Low Carb Chocolate Recipes

Ingredients:

2 oz unsweetened chocolate
4 tbsp splenda
4 tbsp butter, room temperature
4 tbsp whipping cream, room temperature
2 tsp vanilla extract
1 oz crushed macadamia nuts, (optional)

Instructions:

The success of this recipe depends upon the melted chocolate and butter
being at the same temperature. If not, the chocolate and butter will
separate.

Melt the chocolate either in the microwave or in a bowl over a pot of
simmering water. Stir in the Splenda and cool to room temperature.
Combine the chocolate and butter until smooth. Stir in cream and vanilla,
then the nuts if using.

Spread evenly into a small, parchment lined loaf pan -- I use one that was
4 by 7 inches. Chill until firm. Cut into pieces and store in the
freezer.

This recipe yields as many pieces as you cut it into!

Total Carbohydrates with nuts: 33.85 grams
Total Carbohydrates minus Fiber with nuts: 29.93 grams
Total Carbohydrates without nuts: 22.21 grams
Total Carbohydrates minus Fiber without nuts: 20.73 grams

Comments: Because chocolate is a treat, I like to use high-quality
unsweetened chocolate and cocoa. The better quality chocolate has a
smoother texture than the more commonly available Baker’s chocolate due to
its high cocoa butter content. Callebaut, Valrhona and Scharffen Berger
are all good choices.

Servings: 0