you
hi I'm Gail and welcome back to low-carb
recipe ideas calm today we're going to
make any almond chocolate bar I'm going
to make this chocolate bar from scratch
it's low carb and I'm hoping that you're
really going to enjoy this because I
just find that there's some times I just
want that chocolate bar that's sweet so
I played around with it a bit and
hopefully you're going to enjoy it as
much as I have will show you how to make
it so the first thing we're going to do
is we're going to take a pot put water
in the bottom approximately an inch I
don't have that double boiler like a lot
of people have so I'm improvising and
using two different sized pots so I'm
going to take my next pot and I'm going
to put it on top and just make sure that
the water is not hitting the the top of
or the bottom of the pan now what we're
going to do is I'm going to add a
quarter cup of coconut oil and we're
going to melt this up
so we'll get this all melted up now this
is the coconut oil that I use is organic
virgin coconut oil it's a very good
quality and I thoroughly enjoy it so now
we've got our coconut oil melted we're
going to add in 1/4 cup of cocoa and
we're going to whisk it make sure we
have all the lumps out of there
make sure it's all dissolved so I'll
just take my spatula and make sure I've
got it all taken off the sides now let's
add in 3 tablespoons of powdered your
withdrawal now I found when I made my
chocolate chunks with a chocolate bar
that I needed to powder my erythritol
and I just use my little ninja machine
and put it on quick blending and it just
pulverized that into our powder and your
throat roll is quite fine granule anyway
but it still needs that little bit more
to make it so that you can't notice that
you've got it in there now I'm going to
add 3 drops of better stevia which is a
good combination with the erythritol and
we're going to just mix that up shut off
the burner
and we'll get ready to the next step so
now I've got a cookie or sorry a cake
pan and I just put purged with paper in
the bottom and I'm just going to take my
chocolate and I'm going to pour it into
the pan
this is just so much more healthier than
buying those chocolate bars that are
pure sugar I haven't really found one
out there that in the old carb that has
been fantastic so let's try and make our
own at home now I have a half a cup of
almonds so I'm going to put the almonds
in here just move them around and get
them kind of distributed equally so that
when when it cools down it is like a
chocolate bar you're going to have a an
almond in every bite so just and you can
put more almonds in if you'd like I just
have done a half a cup and so my
measurements for the carb count will be
measured with the half a cup of almond
so the next thing we're going to do is
I'm going to put it in the freezer for
about 10 minutes and our chocolate bar
is ready I've just taken the chocolate
almond chunks or bar whatever out of the
freezer so I've just got a sitting here
for a second I just wanted to UM show
you that I used Fry's Coco product and
it is equivalent fiber to the carbs so
for example if you can see this it is
two carbs and two fibers so when you're
doing the carb count for net carbs
that's zero so really you're not having
any any carbs in your coconut or your
Coco so another thing is erythritol I
wanted you to see the product that I use
now with $11.25 is what I paid for this
bag and it's a pound but I find when you
grind it up you even seem to get more
and you don't use it as much but it is a
very good product so now I've got my my
chocolate and if you can see I didn't
put it in evenly into the into the
freezer so on this side it's it's got a
lot more chocolate kind of covering the
nuts so I'm just going to take my
nice and I'm just going to cut through
and make pieces almost like your peanut
brittle you're just going to have chunks
of it so I'll do the calculation for
this for the whole thing not in pieces
because you just can't get them into
nice pieces so there we go now I would
recommend that you keep these in the
fridge you can even leave them in the
freezer if you'd like but you just keep
in a fridge in a sealed container or in
a plastic bag quite delish
you get a little flavor of the coconut
part with the almonds and stuff it's
quite tasty I quite enjoy it and it
melts quite easily in your hand too so I
wouldn't be holding it this long anyway
I'd be eating it a lot quicker than this
so if you go to low-carb recipe ideas
com check out this recipe and my other
ones and we will see you in the next
video take care bye now
Who says we can’t have chocolate on Valentine’s Day. Here is a great substitute for us low carb groupies, a Low Carb Almond Bar. Find the recipe at: http://www.lowcarbrecipeideas.com/low-carb-almond-bar-chunks/