Ketogenic Chocolate

1. 1

   In a medium-sized saucepan or double broiler, melt the chocolate and coconut oil over medium-low heat until melted and smooth. Stir in the coconut milk, erythritol and salt.

2. 2

   Coninue to cook, stirring constanty, until it begins to boil, then remove the pan from the heat and add vanilla and almond extract. The mixture will thicken as it cools.

3. 3

   Once it cools, transfer to a jar. Seal and store in the fridge for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

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