Are the low carb chocolate stocks depleted? Luckily making chocolate at home is easier than making a piece of cake, given that we have all the ingredients.

As I recently have a little time, I had been surfing on the internet the other day. Looking for fresh, intriguing ideas, inspiring dishes that We have never used before, to impress my family with. Hunting for quite some time but couldn’t find any interesting things. Just before I wanted to give up on it, I discovered this tempting and simple dessert by chance. It looked so mouth-watering on its image, it called for instant actions.

It had been simple enough to imagine the way it is created, its taste and just how much boyfriend might want it. Actually, it is quite simple to please the guy when it comes to cakes. Yes, I am a lucky one. Or perhaps he is.Anyway, I got into the webpage: Suncakemom and simply followed the comprehensive instuctions that were coupled with impressive pics of the method. It just makes life much simpler. I could imagine that it is a bit of a hassle to take photographs in the midst of baking in the kitchen as you will often have gross hands thus i really appreciate the effort and time she placed in for making this blogpost .

With that said I am inspired to present my personal formulas in a similar way. Thanks for the idea.

I was tweaking the initial formula create it for the taste of my family. I can tell you it was an awesome outcome. They enjoyed the flavor, the structure and loved getting a treat like this during a busy week. They ultimately asked for lots more, many more. So the next time I am not going to make the same mistake. I’m gonna double the amount to get them delighted.

Thanks to Suncakemom for the delicous keto chocolate.

Place all the ingredients into a double boiler. A pan could also work but mind to use a very low temperature and constant stirring, otherwise we run very high risks of burning down something.

Melt the cocoa while stirring every now and then until we get a uniform mixture. Erythritol tends to sink to the bottom quickly so keep that in mind when pouring the chocolate into forms.

In case we are making chocolate with nuts, grind the nuts if desired.

Spread the nuts into a chocolate mold or just on a plain baking tray with parchment paper then pour the hot chocolate on it.

If we are after a more regulated look but we have no chocolate mold just stick something underneath the paper. This will create a bit of extra width to our chocolate.

We can also use our good old muffin forms to create fancy looking chocolate pieces with or without nuts.

Put them into the fridge for a couple of minutes or just leave them to be for a couple of hours until the chocolate sets.

Remove the chocolate from the form or parchment paper.

Cut it up if desired and serve.

Categories: Recipes