This year I’m doing homemade chocolates for all the adults in my family. I have been practicing them for months. This is the easiest and doesn’t require moulds so every one can do it.

I am going to be giving these chocolates as gifts to people who are not low carb so the carbs are higher than most low carbers would like.


100g/3.5 oz sugar free chocolate

15g/0.5 oz butter

Roasted salted pistachios, crushed slightly. The quantity depends on how dense you want them on the chocolate

Sea salt flakes, optional

Melt 3/4 of the chocolate and butter in a bowl over hot water, stir to make sure it is combined and smooth.

Remove from the heat and dry the base of the bowl, this is important as if you get water in the chocolate it will seize.

Add the rest of the chocolate and stir occasionally making sure it is fully melted and smooth. This is called “seeding” and is a simple way of tempering the chocolate.

Pour the chocolate onto either non stick baking parchment or a silicone sheet and spread to about 2-3mm thickness (I can’t convert this)

Sprinkle nuts and salt over chocolate and press down gently wit the back of a spoon.

Place in the fridge for 2-4 hours

Peel away from sheet and break roughly into pieces

Store in the fridge


For entire batch, I broke the sheet into about 19-20 pieces.

Carbohydrates, 62g

Fibre, 20g

Net Carbs, 42g

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