Chocolate Meltys

Chocolate Meltys

These drops of chocolate bliss will melt in your mouth. There's only about two carbs for the whole batch so these can easily be worked into induction.

½ Cup Unsalted Butter
24 drops Liquid Sucralose
¼-½ tsp Extract (Any flavor you like)
½ Oz. Unsweetened Chocolate, chopped
1 pinch Salt


Melt butter over low heat with sucralose and extract. When butter is almost melted, add chocolate and stir constantly until melted and smooth.

Pour into chocolate candy molds or onto a jelly roll pan lined with plastic wrap. Freeze until hard. Cut into pieces if necessary. Candies may be kept in the fridge or the freezer in an airtight container.

Note: if you're using the candy molds the chocolate will have to be VERY before they'll release. May take a day or more depending on how cold your freezer is.


Aprox. 20

Carbs: 1 net for the whole recipe. Divide by the number of candies you make.

Note: you can make this with granulated Splenda but your carb count will be 13 for the whole recipe. The candies will be closer to one half carb each.


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