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Healthy & Fun Low Carb Living
How to Make a Low Carb Beefy Noodle Bake with Shirataki Noodles
How to Make Low Carb Breaded Chicken Fingers
How to Make Low Carb Chocolate Disks
How to Make Low Carb Crispy Dark Chocolates with Chia Seeds
How to Make Low Carb Gingered Beef & Veggies
How to Make a Low Carb No-Bake Chocolate Cheesecake
How to Make a Low Carb Olive Can Chicken
How to Make Low Carb Orange Spice Flax Cookies
How to Make a Low Carb Rich Waffle with Coconut Flour
How to Make a Low Carb Super Simple Milk Chocolate Mousse
How to Make Low Carb Chocolate Disks
Low Carb Chocolate Disks These delicious low carb chocolates are great for diabetics and others who are limiting their carb intake.

They are easy to make and are made with erythritol, which doesn't cause pain or blood sugar spikes after eating.
 

* Ingredients *

2 oz unsweetened baking chocolate (2 squares)
2 tablespoons
coconut oil
2 teaspoons vanilla
2 teaspoons
Fiberfit Liquid
1/3 cup powdered
erythritol
Pinch of salt
1/8 cup
inulin


* Step 1 *


Spray Mold Lightly spray or oil a silicone mold like the mini tartlet pan pictured.

Set it aside.

* Step 2 *

Chocolate Put the chocolate squares in a small microwavable bowl.

* Step 3 *

Melt Chocolate Microwave the chocolates for about 1 1/2 minutes on high. Stir.

If the chocolates aren't completely melted, microwave for about 20 more seconds.

Stir again until completely melted and smooth.

* Step 4 *

Add Coconut Oil Add the coconut oil and stir until it is melted and mixed with the chocolate well.

* Step 5 *

Add Vanilla Add the vanilla and stir well.

* Step 6 *

Add Fiberfit Add the Fiberfit and stir briefly.

The mixture will start to thicken; don't overstir it.

* Step 7 *

Add Erythritol Add the erythritol, but don't stir yet.

* Step 8 *

Add Salt Add the salt.

Now you can stir until well blended.

* Step 9 *

Add Inulin Add the inulin and stir just until blended.

* Step 10 *

Divide Divide the chocolate mixture evenly into the mold cups.

* Step 11 *

Fill Mold Pat the chocolate mixture as evenly as possible in the mold cups.

Place the mold in the freezer for at least 20 minutes or until hardened.

* Step 12 *

Remove from Mold Remove the mold from the freezer and carefully remove the chocolates.

* Tips *

- The entire recipe contains about 10 net carbs.

- You can also use a silicone mat, other shapes of silicone molds, or waxed paper.

- You can melt the chocolate over low heat in a pan if desired.

- Be careful not to overstir the mixture after adding the inulin; it might separate if overstirred.


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