Keto Chocolate Eyeballs
Ingredients
- 20 g 90% dark chocolate or at least 85% chocolate (0.7 oz)
- 1 tsp chopped cacao butter or virgin coconut oil
- 80 g sugar-free milk chocolate such as Lily's (2.8 oz)
- 2 tbsp chopped cacao butter or virgin coconut oil (30 g/ 1.1 oz)
- 150 g sugar-free white chocolate such as Lily's (5.3 oz)
- 3 tbsp chopped cacao butter or virgin coconut oil (45 g/ 1.6 oz)
- Optional: sugar-free berry jam for decoration
Instructions
For three layers you will need three types of chocolate bars or chocolate chips: 85-90% dark chocolate, sugar-free milk chocolate and sugar-free white chocolate.
First, place the dark chocolate and a teaspoon of chopped cacao butter in a bowl and microwave on low until melted.
For the milk and white chocolate you will need to use a different method as the milk and sweetener solids tend to burn when microwaved. Instead, melt the cacao butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Make sure the water doesn't touch the glass bowl — it should only be heated through the steam.
Use the bottom part of a silicone cake pop mould and divide the melted dark chocolate between each of the holes. Place in the fridge or freezer for a few minutes, until set.
Top with melted milk chocolate and place back to set.
Finally, top with melted white chocolate and place back until fully set.
Remove from the fridge and pop out of the moulds.
Optionally, add some sugar-free berry jam on top just before serving. For more decorating ideas, check the recipe tips above. If using coconut oil, store in the fridge for up to 2 weeks. (Chocolate made with cacao butter can be stored at room temperature.) For longer storage freeze for up to 6 months.