Sugar-Free Low-Carb Keto Chocolate

Sugar-Free Low-Carb Keto Chocolate

GF DF RSF PLANT BASED

Sugar-Free Low-Carb Keto Chocolate

This is probably my favourite version of my homemade low-carb keto chocolate. To keep things simple, I've stripped it back to basics so you can either make a big batch of choc and use it in all of my sweet treat recipes like the one's below, or enjoy as is with some really easy flavour ideas I've suggested. This recipe is gluten-free, dairy-free, refined sugar-free and 100% plant based.

Ever wondered how I make my sweet treat recipes sugar-free, low-carb and keto without missing out or changing the flavours we all know and love? Well it all comes down to the Maple Flavoured Monk Fruit Sweetener I use. It is the only Maple Flavoured Syrup on the market that works exactly like the real deal in recipes meaning you get the same sweet taste but it's completely zero GI, gluten-free, sugar-free and natural!

And it turns out I have your exclusive access to it here in Australia, that's right, I have the direct and only access to the Lakanto Maple Flavoured Monk Fruit Syrup right here in OZ, so you can get it shipped straight to your door! Don't believe me? 


CLICK HERE TO CHECK OUT THIS EPIC RANGE OF LOW-CARB KETO SWEETENERS!


Looking for more healthy cooking inspo in the kitchen? Don't forget about my new cookbook The Fast Low-Carb Kickstart that combines Low-Carb Keto recipes with Intermittent Fasting!

You can get a FREE copy of it with this 10 Week Program Special too!

For a limited time I am running my 1/2 Price Program and Cookbook Special for my 10 Week Online Program of Meals, Mindset and Moves. You'll receive over 400+ recipes, mindset coaching and daily workouts plus so much more PLUS a best selling Luke Hines cookbook of your choice including The Fast low-Carb Kickstart!  

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  • INGREDIENTS

    220 g cacao butter, melted
    250 ml (1 cup) melted coconut oil, plus extra if needed
    250 g (2 cups) cacao powder, plus extra if needed
    1 teaspoon vanilla bean paste or powder
    2–4 drops of liquid stevia or
    250 ml (1 cup) Maple Flavoured Monk Fruit Sweetener plus extra if needed, GET IT HERE

  • METHOD

    Line a baking tray or loaf tin with baking paper.

    In a saucepan over medium–low heat, gently stir the cacao butter and coconut oil until well combined.

    Remove the pan from the heat and gently whisk in the cacao power, vanilla and your Maple Flavoured Monk Fruit Sweetener. Keep whisking until thick, creamy and well combined, then taste and evaluate the consistency and sweetness as follows:

    For a thicker darker chocolate, add some more cacao powder.

    For a smoother chocolate, add some more coconut oil.

    For a sweeter chocolate, add some more sweetener of choice.


    Once the chocolate is to your desired taste and consistency, pour it into your prepared tray or tin, transfer to the fridge or freezer and leave until set firm. Store in an airtight container in the fridge for up to 1 month, or in the freezer for up to 3 months.


    GOOD TO KNOW: This chocolate can easily be flavoured with your favourite ingredients. To do so, simply pour the chocolate into the tray as above and then sprinkle over your chosen nuts, seeds, fresh or freeze-dried berries, or swirl in soft ingredients like peanut butter or tahini, then set as above. Delicious.

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