Dark chocolate glaze: recipe available on keto and LCHF, vitamins and minerals in the dish, macronutrients (calories, proteins, fats, carbohydrates), and index values

	Slice	5
	Mix	10
	Water bath	10
	Blend with a blender	5
	Cool down	10
40

Weight loss	Detention	Set
51%	37%	31%
972	1350	1620

Nutrient	% of RDA
B1	8871551
B6	7751531
B2	5651221
B5	554931

Nutrient	% of RDA
Iron	53241643289
Manganese	425449654219
Phosphorus	353535482412
Magnesium	3445401102418
Zinc	2129214655
Copper	1515133194
Fibers	13191719?12
Potassium	811101276

Nutrient	% of RDA
Palmitic acid (Saturated)	184184184284?369
Oleic acid	587366105?81
Myristic acid (Saturated)	23292939?117
Stearic acid (Saturated)	11131318?26

Nutrient	% of RDA
Phenylalanine	212929613712
Alanine	18373792??
Isoleucine	1318183895
Leucine	811112373
Arginine	6661451

Allowed on diets
Keto
Paleo
Mediterranean

Kitchen: Mediterranean

Inventory: Blender

Difficulty: simple

217

Servings: 4 (1 serving ≈ 75 gram)

Digestion time: 4 hour

Finely chop the cocoa mass (55 g) on a cutting board with a knife. This will help it melt faster.

Then gather all the ingredients in a tall plastic cup:

cocoa mass;
coconut oil (115 g);
coconut cream (25 g);
allulose (55 g);
cashew paste (50 g);
lecithin (0.3 g).

Melt the mixture using a microwave (heating for a few seconds) or in a water bath.

The temperature of the glaze should not exceed 45-50°C to prevent the paste from burning.

After that, use an immersion blender to create a smooth, shiny emulsion.

When the glaze is ready, let it cool to working temperature (29-35°C). After that, you can start glazing.

Health benefits
Metabolism Boost

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Chocolate glaze (based on chocolate)

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	Ingredient	Qty, g
	Coconut oil
	Grated cocoa
	Allulose
	Cashew urbech
	Coconut cream
	Sunflower lecithin

	Product release:	300
	Maintain proportions	Restore to default

Add a dish to the menu

Proteins	6.7
Digestible proteins	2.6
Fats	51.6
Net carbohydrates	9.2
Calories	498 kcal
Indexes
Glycemic index	11.3
Glycemic load	2.8
Insulin index, II	9.5
Disease inflammatory index, DII	-0.09
Antioxidant, ORAC	15 489

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats