Description
Smooth, rich, and silky — this easy keto chocolate is made with just a few simple ingredients for a creamy, melt-in-your-mouth treat that’s low-carb and dairy-free friendly!
Ingredients
½ cup unsweetened cocoa powder
¼ cup powdered erythritol or monk fruit sweetener (adjust to taste)
¼ cup coconut oil, melted
¼ cup heavy cream or full-fat coconut cream (for smooth texture)
1 tsp vanilla extract
Pinch of salt
Optional: crushed nuts, shredded coconut, or sugar-free sprinkles for topping
Instructions
In a bowl, whisk together cocoa powder and powdered sweetener.
Add melted coconut oil, heavy cream (or coconut cream), vanilla, and salt. Stir until smooth and well blended.
Pour the mixture into silicone molds, small muffin liners, or onto a parchment-lined tray.
Optional: Sprinkle with crushed nuts, shredded coconut, or low-carb toppings before it sets.
Freeze for 1–2 hours until firm.
Store in the freezer and enjoy straight from the pan for a cool, fudgy bite anytime.
- Prep Time: 10 mins
- Cook Time: 1 hr
Nutrition
- Serving Size: 8–10 pieces
- Calories: 110
- Fat: 11g
- Carbohydrates: 2g
- Protein: 1g