Making homemade keto chocolate is easy, quick and much cheaper than buying ready-made sugar free chocolate. This delicious 3 ingredient dark chocolate recipe is ready in just 10 minutes.
Hands up who else loves chocolate? I always have some in my fridge. To me, it is one of the best keto desserts ever invented.
I regularly buy 90% Lindt. But this homemade keto chocolate is even better because it is completely sugar free and tastes just as delicious.
Also, don't miss my keto milk chocolate and this sugar-free white chocolate.
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Ingredients
You need just 3 ingredients to make keto chocolate:
- Cocoa butter - also called cacao butter
- Unsweetened cocoa powder
- Powdered sweetener - I used powdered erythritol in this recipe. For a super-smooth chocolate, use powdered allulose. Allulose melts just like sugar and does not recrystallise. Erythritol does re-crystallise as it cools. That's why using powdered sweetener is essential so the chocolate is smooth and not grainy.
Recipe Tip: Blend granulated sweetener in a high-speed blender to powder it.
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.) Warm the cacao butter in a pan over low heat until it is just melted. Or, use a double boiler.
2.) Take the pan off the heat and add the cocoa powder and powdered erythritol.
3.) Stir until dissolved!
4.) Pour into silicone chocolate moulds and cool in the freezer or fridge until set.
Expert Tip
Place the silicone moulds on a firm surface such as a tray. This way, you can transfer them to the freezer once you have poured in the low carb chocolate mix.
Flavor Variations
Here are ideas how you can change up the flavor of this keto chocolate recipe:
- 1 teaspoon orange zest (which is absolutely delicious)
- cinnamon, nutmeg and cardamom for a wintery vibe
- pinch of chilli for a fiery kick
- sprinkle of sea salt
- vanilla scraped from a vanilla pod (I tried vanilla extract, but did not like it - you can taste the alcohol)
- a handful of low carb granola or sugar free granola or...
- any nuts and seeds you like - pecans, almonds, walnuts, hazelnuts!
It's also not necessary to own a chocolate bar mold to make homemade chocolate. I want to show you 2 easy ways how you can make sugar free chocolate without it.
4a.) Add any chopped nuts and seeds or ⅓ cup homemade granola to the molten low carb chocolate mix. I used my peanut butter granola.
5a.) Spread the mix on a firm surface lined with parchment paper. Cool in the fridge or freezer until set....
6a.) ......and you've got chocolate bark.
If you're after something a bit more showy, you could also go for this option:
5b.) Using a spoon, drop little blobs of the low carb chocolate mix onto parchment paper, freeze or refrigerate until set...
6b.) ...and in just a few minutes you could be munching on one (or two) of these gorgeous low carb chocolate clusters!
Whichever variation you decide to go for, homemade keto chocolate is a life-saver when the need for a sweet treat strikes.
Recipe Variations
Coconut Oil Chocolate
I often get asked if you can make this keto chocolate with coconut oil rather than cacao butter. The answer is yes - but it will not taste as good. There will be an undeniable coconut flavor. Also, the texture won't be as creamy and you'll have to keep the chocolate in the freezer. It will not be firm at room temperature.
Unsweetened Chocolate
Another variation is to melt store-bought unsweetened chocolate and stir in powdered sweetener. This is possible, however, I have found that it seizes when you add too much powdered sweetener. Using the cacao butter is a much safer option.
Sugar Free Chocolate Chips
Another fun thing to do with this recipe is to make sugar free chocolate chips! I have an ingenious hack on how to make them.
Chocolate FAQs
Here, I am answering general questions about chocolate on a keto diet.
Science has proven that chocolate has a whole host of health benefits. It is a powerful source of antioxidants, can lower blood pressure and reduce the risk of heart disease, to name a few. Here is an article about the health benefits of dark chocolate. Of course, not all chocolate is good for you. Shop-bought milk chocolate generally contains over 50% sugar and is therefore not a healthy choice AT ALL.
It can be, if you are using unsweetened chocolate, sugar-free chocolate or dark chocolate with a very high cocoa content.
In my recipes, I use either unsweetened chocolate such as Montezuma (8g of carbs for an entire bar of 100g/3.5 oz) or dark chocolate with a cocoa content of 90% such as Lindt. A whole bar of this chocolate (100g) contains only 7 grams of sugar.
I have tried several brands that make low carb chocolate. Nicks is a good choice in the UK, my personal favourite is the Kexbar. In the US, Lily's is a popular brand. However, store-bought keto chocolate is expensive.
Storage
It keeps forever in the fridge if you store it in an airtight container or simply have it on the kitchen countertop.
Personally, I like to store my chocolate in the freezer. It has the best snap that way.
More Keto Chocolate Recipes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Chocolate
Video
Ingredients
- 3.5 oz / 100g cacao butter
- 6 tablespoon cocoa powder unsweetened (48g)
- 4 tablespoon powdered erythritol (32g), or allulose (**see notes)
Instructions
- Heat the cacao butter in a pan over low heat until just melted, stirring continuously. Remove from the heat.
- Add the cocoa powder and powdered sweetener and stir until combined. (***see notes)
- Add any optional extra (1 teaspoon orange zest/pinch cinnamon/pinch of sea salt/pinch of chili/1/3 cup (50g) low carb granola/handful of nuts and seeds and stir
- Fill into a silicone chocolate mould to make chocolate bars. Or pour onto parchment paper to make chocolate bark/clusters.
- Freeze 5 minutes until set.
Simon Hoefer
Hi,
German "cook" here, can I ask how many gramm each of your tablespoons has?
I tried it with with 14 gramm per tbsp and it was quiet too much, the mixture never became fluid after I addded the cocoa powder and powdered erythritol...
Thanks in advance,
best regards,
Simon
Katrin
Hello Simone, sorry this took me a while, I've been away. It's 8g per tbsp for both powdered erythritol and cocoa powder.
Simon Hoefer
Hi Katrin,
no problem, and thanks for the answer, that explains why it didn't work they way it should, will try it again now 😉
Regards,
Simon
Catalina
Hi! I made this recipe and it’s really good, but it won’t stay completely solid at room temperature, any ideas why could that be?
Thanks!
Katrin
Hm, I'm wondering if that's to do with your cacao butter? Maybe there are differences in quality? I"d be interested in hearing which brand you used. The one I use came in these pellets you see in the images in the post. They are solid, but if you were to rub them in your hands they warm up and become soft (I have used them as a hand cream before!!) As you only add dry ingredients this would be the only ingredient affected by temperature. Unless your room temperature is way above 20 celsius?
Emma Luxford
omg!! amazing x
Audrey
Hi, which cocoa powder did you use? I used Droste, the chocolate was very intense, I think I will try it with different cocoa powders. Maybe I could use slightly less cocoa? Love your recipes!
Katrin
I used the Green & Blacks cocoa. You're right, different brands would taste different, depending on how much they are roasted. If you don't like an intense cocoa taste you could also try using cacao powder. It's unroasted and milder. Plus, it has more antioxidants 🙂
radha
i tried the erythritol . bot even powdered it does not dissolve. Is there any way to dissolve erythritol for this recipe. I dont want to use stevia drops
Katrin
Erythritol has the tendency to re-crystallise, even if it dissolves. I don't mind it in this recipe, as long as you use the powdered version. I'm about to test a new sweetener, polydextrose, which is supposed to behave more like sugar, and will let you know what I think about it. I guess the only other thing you could try is to use a sugar free syrup.
KokesW
I made this tonight. So quick and easy! I added some cinnamon and chilli pepper and it was delicious. I couldn't find my silicon mould so just poured it all on baking paper and made bark. I've been paying silly money buying ChocZero from the US - this tasted miles better and so much more cost effective! This is the second recipe of yours I've tried and I'm sold! Thumbs up from me!!
Katrin
That's so good to hear!!! I must try a batch with chilli next time.
Lauren
Can you make this with stevia? I could total carbs and while I use erythritol from time to time, I try to stick to liquid or powdered stevia (I thankfully have never tasted the "icy" after taste of stevia). I've tried making some fat bombs in the past with powdered stevia and I found it does not really dissolve. Do you think this would happen with this recipe? Thanks!
Katrin
I'd use stevia drops instead of the powdered stevia. Powdered stevia brand contain various different fillers to make it look like sugar, from maltodextrin to sucralose.
Glenys Costain
Hi
Can you use normal butter for this recioe?
Katrin
No, you couldn't. Cacao butter is firm at room temperature. If you used butter instead, you'd essentially get a frosting. You CAN freeze and eat it straight from the freezer. But it would be a frosting/fat bomb and not chocolate.
Kim Radcliffe
I love your recipes that I have tried and can’t wait to try my hand at chocolate making. Have you ever experimented with xylitol in your cooking? I generally avoid erythritol because of the aftertaste, but will try making a batch with it to compare to the xylitol. Thanks again!
Katrin
You can definitely use xylitol (powdered) in this recipe. I prefer to use erythritol because it has no carbs, while xylitol does have a few. Let me know if you think it tastes better with the xylitol!
Audrey Lawrence
This is brilliant! I really don't like the taste of Lily's with Stevia, I am going to try this, and maybe buy a chocolate chip silicone mold, I want to try making Keto chocolate chip cookies!
Katrin
Let me know how you get on Audrey! 🙂