Ketogenic Chocolate

Name: Ketogenic Chocolate
Ingredients: 2 ounces unsweetened baking chocolate, chopped fine; 2 tablespoons coconut oil; 3/4 cup canned full fat coconut oil; 1 cup powdered erythritol; 1/4 teaspoon fine sea salt; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract

7 ingredients

3 steps

Ingredients

2 ounces unsweetened baking chocolate, chopped fine
2 tablespoons coconut oil
3/4 cup canned full fat coconut oil
1 cup powdered erythritol
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Directions

1

In a medium-sized saucepan or double broiler, melt the chocolate and coconut oil over medium-low heat until melted and smooth. Stir in the coconut milk, erythritol and salt.
2

Coninue to cook, stirring constanty, until it begins to boil, then remove the pan from the heat and add vanilla and almond extract. The mixture will thicken as it cools.
3

Once it cools, transfer to a jar. Seal and store in the fridge for up to 2 weeks.