Keto chocolate

Keto chocolate – When will I be famous?

Keto chocolate from your kitchen is always healthier and better than any industrial version. Yes, they will label it as Keto, sugar-free or Paleo, but they will not make it clean. There’s always one or two problematic ingredients that fall into the category of unhealthy industrial products. But nothing is more adored than chocolate. right?! Yes, even on Keto you can continue your love affair and squeeze it in in your daily routine! But how will you know your keto chocolate it’s 100% healthy and safe? Well, it will be healthy only if you make it alone, at home! 😉

Dark chocolate is insanely great in nutrient content

When we estimate the health characteristics of food, we shouldn’t first look at the number of calories, carbs or fibre. Of course, you want a good source of fat and protein, but… We should first look at the nutrient density! The nutritional value of a particular food is something you should always have in mind when deciding if that food will be a part of your KMD or not.

Here’s an interesting example, an egg, liver paté or mussels are extremely high in nutrients. The same amount of apple, banana or orange can’t even come close to these foods in valuable nutrients. But sometimes we just want something sweet! So, when choosing your sweet-treat, let it be nutrient-dense, let it be a superhero food like keto chocolate!

Keto chocolate

Dark chocolate one of most nutrient-dense foods

If you make a 100g of dark chocolate at home, from clean and organic ingredients, here’s what nutrients you’ll get:

Manganese – 163%, Copper – 160%, Magnesium – 106%, Iron – 65%, Phosphorus – 62%, Zinc – 38%, Potassium – 37%, Selenium – 17%, Riboflavin (B2) – 14%, Calcium – 11%, Niacin (B3) – 9% of your recommended daily need! Of course, I don’t recommend eating 100g of chocolate per day, but it’s great to know! Pretty impressive, isn’t it? I would like to thank Michael Joseph for this impressive choco-data, and I would recommend reading his article on dark chocolate!

Keto chocolate

What if I can’t find cacao butter?

I admit it, sometimes it’s hard to source it. Let’s face it, genuine chocolate has to contain cacao butter, it’s the only thing that will keep it solid at room temperature. However, we keep forgetting where is cacao butter coming from! If you use full-fat organic raw cacao, all the cacao butter will still be hidden inside. This is how you’ll be sure that your homemade chocolate contains all those healthy nutrients. So let’s just jump to this amazing new recipe I came up with yesterday!

“When will I be famous” inspiration

I would like to devote this passionate recipe to the biggest inspiration of my life, a band called Bros! They have been a source of inspiration for me ever since I was 13 years old. From surviving the horrible war in my country to staying true to my passion for art and music… They have always been my one happy thought! Thanks to Bros I refuse to lose my creative inner child. Before making this recipe, make sure this plays in the background:

Keto chocolate - When will I be famous

Keto chocolate – When will I be famous

Recipe by Roberta Kapsalis
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Course: Keto dessertCuisine: Keto internationalDifficulty: medium


Prep time


Cooking time






  • 150g butter (I used sheep butter)

  • 4 tbsp stevia or monk-fruit blend sweetener

  • 1 tbsp vanilla extract

  • 1/2 tsp Mahlep powder (optional but so beautiful)

  • 1/2 tsp sea salt

  • 1/2 tsp Ceylon cinnamon

  • a dash of ground clove

  • 4 tbsp organic raw cacao powder (full fat)

  • 4 tbsp coconut oil

  • a dash of citric acid (or 2 tbsp lemon juice)

  • 1/2 tsp powdered lemon zest


  • First slowly melt the butter and coconut oil and keep stirring. You want to see light golden particles of butter caramelised in the bottom. This will change the flavour and give a special note.
  • Add the sweetener, salt, spices and keep stirring. Now pour half of the mixture into a cup or a container that will alow you to pour it in the moulds.
  • In the rest of the mixture mix in cacao powder, and mix energetically. Return it to the stove and just let it lightly bubble but don’t let it boil for long. Set it aside to cool down halfway.
  • Prepare silicon chocolate moulds and gently pour the dark mixture. Now pour the light mixture and using a toothpick make a swirl so that they mix but not totally.
  • Place the moulds in the freezer for 20 minutes. Your chocolate pralines will be ready to use and 4 of them will be more than enough to satisfy your chocolate cravings.


  • If you want, you can add cacao butter in the beginning and this way make the chocolate more resistant in room temperature.
  • These can be considered a fat bombs, but due to organic raw cacao content, they are also high in fibre.

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