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 â…“ 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
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
- 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.
Lacey
Oh my god these are amazing. Just made them for the first time and I can't stop eating them! I've been craving chocolate since I went keto, but these are better than Lily's or any store bought version I've tried! I used organic cacao butter and cacao powder, I might try cocoa next time (as the recipe suggests) for a stronger chocolate flavor but these are soooooo good and definitely a recipe I will make over and over. Thank you for the great recipe!
Katrin
That’s so good to hear! Glad they hit the spot
Jenn
Does this taste sweet at all?
I'm looking into this for a gestational diabetes substitute for chocolate craving.
Katrin
It tastes like a 85% dark chocolate. I don’t like my sweets too sweet, so I think it is just right. When you make the recipe, just have a little taste before you pour it in the mould. If you feel it needs more sweetness, just add another teaspoon of sweetener.
Ann
I made this too, being new to Keto I’m trying to find more cost effective sweet treats. It was great the first and second day but day 3, it was gritty and felt crystallized and separation began....any help?? Don’t know what went wrong
Katrin
Hi Ann, which sweetener did you use? And what do you mean with separation? I’ve never had problems with recrystallisation in homemade chocolate as it’s firm, only with sauces - anything that’s liquid.
LlB
I see some keto chocolates with inullin or other fiber(oat fiber, psyllium husk)? Could one add one of these to ramp up the fiber and lower the carbs?
Katrin
You could definitely sweeten with inulin. I love the taste (no cooling effect). You may need to blend it in a food processor though, I have tried to add it to hot liquids and found it was prone to clumping.
Cindy H
hiya....I have missed chocolate so much on the Keto diet, noting that even 70%> choc has sugar in it, i have avoid the shop bars.
so I been looking for a Keto sugar free chocolate recipe for some time...I have tried many, but this beats all hands down, and so simple. I used Indigo Nutrition organic Cacao powder, Superfood World organic Cacao powder and Swerve confectioners Erythritol, as it is a very fine powder and dissolves easily. I reduced the cacao powder to 4 tbls as a precaution on the first attempt, as it can be too strong. I used individual silicone muffin cases as that's all i had in the house and spooned 2 tbls into the bottom, sprinkled toasted flaked almonds on top. Popped them into the fridge for a few hours. They were delicious!! i will be trying the orange version next. Thank you for all your experiments, saved me loads of frustration!!
Cindy H
......that should have been Indigo cacao BUTTER....and AVOIDED .....please edit!!
Katrin
Thank you for all your details, this is always so helpful for everybody else trying out the recipe. I’m glad you made it work for you and happy you like it
Nick
Hi -
I've tried this recipe a few times and the end product keeps coming out a bit gritty. Any ideas on how I could smooth it out?
Katrin
That's the nature of the erythritol, I don't think you can prevent it from crystallising a little. You'd have to make it with stevia drops instead (I did not as I'm not too fond of the taste, but it's entirely possible) or use a sugar free syrup (which means you may have to store it in the fridge as you'll be adding more liquid).
karen
i have a bag of stevia sweetened granola that i would like to use. it is just right in sweetness for my palette. do you think i could eliminate the sweetener in the chocolate. I was never a sugar fan and used to reduce it many recipes.
Katrin
Hi Karen, there's an unsweetened chocolate brand called Montezuma's here in the UK and I find that the versions that have nuts or orange nibs in it actually taste nice. The unsweetened bar on its own is a bit much - you really can't have more than a little square. So, I think if you're not keen on a sweet taste anyway you'll probably quite like your chocolate unsweetened with the granola.
Jonathan McCord
Can you use coconut butter in place of the cocoa butter?
Katrin
Cacao/cocoa butter is much firmer than coconut butter. Unless you plan to keep the chocolate frozen, I would not recommend it.
Jess
This looks great! Just curious, the link you have for the cacao butter leads to a cocoa butter link. Which did you use? Thanks!
Debi
Were can I get the chocolate bar mold in the U.S. ?