Name: Keto Chocolate Heaven Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 35 min
Cuisine: Keto
Ingredients: ½ cup unsweetened cocoa powder; ¼ cup coconut oil, melted; 3 tablespoons erythritol (or preferred sweetener); ¼ cup unsweetened almond milk; ½ teaspoon vanilla extract

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Introduction

If you’re craving a rich, creamy chocolate treat without the carbs, this Keto Chocolate Heaven recipe is perfect for you. Made with simple ingredients, it delivers a smooth and satisfying dessert that fits perfectly into a low-carb lifestyle.

A stack of five square dessert bars sits on a white plate, placed on a white marbled surface. Each bar has two clear layers: the bottom layer is thick, crumbly, and light brown, resembling a cookie or biscuit base, while the top layer is a smooth mix of chocolate and peanut butter swirled together creating a marbled brown and tan pattern on the surface. The bars' edges are straight and clean, showing the contrast between the textured base and the glossy, creamy top. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsweetened cocoa powder
¼ cup coconut oil, melted
3 tablespoons erythritol (or preferred sweetener)
¼ cup unsweetened almond milk
½ teaspoon vanilla extract

Instructions

Step 1: In a small saucepan over low heat, combine the cocoa powder, melted coconut oil, and erythritol. Stir continuously until the mixture is smooth and fully blended, making sure there are no lumps.
Step 2: Stir in the unsweetened almond milk and vanilla extract. Continue mixing gently until the mixture becomes smooth and creamy, ensuring all ingredients are completely incorporated.
Step 3: Pour the chocolate mixture into silicone molds to create individual pieces, or spread it evenly onto parchment paper for a flat chocolate sheet, depending on your preferred shape.
Step 4: Place the molds or parchment paper in the refrigerator and let the chocolate chill for about 30 minutes until it is fully set and firm to the touch.
Step 5: Once set, remove the chocolate from the molds or break the flat chocolate sheet into bite-sized pieces.
Step 6: Serve immediately or store for later enjoyment.

Tips & Variations

Use different sweeteners like stevia or monk fruit if you prefer a different taste or carb count.
Add a pinch of sea salt or a sprinkle of chopped nuts on top for extra flavor and texture.
For a richer chocolate, mix in a tablespoon of unsweetened peanut butter or almond butter before setting.

Storage

Store your keto chocolate in an airtight container in the refrigerator for up to two weeks. If kept at room temperature, it may soften or melt depending on the climate. To enjoy, simply take it out and allow it to sit a few minutes before eating or enjoy it chilled straight from the fridge.

How to Serve

A white plate holds a stack of seven square-shaped candy pieces, each with two visible layers — a thick bottom layer of dark brown chocolate and a top layer of light caramel brown with swirled dark chocolate patterns creating a marbled effect. The candy pieces are unevenly stacked, showing rough broken edges and smooth glossy surfaces with a mix of shiny and matte textures. The plate rests on a white marbled surface, and the lighting softly highlights the smooth and slightly glossy finish of the candy layers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, you can substitute regular milk, but this will increase the carb content and may not be suitable for strict keto diets.

Can I make this chocolate dairy-free?

Absolutely. This recipe is naturally dairy-free as it uses coconut oil and unsweetened almond milk. Just be sure your sweetener choice is also dairy-free.