Winter evenings are the perfect time for a sweet treat. You deserve a snack that fits your healthy goals. This Keto Milk Chocolate Bar is incredibly creamy and rich. It gives you that classic chocolate taste without any sugar.
Making your own candy at home is so rewarding. You know exactly what goes into every single bite. This recipe is perfect for your healthy reset journey this year. It is simple, fun, and very satisfying to create in your kitchen.
Why This Recipe Is a Winner
This chocolate has the most amazing, velvety texture. It is smooth and melts right on your tongue. Most keto chocolates can feel a bit grainy or dry. This version uses heavy cream powder for ultimate silkiness and flavor.
It is a great budget-friendly option for your family. Making bulk batches saves you money over store-bought brands. Your friends will be so impressed by the quality. It truly feels like a professional confection from a fancy shop.
Easy Cooking Steps
We use a gentle double boiler method for this recipe. This prevents the cacao butter from burning or seizing. It keeps the chocolate flavor fresh and very delicate. Even beginners can master this simple technique with total confidence.
The process is mostly about stirring and a little patience. You will love watching the ingredients transform together. It becomes a glossy and beautiful liquid very quickly. Pouring it into the molds is the most exciting part!
Ingredients You’ll Need
These ingredients are mostly pantry staples for low-carb bakers. They combine to create a shelf-stable treat you will love.
- 285g (10 oz) Food-grade Cacao Butter
- 65g (2.25 oz) Unsweetened Cocoa Powder, sifted
- 100g (3.5 oz) Heavy Cream Powder
- 85g (3 oz) Powdered Monk Fruit Sweetener or Allulose
- 2.5ml (1/2 tsp) Sunflower Liquid Lecithin
- 1g (pinch) Fine Sea Salt
- 2.5ml (1/2 tsp) Madagascar Bourbon Vanilla Extract
Step-by-Step
- Prepare a double boiler by placing a bowl over simmering water.
- Melt the cacao butter until it reaches 120°F (49°C).
- Sift the cream powder, cocoa, and sweetener together carefully.
- Whisk the dry ingredients into the melted cacao butter slowly.
- Stir for 3 to 5 minutes until the mixture is smooth.
- Remove from heat and cool to 85°F (29°C) while stirring.
- Add the lecithin, vanilla extract, and fine sea salt.
- Return to heat briefly to reach exactly 90°F (32°C).
- Immediately pour the chocolate into clean silicone molds.
- Tap the molds firmly to release any trapped air bubbles.
- Let set at room temperature for 3-4 hours or refrigerate.
- De-mold the bars and store them in a cool place.
Best Ways to Enjoy It
These bars are wonderful on their own as a snack. Try dipping a square into your hot morning coffee. It melts beautifully and adds a rich, creamy layer. You can also chop them up for keto-friendly baking later.
Serve these at your next cozy winter gathering. They look beautiful on a small wooden dessert platter. Pair them with some fresh raspberries for a treat. They are sure to be a crowd-pleaser for everyone.
Keep It Fresh
Store your bars in an airtight container for best results. A cool, dark pantry works perfectly for these treats. They are shelf-stable and stay fresh for several weeks. You can also keep them in the refrigerator for extra crispness.
If you live in a warm climate, keep them cold. This ensures they stay firm and have that snap. They are great for meal prep snack boxes. Just grab a square whenever you need a boost.
Tips for Best Results
- Always sift your powders to avoid any tiny lumps.
- Use a digital thermometer for the most accurate results.
- Never let even one drop of water touch chocolate.
- Tap the molds on the counter to remove bubbles.
- High-quality cacao butter makes a huge flavor difference.
- Let the chocolate set at room temperature if possible.
- Store in a cool place to prevent melting later.
- Add a tiny pinch of extra salt for depth.
Ways to Switch It Up
- Add crushed almonds or walnuts for a nice crunch.
- Stir in sea salt flakes for a gourmet touch.
- Use peppermint extract for a festive winter flavor idea.
- Mix in sugar-free dried berries for a tart contrast.
- Swap vanilla for almond extract to change the aroma.
Common Questions
Can I use liquid sweetener instead?
It is best to avoid liquid sweeteners here. They can cause the chocolate to seize or separate. Stick to powdered sweeteners for the smoothest possible texture.
Where do I find heavy cream powder?
You can find it at most health food stores. It is also very easy to order online. This ingredient is key for that classic milk chocolate feel.
Is this recipe okay for diabetics?
Yes, this recipe is entirely sugar-free and low-carb. It uses monk fruit or allulose which are diabetic-friendly. Always check with your doctor if you are unsure.
I hope this creamy chocolate brings joy to your winter. It is the perfect way to stay on track. Happy cooking and enjoy every single bite!
— Lidia
Ingredients
- 285 g (10 oz) Food-grade Cacao Butter
- 65 g (2.25 oz) Unsweetened Cocoa Powder, sifted
- 100 g (3.5 oz) Heavy Cream Powder
- 85 g (3 oz) Powdered Monk Fruit Sweetener or Allulose
- 2.5 ml (1/2 tsp) Sunflower Liquid Lecithin
- 1 g (pinch) Fine Sea Salt
- 2.5 ml (1/2 tsp) Madagascar Bourbon Vanilla Extract
Instructions
- Prepare a double boiler (bain-marie) by placing a heat-proof glass or stainless steel bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.
- Place the cacao butter in the bowl and heat until it reaches a temperature of 120°F (49°C), stirring occasionally to ensure even melting.
- Sift the heavy cream powder, cocoa powder, and powdered sweetener together to remove any clumps.
- Gradually whisk the sifted dry ingredients into the melted cacao butter. Continue whisking for 3 to 5 minutes until the mixture is completely homogenous and no graininess remains.
- Remove the bowl from the heat source. Continue to stir the mixture frequently as it cools until the temperature reaches 85°F (29°C).
- Add the sunflower liquid lecithin, vanilla extract, and sea salt. Stir vigorously to emulsify the fats and liquids.
- Briefly return the bowl to the double boiler and heat the mixture back to exactly 90°F (32°C), stirring constantly. This technical step helps achieve a stable temper for a clean snap.
- Immediately pour the tempered chocolate into clean, dry silicone chocolate molds.
- Firmly tap the molds against the countertop several times to release trapped air bubbles and level the surface.
- Allow the chocolate to set at room temperature (approx 68°F/20°C) for 3-4 hours, or refrigerate for 45 minutes for a faster set.
- Carefully de-mold the bars and store them in an airtight container in a cool, dark place.
