Low Carb Milk Chocolate Bar Recipe 415

KETO CHOCOLATE BAR

Steps:

• Place 2 chocolate bar silicone molds on a flat board or plate. I recommend placing a piece of parchment paper between the mold and the plate. This prevents the silicone mold from sticking to the plate when you freeze the bar later in the recipe. Set aside.
• In a small saucepan, under medium heat, melt the cocoa butter.
• When fully melted, remove the saucepan from the heat and stir in stevia drops, powdered sweetener (not crystal! you don't want bits in your chocolate), and salt.
• Return to medium heat until cocoa butter slightly boils and reaches 250°F (121°C). It's the temperature at which the erythritol will dissolve and prevents a gritty texture in your chocolate.
• Remove from heat and stir in unsweetened cocoa powder.
• Stir quickly and immediately transfer the liquid into the 2 silicone molds to fill them up to the top. Working quickly prevents the cocoa powder and cocoa butter from separating and creates the most consistent bars.
• Freeze 10 minutes or until the chocolate bars are hard and fully set
• Remove from the freezer, flip over the chocolate mold onto a flat surface and peel off the mold from the bar to release.
• Store the chocolate bars in the fridge in an airtight box or at room temperature. The melting point of cocoa butter is 93°F (34°C), so if your house is not that warm, the chocolate bars won't melt in the pantry.

LOW CARB KETO CHOCOLATE BAR RECIPE

Steps:

• Melt cocoa butter and baking chocolate in a double boiler over low heat.
• Stir in the powdered erythritol, a little at a time. Stir in the inulin, a little at a time. Stir in the sunflower lecithin and salt. Heat until everything is smooth and dissolved.
• Remove from heat. Stir in vanilla extract.
• Pour the melted chocolate mixture into molds. Refrigerate for at least 30 minutes, until firm.

LOW CARB MILK CHOCOLATE BAR RECIPE - (4.1/5)

Steps:

• In double boiler, over medium heat, melt cocoa butter, chocolate and coconut oil, OR unsalted butter using a whisk to make sure the chocolate melts completely. Stir in the sweetener, whole, OR skim milk powder*** and whisk until smooth. Pour into 9 x 5-inch (23 x 12 cm) glass loaf pan or nonstick loaf pan. Freeze until firm. Cut into squares. Keep in the refrigerator. Helpful Hints: *Cocoa butter is available at Netrition.com. **You may use unsweetened baker's chocolate, however, you will need to adjust the sweetness - i.e. use more sweetener. You can reduce the amount of cocoa butter and increase the baker's chocolate and make a dark chocolate bar. ***I used Natural Mate® erythritol/sucralose concentrated powder (15 scoops). There is a stevia version as well, if you prefer. Available on Amazon. ****Skim milk powder is sometimes rather coarse - Measure the amount needed first, and then blend finely in a blender or coffee bean grinder, before using. Best results with whole milk powder - available in the Hispanic section of Super Walmart or Publix or in Costco. This should only be an occasional treat as it is very high in calories. It would probably make a good occasional fat fast item. Yield: 18 (6 x 3) servings 1 serving 74.7 calories 1.1 g protein 6.5 g fat 1.5 g net carbs