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.
Nathan
I found that the stevia i used was gritty. Still not a bad taste though. I then used liquid stevia and it came out great. Had to adjust the measurement accordingly. Could i use a sugar free syrup like caramel to sweeten as well?
Katrin Nürnberger
Yes, that would work too. Depending on how much you use it MAY make the end result a little softer, so you may HAVE to store in the fridge. I've also just started working with a sweetener called allulose which does not re-crystallise. If you can get hold of it, give it a try!
Kerry
How much liquid stevia did you use? Thank you
nathan
3 tea spoons...will try again and let you know. I also store at all time in freezer. I like chocolate that way anyway as the M&M people lied to us. Chocolate always melts in the hands.
J Lee
Can I use xylitol instead? Just received research news that erythritol will cause weight gain?
Katrin Nürnberger
Erythritol is zero carb as it's not metabolised by the body. I'd be interested to see that study you're talking about! Nevertheless, xylitol or allulose would work in this recipe.
Renee
i make this and it makes 4 bars for me in the molds
how do i determine how many carbs per mold
i am using the 3.5oz cocoa butter 4 tb cocoa powder the 4 tb swerve with 1/4 cup pb
Katrin Nürnberger
Hi Renee, with your ingredients you're creating a new recipe. I've done the nutrition calc on Keto diet app for you and 1 bar has 3.2g net carbs, 5.1g protein, 33.8g fat and 330 calories.
Renee
thank you- i just saw your reply
i dont like dark choc so i reduced the cocoa powder and
added the natural pb. my recipe makes 4 bars
but was having a hard time figuring out carb count per bar
Sarah Hasna
Now how can we make this in milk chocolate do we add powdered milk?
Katrin Nürnberger
I have a recipe for that! Check out my post keto milk chocolate
Marius Kruger
Thanx for this easy recipe!
I put expresso coffee beans in mine.
Wow, tastes like heaven
Katrin Nürnberger
Ooooh, I must try adding coffee beans when I make it next time. Great idea!!
Xotomi
I am so happy you shared this. I used to make my own chocolate with just three ingredients before I quit sugar and have been looking for a recipe that already picked and measured out the sugar substitute for me. Thank you for working from scratch! No buying chocolate bars and melting them down! I used only cocoa powder, butter, and sugar before my keto days, and I used this to make Peppermint Patties, and in my Chocolate Chip Mint Ice Cream which my husband has been asking for me to make for him again. Figuring out the measurement of sugar substitutes and even buying the right one is confusing to me. So many cakes bomb out, or I end up drying them out because they just cook differently than their evil originals.
Katrin Nürnberger
You're welcome! Write me a comment and let me know how you like the recipe 🙂
Debra Ferguson-Widders
I love your recipe! Very smooth and satisfying. I used powdered monkfruit, (pure, no fillers), and it rose to the top of the chocolate, but tasted fine. Next batch, I am going to try cooling it in the freezer instead of the refrigerator to see if it can be prevented.
Katrin
Good to hear it works with pure monkfruit! I've never tried it this way and really want to. To prevent the sinking, you could also try to wait with pouring the chocolate into the moulds until it is lukewarm and not hot. That way it will be thicker. Then place it in the freezer so it sets quickly.
David O Blackman
Hi Katrina,
I use Hersey's cocoa 100% cacao unsweetened, SoNourished powdered Monk fruit/Erythritol blend and cacao butter that I purchased in bulk and it is solid at room temp. It makes a very good chocolate, just not hard at room temp. I have read about tempering chocolates and found that there are two ways to temper chocolate. The first is seeding the chocolate with well tempered chocolate (very solid at room temp) like unsweetened Baker's chocolate bar and seed it to the new chocolate when it cools to 86-90 degrees F. The second way is to let the chocolate cool down to 86 to 90 degrees F, and then place a small amount of chocolate on a marble surface working it with a metal scraper until it cools and thickens, then adding more of the warm chocolate to it and continuing this process until it is all tempered. Then spread it out on parchment paper and let it cool and it will harden. I did this and had about a half inch thick chocolate bar that was hard to break at room temp! I have been having fun learning about chocolate and how and why it pulls together and crystalizes at this temperature. Milk and white chocolate have different temperatures that the chocolate crystalizes at.
Katrin
Hi David, that is so interesting! Thank you so much for your comment.
David O Blackman
Do you need to temper the chocolate? I have made this chocolate and it is soft at room temp. You said yours is hard at room temp, but I have to keep mine in the freezer to have a nice snap to it! What do you think I might be doing wrong?
Katrin
It should be firm. What Type of cacao butter are you using? Did it look like the one I used? Because essentially this recipe is just cacao butter with two extra dry ingredients, and as long as the cacao butter is firm at room temperature, so should be your chocolate.
Sel
Hi, I powedered the ethritol extremely finely and put it on the heat for just a min or less and continued to stir but it was extremely crystalised still. Any tips? I have pure stevia powder (You only need the tiniest amount), do you think this would be an OK substitude, or honey?
Katrin
Hm, not sure why that happened. Was it pure erythritol? There are some brand which add fillers. I have never tried stevia powder, but stevia would definitely work too. Drops may be easier to measure. Honey should be fine as well, or a sugar free syrup - although the chocolate may be less firm at room temperature because you're adding more liquid. .
Rachel Tuck
I find that sugar alcohols make me unwell regardless of the amount I have. I'm trying to go sugar/sugar replacement free. Do you think that this would taste good enough without the erythritol in it?
Katrin
Yes, it is possible. I think you'll have to add some kind of flavour though. I would try vanilla bean, for example, or cardamom/cinnamon - both slightly sweet. I have also tried 100% unsweetened chocolate with almonds and orange peel in it which tastes very good.