Ingredients
Scale
- 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
Nutrition
1.73 carbs per serving
Directions
- 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!