Keto Mexican Hot Dark Chocolate Hearts

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.

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.

Keto Mexican Hot Dark Chocolate Hearts

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Prep Time: 5 Minutes Cooking Time: 15 Minutes

Ingredients

• 140g Cocoa Butter
• 1/3c Golden Monk Fruit
• 1t Saigon Cinnamon
• 1/8t Freshly Grated Nutmeg
• 1/8t of Ground Cardamom
• 2 pinches Cayenne Pepper
• 1t Vanilla Extract
• 1/2t Salt
• 1c Cocoa Powder

Instructions

1. Fill a double broiler bottom pot, or saucepan, with water and place the top pot, or bowl fitted to sit on the lip of the saucepan. Bring water to a soft boil.
2. Melt the cocoa butter in the top pot and add the Saigon Cnnamon, Freshly Grated Nutmeg, Ground Cardamom, and Cayenne, Salt, and Golden Monk Fruit.
3. Thoroughly mix the ingredients together and remove from heat.
4. Add the Cocoa Powder and Vanilla Extract and mix again thoroughly.
5. Pour the mixture into a chocolate mold. If you don’t have a chocolate mold, pour the mixture on a parchment paper laid out on a cookie sheet. Place in the fridge to harden. Wait 1-2 hours until the chocolate hardened.
6. Pop out of the mold and store in the fridge for 1-2 weeks.

Notes

*Remove the mixture from the heat before adding the cocoa powder to prevent a burnt flavor.