: 163.4mg | Fiber: 4g | Sugar: 0.2g | Calcium: 13.8mg | Iron: 1.5mg