Did you miss chocolate? Why not make keto chocolate for lunch. A childhood dream in the flesh! These keto recipes, like many others, you can take as a basis to adjust to your preferences. Add berries and nuts, more or less cocoa to find your ideal proportions. The best addition to the keto diet is coke shavings, with which the first type of keto chocolate is prepared.
Simple keto chocolate
Ingredients
For one chocolate bar 145 g:
- 100 g unrefined coconut oil
- 20 g cocoa without sugar
- 25 g coconut flakes
- Sweetener, flavors
Preparation
Melt the butter in a saucepan, stirring constantly. Better to do this in a water bath.
Add cocoa and coconut flakes. Mix everything well.
Add sweetener.
You can also add a small amount of cinnamon, chili, or sea salt for flavor.
The nutritional value
- Proteins 4 g
- Fat 127 g
- Carbohydrates 8 g
Protein White Chocolate
This is an improved keto chocolate recipe that eventually became separate and completely different from the original.
The recipe uses protein so you can regulate the amount of protein in your diet without having to eat meat. Plus, there are now tons of flavors to choose from, so you can definitely make your favorite chocolate.
Ingredients
We just need a few ingredients for the recipe:
- 100 g cocoa butter
- 100 g coconut oil (paste)
- 2 tablespoons peanut butter
- Nuts
- 3-4 tablespoons xylitol powder
- 20 g protein
Preparation
Heat all ingredients in a small saucepan (over low heat), stir until smooth.
Pour the resulting mixture into a paper-covered mold or a silicone mold. Add the filling of the chocolate - in this case the nuts.
Place the chocolate pan in the freezer for an hour. Protein white keto chocolate is best stored in the freezer or refrigerator after cooking.
How to choose chocolate for the keto diet
The recipes described above are simple enough to prepare. However, sometimes you can buy chocolate, the main thing to remember is that it should be high in cocoa. This type of chocolate stores better and you can put it in your bag or backpack so you always have something to eat when needed. Fortunately, stores now offer a wide variety of sugar-free chocolates at affordable prices.
But always pay attention to the amount of carbohydrates. For example, there is chocolate on fructose, which really does not contain sugar and has fewer carbohydrates than regular chocolate. However, even half of such a bar can contain 20 grams or even more than 30 grams of carbohydrates, which is not very good for a keto diet.
With dark chocolate, too, you must not lose your guard. Chocolate with a high cocoa content of 90% is often found, but it still contains a lot of sugar and, accordingly, carbohydrates.
Keto chocolate can be eaten with tea and coffee as a dessert, or instead of a full meal, because it turns out to be quite satisfying.
Additionally, many keto dessert recipes involve the use of chocolate for the icing, topping, or filling. So the chocolate made from these recipes can be used in other chocolate recipes.
Here is one of them:
No baked chocolate cake
The amount of carbohydrates in the recipe is only 12 grams of carbohydrates! However, you can reduce this amount by using chocolate without sugar or with a higher cocoa content.
For people who avoid dairy products: mascarpone, butter and cream can be substituted with coconut cream, butter and milk. This makes the taste even more incredible!
Ingredients
Bottom layer - base:
- 200 g coconut flakes
- 1 tablespoon of hard coconut oil, 25 g
- 60 g butter
Chocolate layer:
- packaging of mascarpone cheese, 200 g
- 100 g chocolate 70%
- 80 ml cream 30%
White layer:
- packaging of mascarpone cheese, 200 g
- 100 ml cream 30%
Chocolate glaze:
- 100 g chocolate 70%
- 150 ml cream 30%
Preparation
Bottom: Heat the coconut in a saucepan. Add oil and stir until completely dissolved.
Place baking paper in a baking dish and place a layer on the bottom, pressing down lightly. Refrigerate for 1 hour.
Chocolate layer: melt chocolate in a water bath (or in the microwave). Then mix it with mascarpone cheese and mix well until smooth. Whip the cream and add it to the total mass, add a little salt and mix.
Put the resulting mixture on a layer of coconut and put it back in the refrigerator.
White layer: Whisk the cream and add to the mascarpone cheese. Everything is mixed until smooth. Put on a layer of chocolate and again in the refrigerator for 1 hour.
Chocolate glaze: Melt the chocolate in a water bath. Add cream and simmer for 5 minutes. After this time, stir thoroughly to obtain a homogeneous cream. Drizzle over the cake and refrigerate overnight.
The nutritional value
1 serving (about ⅛ cake):
- 678 kcal,
- 5.7 g protein
- 67.9 g fat
- 12.3 g carbohydrates.
