Today, almost all conventional chocolate contains ingredients like High Fructose Corn Syrup (HFCS) and Corn Syrup Solids, Soy Lecithin, Artificial Colors and Artificial Flavors.
Of course, a ton of gmo sugar is also involved, which is why I decided to make homemade keto chocolate bars that are actually good for you and you can eat them daily.
Yes! In fact,I prefer them over store bought chocolate! I find my homemade chocolate tastes less bitter than store bought dark chocolate, but you can easily adjust the sweetener if you prefer a more dark chocolate. These homemade chocolate bars can protect your brain, causes rapid weight loss and give you energy.
Add Maca
Maca is loaded with antioxidants. It balances and regulates hormones, increases energy, stamina and performance. It’s a perfect remedy for adrenal fatigue as well. Find organic maca here
Add MCT OIL
MCT oil (here) is a purified form of saturated fatty acids. It mostly comes from coconut oil. MCT oil can help with weight loss, brain power, energy and more. Studies found that MCTs make your body burn fat and calories, no matter what kind of diet you follow. It creates ketones, and ketones increase your metabolism helping you burn the fat you already have.
Homemade Keto Chocolate Bars
- Total Time: 5 minutes
- Yield: 24 pieces
INGREDIENTS
- 40g raw cacao butter (here)
- 2 tablespoons 100% MCT Oil (here)
- 3 tablespoons coconut milk or heavy cream
- 1 tablespoon maca powder (here)
- 2 tablespoons unsweetened cacao powder
- Powdered or Liquid Stevia to Taste
INSTRUCTIONS
- Place all ingredients in a small pot and cook under low heat until cacao butter is melted. Mix well until smooth.
- Pour the mixture into a chocolate bar silicon mold. Freeze for 10-15 minutes until set.
Net Carbs: 1g
Have you ever used monk powder instead of stevia.? I want to avoid the stevia aftertaste.
HI Susan! No, I haven’t but I’ve heard great things about it!
I understand that sugars are not good, but I just cannot deal with that stevia taste. Was wondering if coconut sugar could be used and if so, how much would you replace the stevia with?