Recipe: Low-carb chocolate | The Indian SCENE

Recipe: Low-carb chocolate

Yes, you read that right

Courtesy of JoJo's Healthy Living.
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Most chocolate bars you find at stores are highly processed, stripping the cocoa powder of most of its nutritional benefits. They are also loaded with sugar that can spike your blood sugar. High blood sugar levels are known to cause inflammation in the body that can lead to diabetes and other health issues. The good news? You can still enjoy chocolate on a low-carb diet.

Monk fruit
This recipe uses monk fruit as a sugar substitute that does not increase blood sugar. Monk fruit is extracted from a dried fruit known to be cultivate by Chinese monks as far back as the 13thcentury (hence the name monk fruit). It’s 300 times sweeter than regular sugar, so a little goes a long way. Most sugar substitutes can cause side effects, such as gas, bloating or allergic reactions. When it comes to monk fruit, though, there are typically no side effects.

Monk fruit can be expensive — some of the cheaper products on the market may have other additives like erythritol, so it’s important to make sure you’re purchasing 100% monk fruit extract. I used this onefrom Enlight.

Raw cocoa powder
Cocoa powder used in most chocolate recipes is roasted at high temperatures that can destroy some of its vital nutrients. This recipe uses raw cocoa powder made by cold pressing unroasted cocoa beans, preserving the nutrient profile.

Unprocessed cocoa butter
Similar to raw cocoa powder, unprocessed cocoa butter is the raw cold-pressed oil of the cocoa bean that preserves most of its nutrients and is considered to be a superfood when eaten in moderate quantities.


5 1/3 ounces unprocessed cocoa butter

3 1/2 ounces cocoa powder

3 1/2 ounces roasted hazel nuts

½ teaspoon vanilla essence

2/3 teaspoon monk fruit

Pinch of salt



Fill a small saucepan with water and place on a stove burner. Set a heat-proof mixing bowl in the sauce pan, making sure the bowl does not touch the water. Add the cocoa butter to the bowl and melt over medium heat, stirring until fully melted. Remove the bowl from heat and allow the cocoa butter to cool.

Chop hazelnuts into small pieces using either a food processor or hand blender.

Add chopped nuts, cocoa powder, vanilla, salt and monk fruit to the melted cocoa butter and mix well.

Pour the mixture into silicon chocolate molds (I suggest this onefrom Bekith) and let set in the fridge for 3 to 4 hours.

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