low carb Halloween chocolates

Low Carb Halloween Chocolates

I wanted to have a bit of fun for Halloween, enjoy some sweets with my family, but still keep it low carb. There are low carb chocolates on the market, but none that I’ve found are Halloween-y.  So I delved into something I’ve never done before… making my own low carb Halloween chocolates!

Skip the long winded story and jump to the recipe now!

This was my first foray into making my own candy (low carb or not), so I was pretty nervous.  I tried several different recipes; one that seized up on me, and a couple that were just nasty to the taste buds. I was near tears and about to give up when this last batch finally, finally, came together!  Practice makes perfect; and boy, did I practice!

And thank goodness I did, because I really wanted to get in one Halloween themed post… you know, before the end of October!

low carb Halloween chocolates
Spooky Scary Skeletons!

These are perfect for anyone on a low carb, sugar free diet.  They taste great and really hit the spot if you’re craving chocolate!

You can use any candy mold for these, but I found some really cute Halloween themed candy molds on Amazon.  The chocolates came out so cute that I can’t stop smiling!  I wish I had tried making my own chocolates a long time ago!  I’ve got so many plans for the holidays now!

John thought I was crazy in the kitchen before… look out!

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I’m so in love with the broach pieces!

If you want to skip the video and instructions with the pictures, and just want the written recipe, click here.

low carb Halloween chocolates

 

Low Carb Halloween Chocolates

Ingredients:

For the White Chocolate:

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  • 4 oz food grade cocoa butter
  • 1 tbsp coconut oil (solidified)
  • 1 tbsp heavy cream
  • 1/4 tsp vanilla extract
  • 3 tbsp powdered sweetener (I use Swerve Confectioners Style)
  • pinch of sea salt
  • (optional) a drop or two of liquid Stevia if you desire a sweeter chocolate

For the Milk Chocolate:

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  • 4 oz unsweetened baking chocolate (alternatively, you can use a high percentage dark chocolate, but your carb/sugar counts will go up a bit)
  • 2 oz food grade cocoa butter
  • 2 tbsp coconut oil (solidified)
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 3 tbsp powdered sweetener (I use Swerve Confectioners Style)
  • pinch of sea salt
  • (optional) a drop or two of liquid Stevia if you desire a sweeter chocolate

 

Video Demonstration (written recipe with pictures below):

There is music in the video, so mute your volume (or turn it down) if you don’t want to hear it or would get in trouble for watching a video at work.

 

Instructions:

For the White Chocolate:

1.  Melt cocoa butter and coconut oil in a double boiler or candy melting pot.

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2.  In a separate pot, on very low heat, warm up the heavy cream and vanilla extract.  If desired, add a couple drops of Stevia vanilla drops to the warmed heavy cream.

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3.  While the heavy cream is heating, stir the powdered sweetener into the cocoa butter and coconut oil. Stir just until dissolved.

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4.  Add a pinch of sea salt to the cocoa butter and stir.

5.  Add 2 tbsp of the warmed heavy cream to the cocoa butter. Stir enough to mix well, but don’t over mix.

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6.  Pour white chocolate into molds as desired. I poured some into decorative areas of some molds, halfway filled others, and fully filled a few more.

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7.  Place molds on a cookie sheet and place in refrigerator for one hour.

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For the Milk Chocolate:

1.  Melt the baking chocolate, cocoa butter, and coconut oil in a double boiler or candy melting pot.

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2.  In a separate pot, on very low heat, warm up the heavy cream and vanilla extract.  If desired, add a couple drops of Stevia vanilla drops to the warmed heavy cream.

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3.  While the heavy cream is heating, stir the powdered sweetener into the cocoa butter and coconut oil. Stir just until dissolved.

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4.  Add a pinch of sea salt to the cocoa butter and stir.

5.  Add warmed heavy cream to the cocoa butter. Stir enough to mix well, but don’t over mix.

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6.  Remove white chocolate molds from refrigerator and pour milk chocolate over white chocolate.  You can also fill separate molds with just the dark chocolate as desired.

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7.  Refrigerate once more for at least one hour.

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8.  Pop chocolates out of molds.

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9.  Enjoy!

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A quick note on the Stevia: I put 2 drops of Stevia in the white chocolate and none in the dark chocolate.  I think the white chocolate was a little too sweet, and the dark chocolate wasn’t quite sweet enough for the normal sugar eaters in the family.  They said they could definitely tell it was “diet” chocolate.  Ah, well… I knew sweeter foods would be a hard sell for them.  Lucky for me, my taste buds have fully adjusted to my ketogenic lifestyle, and I’ll be making these again with just a small tweak.  Next time I’ll use only one drop of Stevia in the white chocolate and 2 in the dark chocolate.  The white definitely needed to be toned down a little, and the dark needs just a nudge more of sweetness to counterbalance the dark chocolate better than the powdered sweetener can do alone.

Your portion size will vary depending on the size of your molds.  I got about 48 pieces of chocolate out of the batch I made for this post.  I used 48 servings as my calculations for the nutritional information, but obviously the larger pieces will have more calories.

Using a calculation of 48 servings, this came to about 32 calories per serving, <1 grams net carbs, 0 grams of protein, and 3 grams of fat.

I used the MyFitnessPal recipe creator to calculate nutritional information.  Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.

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I hope everyone enjoys!  Let me know what you think in the comments!

Please don’t mind the mess.

Jessica Signature2

 

If you enjoyed this post, I’d be grateful if you’d help me by emailing it to a friend, or sharing it on Twitter or Facebook.  Thank you!

 

 

Low Carb Halloween Chocolates recipe minus the story:

Low Carb Halloween Chocolates

Ingredients

    For the White Chocolate:
  • 4 oz food grade, cocoa butter
  • 1 tbsp coconut oil (solidified)
  • 1 tbsp heavy cream
  • 3 tbsp powdered sugar substitute (I used Swerve confectioners)
  • 1/4 tsp vanilla extract
  • pinch of sea salt
  • liquid vanilla Stevia drops to taste (optional)
    For the Milk Chocolate:
  • 4 oz unsweetened baking chocolate
  • 2 oz food grade, cocoa butter
  • 2 tbsp coconut oil (solidified)
  • 1 tsp vanilla
  • 2 tbsp heavy cream
  • 3 tbsp powdered sugar substitute
  • pinch of sea salt

Instructions

    For the White Chocolate:
  1. Melt cocoa butter and coconut oil in a double boiler or candy melting pot.
  2. In a separate pot, on very low heat, warm up the heavy cream and vanilla extract.
  3. While the heavy cream is heating, stir the powdered sweetener into the cocoa butter and coconut oil. Stir just until dissolved.
  4. Add a pinch of sea salt to the cocoa butter and stir.
  5. If desired, add a couple drops of Stevia vanilla drops to the warmed heavy cream.
  6. Add warmed heavy cream to the cocoa butter. Stir enough to mix well, but don't over mix.
  7. Pour white chocolate into molds as desired. I poured some into decorative areas of some molds, halfway filled others, and fully filled a few more.
  8. Place molds on a cookie sheet and place in refrigerator for one hour.
    For the Milk Chocolate:
  1. Melt the baking chocolate, cocoa butter, and coconut oil in a double boiler or candy melting pot.
  2. In a separate pot, on very low heat, warm up the heavy cream and vanilla extract.
  3. While the heavy cream is heating, stir the powdered sweetener into the cocoa butter and coconut oil. Stir just until dissolved.
  4. Add a pinch of sea salt to the cocoa butter and stir.
  5. If desired, add a couple drops of Stevia vanilla drops to the warmed heavy cream.
  6. Add warmed heavy cream to the cocoa butter. Stir enough to mix well, but don't over mix.
  7. Remove white chocolate molds from refrigerator.
  8. Pour milk chocolate over white chocolate and separate molds as desired.
  9. Refrigerate once more for at least one hour.
  10. Pop chocolates out of molds and enjoy!
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http://jessmessblog.com/2016/10/31/low-carb-halloween-chocolates/

 

 

Video Credits

Music – Oedipus Rex by Chtin Mara is licensed under a Attribution-Noncommercial-Share Alike 3.0 United States License.

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