You read that right, keto chocolate is here, it’s delicious, and it’s gonna make you forget you’re eating low carb!
This keto chocolate recipe can be used to make milk, dark or white chocolate. It’s undeniably, the most delicious and day-dream-worthy treat you can find, and it’s a surefire way to quench those chocolate cravings.
Low carb chocolate is an awesome ingredient to add to your low carb desserts — yet it’s equally delicious on its own, so let’s do this!
Love the idea of keto candy for keto desserts? Check out my keto gummy bears or my chocolate fat bombs.
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Keto Chocolate Ingredients
Some of these keto chocolate ingredients can be found at grocery stores, but I find it’s much less expensive and easier to find online!
Here’s what you’ll need and why:
- Food grade cocoa butter. Typically much cheaper online, although if you’re in a pinch, I’ve purchased it from Whole Foods before.
- Unsweetened baking chocolate. I found this low carb chocolate ingredient for half the price at Walmart! (compared to Vons/Safeway)
- Erythritol Confectioners Powder. Erythritol is my favorite keto sweeteners. It’s important to use confectioners erythritol, as granular will add a grainy and undesirable texture to the low carb chocolate.
- Soy/Sunflower Lecithin. Lecithin helps mix the low carb chocolate ingredients. If you read the label of any regular or low carb chocolate bar, you’ll find lecithin has been added for this very reason. This ingredient is easiest to find on Amazon.
Top your ingredient list off with some vanilla and salt and you’re good to go!
How to Make Keto Chocolate
Low carb chocolate is SO easy to make! Here’s what you need to do:
- Melt the cocoa butter and baking chocolate together. The best way to do this is to combine the ingredients in a bowl on top of a pot with boiling water, effectively giving you a double boiler—or if you have a double boiler, just use that. Stir until melted.
- Add the confectioners erythritol, salt and lecithin. The easiest way to do this is to stir the low carb chocolate ingredients together with a whisk.
- Remove from heat, stir in vanilla.
- Pour your low carb chocolate into desired mold. I find that silicone molds, like the one I used, will last longer and are easier to pop the low carb chocolate out of when compared to traditional, hard plastic molds.
- Hit the mold on the counter a few times. This will even out the top layer and dispel any lurking air bubbles.
- Allow it to cool/harden in the fridge for an hour (or more!)
Keto Chocolate Recipes Variations — Milk + Dark
The “darkness” of your keto chocolate is a result of how much baking chocolate you use.
This is easy to taste test as you’re cooking: I suggest starting with a small amount of baking chocolate, adding all the ingredients together, and giving it a taste. If your low carb chocolate isn’t as “dark” as you’d like, add more baking chocolate!
Here are the ratios I often work with:
Low Carb Dark Chocolate
When making low carb dark chocolate, I usually add the same amount of baking chocolate as cocoa butter — so 2 ounces of baking chocolate + 2 ounces of cocoa butter.
Low Carb Milk Chocolate
I’m more of a keto milk chocolate kinda girl — I use .5 ounces of baking chocolate + 2 ounces of cocoa butter.
Sugar Free White Chocolate
To make keto white chocolate, you’ll want to skip the baking chocolate and add heavy cream powder — this cranks up the creaminess of your low carb chocolate!
Making Sugar Free Chocolate Chips
This low carb chocolate recipe is the perfect base for sugar free chocolate chips!
To do this, simply: pour your melted low carb chocolate into a chocolate chip mold, or, place it in a pastry bag and “squeeze” out a little low carb chocolate to form chips!
Keto chocolate chips are great to have on hand as they’re necessary in a handful of recipes! From low carb chocolate chip cookies to low carb chocolate mousse to low carb chocolate cake, everything tastes better with chocolate chips on top!
Upgrading Your Keto Chocolate:
So we’ve got our delicious low carb chocolate base, now let’s talk about toppings. Before tossing your chocolate in the fridge, how about sprinkling some:
- Chopped low carb nuts — peanuts, pecans, or almonds.
- Dehydrated keto fruits — raspberries are delicious!
- Unsweetened coconut flakes
- Keto gummy bears — don’t knock it till you try it!
Store Bought Keto Chocolate Bars
If you’re an unabashed chocolate lover like myself, finding low carb chocolate bars at your local grocery store can be a challenge — for taste testing purposes I purchased these on Amazon.
The low carb chocolate bars Hershey and other mainstream brands have yet to make have left us low carb chocolate lovers hopelessly waiting!
But have no fear, here are some delicious keto chocolate bar brands:
- ChocZero — Per 10g serving: 40 calories, 6 carbs
- ChocoRite — Per 12g serving: 35 calories, 7 carbs
- Sukrin Chocolate Bars — Per 40g par: 177 calories, 4 carbs
- Lilly’s Low Carb Chocolate Chips
Keto Chocolate Recipe
There you have it friends! I can’t wait to hear what you think about this low carb chocolate recipe! Let me know your thoughts in the comments below — did you try any variations?
More Keto Chocolate Recipes
- Keto Protein Shake
- Sugar Free Chocolate Syrup
- Keto Shortbread Cookies
- Chocolate Peanut Butter Fat Bombs
- Keto Chocolate Milk
Keto Chocolate
Print Recipe Pin RecipeIngredients
- 2 Ounces Food-Grade Cocoa Butter
- 0.5-2 Ounces Unsweetened Baking Chocolate chopped. See notes below!
- 6 Tablespoon Swerve or Lakanto (see sweetener notes below) confectioners. (I use Swerve!)
- 2 Teaspoon Vanilla Extract
- 1/4 Teaspoon Lecithin soy or sunflower
- Kosher Salt
Instructions
- Using a double boiler, melt Food- Grade Cocoa Butter (2 Ounces) and unsweetened baking chocolate (0.5-2 Ounces) together. Stir until these ingredients are both fully melted and combined.
- Add erythritol (6 tablespoons), salt and lecithin (1/4 teaspoon) and stir until they’re incorporated (I do this with a whisk).
- Remove from heat and stir in vanilla extract (2 teaspoons).
- Pour the melted chocolate into a mold and place it in the fridge. The chocolate will set in about an hour, you can always place it in the freezer if you’re craving it sooner! Enjoy!
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Lindsey's Tips
- Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Cacao vs cocoa butter are 2 different forms of creating butter from cacao beans -- cacao is cold pressed, whereas cocoa is heated. Both will work in this recipe.
- The amount of Unsweetened Baking Chocolate you use depends on how "dark" you like your chocolate — I use .5 ounces for milk chocolate, and between 1 - 2 ounce for dark chocolate.
- Almost every candy bar contains lecithin. It helps to emulsify the chocolate so the ingredients combine more smoothly!
Kathleen
Love this low carb chocolate!
Lindsey
Thank you!! I made you a giant bag full of them, can’t wait to hear what you think 🙂
Mellanie Hollingsworth
So what exactly is a serving size and net carbs. I’m not seeing it here.
Lindsey
Hi Mellanie! So sorry about that, I just updated the nutritional information to reflect 4 servings, as the exact size will vary depending on the mold you use. Hope you enjoy!
Amber
My baking chocolate and cocoa butter separated even though I used the lecithin. Any idea what went wrong? I followed the recipe and instructions.
Lindsey
Hi Amber! I’m so sorry to hear this, I’ve been doing some research to see why this would happen and I came up with nothing! What if you doubled the lecithin. You can also add your melted ingredients to a food processor or blender, then pour them back into the mold. Hope this helps! 🙂
Amber
Thanks for the suggestions!
I’ve been making a different chocolate recipe before this one that used cocoa powder rather than unsweetened chocolate and I never had this happen so it is something to do with that I think. Could I have gotten the chocolate too hot maybe?
Lindsey
I don’t think the temperature would cause them to separate. I would double the lecithin to see if that solves the issue. What is separating is the cocoa powder and the cocoa butter (these are the 2 ingredients of unsweetened baking chocolate) — so it could be that the baking chocolate is old (possibly?). Hope this helps Amber! 🙂
Debra
I would like to try the white chocolate version. How much powdered HWC should I add to the base mix?
Lindsey
Hi Debra! I actually have a separate post for white chocolate, and it’s to die for! Hope you love it as much as I do ?
https://www.thelittlepine.com/sugar-free-white-chocolate/
Chris
Question about the lecithin – is it a powder or are you using the softgels and emptying the liquid into the teaspoon?
Lindsey
Hi Chris! I’m using the powder. Hope you enjoy!!
Sharon
Hi! I’m so excited Google suggested your website for this chocolate recipe! I had a question, how much or squares of the baking chocolate is .5 ounce? I tried to google it but still couldn’t figure it out! (I can’t wait to try the white chocolate recipe too!)
Lindsey
Hi Sharon! Each brand of baking chocolate is different, it’s best to weigh it with a food scale 🙂 If you don’t have one, you can taste test as you go. Let me know what type of baking chocolate you’re using and I’ll see if I can find anything!
Sharon
Thank-you! I didn’t even think about using a food scale to weigh it! Duh! I bought one at Christmas but have never used it! I will let you know how it turns out! Yum! I have grand-kids tomorrow so I will have to wait one more day to make it!
Lindsey
Excited for you to try this Sharon! Yes Please, I want to know how it turns out. Hope you enjoy! 🙂
Laurel
Hi Lindsey – I am going to try to make this recipe to make chocolate chips for your Coconut Flour Cookies. This recipe says it makes 1 bar, but how much is that? I am wondering how much I have to multiply this recipe to make enough chips (1/2 ch.) for the cookie recipe. Thanks!
Lindsey
Hi Laurel! It depends on how much baking chocolate you use (how dark you would like your chocolate to be). If you use 1 ounce, this recipe makes about 3 ounces — which would be about 1/2 cup (according to this source: http://www.cookitsimply.com/measurements/cups/chocolate-chips-0070-085q.html). Hope that helps! Come back and let us know how it turns out!
Renee
Hi, is there any way to substitute the baking Cocoa for cocoa powder? Do you have a milk chocolate recipe that uses cocoa powder? Thanks!
Lindsey
Hi Renne! I haven’t tested this recipe using cocoa powder instead of baking chocolate, but after looking into it, it looks like you can swap 0.5 ounces of baking chocolate with 1.5 tablespoons of cocoa powder + 0.5 tablespoons of additional cocoa butter or butter. I’d love to hear how this goes for you, so let me know what you think! Enjoy!
Mallory
Does it have the nice snap that chocolate has? I noticed there was no direction for tempering.
Lindsey Hyland
Hi Mallory! I wanted to keep this recipe easy for users, as tempering chocolate can be so daunting. You can temper this recipe as you would any chocolate recipe, follow these instructions for specific temperature recommendations, and enjoy!
Sami
Hello! I’m really looking forward to making this recipe, thanks for the detailed instructions. Do you know if I can use liquid lecithin instead of powder? Also, have you ever tried adding non-dairy milk to the milk chocolate version? Thank you!
Lindsey Hyland
Hi Sami! I actually haven’t tried either of those! I don’t think liquid lecithin would be a problem, but not sure about non-dairy milk. If you give either a try please come back and let me know!