Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 12 chocolate sticks
Ingredients
Chocolate Stick Base
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons unsweetened cocoa powder
- ¼ cup powdered erythritol or monk fruit sweetener
- ¼ teaspoon sea salt
- ¼ cup unsalted butter, melted
- 2 tablespoons almond butter
- 1 teaspoon vanilla extract
Chocolate Coating
- 6 ounces sugar-free dark chocolate
- 1 tablespoon coconut oil
Optional Toppings
- Chopped pecans
- Chopped almonds
- Unsweetened shredded coconut
- Flaky sea salt
- Sugar-free chocolate drizzle
Instructions
Step 1: Prepare the Base
Line a small loaf pan or square baking pan with parchment paper.
In a medium bowl, combine the almond flour, coconut flour, cocoa powder, powdered sweetener, and sea salt.
Add the melted butter, almond butter, and vanilla extract. Stir until a soft dough forms.
Step 2: Shape the Chocolate Sticks
Transfer the mixture to the prepared pan and press firmly into an even layer about ½ inch thick.
Refrigerate for 20 minutes until firm enough to slice.
Remove from the pan and cut into 12 evenly sized sticks.
Step 3: Melt the Chocolate
Place the sugar-free dark chocolate and coconut oil in a microwave-safe bowl.
Microwave in 20-second intervals, stirring after each interval until completely smooth.
Alternatively, melt the chocolate using a double boiler over gently simmering water.
Step 4: Coat the Sticks
Dip each chilled stick into the melted chocolate, coating all sides evenly.
Place the coated sticks on a parchment-lined baking tray.
Sprinkle with chopped nuts, shredded coconut, or flaky sea salt before the chocolate hardens if desired.
Step 5: Chill
Refrigerate for 25 minutes or until the chocolate coating is completely firm.
Step 6: Serve
Serve chilled or allow the chocolate sticks to sit at room temperature for a few minutes before enjoying for a softer texture.
Serving Suggestions
Enjoy Keto Chocolate Sticks with:
- Coffee
- Espresso
- Herbal tea
- Unsweetened almond milk
- Keto hot chocolate
- Greek yogurt
- Fresh raspberries
- Whipped cream
- Vanilla protein shake
Tips for Success
- Use high-quality sugar-free chocolate for the best flavor.
- Chill the base thoroughly before dipping to prevent breaking.
- Press the mixture firmly into the pan for sturdy chocolate sticks.
- Melt chocolate slowly to avoid scorching.
- Add cinnamon or espresso powder for a deeper chocolate flavor.
- Store the chocolate sticks chilled during warm weather to maintain their texture.
Storage
Store the chocolate sticks in an airtight container in the refrigerator for up to 2 weeks.
Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator for several hours before serving.
Recipe Variations
- Add chopped hazelnuts for extra crunch.
- Mix in unsweetened coconut flakes.
- Use peanut butter instead of almond butter.
- Add peppermint extract for a mint chocolate version.
- Sprinkle with cocoa nibs for extra texture.
- Coat with white sugar-free chocolate for a decorative finish.
- Add orange zest for a citrus-chocolate flavor.
Nutrition Information (Per Chocolate Stick)
- Calories: 155
- Protein: 4 g
- Total Fat: 14 g
- Saturated Fat: 5 g
- Carbohydrates: 8 g
- Dietary Fiber: 4 g
- Net Carbohydrates: 4 g
- Total Sugars: 1 g
- Added Sugars: 0 g
- Sodium: 55 mg
- Cholesterol: 10 mg
- Potassium: 120 mg
- Calcium: 4% Daily Value
- Iron: 6% Daily Value
- Vitamin E: 10% Daily Value