Cravings don’t subside when you are on a keto diet, and with sugar being a huge culprit of carbs, you can quickly fall out of ketosis before finishing that bar of indulgence. Sometimes just a handful of blueberries or blackberries can hit the spot, but fruit does not compare to the decadence that chocolate can bring to the palate.
Experimenting with a chocolate recipe using Monk Fruit, this chocolate recipe brings a bit texture with the crystals, making a fun crunch that pairs well with the kick of Mexican Hot Chocolate flavor.
![](https://i0.wp.com/kakikoi.com/wp-content/uploads/2023/11/Keto-Mexican-Hot-Dark-Chocolate-Hearts_vertical-materials.jpg?resize=883%2C1024&ssl=1)
While I used heart molds for the recipe, you can always lay out parchment paper on a pan and pour the chocolate out to cool and mold, but I appreciate the little bites with a little bite. Whether you are at the beginning of the keto journey or a well-seasoned keto dieter, this is a worthy recipe to add to the roster.
*Remove the mixture from the heat before adding the cocoa powder to prevent a burnt flavor.Keto Mexican Hot Dark Chocolate Hearts
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Ingredients
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