Best Low Carb Milk Chocolate Bar Recipe 415 Recipes

Low Carb Keto Chocolate Bar Recipe image

Provided by Maya Krampf

Categories Dessert

Time 10m

Number Of Ingredients 7

3 oz Cocoa butter (or 2 tbsp coconut oil, but will be more melt-y)
2 1/2 oz Unsweetened baking chocolate
6 tbsp Besti Powdered Erythritol
2 tbsp Inulin
1/4 tsp Liquid sunflower lecithin
1/8 tsp Sea salt
1 tsp Vanilla extract

Steps:

Melt cocoa butter and baking chocolate in a double boiler over low heat.
Stir in the powdered erythritol, a little at a time. Stir in the inulin, a little at a time. Stir in the sunflower lecithin and salt. Heat until everything is smooth and dissolved.
Remove from heat. Stir in vanilla extract.
Pour the melted chocolate mixture into molds. Refrigerate for at least 30 minutes, until firm.

Nutrition Facts : Calories 143 kcal, Carbohydrate 4 g, Protein 1 g, Fat 15 g, SaturatedFat 2 g, Sodium 38 mg, Fiber 3 g, ServingSize 1 serving

Creamy Keto Milk Chocolate Recipe image

Provided by Katrin Nürnberger

Categories Dessert

Time 10m

Number Of Ingredients 4

1.5 oz / 40g cacao butter
1/4 cup / 60g thick double cream / heavy cream
1 1/2 tbsp cacao powder (unsweetened)
1 tbsp powdered erythritol ((use an additional 1/2 tbsp if you like your chocolate sweet))

Steps:

Heat the cream in a pan until it bubbles. Lower the heat and stir regularly so the cream does not burn. Cook it until it has reduced by half and has become thick and slightly yellow in colour. Pour into a bowl and set aside.
Melt the cacao butter in a pan. Stir in the cacao powder and the powdered erythritol.
Once the cream and the cacao mix have the same (lukewarm!!) temperature, combine them and stir. Pour into a chocolate bar mould and place in the freezer or fridge until set.

Nutrition Facts : Calories 100 kcal, Carbohydrate 1 g, Protein 0.5 g, Fat 10.9 g, SaturatedFat 6.8 g, Fiber 0.4 g, Sugar 0.3 g, ServingSize 1 serving

Low Carb Milk Chocolate Bar Recipe - (4.1/5) image

Provided by aerin8

Number Of Ingredients 7

2 oz cocoa butter* (60 g)
2 oz sugar-free chocolate** (60 g)
2 tbsp coconut oil, OR unsalted butter (30 mL)
Sweetener to equal 2/3 cup (150 mL)
sugar***
1/2 cup whole milk powder, OR (125 mL)
skim milk powder****

Steps:

In double boiler, over medium heat, melt cocoa butter, chocolate and coconut oil, OR unsalted butter using a whisk to make sure the chocolate melts completely. Stir in the sweetener, whole, OR skim milk powder*** and whisk until smooth. Pour into 9 x 5-inch (23 x 12 cm) glass loaf pan or nonstick loaf pan. Freeze until firm. Cut into squares. Keep in the refrigerator. Helpful Hints: *Cocoa butter is available at Netrition.com. **You may use unsweetened baker's chocolate, however, you will need to adjust the sweetness - i.e. use more sweetener. You can reduce the amount of cocoa butter and increase the baker's chocolate and make a dark chocolate bar. ***I used Natural Mate® erythritol/sucralose concentrated powder (15 scoops). There is a stevia version as well, if you prefer. Available on Amazon. ****Skim milk powder is sometimes rather coarse - Measure the amount needed first, and then blend finely in a blender or coffee bean grinder, before using. Best results with whole milk powder - available in the Hispanic section of Super Walmart or Publix or in Costco. This should only be an occasional treat as it is very high in calories. It would probably make a good occasional fat fast item. Yield: 18 (6 x 3) servings 1 serving 74.7 calories 1.1 g protein 6.5 g fat 1.5 g net carbs