Ketogenic Chocolate - cooking recipe

Ingredients

2 ounces unsweetened baking chocolate, chopped fine
2 tablespoons coconut oil
3/4 cup canned full fat coconut oil
1 cup powdered erythritol
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Preparation

In a medium-sized saucepan or double broiler, melt the chocolate and coconut oil over medium-low heat until melted and smooth. Stir in the coconut milk, erythritol and salt.
Coninue to cook, stirring constanty, until it begins to boil, then remove the pan from the heat and add vanilla and almond extract. The mixture will thicken as it cools.
Once it cools, transfer to a jar. Seal and store in the fridge for up to 2 weeks.