Description
Rich and velvety dark chocolate infused with warm cinnamon and a subtle cayenne kick, this sugar-free Mexican spiced chocolate is a bold, keto-friendly, and vegan treat made with wholesome ingredients.
Ingredients
1 cup unsweetened cocoa butter, finely chopped
3/4 cup unsweetened cocoa powder
1/3 cup powdered erythritol (or preferred powdered sugar-free sweetener)
1 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper (adjust to taste)
1 teaspoon pure vanilla extract
Pinch of fine sea salt
Instructions
- Prepare a double boiler by placing a heatproof bowl over a saucepan of gently simmering water, ensuring the bottom does not touch the water.
- Add the chopped cocoa butter to the bowl and stir occasionally until completely melted and smooth.
- Whisk in the cocoa powder until fully combined and silky with no lumps.
- Add powdered erythritol, cinnamon, cayenne pepper, vanilla extract, and sea salt. Whisk thoroughly until glossy and well incorporated.
- Remove from heat and continue stirring for 1 to 2 minutes to cool slightly.
- Pour the chocolate into silicone molds or a parchment-lined loaf pan, spreading evenly. Tap gently to release air bubbles.
- Refrigerate for 1 to 2 hours, or until completely firm. Remove from molds and store in an airtight container.
Notes
Adjust cayenne pepper to control the spice level or omit for a milder flavor.
Add a pinch of nutmeg or cloves for deeper spice variation.
Stir in chopped toasted nuts or cacao nibs for added texture.
Always use powdered sweetener to prevent grainy texture.
Store in the refrigerator or a cool, dry place for up to 2 weeks.
Let sit at room temperature for a few minutes before serving for a softer bite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Double Boiler
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 0g
- Sodium: 5mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
