Don't waste your money on expensive shop-bought Keto milk chocolate! You can make your own sugar free milk chocolate with only four ingredients. It's melt-in-the-mouth creamy and totally addictive.
Heat the cream in a pan until it bubbles. Lower the heat and stir regularly so the cream does not burn. Cook it until it has reduced by half and has become thick and slightly yellow in colour. Pour into a bowl and set aside.
Melt the cacao butter in a pan. Stir in the cacao powder and the powdered erythritol.
Once the cream and the cacao mix have the same (lukewarm!!) temperature, combine them and stir. Pour into a chocolate bar mould and place in the freezer or fridge until set.
You can use cacao or cocoa powder in the recipe - just make sure it is unsweetened.
You could use stevia drops instead of the powdered erythritol - I'd use 6 drops.
Store the chocolate in the freezer or in the fridge. Because of the added cream, it is not firm enough at room temperature.
If you have milk powder to hand, you could use this in place of the cream. This would make the chocolate stable at room temperature, but also add on a few carbs.
My sugar free chocolate bar had 24 squares, so I calculated 4 squares per portion = 6 portions in total.