Please see the description box below the video (click the down arrow on the right, beside the video title and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
I'm sure this is delicious, but probably depends somewhat on the brand of cocoa used. There are some I like much less than others, for sure. For myself, however, altho I WILL try this recipe eventually, and am very appreciative of it, there is a brand of 99% chocolate bar I buy at Trader Joe's that I just break up into it's little rectangles; dip into either coconut manna (coconut butter), water or coconut oil, & then dip into a little bit of pure powdered monk fruit, shake off , & eat like that! And that works great for me without any effort, lol. Sometimes I also pair a serving w a walnut half first, or just pair it w a smaller bit of fresh or dried dates (my fave, altho I have to limit for keto purposes). I always plan on melting these bars & then adding a little monk fruit & pouring into a mold filled w nuts, date pieces or coconut manna, and have done it before to great success. But just eating the unmelted pieces as described is so much easier & just as satisfying! And the chocolate is so dark, yet so good & not bitter, that it has become my go-to for my daily dark chocolate fix!
Sometimes it's hard to find a space in the fridge to let things cool while they set. If you keep a large ziplock baggie filled with water in the freezer (on the bottom of everything else or on top of a frozen pizza box), you can take it out when you need something like these molds to chill and just place the molds on top of the baggie of ice. Reusable! Thanks for all your recipes, I love the no-nonsense quick format!
This is superb and tastes much better than store-bought dark chocolate. This evening was my first time using this recipe to make dark chocolate mousse and it sent me to heaven after the first bite. Thank you so much for this simple yet decadent recipe.
This is has a creamy taste and delicious! We loved it! I lessened the cocoa by a 1/4 cup and it was the perfect chocolate flavor for us. This recipe is a great starter for so many flavors and flavor combos!!
Thanks for the great video, you make it look so easy…more importantly I can’t stand adds, but the beauty of your video was that there were none till the end, so out of respect and gratefulness I gave you the thumbs up, am writing a comment on your all round great video and I watched all you adds at the end as it’s so much easier to do as there is no break in concentration during the video…yippee and well done. Can’t wait for your next video. I even subscribed…👍🙂
Amazingly easy and so yummy! I used 120 grams cocoa butter, and made 3 molds ( identical to yours, 24 pieces per mold). So, 72 pcs in all, divided by 24 servings of 3 squares each = 37 calories per serving. I'm not sure if my math is off, or if it's because your recipe uses coconut oil, but my calorie count is vastly different from yours of 114 ? Still worked out to 1 gram net carb per serving. Definitely a keeper though, thanks!
I love chocolate in many forms but g/f prefer milk chocolate. I've made several keto cakes,brownies waffles recipes.. I'm going to try this in my keto milk chocolate shake. Mmmm.
I am so thankfull for your channel! Thank you so much for sharing your recipes ! I made few and it was always a win ! You are amazing! Can I use allulose syrup in this recipes? Thanks
You can but Allulose liquid is quite mild in sweetness so using too much may be a problem but small amount is fine. Alternatively you can use stevia liquid which is more concentrated so only a small amount is needed
Thanks for sharing! I may try butter and Swerve (the powdered Confectioner variety - not granular) since I have these on hand. Might that work ok? Would love to not have keep buying expensive Lilly's chocolate chips :)
Buenas noches que receta tan deliciosa,me gustaria que preparas chocolate de tableta de leche vegano,pero sin lacteos y sin azucar,y otra receta de tableta de chocolate blanco vegano sin lacteos. Muchas gracias que recetan tan deliciosas.
❤️❤️❤️ I made Dark Chocolate using cocoa butter with raw cocoa and powdered sugar and put it in the freezer and after taking it out, I noticed that it was cohesive at first, but after 2 seconds it melted, meaning it is not Cohesive, like that we buy from the markets, does your recipe remain coherent
I just tested by taking 2.pieces out of the freezer, removed the wrappers and left them on the kitchen counter. They started to melt just a tiny bit after 5 mins and slightly more after 10 mins but still holds their shape. And I live in Malaysia with hot tropical weather. I have no problem eating them straight out of the fridge as well. But I am surprised that yours melted so rapidly out of the freezer even with cocoa butter as I understand that chocolates made with cocoa butter does not melt as fast as those made with coconut oil.
@@lowcarbrecipeideas Great! Thank you, I ended up using the brown swerve i had in the panty yesterday- over a double boiler, it never melted!! I wondered what I was doing wrong! Gonna get the powdered swerve or allulose.. Thanks again!
As mentioned, powdered ones wd be the best as adding liquid wd make the chocolate softer. But if you don't mind softer chocolate then it's fine to add the liquid one which will actually make the texture smoother.
These chocolates are not tempered so they can't be kept at room temperature. I live in a hot climate so am unable to temper the chocolate. But they can be refrigerated or frozen for months
Cocoa butter is more solid so will take a little while more to melt. You can check out this milk chocolate video as it uses Cocoa butter. th-cam.com/video/z3kWe0bRwFk/w-d-xo.html
I tried it tonight. I added atleast 1 tbsp of oil because the mixture became thick. I may have missed out an impt step. Do we need to boil the water first before putting in the oil? 😁
This is awesome thanks are you so much for this. personally because Cocoa has quite a high carb content and not have much more protein and fat in a practical diet
I mentioned at the description box that Allulose is highly recommended as it does not crystallize when chilled. You can still use erythritol or monkfruit if you do not mind the grainy texture.
It depends whether you live in a hot or cold climate. As these chocolates did not go through a tempering process they can't be kept at room temperature. It may last a little longer if you live in a cold climate. As I live in a hot tropical climate, I am unable to show you how to temper the chocolates so that they can be kept at room temperature. But there are a lot of resources in the internet which you can refer to.
You gotta temper the chocolate otherwise the final chocolate will be soft like brownies not hard. Didn’t know that until I followed her recipe and came out soft….
Hello from Islamabad, Pakistan. I love your recipes and tried most bread recipes and they worked for me. Can you please suggest something similar made with coconut flour also. Would love to experiment with that too. TIA
Yes because they are not tempered. In any case, I am unable to do tempering as I live in a hot and humid country. And tempering process and storage at room temperature requires temperature of below 18C or 64F
This is a simple and easy method without tempering the chocolate so they need to be eaten straight out of the fridge or freezer. I might do another video with the tempering process which will make the chocolate last longer at room temperature.
These chocolates are not tempered so they need to be refrigerated or frozen. If you live in a cold climate then you can temper the chocolate so you can store them at room temperature. Unfortunately I live in a hot climate so I can't show you how to temper chocolates but there's a lot of resources in the internet.
You can temper the chocolate so that it can be kept at room temperature and have a good snap. But you need to have a rather cold room temperature to do that. Unfortunately I can't do tempering of the chocolates as I live in a hot and humid country. There are lots of info on the internet on how to temper chocolate
I don't have a huge amount of experience but I've made chocolate (using unsweetened baking chocolate) with both coconut oil and cocoa butter, and my experience was that the coconut oil makes the chocolate softer whereas the chocolate with the cocoa butter came out kinda crunchy. I was thinking of trying a combination of both next time.
Unfortunately, it didn’t work out for me. The butter was separating from the mixture. The texture wasn’t silky-smooth, it was grainy and thick. Can you please explain where I could have gone wrong?
Yes you can but liquid allulose is very mild in terms of sweetness so it may be a problem if you use too much as it will be too watery. If you use a bit then no problem. Liquid stevia will be a better alternative as it is stronger so you don't need a lot
Actually, sugar can dissolve in water, not oil. That's why it's best to grind the sweeteners to as powdery as possible or better still, use liquid sweeteners.
@@lowcarbrecipeideas I have a monkfruit/erythritol blend that completely melts in my hot tea. So it seems like it would do the same in the chocolate mixture.🤷🏻♀️
@@SandraHof It ends up a little gritty, even when powdered, but it's not unpleasant. Blitzing it into a fine powder definitely helps, but it never entirely dissolves.
Hi thanks for the recipe. I made a similar one with coconut oil, but I get an oily feel on my tongue and I can taste the coconut more than I would like. Is there some kind of tip to make that go away ?
@@aberdeenflyers7441 wow thanks for the reply, I didn't know about refined coconut oil when I posted this comment. I don't think I can find refined in my country but I'll look into it! Thanks !
It is mentioned in the description box that it needs to be refrigerated. I could not temper the chocolate due to the hot and humid climate where I live. But you can temper the chocolate if you live in cold climate and there are many tutorial videos in the internet
Thank you! But I would skip the allulose, I prefer the bitter taste of unsweetened coco. I got store keto bread, it tasted terrible, there was allulose in it, why do people have to sweeten everything....ugh.
Please see the description box below the video (click the down arrow on the right, beside the video title and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
Don't like it, just taste like greasey oil mixed with coco powder
I'm sure this is delicious, but probably depends somewhat on the brand of cocoa used. There are some I like much less than others, for sure.
For myself, however, altho I WILL try this recipe eventually, and am very appreciative of it, there is a brand of 99% chocolate bar I buy at Trader Joe's that I just break up into it's little rectangles; dip into either coconut manna (coconut butter), water or coconut oil, & then dip into a little bit of pure powdered monk fruit, shake off , & eat like that! And that works great for me without any effort, lol.
Sometimes I also pair a serving w a walnut half first, or just pair it w a smaller bit of fresh or dried dates (my fave, altho I have to limit for keto purposes).
I always plan on melting these bars & then adding a little monk fruit & pouring into a mold filled w nuts, date pieces or coconut manna, and have done it before to great success. But just eating the unmelted pieces as described is so much easier & just as satisfying! And the chocolate is so dark, yet so good & not bitter, that it has become my go-to for my daily dark chocolate fix!
@@whiskeywine use cocoa butter
Sometimes it's hard to find a space in the fridge to let things cool while they set. If you keep a large ziplock baggie filled with water in the freezer (on the bottom of everything else or on top of a frozen pizza box), you can take it out when you need something like these molds to chill and just place the molds on top of the baggie of ice. Reusable! Thanks for all your recipes, I love the no-nonsense quick format!
Thanks for sharing 🙏
That is a great idea! Gotta try it. Thank you❤
Brilliant, exactly what my husband and I need when we get a sweet tooth. Thank you
This is superb and tastes much better than store-bought dark chocolate. This evening was my first time using this recipe to make dark chocolate mousse and it sent me to heaven after the first bite. Thank you so much for this simple yet decadent recipe.
Hello from Egypt 🇪🇬 ❤ lovely thanks 😊
Thank you! Just what I was looking for. 😊
From mauritius.thnks a lot.its really helpful for those health conscious
Thank you I saw these molds on sale today at our Hobby Lobby will get some tomorrow
This is has a creamy taste and delicious! We loved it! I lessened the cocoa by a 1/4 cup and it was the perfect chocolate flavor for us. This recipe is a great starter for so many flavors and flavor combos!!
That's great! Thanks so much for your feedback ❤️
Thanks for the great video, you make it look so easy…more importantly I can’t stand adds, but the beauty of your video was that there were none till the end, so out of respect and gratefulness I gave you the thumbs up, am writing a comment on your all round great video and I watched all you adds at the end as it’s so much easier to do as there is no break in concentration during the video…yippee and well done. Can’t wait for your next video. I even subscribed…👍🙂
Thank you for your support ❤
Oh love a bit of chocolate. Can wait to try this my children are going to love me even more😀
Haha.. I bet they will 😊
Amazing and so easy 💞
Need these silicones in my life, thank you, ordered with your link 🙏
Thank you ❤
Amazingly easy and so yummy! I used 120 grams cocoa butter, and made 3 molds ( identical to yours, 24 pieces per mold). So, 72 pcs in all, divided by 24 servings of 3 squares each = 37 calories per serving. I'm not sure if my math is off, or if it's because your recipe uses coconut oil, but my calorie count is vastly different from yours of 114 ? Still worked out to 1 gram net carb per serving. Definitely a keeper though, thanks!
That's great! Thanks so much for your feedback ❤️
Ohh I gotta try with pepper flakes!!
Yay !!! It rocks 👍
Made them earlier today. Wow, they are delicious and so easy to make! Thanks
That's great! Thanks so much for your feedback 🙏
Can't wait to try this!
and i thought i needed cocoa butter to make chocolate.
i am gonna try this.
Cool inspiring me to get my chocolate pans out do uno some Christmas chocolates
Yey! I need this!!! Been waiting for this kind of recipe❤❤❤
Amazing! You are awesome!
Thank you so much for sharing! great and brilliant recipe!
very good I will try it.
Gotta try
😁✌👌👍🖖😎 will be trying this real soon , love the chili flakes w/ chocolate (i thought i was the only one that liked that combination)
That's great John ! I really love it with the chili flakes and sea salt too 😊
Im craving i have gerd and hepatomygaly...no salt no sugar...but keto diet helps a lot... excites my cravings
Waow....this is sheer genius...
Absolutely love this video.
Love the pepper flakes idea 👌👌
Thank u for sharing ♥️😊😊
Thanks Niki 🥰
Wow looks good
I love chocolate in many forms but g/f prefer milk chocolate.
I've made several keto cakes,brownies waffles recipes.. I'm going to try this in my keto milk chocolate shake. Mmmm.
I am so thankfull for your channel! Thank you so much for sharing your recipes ! I made few and it was always a win ! You are amazing! Can I use allulose syrup in this recipes? Thanks
You can but Allulose liquid is quite mild in sweetness so using too much may be a problem but small amount is fine. Alternatively you can use stevia liquid which is more concentrated so only a small amount is needed
😍🥰😋😍I will trye to do ir. ♥️🥰😍😋
That looks easy
Love it - thank you.
nice music! love it
I love your collection of candy molds. I have too many of those myself! HA!!
Thanks for sharing! I may try butter and Swerve (the powdered Confectioner variety - not granular) since I have these on hand. Might that work ok? Would love to not have keep buying expensive Lilly's chocolate chips :)
Yes that would work 😊
Buenas noches que receta tan deliciosa,me gustaria que preparas chocolate de tableta de leche vegano,pero sin lacteos y sin azucar,y otra receta de tableta de chocolate blanco vegano sin lacteos. Muchas gracias que recetan tan deliciosas.
thanks for the recipe! any way to turn this into milk chocolate? thanks again!
Yes I will be experimenting on that thanks 😊
thank you very much❤❤❤
beautyful
Chocolate hnmm 😋
I wonder if you could add cream for a more milk chocolate kind.
You can try the milk chocolate. Here's the playlist;
th-cam.com/play/PL0Ixo8hboMFdJAjBr_bUZZUT0lvQMlphD.html&si=_BiU7P8-8iRBDgLM
@@lowcarbrecipeideas thank you! Can't wait till try.
Can I use 100% cocoa baking chocolate bar in place of the cocoa powder?
Please make white chocolate, if possible
Is the butter necessary if you have cocoa powder with a high content in cocoa butter like 30%???
Lieliski! Paldies!!!
Can we make the same with cacao nibs. Also instead of sweetener can we use honey or maple syrup if so what will be the shelf life.
Frankly, I have not tried with cacao nibs but I think it's doable. Liquid sweetener is fine but it does make the texture softer.
❤️❤️❤️ I made Dark Chocolate using cocoa butter with raw cocoa and powdered sugar and put it in the freezer and after taking it out, I noticed that it was cohesive at first, but after 2 seconds it melted, meaning it is not Cohesive, like that we buy from the markets, does your recipe remain coherent
I just tested by taking 2.pieces out of the freezer, removed the wrappers and left them on the kitchen counter. They started to melt just a tiny bit after 5 mins and slightly more after 10 mins but still holds their shape. And I live in Malaysia with hot tropical weather. I have no problem eating them straight out of the fridge as well. But I am surprised that yours melted so rapidly out of the freezer even with cocoa butter as I understand that chocolates made with cocoa butter does not melt as fast as those made with coconut oil.
@@lowcarbrecipeideas can i use butter instead of coconut oil?coconut oil is not available in my supermarket
@@tazboy1934 Yes you can
It's because it needs to be tempered to stay hard and snappy at room temperature
@@lowcarbrecipeideaslove Malaysia la buli buli
Yummmmmmmmmmmmmmmmmmm!!!!!!!!!!
I have a question. If I try to go the butter route should I use salted butter or unsalted?
It's better to use Unsalted butter. If you prefer to add salt, at least you can control the amount.
Can I use Swerve instead?? And how much?
Yes but it's best to use the powdered ones
@@lowcarbrecipeideas Great! Thank you, I ended up using the brown swerve i had in the panty yesterday- over a double boiler, it never melted!! I wondered what I was doing wrong! Gonna get the powdered swerve or allulose.. Thanks again!
Hey just curious. Any idea of how many calories per bar? Thanks 😊
Please see the description box below video for nutrition info and full written recipe 🙏
@@lowcarbrecipeideas1:52 1:52
I need to use only stevia. Would you recommend Using powdered or liquid?
As mentioned, powdered ones wd be the best as adding liquid wd make the chocolate softer. But if you don't mind softer chocolate then it's fine to add the liquid one which will actually make the texture smoother.
Can you show a recipe to make tempered like keto chocolate
Unfortunately I can't as explained at the description box. I live in a hot and humid climate which is not conducive for tempering chocolates
Does this chocolate keep form for long time like the store bought ones ?
These chocolates are not tempered so they can't be kept at room temperature. I live in a hot climate so am unable to temper the chocolate. But they can be refrigerated or frozen for months
Just concerns, cocoa butter Chocolate melt faster or coconut oil?
Cocoa butter is more solid so will take a little while more to melt. You can check out this milk chocolate video as it uses Cocoa butter.
th-cam.com/video/z3kWe0bRwFk/w-d-xo.html
To make milk chocolates just add a bit of whipping cream
I tried it tonight. I added atleast 1 tbsp of oil because the mixture became thick. I may have missed out an impt step. Do we need to boil the water first before putting in the oil? 😁
Hi .. Could you substitute the allulose with honey ? Thanks regardsnfrom Greece 🇬🇷
Yes you can if you're not counting carbs
Can I use stevia or monk fruit instead of allulose
You can except that it will taste grainy when chilled
Thank you for this. What butter, aside from cocoa butter, would you recommend if not using coconut oil?
Any unsalted butter is fine
If your looking foot healthy butter than cocoa butter, grass fed milk butter and coconut butter are the best choice
This is awesome thanks are you so much for this. personally because Cocoa has quite a high carb content and not have much more protein and fat in a practical diet
Can I use monk fruit sweetener instead of allulose?
I mentioned at the description box that Allulose is highly recommended as it does not crystallize when chilled. You can still use erythritol or monkfruit if you do not mind the grainy texture.
Does it melt easily at room temperature?
It depends whether you live in a hot or cold climate. As these chocolates did not go through a tempering process they can't be kept at room temperature. It may last a little longer if you live in a cold climate. As I live in a hot tropical climate, I am unable to show you how to temper the chocolates so that they can be kept at room temperature. But there are a lot of resources in the internet which you can refer to.
looking lovely❤
How long its the homemade Chocolate Shelf life?
They can be refrigerated for up to 3 months and frozen for up to 6 months
Does it taste bitter like dark chocolate or not
It depends on how much sweetener you add. If you prefer less bitter then add more sweetener and vice versa.
@@lowcarbrecipeideas I don't like sweet. I'm planning not to put any sort of sweetner. I just want it to taste bitter. Just like the dark chocolate 😋
You gotta temper the chocolate otherwise the final chocolate will be soft like brownies not hard. Didn’t know that until I followed her recipe and came out soft….
Hello from Islamabad, Pakistan. I love your recipes and tried most bread recipes and they worked for me. Can you please suggest something similar made with coconut flour also. Would love to experiment with that too. TIA
Hu Asma, so nice to hear from you and thanks for your feedback ❤ Do you mean coconut flour for bread?
@@lowcarbrecipeideas I meant a snack with coconut flour
@@asmabajwa5659 Ahhh ok let me explore on it. Thanks for your suggestion 😊
@@lowcarbrecipeideas thanks a lot 💜 I'll be looking forward to it.
@@asmabajwa5659 look up to ketosert channel
Good pm Po pde Po ba stevia-eruyhritol powder instead of allulose?
Yes you can
Any link for allulose??
Yes I just added the link thanks 😊
Hello, Coconut oil as in yung cooking oil po ba? Pwede po ba yun
It's extra virgin coconut oil. Not the one for cooking.
If I use butter, the volume will be same as coconut oil? 120ml?
Yes
So,if I understood right - you have to keep those bars in the fridge and take it out when you want to eat some of them.
Is that right?
Yes because they are not tempered. In any case, I am unable to do tempering as I live in a hot and humid country. And tempering process and storage at room temperature requires temperature of below 18C or 64F
Do you need to temper the chocolate?
Not necessary 😊
You must temper if you want that “snap” and shine,otherwise its dull and softer texture.still tastes good
Will it melt or become liquid in room temperature?
This is a simple and easy method without tempering the chocolate so they need to be eaten straight out of the fridge or freezer. I might do another video with the tempering process which will make the chocolate last longer at room temperature.
@@lowcarbrecipeideas I see. Thank you for replying and good luck with the work. 🥰
These kept in freezer or I can take it out to office??
These chocolates are not tempered so they need to be refrigerated or frozen. If you live in a cold climate then you can temper the chocolate so you can store them at room temperature. Unfortunately I live in a hot climate so I can't show you how to temper chocolates but there's a lot of resources in the internet.
Can this chocolate eventually be made into ganache?
Yes it can
@@lowcarbrecipeideas awesome! Thank you!
Hi,i wonder what we can add so the choco remain firm a bit more after we take it out from the freezer?
You can temper the chocolate so that it can be kept at room temperature and have a good snap. But you need to have a rather cold room temperature to do that. Unfortunately I can't do tempering of the chocolates as I live in a hot and humid country. There are lots of info on the internet on how to temper chocolate
I don't have a huge amount of experience but I've made chocolate (using unsweetened baking chocolate) with both coconut oil and cocoa butter, and my experience was that the coconut oil makes the chocolate softer whereas the chocolate with the cocoa butter came out kinda crunchy. I was thinking of trying a combination of both next time.
Can I use extra virgin olive oil instead of the coconut oil
Sorry for the late reply 🙏 Yes you can use evoo
Good I’m going to try it then thank you!
Hi can i use raw cacao powder instead of cocoa?
Yes you can
Thank you so much 🙂
Alkalized or the plain cocoa powder?
It's plain cocoa powder
Unfortunately, it didn’t work out for me. The butter was separating from the mixture. The texture wasn’t silky-smooth, it was grainy and thick. Can you please explain where I could have gone wrong?
This happened to me too. It turned out grainy even when I melted the “sugar” for a while
Can I use liquid allulose instead of powder?
Yes you can but liquid allulose is very mild in terms of sweetness so it may be a problem if you use too much as it will be too watery. If you use a bit then no problem. Liquid stevia will be a better alternative as it is stronger so you don't need a lot
I can never get the allulose to melt in the butter. Not sure how to get it smooth
Actually, sugar can dissolve in water, not oil. That's why it's best to grind the sweeteners to as powdery as possible or better still, use liquid sweeteners.
Mine was white on top! Maybe I didn't stir it enough mix it enough😢
Allulose isn’t allowed in UK. What other keto sweetener would work?
You can try stevia liquid. Alternatively you can try powdered erythritol or monkfruit but I am not sure whether it will still be a little grainy
@@lowcarbrecipeideas I have a monkfruit/erythritol blend that completely melts in my hot tea. So it seems like it would do the same in the chocolate mixture.🤷🏻♀️
@@SandraHof It ends up a little gritty, even when powdered, but it's not unpleasant. Blitzing it into a fine powder definitely helps, but it never entirely dissolves.
Does chocolate taste like coconut after ?
No it doesn't
Can i use coconut sugar?
Yes if you're not counting carbs
Hi thanks for the recipe. I made a similar one with coconut oil, but I get an oily feel on my tongue and I can taste the coconut more than I would like. Is there some kind of tip to make that go away ?
Use refined coconut oil, it lacks this taste
@@aberdeenflyers7441 wow thanks for the reply, I didn't know about refined coconut oil when I posted this comment. I don't think I can find refined in my country but I'll look into it! Thanks !
I'll just get the supplies at Hobby Lobby. I'm not going to waste money on S/H costs, nor wait 2 to 6 months for the cargo ships to get anything here!
I bet it melts out of the fridge though?,
It is mentioned in the description box that it needs to be refrigerated. I could not temper the chocolate due to the hot and humid climate where I live. But you can temper the chocolate if you live in cold climate and there are many tutorial videos in the internet
Hi, can i use and replace coconut oil w/ coconut cream & cocoa powder w/ cacao powder instead?
How does this compare to dark chocolate ganache--dark chocolate and heavy cream? The ganache may have slightly more carbs but it will be silky smooth.
Hi Elsie, may I know the brand of allulose sweetener you are using? Is there any difference between crystalline and granulated? Thank You
I buy it from Lazada. It's from MD Keto. I think they buy in bulk and repackage it.
Thank you! But I would skip the allulose, I prefer the bitter taste of unsweetened coco. I got store keto bread, it tasted terrible, there was allulose in it, why do people have to sweeten everything....ugh.
I agree I always reduce the amount of sweetener, I have a little but not that amount.
Yeah many store bought chocolate are super sweet...even the 60 plus cocoa choco are added full of sgar
@@beccabbea2511 we need to use all of our taste buds! Salty, bitter, pungent, sour!
@@tazboy1934 yes, too much!
Aw, isn't it too bad some of us just aren't up to your holier-than-thou standards of culinary excellence? 🙄🤮
It's not chocolate,it's chocolate flavor coconaut oil😁
Never heard of allulose?!
Can i add dates instead of artificial sweetener ?
You're missing a pinch of salt.......