So i'm pretty sure that my love for chocolate was sparked from an early age. Not sure if you've ever seen the commercials, but the fact that they make it sound like it's the healthiest thing you can feed your kids, blows my mind. Sure, spread some sugary stuff on a slice of gluten, great idea!
Anyway, I have to admit, nothing beats the taste of a small spoonful of Nutella, but I started wondering if I could make a low carb version of the stuff to spread on my PH bread guilt free.
This is what I came up with:
200 ml of coconut milk
250 gr. butter
5 tbsp erythritol ()
The sugar alcohol erythritol has a different effect on everyone, I prefer it because it is very similar to sugar (actually more pleasant) and it has a GI of 0. And I simply find the taste of Stevia disgusting (seriously, I've tried)
Only downside of granulated erythritol is that it doesn't dissolve very well, but I've seen it in liquid form as well.
Ok, onwards with the recipe. Au bain-marie style, melt the chocolate & butter together and stir well. Add the coconut milk (you can also opt. to warm it up before) and erythritol and stir until it is all mixed together. Pour into a bowl or jar and place in the fridge to cool. Now the chocolate will most likely separate a bit, so for the next 1,5 hours, keep stirring the mixture every now and then, so it will set evenly. Keep refrigerated.
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| Doesn't look very pretty, sorry! |
Seriously, it is absolutely delicious, I can't wait to make another low carb bread to try it on!
Also, I just thought of adding peanut butter into the mixture... Yum!
Nutrition totals:
(the mix weighs about 580 gr total, and a serving would be about 15-20 gr.)
Calories: 2711
Carbs: 68 (incl. the erythritol, which takes up about 30 gr.)
Sugar: 2
Fat: 293
Protein: 21
(Trouble with the conversions? Use www.wolframalpha.com)
Or try this: (just more carbs)
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