Temper chocolate by placing ¾ of chocolate and cocoa butter in a microwave safe bowl, microwave on high for 1-2 minutes, stirring every 15 seconds until chocolate is melted.
Add butter, raw stevia, and salt to chocolate, stir until combined, check temperature with a kitchen thermometer to ensure it is above 115ºF, if proper temperature is reached add in remaining chocolate, if not heat in the microwave until proper temperature is acquired, then add remaining chocolate.
Stir with a rubber spatula until chocolate is smooth, there are no chunks remaining and temperature is between 88-92ºF.
Once proper temperature is reached transfer chocolate to a pastry or plastic bag (reserving 1 tablespoon), remove a corner so that chocolate can be “piped,” and fill half of the silicone mold wells with chocolate ¾ full.
With reserved chocolate mix in cinnamon, ginger, cloves, and maple extract, stir until smooth, place a small dollop into each mold to fill remainder, and with a toothpick swirl into the chocolate.
Allow to set for ~5 minutes, store in an airtight container, refrigerated for up to 7 days. Enjoy your keto gingerbread!
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.