Keto Chocolates.
Traditional and Bimby Recipe. Sugar-free
Today I give you a “bomb” recipe. Who said that those on a diet cannot indulge in a little treat? Well yes, it is sugar-free, but with lots of fiber and plenty of protein.
I will give you the option to use low-carb cookies for those following a Mediterranean diet, and also instructions for those on a ketogenic diet with a keto cookie variant
I transformed a classic Italian pastry recipe into a diet-friendly and at the same time delicious dessert that does not envy the classic chocolate recipes.
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- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 30 chocolates
- Cooking methods: Bain-marie
- Cuisine: Italian
- Seasonality: All seasons
- Energy 71.30 (Kcal)
- Carbohydrates 6.03 (g) of which sugars 1.33 (g)
- Proteins 2.20 (g)
- Fat 5.04 (g) of which saturated 1.85 (g)of which unsaturated 2.84 (g)
- Fibers 0.99 (g)
- Sodium 50.66 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 5 oz biscuits (Whole grain or oats or ketogenic)
- 3.5 almonds (or other nuts)
- 3.5 oz 75% dark chocolate
- 1.4 oz erythritol
- 1/2 cup fat-free Greek yogurt
- 3 egg yolks
- to taste almonds (or other nuts)
Keto Chocolates
Tools
What we need to make the
- 1 Food processor or Bimby
- 1 Parchment paper
- 1 Knife
- 1 Bowl
- 1 Tray
- 1 Saucepan
Steps
Traditional Preparation
Place the cookies in your food processor and coarsely chop: Transfer to a bowl and set aside.
Now place the nuts in the food processor and chop, leaving some visible pieces. Transfer to the bowl with the cookies and set aside. You can also use chopped nuts
Roughly chop the chocolate, place it in a microwave-safe glass bowl with the sweetener and melt.
Now add the Greek yogurt and mix
Now that the mixture is cooled, you can add the egg yolks and mix vigorously.
At this point, add the nuts and cookies, and mix well with a spatula.
Spread a sheet of parchment paper on a work surface, prepare a bowl with water to moisten your hands, and create your chocolates by giving them various shapes: round, cylindrical, s-shaped, mushroom, etc.
After you have made all the chocolates, prepare some bitter cocoa in another bowl and dip some of the chocolates, while for others, chop some more nuts with a knife and decorate other chocolates.
For others, simply make them round and place an almond on top.
Once done, let them cool in the refrigerator until they become solid.
For a visual effect, sprinkle with more erythritol,
Place the cookies in the bowl and coarsely chop: 5 sec./speed 4. Transfer to a bowl and set aside.
Add nuts to the bowl, chop: 5 sec./speed 6. Transfer to the bowl with the cookies and set aside.
Add chocolate pieces and chop: 4 sec./speed 7.
Melt the chocolate: 3 min./122°F/speed 1.
Now add the sweetener, yogurt, and egg yolks and mix: 30 sec./speed 4.
Add the nuts and cookies, and mix well: 30 sec./reverse/speed 3 using a spatula.
Remove the mixture from the bowl and follow the instructions from step 4 onwards.
Storage
Keto Chocolates. They keep in the fridge both in summer and winter and last about 1 week
