Transform Baker's Chocolate Into Keto-Friendly Treats

Bakers chocolate is a popular choice for making keto-friendly chocolate treats. It is an unsweetened chocolate that contains very few carbs and is perfect for those following a keto diet. To turn bakers chocolate into keto-friendly chocolate, simply melt it and mix in some sweet ingredients like sugar-free maple syrup, powdered erythritol, or stevia. You can also add in some coconut oil and almond butter to give it a firmer texture. Once you have mixed all the ingredients, simply pour the mixture into moulds and refrigerate until firm. And there you have it, your very own keto-friendly chocolate!

Melting the chocolate

If you are using a microwave, place the chocolate in a microwave-safe bowl and heat it in 20-30 second intervals, stirring the chocolate in between until it is mostly melted. Be careful not to overheat the chocolate as it can burn easily.

For a stovetop, it is recommended to use a double boiler to prevent the chocolate from burning. A double boiler is a heatproof bowl placed over a saucepan with boiling water. The steam from the boiling water heats the bowl without the chocolate touching the boiling water or the direct heat. Place the chocolate in the bowl and stir until melted.

Once the chocolate is melted, you can add in your sweetener of choice and any additional ingredients such as coconut oil, almond butter, or crushed nuts and seeds. Stir until everything is well combined and smooth.

Now your chocolate is ready to be poured into moulds or a pan and refrigerated until firm.

Adding the sweetener

The sweetener is a crucial ingredient in making keto chocolate. It is important to use a powdered sweetener to achieve a smooth texture. Granulated sweeteners will result in a gritty and undesirable texture. There are a few different powdered sweeteners that can be used, each with its own unique properties.

Erythritol

Erythritol is a popular choice for keto chocolate as it is a sugar alcohol that is low in calories and does not spike blood sugar levels. However, it has a cooling effect and can recrystallize as it cools, leading to a grainy texture. To mitigate this, it is recommended to use powdered erythritol and blend it into a fine powder to ensure smoothness.

Allulose

Allulose is a natural sweetener that is similar to sugar in taste and texture. It does not recrystallize like erythritol, resulting in a smoother chocolate. However, it can be more expensive and may be harder to find.

Monk Fruit Allulose Blend

This blend combines the best of both worlds, as monk fruit provides sweetness closest to sugar, and allulose prevents crystallization. This blend dissolves easily and does not have the same aftertaste as other sweeteners.

Stevia

Stevia is a natural sweetener that is much sweeter than sugar. It can be used in keto chocolate, but some people may not like the taste. It is also important to note that stevia cannot be heated, so it should be added after the chocolate has melted.

Inulin

Inulin is a natural prebiotic fiber that adds a bit of sweetness and improves the texture of the chocolate. It helps to prevent the chocolate from seizing and gives it a smoother consistency.

When adding the sweetener to your keto chocolate, it is important to add it gradually and whisk thoroughly to ensure it is well combined. You may need to adjust the amount of sweetener to taste, depending on your preference for sweetness.

Adding the stabiliser

Adding a stabiliser is an important step in making keto chocolate. Lecithin is a common stabiliser used in chocolate, and it helps to emulsify the ingredients so that they combine more smoothly. Lecithin is usually listed as soy lecithin on chocolate bar ingredient lists, but for keto chocolate, you can use sunflower lecithin to avoid soy.

To add the stabiliser to your chocolate, simply stir in the sunflower lecithin with the salt, after you have whisked in the powdered sweetener. You can also add vanilla extract at this stage, but this is optional.

Stir the mixture until everything is smooth and dissolved. Adjust the sweetener to taste if required, and make sure it dissolves.

Now your stabiliser is added, and you are ready to pour your chocolate into moulds and chill!

Adding the flavourings

Now that you have your base chocolate, you can add any number of flavourings to create your own unique chocolate bar. Here are some ideas to get you started:

• Orange zest: Add 1 teaspoon of orange zest to your chocolate mixture for a zesty, refreshing flavour.
• Spices: For a wintery, festive vibe, add a pinch of cinnamon, nutmeg, and cardamom to your chocolate.
• Chilli: Add a pinch of chilli powder or flakes for a fiery kick.
• Sea salt: A sprinkle of sea salt will enhance the flavour of your chocolate and give it a sophisticated edge.
• Vanilla: Use a high-quality vanilla extract or, even better, scrape the seeds from a vanilla pod to add a subtle, sweet flavour to your chocolate.
• Nuts and seeds: Chopped nuts and seeds, such as pecans, almonds, walnuts, or hazelnuts, will add crunch and extra flavour to your chocolate.
• Low-carb granola: Mix in some low-carb or sugar-free granola for added texture and flavour.

Simply add your chosen flavourings to the molten chocolate mixture and stir to combine. Then, pour the mixture into moulds and allow it to set in the fridge or freezer, depending on the recipe.

You can also get creative with your toppings. Before the chocolate sets, try sprinkling on some chopped nuts, dehydrated raspberries, unsweetened coconut flakes, or even keto gummy bears!

Pouring into moulds

Now that you've prepared your keto chocolate, it's time to pour the mixture into moulds. Here are some tips for getting the best results:

• Use silicone moulds: Silicone moulds are ideal for keto chocolate as they are flexible and make it easy to pop out the chocolate once it has set. You can find silicone moulds in various shapes and sizes online or at specialty baking stores.
• Place moulds on a firm surface: Before pouring the chocolate, place your silicone moulds on a firm surface such as a tray. This will make it easier to transfer them to the freezer or refrigerator for setting.
• Fill the moulds: Gently pour your keto chocolate mixture into the silicone moulds, being careful not to overfill them. You can use a spoon or a small ladle to fill the moulds, ensuring that the chocolate is evenly distributed.
• Tap the moulds: Once the moulds are filled, gently tap them on the counter to remove any air bubbles. This will help ensure that your chocolate has a smooth and even texture.
• Add toppings (optional): If you want to get creative, you can add toppings to your keto chocolate before it sets. Try chopped nuts, sea salt, or even dried fruit. Simply sprinkle your desired toppings over the chocolate in the moulds and gently press them down so they adhere to the chocolate.
• Set the chocolate: Once your moulds are filled, place them in the refrigerator or freezer to set. The time required for setting will vary depending on the recipe you are following. Some recipes may recommend setting at room temperature.
• Remove from moulds: Once the chocolate has set, it's time to remove it from the moulds. Gently peel back the silicone mould to release the chocolate. If you have any trouble releasing the chocolate, try placing the moulds in the freezer for a few minutes to firm up the chocolate, then try again.

By following these steps, you'll be able to create beautiful and delicious keto chocolate treats!

Frequently asked questions