Sugar Free Keto Milk Chocolate. A delightfully smooth, home-made option that’s stable at room temperature and with just 0.5g carbs per bar.
Shop-bought milk chocolate that is keto-suitable is rare and expensive, especially in the UK. When you do find something that is proclaimed to be ‘keto’, it’s likely to contain maltitol – the devil of the sugar alcohol family.
Home-made milk chocolate is entirely possible and a much healthier choice, with fewer carbs.
It may not have the smooth and silky mouth-feel of a factory chocolate, but it has a nice snap, tastes great, and doesn’t take long to make.
How to Make Sugar Free Keto Milk Chocolate
My keto milk chocolate version doesn’t require refrigeration, because it involves cream powder instead of liquid cream. This chocolate will keep for ages and will stay solid at room temperature, so you can wrap a bar and pop it in your bag for when out-and-about.
You can, of course, add nuts of your choice. Except for macadamias, make sure you roast your raw almonds, hazelnuts, etc., and cool them before adding them in. A few roasted hazelnuts, scattered on the chocolate after pouring it into the bar moulds, is definitely my favourite option.
To make this Sugar Free Keto Milk Chocolate, you will need plain chocolate (preferably 100% cocoa mass), cocoa butter, cream powder (or milk powder if you don’t care about the extra carbs) and sweeteners. Allulose doesn’t crystallise like erythritol, so it’s a much better choice for sweetening home-made chocolate.
Liquid lecithin helps with the emulsification, but isn’t strictly necessary.
Tempering chocolate is a difficult art, especially without a conching device, so I never bother. If you’re interested in learning how to do it, check out this guide
My non-tempered method requires a bain-marie (double boiler) and multiple small bowls (dessert-size). You also need a probe (candy) thermometer and of course a chocolate mould of some sort.
Blitzing the cream powder and sweeteners in a coffee grinder beforehand helps them dissolve. You could omit this step, but you will likely end up with a melted chocolate that has a granular texture. If this happens, you could transfer it to a small food processor and blend it before filling your moulds.
Have everything weighed and all the tools ready to go before you begin, and don’t walk away. It won’t take long, but it’s a hands-on process.
Enjoy!
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weigh sweeteners and cream powder directly into a coffee grinder and blitz 2-3 seconds at a time to obtain a fine powder – stop once it starts to become a paste; transfer to a small bowl.
15 g cream powder, 30 g allulose, ¼ tsp pure stevia powder
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weigh chocolate and cacao butter separately in individual small bowls.
25 g Callebaut 100% cocoa mass, 30 g cacao butter drops
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half-fill a small pot or milk jug with water and bring to a fast boil, then turn the heat down to the lowest setting.
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stir powders while you check the temperature with a probe/candy thermometer; when the reading shows 49-50°C, remove from heat, wipe the bottom of the bowl, and set aside to cool down, stirring occasionally.
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melt chocolate over the same pot, whilst stirring often – the temperature should reach 45°C; remove from heat and wipe away any moisture from the bottom of the bowl.
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once the cacao butter mixture and the melted chocolate temperatures are similar (about 35°C), combine them, stir in the lecithin, and cool to 27-28°C, stirring constantly (it will thicken a little).
⅛ tsp sunflower lecithin
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re-heat to 30°C whilst stirring constantly, remove the bowl and wipe the bottom.
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cool the milk chocolate a little by stirring once again, then fill your mould cavities.
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leave to solidify at room temperature (ideally 18-20°C) preferably overnight, before un-moulding – don’t be tempted to refrigerate it to speed up this step.
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this milk chocolate will remain solid at room temperature.
Chocolate is very finicky. Grinding the powders reduces the inevitable gritty texture in home-made chocolate that isn’t tempered. The stated temperatures prevent scorching, and the heat-cool-reheat process allows different size crystals to break down.
I do not recommend using a microwave instead of bain-marie, as it does not allow you to be sufficiently hands-on. With a bain-marie you can easily check the temperature with a probe/candy thermometer and quickly lift the bowl away from the steam/heat if necessary. Plus you can keep stirring to speed up the melting process.
If instructions aren’t followed exactly, your milk chocolate may deliver a sandy mouth-feel, and/or develop lighter patches once hardened, but it will still be perfectly edible.
Use Metric Scales to weigh ingredients accurately:
Kitchen Scales (UK)
Kitchen Scales (U.S.)
Serving: 1bar (25g) | Calories: 132kcal | Carbohydrates: 0.5g | Protein: 1g | Fat: 14g
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