KETO CHOCOLATE STICKS (Low-Carb & Sugar-Free)
Ingredients (Makes ~10–12 sticks)
Chocolate Dough
- 1 cup almond flour
- 2 tbsp unsweetened cocoa powder
- ¼ cup powdered erythritol or monk fruit sweetener
- ¼ tsp salt
- ¼ tsp baking powder
- ¼ cup melted butter (or coconut oil)
- 1 tsp vanilla extract
- 1 large egg
Optional Chocolate Coating
- ½ cup sugar-free dark chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat Oven
- Preheat to 350°F (175°C).
- Line a baking tray with parchment paper.
- Make the Dough
- In a bowl, mix almond flour, cocoa powder, sweetener, salt, and baking powder.
- Add melted butter, vanilla, and egg.
- Mix until a soft dough forms.
- Shape the Sticks
- Divide dough into equal portions.
- Roll each portion into thin sticks (about finger length).
- Place on baking tray.
- Bake
- Bake for 10–12 minutes until set but not overbaked.
- Let cool completely (they firm up as they cool).
- Optional Chocolate Dip
- Melt chocolate chips with coconut oil.
- Dip or drizzle over sticks.
- Chill for 10 minutes to set.
Nutrition (Approx. per stick)
- Net Carbs: ~2 g
- Fat: 8–10 g
- Protein: 2–3 g
Variations
- Crunchy version: Add 1 tbsp sesame seeds or chopped nuts
- Orange chocolate: Add ½ tsp orange zest
- Spiced: Add a pinch of cinnamon or chili powder
- Extra crisp: Bake 2 minutes longer at 325°F (165°C)
Storage
- Room temp: 2 days (airtight)
- Fridge: up to 1 week
- Freezer: up to 1 month
