Homemade Spirulina Chocolate Bites are simple to make and so much more delicious than anything store-bought. You can make them entirely from natural, organic ingredients without any artificial flavors, preservatives or added sugar.
They are a great dessert for the keto diet.
The Secret for the Best Sugar-free Chocolate
The difference between cacao is palpable. Living in Ecuador (known in the chocolate world for it’s heirloom cacao seed) has afforded me the opportunity to source real quality cacao products. I’ve shared what makes our cacao stand apart from others, in short it is an artisanal cacao bean, 100% organic, fair-trade and biodynamically grown in old shade growth forests.
In this recipe, a pinch of sweetness (without the blood sugar roller coaster and crazy mental/emotional triggers) is made possible by Lakanto’s powdered Monkfruit sweetener.
Lakanto is my first choice as a keto-friendly sweetener for all homemade chocolate recipes. I prefer the powdered combination of monkfruit and erithrytol over whole erithrytol because the powdered sweetener is more easily combined into the cacao mixture. Sometimes the whole crystals do not completely melt and leave a slightly crunchy texture.
I use Lakanto exclusively but if you also use whole or powdered erythritol or liquid stevia drops instead. Replace Lakanto with equal amounts of erythritol, use stevia drops to taste.
Tips for Spirulina Chocolate
- Why spirulina? There are many potential benefits to this interesting algae.
- Reusable silicon chocolate molds are great for homemade chocolate recipes. Mini muffin trays also work.
- If all you have is a Tupperware or bowl, pour the liquid chocolate into the receptacle, cool until solid and break into pieces with a sharp knife.
- Try different mineral-rich salts, so many options and each brings it’s own unique flavor!
- Use my favorite keto sugar substitute to keep chocolate free from refined-sugar, added sugar, and artificial sugars.
- This recipe yields 6 servings. Servings vary depending on your mold of choice.
- With only 3 g net carbs per serving, Spirulina Chocolate is a delicious, guilt-free way to enjoy healthy chocolates while staying on the path of a keto diet.
- Be sure to keep these in the fridge, they will melt if left out in the heat.
- Follow the recipe for a gluten-free, grain-free, paleo, low-carb, ketogenic and sugar-free dessert!
Spirulina Chocolate | Ketogenic and Sugar-Free
- Melt the cacao butter in a make shift double boiler over low heat.1/2 cup cacao butter
- Stir the dry ingredients together in a small bowl.1/4 cup cacao powder, 2 tablespoons powdered Monkfruit Sweetener, 1 tablespoon spirulina powder, 1 teaspoon salt, 1/2 teaspoon vanilla extract
- Add powders to melted cacao butter. Stir well so there aren't any chunks. The powdered monkfruit can be a little clumpy but once smooth, the texture is amazing.
- Pour chocolate in to molds or a freezer safe container.
- Chill in the freezer until set, about 15 minutes. Takes a little longer in the fridge.
- Remove from molds or break into small pieces and store in the fridge.
Nutrition & Macros
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