Ingredients (8–10 small bars)
- 120 g sugar-free dark chocolate (85–100% or keto chocolate)
- 2 tbsp butter
- 1/4 cup (60 ml) heavy cream
- 2 tbsp powdered sweetener (erythritol or monk fruit blend)
- 1/2 tbsp unsweetened cocoa powder
- 1/2 tsp vanilla extract
- Pinch of salt
👩🍳 Instructions
- Make the fluffy base
- Melt half of the chocolate with the butter (double boiler or microwave).
- Stir in the cream, sweetener, cocoa powder, vanilla, and salt.
- Whisk for 2–3 minutes to incorporate air (this gives that light, nougat-like texture).
- Shape
- Pour into a small lined pan or silicone bar mold.
- Smooth the top and freeze for 30–40 minutes, until firm but sliceable.
- Chocolate coating
- Melt the remaining chocolate.
- Cut the base into bars and dip each piece into the melted chocolate.
- Place on parchment paper.
- Set
- Refrigerate for 10–15 minutes until the coating is firm.
😋 What you get
- Light, airy center with a mousse-like texture
- Rich chocolate flavor, low sugar
- Low in net carbs (depends on your chocolate/sweetener)
💡 Tips
- For extra fluffiness, beat the mixture with a hand mixer for a few minutes while slightly warm.
- If erythritol feels gritty, blend it into a fine powder first.
- Add 1 tsp coconut oil to the coating chocolate for a smoother shell.