Here’s The Easiest Method For Preparing Low Carb Sugar-Free Chocolate

When I began my weight loss journey, one of the most difficult tasks for me was to control my sweet tooth without adding to the carb count. Since I was on Atkins Diet Program and was losing loads in a jiffy, I didn’t want to hamper my progress because of any craving. This was the time when I was looking for something chocolaty and sweet without many carbs and bingo I found one wonderful recipe for chocolate which was sugar-free and very low carb. I would love to share that recipe with all those who are on a weight loss spree and dying to keep that one precious melt-in-mouth piece of chocolate on their tongues.

The surprising fact is that this Low Carb Dark Chocolate was so easy to make and just took 15 minutes. The finishing polish took less than 15 seconds. I recommend you to check its nutrition data before you make it.

Nutritional Data For Low Carb Sugar-Free chocolate

Each serve  —  2 thick chunks

Calories – 69

Carbs – 4 (not bad at all)

Okay! no more talking just read instructions.

Low Carb Sugar Free Chocolate Recipes

Ingredients

Image by samer daboul via Pexels

• 5 Tablespoons unsweetened Cocoa Powder. (I like Weikfield)
• 5 Tablespoons (65 gms by weight) Coconut oil– room temperature (Patanjali virgin coconut oil works for me)
• Stevia or any zero carb sweetener
• Few drops Vanilla extract.
• 2 Tablespoons unsweetened Coconut flakes optional

Tools:
silicone candy mold or flexible Ice cube tray

Preparation: There are two ways of making these chocolates.

1. Microwave Version :

• In a bowl, mix the cocoa, coconut oil and stevia together until thoroughly combined. It will be a thick paste.

• Stir in vanilla extract. Taste the mixture and adjust stevia to taste.

• Microwave the ingredients for 5 seconds, stir and microwave for 5 seconds more. Stir well.  For best results, the consistency of the chocolate mixture should be very soft, but not runny. If needed, microwave another 5 seconds. Set aside.

• Pinch a small amount of flaked coconut into each candy pocket of the mold.

• Spoon the chocolate mixture over the flaked coconut.

• Refrigerate for 30 minutes or until completely solidified.

• Pop the chocolates out of the mold and ENJOY!

2.  No Cook Version

• In a bowl, mix the cocoa, coconut oil and stevia together until thoroughly combined. It will be a thick paste.

• Stir in vanilla extract. Taste the mixture and adjust stevia to taste.

• Stir well.  For best results, the consistency of the chocolate mixture should be very soft, but not runny. If needed, add a bit more cocoa. Set aside.

• Pinch a small amount of flaked coconut into each candy pocket of the mold.

• Spoon the chocolate mixture over the flaked coconut/ crushed nuts.

• Refrigerate for 30 minutes or until completely solidified.

• Pop the chocolates out of the mold and ENJOY!

P.S.  There are so many ways to customize these chocolates. You can add Chopped nuts and dry fruit.

Image by Jarmo Larsen via Pixabay

These chocolates taste the best when they are fully chilled. So make sure that you put them in the refrigerator after eating because coconut oil in them melts very fast.

Was this Low Carb Sugar Free Chocolate Recipes helpful to you? Let us know if you made these yummy chunks at home.

Featured Image by Daniel Dan outsideclick via Pixabay