Dark Chocolate

Most store-bought dark chocolate contains sugar or doesn’t have enough fat content to be truly appropriate for a ketogenic diet. This recipe is keto-friendly and is great as a sweet treat or for use as a base for other recipes.

PREP TIME: 15 MINUTES

COOK TIME: 1 MINUTE

PASSIVE TIME: 1 HOUR

MAKES: 12 SERVINGS

SERVING SIZE: 1 PIECE

¹⁄₂ cup (4fl oz/115ml) coconut oil

4oz (120g) cocoa butter, grated

¹⁄₂ tsp vanilla bean paste (or 1 tsp vanilla extract)

¹⁄₄ tsp salt

20 drops stevia extract

¹⁄₂ cup (2oz/60g) unsweetened cocoa powder

¹⁄₄ cup (1oz/30g) unsweetened cacao nibs

¹⁄₄ tsp salt flakes (optional)

1. Place the coconut oil in a heatsafe bowl. Microwave on high for 1 minute, then add the grated cocoa butter. Stir until the cocoa butter is completely melted into the coconut oil.

2. Add the vanilla bean paste, salt, and stevia extract. Stir until well combined.

3. Add the cocoa powder and cacao nibs. Stir until the ingredients are well combined.

4. Line a large cupcake tray with 12 small cupcake liners. Fill each cup with equal amounts of the mixture. Sprinkle the salt flakes over top, if using.

5. Transfer to the fridge to set for 1 hour and then remove the pieces from the molds. Store in an airtight container in the fridge for up to 2 weeks.

Tip For different flavor combinations, try adding a small pinch of chili powder or add ¹⁄₈ teaspoon of peppermint, coconut, or espresso extracts.

NUTRITION PER SERVING

195
CALORIES

21g
TOTAL FAT

3g
TOTAL CARBS

1g
NET CARBS

1.5g
PROTEIN