HomeLow Carb Health & Diabetes InfoLow Carb Ingredients Info & Recipes Using ThemDARdreams RecipesDARdreams DesignsDARdreams PuzzlesDARdreams Photos
DARdreams.com
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 Crispy Dark Chocolates with Chia Seeds

 

Low Carb Crispy Dark Chocolates Diabetics and others who are limiting carbs don't have to avoid chocolates. These chocolates are truly sugar-free and low carb.

The sugar-free chocolates found in stores frequently contain maltitol, which can cause "gastric distress" and have too many carbs for many people.
Some chocolates pretend to be sugar-free, but they contain hidden sugars. Truly sugar-free and low carb chocolates can be ordered online, but they can be quite expensive.

These slightly crunchy chocolates are easy to make. They are sweetened with erythritol and liquid sucralose, so there are no nasty side effects or blood sugar spikes after eating them.


* Ingredients *

1/4 cup coconut oil
1 teaspoon Fiberfit Liquid
1 teaspoon vanilla
1/4 cup inulin
1/4 cup Hershey's Special Dark Cocoa
1/8 cup powdered erythritol
Pinch of salt
1/8 cup whole chia seeds


* Step 1 *

Spray Mold Lightly spray or oil a silicone mold.

I use a mini tartlet silicone pan like the one pictured.

* Step 2 *

Coconut Oil Place the coconut oil in the small bowl.

If it isn't already melted, microwave it for about 20 seconds to melt it.

* Step 3 *

Add Fiberfit Liquid Add the Fiberfit Liquid and stir.

* Step 4 *


Add Vanilla Add the vanilla and stir again.

* Step 5 *

Add Inulin Add the inulin and stir briefly.

Move quickly to the next step.

* Step 6 *

Add Cocoa Powder Add the cocoa powder and stir.

* Step 7 *

Add Erythritol Add the powdered erythritol and stir.

* Step 8 *

Add Salt Add the pinch of salt and stir the mixture well.

* Step 9 *

Add Chia Seeds Add the whole chia seeds and stir just until they are well incorporated.

* Step 10 *

Fill Mold Divide the mixture evenly among the mold cups.

* Step 11 *

Filled Mold Put the filled mold in the freezer for at least 1/2 hour to firm up the chocolates.

* Step 12 *

Remove from Mold When frozen, remove the chocolates from the freezer and carefully remove them from the mold.

* Tips *

- The chocolates should be room temp stable, but it's a good idea to store them in the freezer until they are served.

- There are about 6 net carbs in the entire recipe.

- You can use other shapes for molds; silicone works best.

- The mixture might clump after adding the inulin, but if you add the cocoa right away, it helps prevent that.

- If it does clump, stir until it is fairly smooth again after adding the other ingredients, but before adding the chia seeds.


HomeLow Carb Health & Diabetes InfoLow Carb Ingredients Info & Recipes Using ThemDARdreams RecipesDARdreams DesignsDARdreams PuzzlesDARdreams Photos