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Keto chocolate.

Keto chocolate with coconut oil.

It is delicious, but it has one disadvantage – you have to keep it in the fridge, it melts in your hands because coconut oil starts to turn into liquid from 23 degrees Celsius,


  • raw, unrefined, preferably organic coconut oil;
  • raw, unrefined, preferably organic cocoa;
  • Erythritol, preferably organic (or at least GMO-free); you may use stevia if you like (green stevia powder).


Optional ingredients:

  • peanut butter (crunchy);
  • coarse salt;
  • raw cocoa nibs;
  • clove essential oil;
  • cinnamon;
  • freeze-dried raspberries;
  • freeze-dried wild blueberries;
  • whole hazelnuts (roasted a bit);
  • almonds (roasted a bit);
  • your other favourite “chocolate” extras that are allowed on the keto diet.


  1. Put a pot on low heat or a slightly heated electric hob. Heat it very gently until the coconut oil melts.
  2. Add coconut oil (approximately 2-3 heaped tablespoons). Once the oil has melted, put the pot aside to a cool surface. This is very important, otherwise cocoa may lose some of its beneficial properties.
  3. Add sweetener (erythritol or stevia) and dissolve it in coconut oil – amount as desired (be careful with the amount when adding stevia!).
  4. If you want to add peanut butter, you can do so at this stage (before adding cocoa and optional ingredients). Thoroughly mix the peanut butter with the melted oil and sweetener.
  5. Add cocoa (at least as much as coconut oil).
  6. Add optional ingredients if desired:
    • a few drops of clove oil;
    • a pinch of cinnamon;
    • cocoa nibs;
    • freeze-dried raspberries or freeze-dried wild blueberries;
    • slightly roasted hazelnuts or almonds;
    • other ingredients you like in chocolate.
  7. Mix everything.
  8. Put the chocolate mass into a chocolate mould and put it in the freezer – if you do not have a chocolate mould, you can put it into a food-safe plastic box or ice-cube mould (would be nice to have the BPA-free plastic mould/box).
  9. If you wish to add salt, it’s best to do it at this stage – gently sprinkle the chocolate with coarsely ground salt.
  10. 10. Put the chocolate into the freezer for 30 minutes. After this time, remove the chocolate from the mould and put it in the dedicated box. Store in the fridge.


Useful tip: you can use cocoa butter instead of coconut oil – it does not melt at room temperature 😉


Enjoy your homemade chocolate! 🧡


Chocolate with peanut butter layer.

  1. Prepare the chocolate mass according to the recipe for chocolate – points 1, 2, 3, 5, 7.
  2. Do not add peanut butter to the mass.
  3. Optionally, you can add cocoa nibs.
  4. Put half of this chocolate mass into a chocolate mould.
  5. Put into the freezer for 20 minutes.
  6. Remove from the freezer and put a layer of peanut butter on the chocolate.
  7. Put the rest of the melted chocolate mass on top.
  8. At this stage, you can sprinkle a bit of coarse salt (optional).
  9. Put it back in the freezer for approximately 30 minutes.
  10. Remove from the freezer, put into a dedicated box and store in the fridge if coconut oil was used.


Enjoy! 🧡