LCHF milk chocolate heart, banting, keto, low carb, sugar free, diabetic friendly, additive free, primal

Keto Milk Chocolate

SERVES

Prep Time
Cook Time

Ingredients

15g (4 tsp) xylitol or sweetener of choice

15g (6tsp) raw cacao powder or dutch cocoa (or 8tsp cocoa powder)

60g pure cream

25g coconut oil

50 unsalted butter, cold, cubed

30g frozen raspberries

Instructions

  1. Mill xylitol 10 seconds / speed 9 / mc on
  2. Tap the lid and leave for 1 minute to let the dust settle
  3. Scrape down, add cacao and cream, warm 1 minute 30 seconds /
    50 degrees / speed 3 / mc on
  4. Add coconut oil and butter, blend 30 seconds / speed 5 / mc on
  5. Scrape down sides and lid, blend 20 seconds / speed 3 / mc on
  6. Line a tray with baking paper, pour on the mixture and shape into a
    heart.
  7.  Top with scattered frozen raspberries, freeze until set (approx 10 minutes)
  8. Store in an airtight container in freezer.

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Non thermo instructions

  1. Place cream, cacao and xylitol into a bowl and microwave in bursts until warm but not hot to touch
  2. Stir until xylitol has dissolved
  3. Dice cold butter into small pieces, add butter and coconut oil to the chocolate milk and stir until all had melted
  4. If the butter wont melt, microwave in 10 second burst, stirring in between until all combined. Don’t heat too much or it will separate.
  5. Line a tray with baking paper, pour on the mixture and shape into a heart
  6. Top with scattered frozen raspberries, freeze until set (approx 10 minutes)

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