Low Carb Dark Chocolate Covered Espresso Bean Martini Recipe

Name: Low Carb Dark Chocolate Covered Espresso Bean Martini
Prep time: 20M
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 0.5 almond milk, unsweetened FNDDS; 0.25 Magic Baker zero sugar baking blend, Splenda; 2 chocolate syrup, sugar free USDA: Hershey's; 1 Hershey's special dark cocoa powder, dutched, 100% cacao Hershey's; 1 espresso powder King Arthur Flour; 0.333 heavy whipping cream USDA; 8 vodka FNDDS; 4 espresso FNDDS; 4 chocolate syrup, sugar free USDA: Hershey's; 4 star anise; 2 dark baking chocolate, 58% cocoa, bar, no sugar added Lily's Sweets

4.5g
Net Atkins Count ^TM

Prep Time: 20 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

1.9g

Protein

Fat

Fiber

244.6cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/2 cup almond milk, unsweetened FNDDS
0 1/4 cup Magic Baker zero sugar baking blend, Splenda
2 Tbsp chocolate syrup, sugar free USDA: Hershey's
1 Tbsp Hershey's special dark cocoa powder, dutched, 100% cacao Hershey's
1 tsp espresso powder King Arthur Flour
0 1/3 cup heavy whipping cream USDA
8 fl-oz vodka FNDDS
4 fl oz espresso FNDDS
4 tsp chocolate syrup, sugar free USDA: Hershey's
4 piece star anise
2 pce dark baking chocolate, 58% cocoa, bar, no sugar added Lily's Sweets

DIRECTIONS

In a blender, combine almond milk, sweetener, 2 tablespoons sugar free chocolate syrup, cocoa powder, and espresso powder. Blend until very smooth and well incorporated.
In a medium pot over medium heat, warm the blended mixture while whisking, reducing temperature if needed to keep the mixture at a simmer, for a total of 10 minutes. Remove from heat and whisk in heavy cream.
Prepare an ice bath, scraping the chocolate mixture into a medium heat resistant bowl that will fit in the ice bath. Cool in the ice bath, stirring occasionally, until cool to the touch, about 5 minutes. Whisk in ¼ cup vodka, vanilla, and liquid stevia until well mixed. Taste and add stevia a few drops at a time until it reaches your desired level of sweetness. At this point you can pour this mixture into a clean glass jar, cover and refrigerate up to 3 days.
Prepare glasses for serving. Rim each glass with 1 teaspoon sugar free chocolate syrup, and use a peeler to create shavings from the chocolate bar. To mix each martini, pour ¼ cup chocolate liqueur mixture into a cocktail shaker. Add 1 ½ ounces vodka, 1 ounce brewed espresso, and ice. Shake until chilled and strain into prepared glass. Top each glass with a star anise and 1 tablespoon chocolate shavings. One martini as described is one serving.

Cooking Tip

Because commercially available chocolate liqueur is packed with sugar, we include a quick homemade no sugar added liqueur in this recipe. The only tricky part of this recipe is constant whisking to ensure the chocolate mixture does not stick to the bottom of the pan as it warms. When combined with a shot of espresso and vodka, get ready for your new favorite cocktail!