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Sorry guys, this one is for the girls (although, you’ll probably love them too!).
One of the struggles I have with this eating plan is that one time of the month when my cravings seem to go a little haywire. I have to admit that I become a little helpless during that time. If I’m going to get off track with my eating plan, I can pretty much count on it being around that time of the month.
Now typically, I crave salty things. But there are those times when I crave a little something sweet.
So I turned to some of the low carb groups I belong to on Facebook and somebody recommended the rough outline for this recipe.
I figure if I’m stocked up on snacks, I’m much less likely to fall off the low carb wagon. So I started making these. They keep really well in the freezer which is perfect for keeping them all month long until your cravings kick in. They can be eaten straight from the freezer or you can transfer them to the fridge if they are too hard for you when frozen.
In fact, I’ll be doing a few posts for snacks specifically for that time of the month. So stay tuned for those! And if you’re a guy who’s still reading, consider me impressed! But also, you’re gonna love these snacks too. So make up a batch and enjoy!
Recipe note: I added in the instant coffee here simply because I had some on hand, but don’t feel obligated to use it. It’s not considered a “clean” food. Since it’s a small amount used just for flavor, I didn’t think too much of it. These will be delicious without it to, so don’t go buy a whole jar just for two teaspoons of instant coffee.
LIKE THE PRETTY CHOCOLATES?
This Silikomart Silicone Easy Chocolate Mold, Vertigo Praline (amazon affiliate link) is the mold I used here. It works wonderfully!
YOU MIGHT ALSO ENJOY:
- Low Carb Chocolate Covered Marzipan
- Low Carb Power Balls
- Low Carb Chocolate Bars
Low Carb Cocoa Melts Recipe
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Ingredients
- 1/4 cup unsweetened cocoa powder
- 2 tbsp. erythritol
- 1/8 tsp. liquid stevia
- 1/2 cup coconut oil
- 1/2 tsp. pure vanilla extract
Instructions
In a medium pot, combine all ingredients together until the oi has melted and you have a nice, runny liquid.
Pour into chocolate mold of your choice, or onto a parchment lined baking sheet with edges (a rim).
Pour into molds on just onto baking parchment on cookie sheet.
Place in freezer for about 2 hours.
Release from mold or break into bite-size pieces.
Store in fridge or freezer for up to 4 months.
2 tsp. instant coffee (optional)
In a medium pot, combine all ingredients together until the oi has melted and you have a nice, runny liquid.
Pour into chocolate mold of your choice, or onto a parchment lined baking sheet with edges (a rim).
Pour into molds on just onto baking parchment on cookie sheet.
Place in freezer for about 2 hours.
Release from mold or break into bite-size pieces.
Store in fridge or freezer for up to 4 months.
Tried this recipe?Mention @thatslowcarb or tag #thatslowcarbrecipe!
Nutrition Data According To MyFitnessPal.com
(Please note that the data is for the entire recipe. Divide this data by the number of individual candies you get. Data may not be totally accurate. My yield was 19 making the net carbs zero. 24 of the carbs listed below are sugar alcohols.):
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Reader Interactions
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Comments
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John-Mark says Hello!
Stevia is poison to me (it causes migraines).
I’m guessing that I could use more powdered erythritol, but how much might you suggest?
Thank you!
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- Lindsay says
Our sweetener conversion guide is always a good reference when converting sugars.
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- Barb G says
I was all excited about these until I saw how many carbs. 33 for 1, really?
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- That's Low Carb!?! says
Barb G – No, not really. If you read the note above the nutrition info, you’ll understand. This is for the entire recipe. Not per piece.
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- Jen says
Not only that, but there are 24 sugar alcohols. The total net carb for the entire recipe is 5 net carbs. That’s awesome!
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- That's Low Carb!?! says
Jen – Yes!! I love them!! 😀
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- Ronalyn says
I made a similar recipe and found that Erithritol doesn’t melt, leaving the final product very gritty. I’m going to try this using powdered stevia.
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- That's Low Carb!?! says
Ronalyn – Yes, I had a little bit of that. But using powdered erythritol cuts down on that issue. I find also that when you pour the melted chocolate into the molds, it also helps to pull up a little of the stuff from the bottom with a spatula to ensure that each chocolate gets some of the erythritol. At the end of the day, you’re not going to get around it. But you can minimize it. I did have a few that didn’t get much though, and they were still good because I had the stevia in there too.
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- Shawanda says
Hi can I make these with granulated stevia that is all I have on hand
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