Ketogenic Chocolate
"This is soon good!!"
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 2 ounces unsweetened baking chocolate, chopped fine
- 2 tablespoons coconut oil
- 3⁄4 cup canned full fat coconut oil
- 1 cup powdered erythritol
- 1⁄4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
directions
- In a medium-sized saucepan or double broiler, melt the chocolate and coconut oil over medium-low heat until melted and smooth. Stir in the coconut milk, erythritol and salt.
- Coninue to cook, stirring constanty, until it begins to boil, then remove the pan from the heat and add vanilla and almond extract. The mixture will thicken as it cools.
- Once it cools, transfer to a jar. Seal and store in the fridge for up to 2 weeks.
Questions & Replies
-
The instructions say coconut milk, but the ingredient lists it as full fat coconut oil, which is also listed above where it really is coconut oil called for. It would be less confusing if this were corrected.
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