Keto pralines, or as the urban etymology calls them – fat bombs – have two major purposes. First, they are an excellent source of good and desired fats, as the name says. With keto pralines, you can keep your fats up without worrying if your meal provided you with 70% calories from fat, which is required in most Keto programs. And secondly, as I wrote and spoke in a public lecture, we don’t need to quit dessert on Keto!
No, we don’t need to live without chocolate!
Keto pralines, if prepared correctly, can taste better than the real thing.
Keto pralines – truly better for you
I am not saying you should go and feast on them whenever you think of chocolate. Living in the contemporary world, especially for new Keto switcher – this could be a potential threat. However, you can, in fact, you should have a Keto dessert after your satisfying meals. You can have them after a well-balanced and precisely planned lunch. Of, course, you’ll have as many as you can eat because your Keto meal, if prepared properly, already provided satiety. This will leave you some space for 1 or maximum 2 Keto pralines. Interestingly, the pleasure will be multiple! Not only because you’ll enjoy the taste of real chocolate, but also because you’ll know exactly what is in them.
Real keto chocolate
De facto and De jure, Keto praline should be called a real thing! They are a real and 100% safe Keto chocolate. Why? Because you’ll get all the nutrients, all the benefits of antioxidants and 0% sugar and unwanted soy lecithin. A reason enough to grab your favourite saucepan, some healthy ingredients and make your own keto pralines! This version is visually pleasing, so I recommend making them as a gift to your friends. They’ll keep asking for more, but at that point, just give them the link to this recipe. Anybody can succeed in making them!
Greek goes Keto is against industrial chocolate!
Why is that so? Well, as you know, I am quite openly preaching against the modern food industry. Of course, they see a huge potential in Keto-market and they offer all sorts of chocolate. however, I have not yet come across a single industrial keto chocolate that is 100% natural, safe and organic. If you, by any chance, can show me a product like that, I would be grateful. Please read the labels, for some reason, industrial chocolate will never be as safe as the one you make at home.
Keto pralines - B&W edition
- 200 g (1 cup) butter grass-fed
- 100 g (1/2 cup) coconut butter organic
- 100 g cocoa butter organic
- 4 tbsp dark cacao powder organic
- 1 tbsp dark rum aroma alcohol-free, sugar-free
- 1 tsp cinnamon Ceylon
- 2 tbsp stevia or monk fruit sweetener or according to your sweetener power
- 1/3 tsp sea salt
- Place the butter, cocoa butter and coconut butter in a deep saucepan. Melt them over very low temperature. Add sweetener and stir.
- When all the white ingredients are combined and create a smooth texture, pour out 1/4 of the mixture in another, smaller sauce pan. Set it aside.
- Return the saucepan on the stove and add cocoa powder, cinnamon, and rum aroma. Mix well.
- In a silicon mould, pour the dark chocolate mixture. This amount is enough for 24 medium pralines. If you have smaller moulds, you can make even more. Alternatively, like in my photo - You can even make a chocolate bar.
- Place the praline mould in the freezer for 15 minutes. Heat the white mixture a bit more and pour it over the dark chocolate pralines. Return to the freezer for another 15 minutes.
- Always enjoy them after a well-balanced keto meal, don't eat them in between the meals.