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Happy Halloween! If you don’t feel like gorging on sugar but don’t want to miss out on candy, did you know that you can make your own low carb chocolate bars? It’s actually pretty quick to do. And, making your own keto chocolate bar is actually much cheaper than buying one!
Is Dark Chocolate Keto?
Strictly speaking, almost all commercial chocolate is not low carb or keto friendly. Sugar is almost always the main ingredient. Some people following a low carb or keto lifestyle choose to occasionally eat very dark chocolate (think 70% or more cacao!) in small amounts, because it has lower sugar content than others.
You can also buy sugar-free chocolate. Unfortunately, often times this is sweetened with maltitol, which actually has a significant glycemic impact and is not really suitable for low carb or ketogenic lifestyles.
A few sugar-free chocolate varieties use stevia, which is better, but not everyone likes the taste. Besides, the price can add up.
So, I’ve been on a mission to make a keto chocolate bar recipe for a while now. This one has gone through about half a dozen trials, and it’s finally ready for you!
How Low Carb Dark Chocolate Works
The thing is, making chocolate is a bit of an art and a bit of a science. Even regular, sugar-filled chocolate can be finicky. It can seize, melt too easily, be too sweet or not sweet enough, have the wrong texture… the list of possible issues goes on.
It becomes harder when we want a keto chocolate bar. Stevia can have an aftertaste, monk fruit usually isn’t ideal on its own, and erythritol resists dissolving.
But when you bite into the perfect, luscious chocolate bar, you know exactly why they are worth all the testing.
So, after many trials and poring over commercial chocolate ingredient labels, it came down to the right ingredients first and foremost.
Here are the ones that work best:
Choose (food-grade) cocoa butter.
Some homemade chocolate recipes use coconut oil or even dairy butter. While you can do this, I don’t recommend it.
Real cocoa butter creates a deeper chocolate flavor, and more importantly, it keeps the chocolate solid at room temperature. You can try substituting coconut oil in this keto chocolate recipe if you must, but just know that it will melt pretty easily.
Baking chocolate over cocoa powder.
Baking chocolate can be expensive, so I attempted homemade keto chocolate bars with cocoa powder several times. I tried, I really did.
And please, please, please… trust me when I say not to do it with cocoa powder.
Cocoa powder is too dry and yields a chalky, gritty result. Even with plenty of cocoa butter.
Baking chocolate creates that melt in your mouth result you’re looking for.
If all you have is cocoa powder, you’re better off making keto fudge like this instead.
Sweeten with powdered Besti.
Besti Powdered Monk Fruit Allulose Blend provides sweetness that is closest to sugar, and unlike erythritol, it dissolves pretty easily and doesn’t crystallize. Most other sweeteners contain erythritol (even those labeled “monk fruit” or “stevia” are over 99% erythritol in disguise!) and can leave your chocolate gritty.
Cut the sweetener with inulin.
You may notice that many commercial low carb chocolate bars contain inulin. Sometimes it’s even included in regular chocolate that contains sugar!
So, what is inulin? It’s a natural, prebiotic fiber. In this keto chocolate bar recipe, it adds a bit of sweetness and improves the texture.
Stabilize with lecithin.
Virtually all chocolate – whether you’re looking at keto chocolate bars or just plain chocolate with sugar – contains lecithin. Usually it’s soy lecithin, which isn’t great, as soy can be estrogenic.
The purpose of lecithin in chocolate is to act as both an emulsifier and a stabilizer. It helps give chocolate that silky smooth consistency and prevents ingredients from splitting.
My low carb chocolate recipe uses sunflower lecithin, so you can get the benefits of the lecithin and still avoid the soy. In this case, it even helps the sweetener dissolve a little better.
Enhance flavor with vanilla and salt.
You might think that you can skip the vanilla extract, or that salt doesn’t belong in chocolate. But, you need a bit of both to bring out the flavor in your low carb chocolate bars.
How To Make Keto Chocolate Bars
Now that you know the basics of what each ingredient is for and how it works, let’s talk about the basic technique.
The good news is, making a keto chocolate bar is pretty straightforward with the right tools and ingredients. There are 4 basic steps:
Get a double boiler.
A double boiler is basically a heatproof bowl or saucepan sitting over another saucepan on the stove, with boiling water in the lower one. The one on top heats up from the steam coming from the boiling water, but never touches the boiling water or the heat directly.
Please, please don’t try to make chocolate right on the stovetop without a double boiler. You will burn the chocolate, or make it seize, or just end up with an inconsistent texture.
Melt the cocoa and baking chocolate.
To make your low carb chocolate, melt together the cocoa butter and baking chocolate in the double boiler.
Gradually include the sweeteners, stabilizers, etc.
Whisk in the powdered Besti a little at a time, then whisk in the inulin gradually. The trick here is to whisk a lot and try to get them to mix in without clumping.
Stir in the sunflower lecithin and sea salt, then heat and stir until it all dissolves.
Add the vanilla extract last, after removing from heat, because extracts lose their potency when heated (except in baking).
Chill to solidify.
Pour your liquid keto chocolate into molds and chill to firm up.
See? Nothing complicated about the process, as long as you follow the directions. 😉
How To Store Store Chocolate Bars
Like any chocolate, you can store low carb dark chocolate in a cool, dark cupboard. You can also refrigerate it if you want it to be more firm and melt less easily.
Feel free to use the chocolate for other recipes too, like keto turtles.
Tools To Make Low Carb Chocolate Bars
Tap the links below to see the items used to make this recipe.
- Double boiler – For melting the chocolate. I thought I could get away without one for years, and wondered why my melted chocolate would curdle or burn so easily. This works so much better!
- Chocolate bar molds – The silicone makes the chocolate pop out effortlessly. And, this one comes in a set of 4 so that you can make multiple bars at once.
- Chocolate chip molds – Try these instead if you want to make sugar-free chocolate chips shaped just like real store-bought ones.
- Mini whisks – These are handy when working with liquids in small amounts or in a shallow container. They’re perfect for making low carb chocolate, because sugar-free sweeteners can take a bit more effort to dissolve.
Low Carb Keto Chocolate Bar Recipe
Keto Chocolate Bar (Easy Recipe)
Learn how to make low carb chocolate bars! This is the best way to make a keto chocolate bar that tastes like the real thing. Includes which sweeteners to use and the best method.
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Melt cocoa butter and baking chocolate in a double boiler over low heat.
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Stir in the powdered Besti, a little at a time. Stir in the inulin, a little at a time. Stir in the sunflower lecithin and salt. Heat until everything is smooth and dissolved. Adjust sweetener to taste if needed and make sure it dissolves.
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Remove from heat. Stir in vanilla extract.
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Pour the melted chocolate mixture into molds. Refrigerate for at least 30 minutes, until firm.
Last Step: Leave A Rating!
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Recipe Notes
Recipe makes 2 standard-size chocolate bars.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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185 Comments
Annette Fourie
0Would this chocolate work if you use Besti Monk fruit sugar with allulose instead of the Erythritol and also cut it with the inulin?
Wholesome Yum D
0Hi Annette, Yes, it would. I actually changed the recipe recently to use Besti because it works so much better than erythritol. Make sure you’re using powdered Besti for a smooth consistency.
Sunshine:)w/Peace&Love
0Hi Maya. First, thank you for all the delicious recipes you have provided. They have helped me & husband not abandon the Keto diet. We really appreciate all the time you have put into perfecting each recipe into yumminess 🙂 Relating to this recipe…….I am allergic to inulin, chicory root, sunflower oil anything from the Daisy family. Is there anything I can use to replace inulin? Unfortunately, I have to make my own zero carb chocolate candy because all of them on the market with monkfruit/erythritol as their sweetner has either sunflower lecithin or inulin. My sensitive stomach can’t tolerate xylitol or stevia either. It would be nice if someone would post recipes without inulin or sunflower or a replacement for them. Thanks.
Wholesome Yum D
0Sorry, I haven’t tested substitutes for inulin in this chocolate so am not sure. I did test just omitting it and it didn’t work as well.
Cyndie
0I’ve been making this recipe regularly for over a year. I use a Wilton chocolate melt pot for the melting, and a battery operated milk frother for the mixing. I leave out the lecithin and find that I still get great results. I mix the erythritol and the inulin together and add the mixture a tablespoon at a time with constant mixing, just takes a few minutes. After the salt and vanilla are mixed in I pour into two mini-bar molds that make little pieces 9 calories each. Love this recipe!
Michelle Hoffman
0Can I use powdered lecithin instead of the liquid? Also, can I skip or replace the inulin?
Thanks!
Wholesome Yum D
0Hi Michelle, I have not tried this recipe with powdered but it should work but I recommend keeping the inulin.
Nicola
0Hi! Could I use powdered psyllium husk instead of insulin?? I have an excess of it that I’d like not to waste! Thanks!
Wholesome Yum D
0Hi Nicola, Psyllium husk powder would not work in this recipe.
Heidi Numme
0I am having problems finding liquid sunflower lecithin..its mostly powders i find. Can powder be mixed into a liquid before adding it to recipe?
Wholesome Yum D
0Hi Heidi, Powdered lecithin will work, but you have to make sure it’s completely dissolved into the cocoa butter before moving on. It can cause a gritty texture if it’s not fully incorporated.
Mitch
0I have a recipe for keto simple syrup, with erythrotol, a few stivia drops, and xatham gum. Can I substitute for the powder?
Wholesome Yum D
0Hi Mitch, I do not recommend subbing the syrup for the powdered sweetener.
Lori Dayton
0How or where can I find some low carb recipes using unsweetened bakers chocolate?
Wholesome Yum M
0Hi Lori, These recipes all use unsweetened bakers chocolate: Fudgy Keto Brownies, Chocolate Mug Cake, and Keto Cheesecake Brownies. Enjoy!
Fiona
0Is it liquid or powdered inulin? I tried the white chocolate one but it felt gritty and sort of powdery (not a nice bite to it) how can I correct this for next time?
Wholesome Yum M
0Hi Fiona, I used inulin powder for the chocolate bar. The white chocolate bar does not use inulin powder.
Nancy Anne Evans
0Is it possible to breakdown crystallized erthratol to powdered in a grinder
Wholesome Yum M
0Hi Nancy, You can break down erythritol in a high powdered blender, but you will likely still have a displeasing gritty texture to your chocolate bar. A home blender cannot break down your sweetener to the fine powder texture you need for this recipe. I recommend picking up a bag of Besti Powdered Erythritol to get the best results for this recipe.
Barbara Murray
0Hi
I was wondering if your Besti Allulose would work here. I I cannot tolerate erythritol. It and xylitol both give me a burning sensation in my throat. Love your Besti products!
Wholesome Yum M
0Hi Barbara, Yes the recipe will work using allulose, but the bar will be softer in texture. It will likely need to be stored in the freezer to help it keep it from becoming too soft.
Linda Bartel
0The best recipe I have found out there. I did change things up a bit as I don’t care for erythritol. I substituted equal amounts of bocha sweet and allulose. They were great. Better than any store bought sugar free chocolate chips.
Coralie
0Just wondering if u can substitute anything for the lecithin.
Thanks!!!!
Wholesome Yum M
0Hi Coralie, Unfortunately not. Lecithin helps to keep the ingredients from splitting.
Stine Olsen
0I just made a batch of this, to use as chocolate chips & next time I will use MUCH less Erythritol. It is VERY sweet & I have by now adjusted my palate to eat 85% dark chocolate as it comes. Also, there is that distinct “cooling” mouth-feel from the Erythritol. Aside from that, great recipe, quite painless process, clear instructions. I should probably have put the inulin in a blender to make a finer powder, and definitely should have stirred for a bit longer – next time I will sample for texture before I take it off the heat!
Mike L.
0Great recipe
Not sure where to post this, hopefully someone can help. Finding info has been frustrating and difficult to explain to others.
I follow Keto because I am Type 2, my Triglycerides are morbidly through the roof (Happens when you body is trying to convert the sugar in the blood to fat) I try to eat less than 20-30g net carbs per day.
I crave a sweet at the end of the day. So I made no bake cookies. I make with Almond Butter, salted butter, whole milk, baking vanilla, hershey coca, Erythitol and Stevia. BUT I ‘ve been using Oatmeal. This makes every cookie 8g of net carbs per cookie made with almond butter and 10g per cookie with peanut butter. I know if I eliminate Oatmeal those net carbs drop to 2g per cookie with almond and 4g with the peanut butter.It seems like my only options are going to be Chia seeds or Flax seeds chopped up in a food processor. Any thoughts suggestions? Would appreciate it. Also chocolate sounds awesome. Look forward to see the Keto list. Thanks!
Wholesome Yum M
0Hi Mike, I would sub out the oatmeal and the whole milk, as they both contain a lot of carbs. Ground nuts are a great sub for oatmeal, as they still give a similar texture. I have a great recipe for Keto No-Bake Cookies if you are interested in trying a new recipe.
Kate
0I just spent $60.00 on ingredients at amazone. I’ve been buying Lily’s chocolate and it expensive. Im waiting for my package..really excited to give it a go!
Coralie
0Hi mike if u like coconut sub it.
Monica
0Try sliced almonds, pumpkins seeds, coconut, flaxseed, and or/and other nuts.
Poppy
0LOVE the sound of this and finally being able to have something that resembles chocolate on Keto! I look forward to trying it once I can get hold of the ingredients. Do you know anywhere that sells Keto chocolate??
Maya | Wholesome Yum
0Hi Poppy, When I’m not making my own, I buy this keto chocolate – use code WHOLESOMEYUM for 10% off.
Lisa B.
0Hi Poppy–Maya already beat me to it in recommending Choc Zero’s chocolate chips. I second that! All their products are phenomenal, but in particular, their chocolate is indistinguishable from “regular” chocolate. No sugar alcohols, either. I highly recommend.
Stewart McCabe
0Thank you so much for the recipe. I am going to try it as soon as all of the ingredients arrive. Could you please break down the nutritional information a little better, say per oz or g? I am having trouble finding a “standard” size chocolate bar mold, even on your Amazon page. I want to say, I have tried many of your recipes and have enjoyed them all. Regards, Stewart
Wholesome Yum M
0Hi Stewart, A standard size chocolate bar mold is 3 ounces. If you would like to make the recipe according to gram measurements, use the metric button just above the recipe.
Jessica
0Can you add peanut butter powder or regular peanut butter to this recipe to make peanut butter chocolate? If so how much and how would your suggest going about it best? How would you make this into white chocolate? White chocolate and peanut butter it my favorite combo.
Wholesome Yum M
0Hi Jessica, I have not tried this and am really not sure how it would turn out. I suspect adding peanut butter would keep the bar from setting, you may end up with something closer to a fudge.
Henry Wachtendorf
0Loved the granola recipe
Brian
0I have 2 questions, how you can help…
1) My inulin clumps up when I add to the melted chocolate. I can never get them dissolved.
2) The overall texture is very gritty… did I do something wrong?
Wholesome Yum M
0Hi Brian, Sprinkling or sifting the inulin into the chocolate should help. As for the grittiness, please make sure you are using store-bought powdered sweetener (powdering it yourself doesn’t get a fine enough powder for this recipe) and that you are making this chocolate recipe over LOW heat. Chocolate is very temperature sensitive, so it will changes texture quickly if it gets too hot.
Donna Voldock
0I bought powdered lecithin by mistake, how much powder can I substitute for the liquid?
Wholesome Yum M
0Hi Donna, Powdered lecithin will work, but you have to make sure it’s completely dissolved into the cocoa butter before moving on. It can cause a gritty texture if it’s not fully incorporated.
Sharon
0Hi there, can I use raw cocoa nibs in place of the chocolate?
Wholesome Yum M
0Hi Sharon, I’m sorry, that won’t work in this recipe.
Simona
0Hello great recipe. If I want to ad almonds or chili or sea salt…when it is the best monent to ad it? Thank you
Wholesome Yum M
0Hi Simona, Your toppings will need to be added first before the melted chocolate. Dust your chili powder or flaky salt in the mold first. Same with chopped almonds. Then pour the melted chocolate mixture carefully over that. Be sure to evenly coat the mold, so your toppings stay put. Enjoy!
Richard Kerr
0Instead of powdered erythritol, I used granular and melted it in a separate pan. Then whisk it into the melted chocolate mixture.
Rosemary Kuhlman
0You recommend Ghiradilli baking chocolate. Can I use Baker’s chocolate, or will I not have the same outcome?
Wholesome Yum M
0Hi Rosemary, Yes, the recipe will work with Baker’s chocolate.
Nathan Rodrigues
0Hey, I tried this recipe of yours exactly as your instructions. But my end result wasn’t very good. The chocolate didn’t set properly, it probably didn’t even temper.(not sure if it’s supposed to) the erythritol started crystallising around the corner of the mould in the first hour of putting it in the mould, and it was falling apart as soon as I took it out of the mould. And it has a very dry, grainy and gritty texture. Could you please help me out?
Wholesome Yum M
0Hi Nathan, It sounds like the chocolate was overheated. Overheated chocolate will set into a dry, crumbly mess. I recommend using a thermometer and a double boiler to gently heat your chocolate and make sure it does not exceed 120 degrees F. I hope this helps!
Susan Luse
0Hello! I’m grateful to have found this, but I have a question. I’ve been using Lily’s chocolate in my baking and ice cream making, but I wanted to be able to make my own using my beloved Guittard unsweetened, and using a sweetener *other* than stevia and erythritol as I am sensitive to sugar alcohols. Have you tried using allulose or powdered Bocha Sweet to make these? If so, could you tell me if there’s anything different I should do when using either one? Thanks so much for your help!
Wholesome Yum M
0Hi Susan, Allulose should work just fine. I recommend using Besti Powdered Allulose for this recipe, as you can use the same amount as written in the recipe. Enjoy!
Marcia
0Can I use Splenda as a sweetener instead? And will I still have to use inulin? Or is this only added if I’m using xylitol?
Wholesome Yum M
0Hi Marcia, I have not tested this recipe with that sweetener (I don’t recommend using artificial sweeteners), but the recipe may work if you have a powdered version of it. Yes, the inulin will still be needed for the recipe.
Karen S Edwards
0I made this matching all the ingredients and products you had on the list except I used Allulose. The taste is great but the bar is very gritty from the inulin. Can I leave it out next time since I’m not using erythritol?
Wholesome Yum M
0Hi Karen, I have not experimented with omitting the inulin. Please let me know how it turns out if you decide to try it with allulose and without the inulin.
Evan
0Hi, unfortunately, I only have powder sunflower lecithin should I use the same amount indicated on the recipe? And I’m new at making chocolate do you got any tips for when using this recipe for baking? Because I tried a different recipe for sugar-free chocolate chip cookies but the chocolate seems to melt way too much.
Wholesome Yum M
0Hi Evan, Powdered lecithin will work, but you have to make sure it’s completely dissolved into the cocoa butter before moving on. It can cause a gritty texture if it’s not fully incorporated. If you are wanting to make chocolate chips for baking, I think it’s best to freeze your chocolate chips. That way the chocolate doesn’t melt too much during the baking process.
Jan
0I really want to make this recipe. Is there a substitute for inulin? It causes some ppl to fart relentlessly. Ask me how I know
Thank you!
Jan
Wholesome Yum M
0Hi Jan, Sorry, but I don’t have a good replacement for inulin at this time.
Steve C
0Delish! Had no lecithin, put xanthan gum instead. Not sure if it served the same purpose but it came out well. Next time I will try half the sweetener….these are SWEET and I feel like the flavor of the chocolate is being masked by that. Can this be tempered? My first time ever making sweets, thanks for the recipe!
Jan
0Is there a substitute for inulin? It causes some ppl to fart relentlessly. Ask me how I know
Thank you!
Jan
Birgit Vaughan
0Hi there, I tried this twice with 100 % cacao liquor (pellets) and cacao butter, I pulverized Xylitol and added the Inulin. The only thing I left out was the lecithin. First I had trouble getting it to harden and the Xylitol did not dissolve at all and just sunk to the bottom. Can you advise me on how to fix? Thank you!!!
Wholesome Yum M
0Hi Birgit, For the best results, I would use the ingredients listed in the recipe. Cacao liquor is not the same as baking chocolate, so it would behave differently in this recipe. Xylitol has different properties from powdered erythritol, so that may have changed the texture. Lecithin plays an important role in this chocolate, as it helps to emulsify the ingredients which could explain why the xylitol sunk to the bottom.
quickship2@sbcglobal.net
0Truly the best chocolate bar recipe out there! I use your recipe to make a keto friendly version of a Mr. Goodbar. The one chocolate candy that I missed until stumbling on this recipe. Rather than using straight erythritol, I use the combination of monkfruit/erythritol (my preferred sweetener) Even with the addition of peanuts, each piece comes in at only .6 carbs. I tried the coconut oil once, and that was a huge mess. Cocoa butter all the way for me! Delicious! Thank you!
Zach
0Why do you add cocoa butter/fat to unsweetened chocolate, which already has that same fat. Feel it would make sense if you were mixing the butter with cocoa powder, which is just cocoa solids with the fat removed but with unsweetened chocolate, which is a combo of solids+fat, feel it’s doubling that fat content unnecessarily. What’s the reason?
Wholesome Yum M
0Hi Zach, Adding more cocoa butter gives the chocolate a better structure after it’s been melted and rehardened. This chocolate is not tempered like a traditional candy bar, so adding the cocoa butter helps the chocolate bar to retain its structure and remain solid at room temperature after rehardening.
Zach
0Got it, thank you! Makes sense
yiannis
0Good Evening,
l make a test for chocolate with low calories ..
Use of erythritol and inulin at a rate of 50-50%. Nevertheless, I still have the coldness, from erythritol.
What would you suggest?
Best regards
Yiannis
Wholesome Yum M
0Hi Yiannis, If the cooling sensation bothers you, I suggest trying to make your chocolate with Allulose. It will not have a cooling effect.
Tina Maratilova
0Thank you for the lovely recipe. I have two questions: 1) I still can taste the cooking effect from the Powdered erythritol, what did I do wrong? 2) The chocolate gets very soft/almost melts, when left in room temperature. How can I fix that? Thank you! x
Wholesome Yum M
0Hi Tina, 1. Some people are more sensitive to the cooling effect from erythritol than others. If this bothers you then I suggest trying allulose as a keto sweetener, it does not cause that cooling effect. You can find Besti Allulose here. 2. The chocolate will melt at room temperature because it’s not a tempered chocolate bar. It is best stored in the fridge or the freezer.
Cecilia
0Do you have a recipe for keto milk chocolate ?
Wholesome Yum M
0Hi Cecilia, Not at this time, but I do have a recipe for white chocolate that’s really delish!
Cyndie
0I’ve been making this recipe about every two weeks for about the last three months now. I love it! DH now buys me the cocoa butter, erythritol, and cacao bars for occasions instead of the usual chocolate, so I can make my own. I have a Wilton chocolate melting pot (used my coupon at Michaels) and a battery operated coffee frother to mix, and now I can whip out a batch in about ten minutes. I don’t add the sunflower lecithin. The only time I tried it, it was kind of icky. I think it was a poor quality brand, not the recommended one. I really like the way it comes out without it anyway.
I spread the melted batch over a break apart candy mold that has lots of little squares placed edge to edge, so after chilling I just give it a whack on the tray and gather up the squares. That way I can portion out however many calories I’ve allowed myself.
Thanks for a great recipe!
BJ
0Cyndie,
I know this reply is months late here, but I want to try your method with a Wilton Melting Pot. I have a few questions for you:
1. What size is your Wilton Pot? Mine holds 2.5c – I’m afraid it will be too small and things won’t mix well…
2. What are the benefits of using a coffee frother to mix, as opposed to a small whisk or spatula?
Thanks!
Ng shu tian
0How do you count the nutrition facts?? As in that 8 serving, per how many grams etc??
Wholesome Yum M
0Hi Ng Shu Tain, Serving size is 1/4 of the total recipe. Each serving is 143 calories and 1 net carb. I hope this helps.
Antony
0Hey! As I said before I live in Australia and many of the products you have recommended are unavailable in Australia :(. Is there a way for me to send you the links or pictures of the products that are available in my area? Maybe you could provide me with an affiliate link of the product you recommend me from my area. And help would be greatly appreciated! Also, the website keeps logging me out when I visit this website :(.
Wholesome Yum M
0Hi Antony, I am really sorry, but I do not know specifically which products are available to you in Australia.
Antony
0Are there any side effects of Inulin and erythritol? I live in Australia, which brands of the above do you recommend? Is it possible to send you pics of the brands that are available locally so you can tell me which ones suit this recipe?
Wholesome Yum M
0Hi Antony, You can read here about the side effects of erythritol. Inulin is a fiber powder, so it can affect you in the same way any other fiber supplement can when consumed in large enough quantities.
Antony
0Hi, is it possible to add protien to this recipe? If so what ingredients do I add and how will it affect the taste? Thanks!
Wholesome Yum M
0Hi Anthony, I wouldn’t add protein to this chocolate bar. Chocolate is very finicky and I don’t think it would respond well to protein powder.
Antony
0Ah okay, thanks for letting me know!
Lisa B.
0Anthony, use pepitas (peeled pumpkin seeds) as an add-in. They’re very high in protein. A quarter of a cup has nine grams of protein. If you can’t get them, use the nut of your choice to bump the protein some.
S C
0You can use hemp seeds in the bar for added crunch and added protein, if you’d like.
Suzanne Pritchard
0Hi, I was wondering if it had a tangy, type after taste. I’m trying to find a recipe without an odd after taste
Wholesome Yum M
0Hi Suzanne, Yes, this cheesecake has a tang to it like traditional cheesecake.
Leanne
0Hi thank you for all your amazing recipes! I can’t wait to try this one. I have all the ingredients except Inulin. I’m not familiar with it so I checked it out and can you tell me if you used the blue agave or the chickory root? Also do you think psyllium husk would work as a substitute for the Inulin? It’s the only thing I could find as a suggested substitute? I value your opinion and I don’t want to fail. Thank you so much! Merry Christmas & Happy New Year!
Wholesome Yum M
0Hi Leanne, I used this one. Please don’t use psyllium husk powder! That would not work.