Chocolate Covered Almonds - Ketogenic
Contributed by: Mindasari Daniar
This is a great recipe for a snack or a dessert. It is also perfect for anyone that is following the Ketogenic diet.
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Almonds - 70 grams, whole Butter - 5 grams Chocolate - 50 grams, Lily’s original dark 70%
Line a baking sheet with parchment paper. Set aside.
Measure all ingredients on food scale.
Place the chocolate and butter in heatproof bowl.
Set bowl of chocolate over pot of water. Bring pot to a simmer. When chocolate is almost completely melted, remove from the heat.
Continue to stir the chocolate mix until it is finished melting.
Mix together almonds with melting chocolate.
Pick the almond using a fork or spoon and transfer to parchment paper.
Continue until all almonds have been transferred to the parchment line baking sheet.
Put the almonds in the fridge for 1 hour and store in a jar.
In summer time keep the jar in the refrigerator
Ketogenic Diet ratio :1.6:1