Free: Contests & Raffles.
I make two sizes:https://www.amazon.com/gp/product/B01K03FH54/ref=oh_aui_search_asin_title?ie=UTF8&psc=1That one is about half of the Keto Brick, or about 500 calories if you fill it up.https://www.amazon.com/gp/product/B073WTLQWW/ref=oh_aui_search_asin_title?ie=UTF8&psc=1These make snack sized ones, I use the smaller or middle size.You can make small batches and perfect your recipe, it's basically just melting the cocoa butter, adding your dry ingredients, stirring and then putting it into the mold and let it harden either at room temp or in the refrigerator.
The brick thing is pretty personal, my favorites are inedible by my wife. You can make them salty, pretty plain, super sweet, flavored or whatever. In general, they take a bunch of flavor from the protein powder and other things you add. The cacao butter is very plain by itself. I tend to make them salty and very little sweetness so I am not tempted to crush 10,000 calories while watching tv.To start, try a roughly 5:1 cacao to protein powder ratio (in servings). This would be 1 scoop of protein powder to 2.5 oz of cacao butter.To that, you can add any or all of the following:Flax seed (grind super fine in a coffee grinder) - 2 tbspCocoa nibs (ground super fine) - 1 tbspSalt to tasteCoffee to taste, start with 1.5 tsp and go up from there, ground super fineFavorite sweetener (erythritol, stevia, monk fruit, etc) to taste - I don't like sweet so I can't offer much guidance hereOther flavorings, supplements, whatever you want to throw in there. My next batch might have chopped nuts, low carb choc. chips or something like that.A couple things I learned:1. Grind stuff super fine or it will settle during the cooling process and leave layers. It looks cool, but a layer of unsweetened stuff isn't very tasty. It is also pretty gritty and hard to chew.2. Mix all the dry ingredients very well before adding to the liquid cocoa butter, a clump of salt in the middle sucks. Mix between every couple pours on a big batch just to make sure.3. Chop the cocoa butter as fine as you can or it will take forever to melt. Microwave in a pyrex measuring bowl with pour spout for a minute at a time and then stir about 20x longer than you think is necessary between microwave minutes. It melts super slow and you won't need as much microwave time as you think you do. Then, mix in dry ingredients super well and pour into mold.4. The ingredient ratios don't matter too much, you can have these be virtually all fat, or a bunch of protein and fat or in the middle. The cocoa butter holds it all together very well.5. They hold together well and are pretty hard but do melt if left in the sun or a hot car. I had some melt in the recent good weather during a basketball game. You can wrap them in foil which helps. They are hard at room temp, much harder than a regular bar and more crumbly to eat, not chewy.6. If you have your mold on a baking sheet before you pour you will be able to easily move it into the frige or cooling space. If you don't life will suck if you try to move it.7. As I mentioned, most of the taste comes from the protein powder, you can use chocolate, cookies and cream or whatever. You can also add extra cocoa powder or more flavoring if you like them that way. Again, mine are more savory than desert like but you can have them super sweet and chocolaty, coconut, or whatever floats your boat.Macros for the above ratios in the brick shaped silicone mold I posted earlier is roughly 500 calories, 8 carbs (6 fiber), 47 fat, 5 protein plus however much protein powder you add (protein and calories not included in these macros).
Alright - been strictly keto for a month now. I love it. Went shed hunting Sunday, hiked ten miles, never have I had such steady/even energy. But I'm reading this thread and some of you state you'll stop keto once hunting season starts. Why? What am I missing?
