.jpg)
It is a keeper recipe as my husband and I both enjoyed this confection very much. I don't often use slivers of almonds in recipes, but this is a great use of them. This is a great confection for Easter or Christmas, Thanksgiving, etc. Toasted almonds combined with chocolate provides great flavor. This recipe is quite quick and easy to assemble providing you have the ingredients on hand, of course. Sometimes it seems like it is overwhelming all the ingredients one needs for low-carb recipes, but, in actual fact, my pantry and fridge is not stocked with an extraordinary number of low-carb ingredients - just a certain number I need regularly. That is the job of every committed low-carber - to stock up on ingredients that will be needed to live the low-carb lifestyle comfortably.
I like making my own chocolate. Sometimes I skip chocolate chips and use unsweetened chocolate combined with cocoa butter. These days I am trying to limit chocolate chips as they are so expensive. One has to be careful of Choc Zero chocolate chips as according to several reviews they do raise blood sugar quite a bit. That is not what we want for sure. I use the Hershey's chocolate chips with maltitol but not in excess as it can catch one's tummy. So, more and more I experiment with the aforementioned products and, honestly, they work quite well. I will share another chocolate shortly that uses no chocolate chips at all.
It is possible to create a milk chocolate as I did in this case using my easy blender condensed milk recipe.
Lily's sugar free chocolate chips are better apparently, but I steer clear of erythritol these days, and besides the worry of blood clots (small chance as many bloggers have used it for so many years without problems), it is also a known bladder irritant.
To
toast slivered almonds, you can do it on the stove top in a dry
nonstick pan or you can do it in the oven. Always keep an eye on them
on the baking sheet as they can burn quickly. You can use other nuts
such as chopped pecans, if desired.
This chocolate mixture is just perfect. I melt chocolate either in the microwave oven or in a double boiler. You can melt it on the stove over medium heat, but keep an eye on it and stir all the time. It is not a dark chocolate; it is more of a milk chocolate.
I like to line my dish with parchment paper as it makes it so easy to lift the whole confection out of the dish.
The nuts give a nice crunchy texture in layers in the chocolate which make it very addictive. These cannot be kept at room temperature as they will melt.
If you decide to use unsalted butter, then add a titch of salt to taste. This keto chocolate is sure to delight. It is so easy to make and no need for a candy thermometer and the like. Vanilla extract is used in the condensed milk. You can increase the amount slightly, if desired.
INGREDIENTS:
Blender Condensed Milk (Click for recipe)
(Note: use 3/4 cup milk powder of choice in condensed milk)
4 oz sugarless chocolate chips (120 g)
1 tbsp butter (15 mL)
2 oz unsweetened Baker’s chocolate (30 g)
2 tbsp butter (30 ml)
Allulose blend sweetener to equal 1/4 cup sugar (60 mL)
1 cup blanched, slivered almonds (250 mL)
Prepare my Blender Condensed Milk.
Make sure it is super smooth. If
not, add 1 tbsp (15 ml) hot water at a time and blend.
In small bowl, nuke sugarless chocolate chips and 1 tbsp (15 mL) butter
in 30 second increments, stirring in between, until molten. Add to blender; blend.
In small bowl combine unsweetened Baker’s chocolate and 2 tbsp (30 mL)
butter in 30 second increments, stirring in between, until molten. Add to blender along with allulose blend;
blend.
Toasted almonds: In dry nonstick pan stir fry the slivered almonds until turning golden brown.
Allow to cool and stir into the
chocolate. Turn out into a
parchment-lined 8-inch (20 cm) glass baking dish. Freeze until solid and then refrigerate.
Yield: 25 servings
1
serving
106.6
calories
2.8
g protein
0.5
g fat
0.8 g fiber
2.1
g net carbs