1 1/2 cup (300g) 'Swerve' or other sugar equivalent
1/3 cup (28.67g) unsweetened cocoa powder
1/4 cup (59.5g) cream, heavy whipping
1/2 cup (120g) almond milk, unsweetened
1 dash (1g) salt
2 tbsp (28g) butter
1 tsp (4g) vanilla extract
1 1/2 cup (150g) walnuts, chopped
Line a baking pan (I used an 8-inch cake pan) with parchment paper and grease it up, a bit.
Add the sugar equivalent, cocoa powder, cream, almond milk and a dash of salt to a medium-to-large sized sauce pot, over medium heat and bring to a simmer.
Turn the heat down low and allow the mixture to slowly simmer and roll, until the temperature rises to 240 F (you will need an accurate thermometer). Please be VERY careful with this hot mixture. Some of the worse burns I know of were caused by hot molten sugar.
Add the fresh butter, walnuts and vanilla. Mix well. The overall mixture should be smooth looking (and not gritty), short of the new walnuts.
Pour your mixture into your prepared pan and set it on a cooling rack. Allow to fully cool (about 5 to 6 hours).
Remove from the pan and slice into portions!
1.73 carbs per serving