#1 Low Carb & Keto Diet App Since 2010
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prep time
2 h 15 min
cook time
5 min
ready time
2 h 20 min
Keto Cranberry and Almond Chocolates
These Keto chocolates are incredibly simple to make and are perfect for satisfying a sweet tooth. Our quick and easy low carb chocolates are prepared with unsweetened baking chocolate, coconut oil, cocoa butter, powdered erythritol, flaked almonds and dried cranberries. These make a decadent low carb chocolate treat, perfect for snacking or dessert.
What is Baking Chocolate?
Baking chocolate is a dark bitter chocolate with a high percentage of cocoa solids and a minimal amount - if any - of added sugar. The high cocoa percentage of this unsweetened chocolate makes it ideal for adding to Keto desserts, chocolates and baked treats. If you cannot source baking chocolate, you can use a dark chocolate with a minimum of 75% cocoa solids or unsweetened chocolate chips. Please be sure to adjust your macros to account for any changes made to the recipe.
Can I use Different Flavorings?
We have added chopped dried cranberries and flaked almonds to our Keto chocolates for added flavor and texture. This easy low carb chocolate recipe is easy to adapt, and you can experiment with different Keto-friendly add-ins. You can use any kind of finely chopped nuts you prefer, seeds or even toasted coconut flakes.
Net Carbs
0.7 g
Fiber
0.9 g
Total Carbs
1.6 g
Protein
0.8 g
Fats
11.2 g
109 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almonds, raw
2 tsp, sliced
Reduced Sugar Craisin Dried Cranberries
1 tsp
Erythritol
1 tbsp
Baking chocolate
0.33 cup
Coconut oil
0.33 cup
Cocoa Butter
0.25 cup
Recipe Steps
steps 3
2 h 20 min
Step 1
Roughly chop the baking chocolate and add to a small saucepan. Add the coconut oil and cocoa butter. Set over a low heat and melt together. Whisk in the sweetener until smooth. You may add more or less sweetener as desired.Step 2
Crush the flaked almonds into small pieces and finely chop the cranberries. Mix the almonds and cranberries together in a small bowl. Divide the cranberries and almonds evenly between 15 individual chocolate molds. You may use bigger or smaller molds as desired, adjusting your macros accordingly.Step 3
Divide the chocolate mixture evenly between the molds, pouring over the almonds and cranberries. Carefully transfer to the fridge for 2 hours or until set firm. Once set, pop the chocolates from the molds and store in an airtight container in the fridge until ready to serve.
