It’s quick and easy to make creamy keto milk chocolate at home! All you need for this simple sugar free recipe are 4 ingredients and a silicone chocolate mould.
Since going sugar free a few years ago, I’ve been opting for dark and darker chocolate. Chocolate with 90% cocoa solids contains only 7 grams of sugar for a whole 100g/3.5 oz bar – perfectly fine for a low carb diet.
I then started to make my own, TOTALLY sugar free dark chocolate (sweetened it with powdered erythritol) and posted my recipe for low carb chocolate on the blog. Check it out – it’s delicious and the post includes plenty of recipe variations!
But. Sometimes it’s just got to be milk chocolate, right?
Can you have milk chocolate on Keto?
Shop-bought milk chocolate contains around 50% sugar. Not a good idea for anyone, basically. And all the shop-bought sugar free milk chocolate bars I have tried so far have been more or less disappointing. Firstly, they are expensive, And secondly, they may be sweetened with stevia or erythritol, but the taste…. meh.
So. Here’s my homemade version. Simple, rich and super-milky!
How to make velvety-creamy Keto milk chocolate – step by step:
1.) Heat double cream / heavy cream in a frying pan until it stats to bubble, thicken and reduce.
2.) Keep stirring with a spatula so the cream does not burn. I used 1/4 cup / 60g of cream. After a few minutes, my cream had reduced by half and I was left with 2 tbsp / 30 grams. Can you see how thick it has become?
3.) While the cream cools in a bowl, melt your cacao butter.
4.) Add in the powdered erythritol and cacao powder and stir until combined.
5.) Here’s a CRUCIAL step. You have to wait for the cacao butter / cocoa mass to COOL DOWN. You want the reduced cream and the cacao butter to be of a SIMILAR TEMPERATURE. Stir and combine them…
6.) …. and pour the mixture into a silicone chocolate mould. Chill in the fridge or freezer until set.
Tips and tricks for a velvety-creamy, irresistibly delicious homemade chocolate
The key ingredient in regular milk chocolate is whole milk powder. There are Keto chocolate recipes out there that use heavy cream powder, which has less carbohydrates. Cream powder is a specialist ingredient and not cheap. And I did not want to buy a huge pot of milk powder that I KNOW I will NEVER use again.
Therefore, I settled on using REAL double / heavy cream in this recipe and simply reduced the liquid by half. It does make the chocolate softer. I don’t recommend keeping it at room temperature – it turns into the consistency of a creamy praline. Store it in the fridge or freezer!
I’ve mentioned above how important it is that the chocolate mix and the cream need to have a similar temperature when mixed. This is ESSENTIAL! I have made the mistake for you here, guys. If the temperature difference is too great, THE CHOCOLATE WILL SEIZE AND SEPARATE!!!!! You don’t need fancy equipment – just test with your finger and combine the two when the time is right.
The amounts given will make you only 1 chocolate bar. Which is not a lot, but I thought it’s better for you to try first before making a larger batch. Double or triple the recipe as you wish.
You can use either cacao powder or cocoa powder in this recipe. Cacao has the added benefit that it contains more antioxidants and nutrients as it is not roasted.
If you wish, you can add vanilla to the recipe. As it’s a no-bake recipe, I’d go for quality here. Regular vanilla extract contains alcohol, which you would be able to taste. Go for a vanilla powder instead, or even splash out on a vanilla bean and scrape out the seeds.
A chocolate bar mold is great for this recipe, but not essential. Just put parchment paper on a plate and pour in your chocolate. Freeze, then break into pieces. Voila – keto milk chocolate bark. Alternatively, make pralines with a silicone ice cube tray!
See my other chocolate recipes and dishes this sugar free milk chocolate would work well in:
- Low Carb Chocolate
- Easy Sugar Free Chocolate Chips
- The Ultimate Low Carb Chocolate Chip Cookies
- Keto Almond Butter Brownie Cookies
- Chocolate Chip Keto Mug Cake
Tried this recipe? Give it a star rating below!
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Creamy Keto Milk Chocolate Recipe
Ingredients
- 1.5 oz / 40g cacao butter
- 1/4 cup / 60g thick double cream / heavy cream
- 1 1/2 tbsp cacao powder unsweetened
- 1 tbsp powdered erythritol (use an additional 1/2 tbsp if you like your chocolate sweet)
Instructions
- 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.
Video
Notes
Nutrition
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Charlotte Claridge says
Hello I’m wanting to try this but not with cream. How much powdered milk can i use in it please or can i use milk? And how would I do that plese?
Katrin says
You cannot use milk because it would be too liquid and make the chocolate soft. I don’t have powdered milk at home right now so I cannot check how much you’d have to use. I think a few tablespoons (start with 3) should do the trick. Then taste the mix and see what you think.
Jade says
Hi, really looking forward to trying this recipe! Just wondering, I would like to possibly make it a little creamier for my dad who is a diabetic and doesn’t like dark chocolate (I love it), if I add extra milk/cream will it ruin it the recipe?
Thank you! 🙂
Katrin says
Hi Jade, if you want it milkier, I recommend that you use cream powder. This chocolate is not 100% firm at room temperature because of the liquid from the cream, but it’s fine if kept in the fridge. If you added more liquid, it may get too soft for the fridge and you’d have to keep it in the freezer. Which is possible, but not ideal. Using the powder instead, if you can source it, may be a better solution.
Nl says
Hey there. So I tried the recipe, but something keeps going wrong. My chocolate mixture and heavy whipping cream won’t combine and I keep getting small pellet of cream in the chocolate that never seem to meld in. Any tips? (Btw I am absolutely sure I am letting it cool properly, but for the sweetener I am using Pure Monk, maybe that is the problem?) Thanks in advance.
Katrin says
That’s an interesting question. I have tried the recipe before with inulin and it ended up clumping terribly. So maybe the pure monk fruit is a problem. Other than that, it was just the temperatures that I found needed yo be similar for the recipe to work. Maybe give it a try with erythritol and see if that solves the issue.
Claire says
Hi there Katrin,
So my first attempt at making this chocolate, was a bit disappointing. The sweetener I used, (stevia) left a very bitter after taste and it also didn’t dissolve, leaving a terrible sandpaper texture.
However, my latest attempt was brilliant and I will be repeating the recipe often. I changed my sweetener to powdered erythritol and melted it with the cacao butter, so it was very smooth. I also added a splash of vanilla essence and some roughly chopped raw cashews and almonds. Wow! What a difference. The texture was much better and the flavour much more like bought chocolate. I think I’ll splash out and buy some good quality whole milk powder for some moorish Christmas chocolates…
Thank you!!!
Claire xo
Katrin says
That’s great news! I also have my reservations about the taste of stevia. Just too metallic-tasting.
Saoirse says
Hi, could you substitute coconut cream instead of normal heavy cream? And if you wanted to use milk/coconut milk powder instead of either cream, would you still use 60g? Looking forward to trying this out 🙂
Katrin says
Hi Saoirse, I have not tried that myself, but I have reduced coconut cream for my 2 ingredient caramel recipe and that worked fine. I think you can definitely give it a go. As for the amount of powder, I’d probably use less because the 60g includes the liquid you’re reducing. I would try for 2-3 tbsp and taste if it tastes of milk chocolate, adding more if necessary.
Scott says
I made this exactly as you suggested and it was remarkable. I’ve tried so many different healthy chocolate recipes and none came out as good as yours! I had some guests try it today and they liked it, too! Thank you for posting this!!
Katrin says
Glad you liked it!!
Colin says
Can you use this as a replacement for chocolate in other recipes such as the bownies?
Katrin says
I guess you could! Keep in mind that the milk chocolate is already sweetened, so don’t overdo it with the sweetener
Andrea says
Hi,
I tried it with the powered elytritol. When I combine the cocoa powder, butter and sweetener, it leaves a big mass of granules. It takes away about half of the chocolate. What an I doing wrong??!!
Katrin says
Assuming that you used cacao butter, I can only imagine that it has something to do with the powdered erythritol you are using – Does it maybe contain fillers? Check your pack 🙂 I have had a disastrous clumping experience once when I tried the recipe with inulin.
Andrea says
Hi,
I did use the cacao butter. I used the So Nurished 100% Elytritol.
Katrin says
I have used the so nourished brand before, it is very good quality. The only thing I can imagine then is that maybe it had something to do with temperature. If you want to try again, make sure your cacao butter is not too hot when you stir in the cocoa powder and sweetener. I have made low-carb dark chocolate many times, which is basically those three ingredients. I normally wait until the cocoa butter buttons have just dissolved, then I take the pan off the heat and stir in the sweetener and cocoa. I hope we have gotten to the bottom of it now 🙂
Susan LaRiccia says
Is this stable outside of refrigeration in an air-conditioned home?
Katrin says
It won’t melt, but it’ll be a bit sad and limp. I’d recommend to store it in the fridge, unless you use milk/cream powder in place of the cream.
crazybell says
I don’t have cacoa butter. Can I substitute? Regular butter? Or coconut oil ? Please help
Katrin says
Neither would work well because they are not firm at room temperature. You’d have to keep your chocolate in the freezer – if you wanted to give it a go, I’d use both, fill it into ice cube trays and make fat bombs instead. I do have a couple of fat bomb recipes on the blog – check out , for example
Leighton Willett says
Hey! I love your recipes, thank you for all of the work you put in!
Do have a question- no matter what I do my chocolate comes out slightly grainy. I’ve tempered, I’ve ensured the cream is the same temperature as the cocoa butter. I’ve tried them both warm, both at room temp, at least four different times. Any tips or tricks with this? Perhaps I should cook more moisture out of the heavy cream?
Katrin says
Hi Leighton, that’s the erythritol. If it really bothers you and you want totally smooth chocolate, you’d have to use either stevia drops (but then you’ll get that slightly metallic aftertaste) or you could experiment using a sugar free syrup such as the Sukrin Fiber Syrup.
Kimberly says
I’m wondering if cacao butter is the same as Shea butter? What amount of lakanto monk fruit would you recommend? Thanks for R recipes I love them.
Katrin says
Hi Kimberly, it’s not the same. Shea butter is used mostly in skincare. It is safe to eat, but apparently does not taste too good 🙂 I have never used the pure monk fruit by Lakanto, only the erythritol/monkfruit mix. The erythritol/monk fruit mix can be used 1:1, the powdered version is a 2:1 sugar replacement, so use half (and check if you like the sweetness, adding more if you prefer). If you have the pure monk fruit, check what sweetness ratio it is to sugar and adjust the recipe accordingly. I hope this helps 🙂
Kay says
Out of countless low-carb/keto recipes that I have been doing, this is the first time I have left a comment. This chocolate bar is FANTASTIC!!! I have been spending so much money on expensive chocolate bars that were low-carb (but somehow still seemed to have an aftertaste and a tad too many carbs). I made this at home in about five minutes. I ended up adding more milk because I like a creamy Swiss chocolate type of candy bar. I also decided to add salt and pecans to half of the candy bar before freezing. Worked like a charm! This was the missing link in the puzzle for me. It allows me to be able to continue this diet into the future without missing out on one of my favorite foods (chocolate). Thank you so much for this great recipe!!
Katrin says
AWESOME!!! So glad you’re giving the recipe the thumbs up 🙂
Shayna says
I happen to have tubs of the powdered milk and powdered heavy cream. Would you use 2 Tbsp of the powder? Would you add it to the cocoa butter, cocoa powder, and sweetener mixture right after they’ve dissolved? Or would you want the mixture to cool a little first still? Thanks!
Katrin says
Hi Shayna, I’d try 2 tbsp and and add it in together with the sweetener to dissolve. I think people add milk powder directly to hot beverages (I know my mother-in-law does!) so there should be no problem regarding the temperature. The great thing about milk/cream powder is that your chocolate will be firm at room temperature!
Jules says
I wonder if using clotted cream instead of reducing double cream, would work as well?
Katrin says
Yes. I found that the reduced double cream had almost the same consistency as clotted cream. I tried one batch with clotted cream actually, but found that reducing clotted cream to half the amount did not work – it got too yellow, almost like butter. It might be worth trying a batch with clotted cream without reducing it.
Jennifer says
Made this in a triple batch (it’s the exact amount of cocoa butter I had left in my bag) and it turned out tasting pretty good. However, I didn’t have the Erythritol , so I used my powdered Monkfruit Sweetener. It was a tiny bit grainy and the end product is a bit more dark chocolate than milk- but I’m a chocolate lover!!
Overall- very tasty sugar-free chocolate recipe. Very easy to make as well! Thanks!
Katrin says
SO glad you liked it!! If you can, simply blitz your granulated sweetener in a food processor or in the attachment of a stick blender until you have a powder. That way it’s not so grainy 🙂