Nutty Keto Chcocolate
Prep time
Total time
A super quick and easy Keto chocolate recipe full of nutritious ingredients to satisfy that chocolate urge and stay Keto Paleo!
Recipe type: Snack
Cuisine: Ketogenic
Serves: 12 servings
  • 2.5 ounces tahini (sesame) butter
  • 2 ounces almond butter
  • 2 tablespoons confectioners erythriol
  • a pinch of sea salt
  • ½ teaspoon vanilla extract
  • 4 ounces of cacao butter, melted
  1. In a blender put the tahini and almond butter, then the erythriol, salt an vanilla extract.
  2. Start blending on low for about 10 seconds, then add the liquid cacao butter slowly as you keep blending.
  3. Blend on fast setting for 15 more seconds.
  4. Immediately pour the mixture in to a silicone mold for chocolates.
  5. Let cool for 1 hour, then place in the refrigerator.
  6. Chocolates will be hard when refrigerated, or at room temperature, but will melt in temps higher than 80 degrees, so keep in a cool place.
  7. Will store up to 2 weeks in the refrigerator.
Nutrition Information
Serving size: 1 chocolate Calories: 146 Fat: 15 gr Net Carbs: whole 1.5 gr Fiber: 1.1 gr Protein: 2 gr
Recipe by The Nourished Caveman at