It's quick and easy to make creamy keto milk chocolate at home! All you need for this simple sugar free chocolate 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?
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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!
Ingredients
Here are the ingredients you'll need:
- Cacao butter - do not substitute this with coconut oil or regular butter. It has to be cacao butter.
- Thick heavy cream or double cream - can be subbed with coconut cream for dairy-free chocolate.
- Unsweetened cocoa powder
- Powdered sweetener - I used powdered erythritol, but for a completely smooth chocolate use powdered allulose. With erythritol based sweeteners there is always a residual graininess as it re-crystallises as it cools.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
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 ¼ cup / 60g of cream. After a few minutes, my cream had reduced by half and I was left with 2 tablespoon / 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 sweetener 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
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!
Reader Tip
Update October 2023: A reader who used allulose shared this tip, which is useful for anyone who has experienced issues with chocolate seizing.
Instead of adding the allulose to the warm cacao butter, he dissolves the allulose in a little bit of water. He then stirs the allulose solution into the completed chocolate mixture as the last step. This way, he does not experience any coagulating which he did on his first try.Â
This is not necessary with erythritol or other sweeteners, but will work well with allulose since it dissolves easily. I'll try it next time and report back here!
Storage
Store this chocolate in the fridge for up to 1 week or in the freezer for up to 3 months.
If you store it in the freezer, you'll get a great snap.
More Sugar Free Chocolate Recipes
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Recipe
Creamy Keto Milk Chocolate Recipe
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 1.5 oz / 40g cacao butter
- ¼ cup / 60g thick double cream / heavy cream
- 1 ½ tablespoon cacao powder unsweetened
- 1 tablespoon allulose powdered (use an additional ½ tablespoon if you like your chocolate sweet), or use powdered erythritol
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 to cool.Â
- Melt the cacao butter in a pan until just melted. Remove from the heat. Stir in the cacao powder and the powdered sweetener **see notes.
- 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.Â
Alina wozniak
Good afternoon from Montreal! I am experimenting with your recipe. I tried with the heavy cream, but as mentioned in your post, it won't hold at room temperature. my question is, how much powdered milk do I need to substitute a quarter cup of heavy cream? I put a quarter cup of powdered milk in cocoa butter mixture, but it doesn't want to completely dissolve into a smooth texture. The reason for my challenge is because I need to make my own chocolate chips that could go in my recipes without completely melting down. Thanks in advance!
Alina
Katrin Nürnberger
Hello, I used milk powder in my white chocolate recipe. Check it out and yu can take it from there.
Dan
Is there any reason not to use whole milk powder since I have it for making yogurt? How would I use it?
Katrin Nürnberger
Use it! This way, the chocolate is stable at room temperature.
Julian
Great recipe for delicious bars of healthy milk chocolate. The taste very much reminds me of the truly delicious, but nowhere near as healthy, milk chocolate that my girlfriend buys from her favourite French chocolatier, every time she visits Brighton.
One crucial tip !
The first time I tried this recipe I followed the instructions exactly, using allulose. However, while adding the allulose to the warm cream and cacao mixture in the pan, it started to coagulate and solidify into an unpleasant, toffee-like, gooey, unworkable mass. Not good !
Now, whenever I follow this recipe, I first dissolve the amount of allulose needed in a little bit of cold water. I'll then allow the completed chocolate mixture to cool to room temperature before finally stirring in this dissolved allulose solution, and then finally allow the finished product to set.
This hack completely solved that initial problem.
Katrin Nürnberger
That is a great tip, Julian! THank you for sharing.
Lisa Myers
Hi Julian & Katrin,
I need help! How much water? Doesn't water seize the chocolate worse? My first two batches of this recipe (with heavy cream powder, instead of liquid heavy cream) went great. Now, I have made 6 more, and 4 of them seized. I tried your trick with a touch of cream, instead of water, and it still seized. Does it mix in well, if it's at room temperature? Please elaborate!
Thank you,
Lisa
Katrin Nürnberger
From my personal experience, it is the temperature differences that make mixtures seize. It is helpful to keep ingredients at similar temperatures, and also to never overheat chocolate.
Abby
It tasted great but when I put it in the freezer it separates, white on top. Is that because of the temp difference?
Katrin Nürnberger
Yes, this sounds like it could be because of a sudden temperature change. Perhaps your chocolate was very hot and you put it straight in the freezer? I wonder if mine was cooler (as I always have to take the images, which takes time) and therefore this did not happen.
Sue
If I used milk heavy cream powder, could this recipe work for chocolate chips?
Katrin Nürnberger
If you want to bake the chocolate chips, you must add cocoa mass. See my post about keto chocolate chips.
Katrin Nürnberger
I have a high speed blender which mixes everything and anything to incredible smoothness immediately. I think if you took a little more time to mix using a regular mixer, it should also work.
Margaret
Thank you for the recipe-so delicious. Would it be possible to substitute the double cream with coconut cream?
Katrin Nürnberger
I haven't tried yet, but I think it's possible. Just make sure you store the chocolate ideally in the freezer for a proper snap.
Rob
Hi great idea especially how expensive store or online bars are.
Wondered how could you make a salted caramel or white choc versions same with the choc chips version too. Any ideas other than flavouring extract or stevia flavour added to these recipes?
Katrin Nürnberger
You could make my keto caramel sauce and drizzle it into the mould. You would have to store the bar in the freezer though to ensure it has a nice snap.