Keto Chocolate Sea Salt Mix: Easy And Delicious Recipes

Perfect Keto's Chocolate Sea Salt mix is a versatile product that can be used in a variety of recipes, from smoothies to cookies and peanut butter bites to chocolates. The mix is a great way to add a chocolatey touch to your keto diet, without compromising on your low-carb goals. With just a scoop or two, you can transform regular recipes into delicious, ketogenic treats. The mix is often used as a base for smoothies, blended with ingredients like avocado, coconut cream, and a sweetener of your choice. It can also be used in baking, adding a chocolate twist to cookies and peanut butter bites, or even moulded into chocolates with a touch of sea salt. So, whether you're a baker or a blender, Perfect Keto's Chocolate Sea Salt mix offers a simple way to indulge your sweet tooth while sticking to your keto diet.

How to make a keto chocolate sea salt smoothie

Ingredients:

• 1 scoop Perfect Keto 'Chocolate' Base
• 1 avocado (frozen or not)
• Stevia or monk fruit to taste (optional)
• Ice (optional)

Method:

• Add all the ingredients to a high-speed blender.
• Blend on high until well-combined.
• If you are using an unfrozen avocado, add ice.
• Enjoy!

How to make keto chocolate sea salt cookies

Ingredients:

• 1/2 cup + 1 tbsp (135 mL) coconut oil, room temperature
• 1 tsp vanilla extract
• 1/2 cup (96g) golden monk fruit sweetener
• 1/4 cup (20g) unsweetened cocoa powder
• 1/2 cup (56g) coconut flour
• 3 eggs
• 1 pinch of sea salt

Optional:

• 1 avocado (frozen or not)
• 1 scoop Perfect Keto 'Chocolate' Base
• Stevia or monk fruit to taste

Method:

• Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
• In a medium-sized mixing bowl, use an electric mixer to combine the coconut oil, eggs, and vanilla extract until well-combined. (The mixture will appear lumpy.)
• Add the golden monk fruit sweetener, cocoa powder, baking powder, and salt. Mix again until all ingredients are fully incorporated.
• Gradually add the coconut flour to the same mixing bowl and mix with an electric mixer.
• Roll the dough into 10 evenly-sized balls. Lightly press down on each dough ball and place 5 cookies on each of the prepared baking sheets. (Note that the cookies will spread when baking, so be sure to place them about 2-3 inches apart from one another.)
• Sprinkle a pinch of sea salt on top of each cookie. (Remember that there is salt in the dough, so be careful not to add too much.)
• Bake one sheet of cookies at a time for 15-18 minutes, or until a toothpick inserted into the centre of a cookie comes out clean. (Resist the urge to overcook them as they will firm up as they cool.)
• Remove the cookies from the oven and allow them to cool completely.
• Once cooled, carefully lift the cookies off the parchment paper and serve.

Storage:

Store the cookies in an airtight or glass container. They can be kept at room temperature or chilled in the refrigerator. Enjoy within 4-5 days.

How to make keto chocolate with macadamia and sea salt

This recipe for keto chocolate with macadamia and sea salt is a delicious, low-carb treat. It's perfect for those following a ketogenic diet who want to satisfy their sweet tooth without kicking their body out of ketosis. The combination of sweet and salty flavours will tantalise your taste buds, and the healthy fats from the coconut oil and macadamia nuts will keep you feeling energised.

Ingredients:

• 5 tbsp unsweetened cocoa powder
• 2 g granulated stevia or erythritol (or another low-carb sweetener of your choice)
• 3 tbsp macadamia nuts, coarsely chopped
• Coarse sea salt to taste
• Coconut oil (enough to create a 2:1 ratio with the cocoa powder)

Method:

• Melt the coconut oil on a stovetop.
• Once melted, add the cocoa powder and granulated stevia (or alternative sweetener). Mix well and remove from the heat.
• Spoon the mixture into silicone candy molds, filling each well until they are about 3/4 full.
• Place the molds in the refrigerator until the mixture thickens and reaches a gel-like consistency.
• Remove the molds from the fridge and sprinkle macadamia nuts into each well. Press the nuts down gently to ensure they are evenly distributed throughout the mixture.
• Return the molds to the refrigerator until the chocolate has completely hardened.
• Once set, remove the chocolates from the molds and place them right side up on a dish or cupcake liner.
• Allow the chocolates to come to room temperature until the surface begins to glisten. This step is important if you want the sea salt to stick!
• Sprinkle a pinch of coarse sea salt onto each chocolate.
• Enjoy your delicious keto treat! Store any leftovers in the refrigerator to prevent melting.

Tips and Variations:

• If you don't like the taste of stevia, you can use erythritol or monk fruit sweeteners as low-carb alternatives.
• Get creative with your toppings! Try adding some unsweetened coconut flakes, toasted nuts, or a dash of ginger and lime zest for a tropical twist.
• For a festive touch, use silicone heart molds to shape your chocolates. They make a perfect treat for Valentine's Day or any other special occasion.

How to make chocolate sea salt peanut butter bites

Ingredients:

• 1 cup unsweetened peanut butter
• 1 tsp vanilla extract
• 1 scoop Perfect Keto Chocolate Exogenous Ketone Supplement
• 2 tsp coarse sea salt
• Butter (unspecified amount)
• Cream cheese (unspecified amount)
• Heavy cream (unspecified amount)
• Stevia (unspecified amount)

Method:

• Line an 8x8 baking pan with parchment paper.
• In a medium saucepan over medium heat, melt peanut butter, cream cheese, and butter. Stir together until well-combined. Remove from heat and set aside.
• In a large mixing bowl, add heavy cream, vanilla extract, Stevia, and Perfect Keto Chocolate Exogenous Ketone Supplement. Pour in the peanut butter mixture and mix with a hand mixer until smooth.
• Pour the fudge into the prepared baking sheet and spread it evenly. Sprinkle coarse sea salt on top.
• Chill in the refrigerator for at least 4 hours, preferably overnight.

Enjoy your chocolate sea salt peanut butter bites!

How to make a chocolate sea salt base

To make a chocolate sea salt base, you can follow the steps below.

Firstly, melt some coconut oil on a stovetop. A liquid base is essential for this recipe, so make sure the coconut oil is completely liquified before proceeding. Next, mix in cocoa powder and granulated stevia or monk fruit sweetener. For a 2:1 ratio of coconut oil to cocoa powder, use ten tablespoons of coconut oil and five tablespoons of cocoa powder. You can adjust the measurements to your taste preferences.

Now, it's time to add the mixture to your desired moulds. Spoon the chocolate mixture into the wells of your mould, filling them to just below the brim. Be careful not to overfill, as you'll need some space for your additional ingredients. Place the mould in the refrigerator until the mixture thickens and reaches a gel-like consistency.

At this point, you can add your chosen toppings or fillings. For a simple chocolate sea salt base, a sprinkle of coarse sea salt on top of each mould will do the trick. However, if you want to get creative, you can add some crunch with chopped macadamia nuts or peanut butter. Press the toppings gently into the mixture to ensure they are evenly distributed.

Return the mould to the refrigerator and let it sit until the chocolate has completely hardened. Once set, remove the chocolates from the mould and place them right side up on a dish or cupcake liner. Enjoy your delicious, healthy treat!

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