These low carb Christmas chocolates have a hint of cinnamon and are a fantastic sugar free treat!

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This recipe is a variation of my Easter candies, which feature finely chopped pecans enrobed in yummy low carb chocolate. The theory is simple: get a bar of low carb chocolate, melt it, add some flavoring and/or texture, then let it solidify in a candy mold. How easy is that - and lots of potential to work in your favorite flavors!

So first, the chocolate! For the Easter treats I used ChocZero 70% (available from Amazon). I love everything that this brand makes but because they are a small company and have high demand, they're unfortunately out of stock more often than I'd like. Therefore I decided to try these low carb Christmas chocolates with Lily's Original Dark Chocolate - you can buy it from Whole Foods and it's also available from Amazon.

One 3oz bar roughly fills one small silicone tray; I used this Christmas silicone mold which worked perfectly. And of course, as it's a two-pack of molds you might like to double the amount of chocolate!

How to Make Low Carb Christmas Chocolates

Break up a bar of chocolate and place it in a microwaveable bowl.

Cook on half power until the chocolate has nearly melted, then stir until it is fully liquid. Add in some ground cinnamon - about ¼ teaspoon worked for me but you might prefer more or less.

Carefully spoon the chocolate into the mold cavities. Note: I always place the molds on a transferable surface like a chopping board.

Lift the mold and give it a few taps on the surface to help remove any air bubbles. Once the mold is full, place it in the fridge and leave for an hour or until the chocolate has hardened.

Carefully pop them out of the mold and your festive chocolates are ready!!

Happy holidays!!!

You might also like my low carb chocolate bark with pistachios and cranberries!

📖 Recipe

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