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
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.
Bob
Thanks, your proportions where great and the recipe simple. I took the time to temper the batch by reserving 30% of the cocoa butter and adding it in after the mix reached 50C. Off the dbl boiler keeping it moving until temp came down after the 30% had melted in then brought it back to 32C. Cooled it for 2+ hours and it’s stable at room temp and has a nice snap to it. Used a mini-bar silicone mold and gold foil wrappers. Yielded 16 minis ( some salted, toasted pecan, plain) THANKS!
Lilly
Have tried this a few times with Droste cacao powder and it was wonderful, thank you. I did have a question about the cocoa butter measurements. My bars seem to melt rather quickly upon removing from fridge, even a day later there will be chocolate on my hand while gently removing from the mold. Do you think it is the cocoa butter being too much? Is there anything else to add to maintain shape.
Katrin Nürnberger
Hi Lilly, to make the chocolate firm at room temperature, you would have to add cacao paste, also called cocoa mass. I have used in in my recipe for sugar free chocolate chips. The other option is to simply store it in the freezer.
Malachi
Hey I'm about to try these out with orange zest. How do I add the orange zest? Do I mix it in the pot after adding all the other ingredients?
Katrin Nürnberger
Yes, that's what I would do 🙂
Malachi
These turned out lovely, thank you!
DEB FLANEGAN
Just learning how to make these keto recipes and having a wonderful time learn all the different ingredients. These responses to your recipes is GREAT! I can't wait to get to the and start cooking.
Katrin Nürnberger
Keep me posted on how the recipes turn out for you! I love hearing about tweaks and am happy to answer any question you have.
Deana Chadwick
It came out delicious! I added a few roasted walnuts and made a bark. My problem is that I ate way too much!! Probably more than half of the batch. I will order some silicone molds and exercise some self control next time.
Cynthia Holling-Morris
Amazing!!!!! I used a Montezuma bar with cacao nibs and added some dehydrated raspberries. I don't have a blender so I used regular erythritol and I actually like the bit of crystallized yumminess it adds to the texture.
K
If you added coconut powder (I can't find heavy cream powder) would it be easy to make this into milk chocolate?
Katrin Nürnberger
Yes, that would work. You can check it out in this post about keto milk chocolate.
Brad
I am so glad to have found your website and recipes.
I have been type 1 diabetic for 21 years and my son was diagnosed with it at 18 months old. Carb counting can be a real pain sometimes as can injections. So I decided to go keto to reduce injections and not worry about having to count carbs all the time.
Having recipes like this keto chocolate is a gift and will be trying very soon and I'm sure me and my son will enjoy it very much.
Thank you so very much
Brad and zach
Katrin Nürnberger
So glad you found my website! Really hope you'll like the chocolate. For an extra smooth version use allulose. If you can't get hold of it, powdered erythritol also works well.
Karen
I make this recipe quite frequently, making different variations by adding different nuts or combinations. It is so easy and delicious. I also like to use it for making “dipped” chocolates.
My favorite candy growing up was Niederegger Marzipan, from Germany. The little individually wrapped ones were my absolute favorite because there was more of that dark chocolate coating. But of course I wouldn’t turn down one of the larger bars! Haven’t had this in years.
Anyway, I couldn’t believe it when I discovered Fooddreamer’s marzipan hearts recipe. So good... but I do leave out the rose water. I use your recipe to dip them in. Absolutely heaven! Best of both worlds. I use it to dip different kinds of truffles as well.
Thanks so much for coming up with this recipe and sharing.
Margaret
Hi there if I can’t find cacao butter is there an alternative or can I make the butter in some way. I’m new to the keto recipes at the min my partner found it the best way for him to lose weight so I’m trying to cook normal meals for him that are keto friendly that way he doesn’t feel he’s missing out and still sticking to his diet. I’ve used a few of your recipes and found them great thank you
Katrin Nürnberger
Hi Margaret, where are you based in the world? Here in the UK you can get cacao butter in health food stores (or at larger supermarkets such as Ocado). You can also get it online. It's just not going to taste that great with a substitute such as coconut oil (also, you'd have to store it in the freezer).
David
I couldn't find any coconut butter in the local stores so I bought some on Amazon called 'Kevala's Organic Coconut Butter'. I heated it on the stove and it turned to liquid but then started to solidify to the consistency of fudge. The longer I kept it on the stove the thicker it got. Like a dummy I poured in the cocoa and erythritol which turned everything into a powdery, gooey mess. Being a chocoholic I'm going to eat it anyway but, where did I go wrong?
Katrin Nürnberger
Hi David, you bought coconut butter and not cacao butter, that's where you went wrong 😉 Cacao butter is made from the cacao bean and coconut butter from coconut. I do LOVE coconut butter and you can use it to make fudge or even just eat it by the spoonful (which I sometimes do). Look out for cacao butter (sometimes also called cocoa butter).