I eat an absurd amount of chocolate. I might have a six-pack if I cut back, but IDGAF.
It’s a food group for me on the keto diet.
Until recently, I got by with 85-90% chocolate bars from the grocery store.
Adding mint to the equation just makes sense. Peppermint is good for digestion and chocolate is good for your soul.
One of my favorite candies growing up were Andes Mints.
This low-carb chocolate bar recipe gives you the same sweet yet cooling taste that is perfect after a meal.
It will not disappoint, and at less than 10 grams net carbs for the entire bar, it’s worth making this a regular to your routine.
Here are the directions:
- ½ cup Cacao Powder (40 g)
- 3 tbsp Cacao Butter (40 g)
- 1 tbsp Swerve Erythritol (10 g)
- 3-4 drops Peppermint Oil
- Pinch of Stevia Extract Powder
- Pinch of Salt
Nutrition (Per Serving)
- Number of Servings – 3
- 183 Calories
- Fat – 16 g
- Protein – 2 g
- Carbohydrate – 7 g
- Fiber – 4 g
- Sugar – 0 g
- NET CARBS – 3 g
- Prep – 20 minutes
- Cook – 0 minutes
- Total – 20 minutes
Melt the cacao butter in a double boiler set over low heat
In a separate bowl, mix the cacao powder, Swerve erythritol, stevia powder, and salt
Combine melted cacao butter with dry ingredients
Add the peppermint oil and stir to blend
Before it cools, add to a silicone chocolate mold
Chill and harden in the fridge or freezer