Homemade Keto Chocolate
Cocoa butter and cocoa mass give this chocolate plenty of fat, a little fiber, and a deep flavor without sugar. Powdered coconut milk softens the texture, so even a small piece is filling and works well as a keto dessert.
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Digestion time: 4 hour
Melt cocoa butter (40 g) over a water bath, add erythritol (10 g) and powdered coconut milk (10 g), then stir until smooth. Add cocoa mass (40 g) and warm the mixture for 1-2 more minutes until the chocolate becomes fully glossy.
Take the bowl off the heat, let the mixture cool slightly, and pour it into candy molds or small silicone cavities. Chill the chocolate for 2 hours until firm, then remove it carefully and keep it in a cool place.
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