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 โ 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 darkย chocolate with a cocoa content of 90%ย suchย as Lindt.ย 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.ย Remove from the heat.
- Add the cocoa powder and powdered sweetener and stir until combined.ย (***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.
Karen
First attempt! I used half the amount of sweetener (Lankanto powdered monkfruit & erythritol), added 2 g each of cayenne and Celtic sea salt. Flavor is good, maybe I will try even less sweetener to make it a darker chocolate. I filled the bar molds a litle too full! Ha! So not only did I slosh over the edge when putting it into the freezer but it's taking longer to solidify. Learn from my mistakes! ๐
Definitely a keeper recipe and want to experiment more. Thank you for simplicity, not so many ingredients as many do!
David Hite
Thank you for an excellent recipe and helpful website!
Having enjoyed this recipe several times, I began to experiment with it to address the consistently grainy texture my chocolate had. I think I have stumbled on what I was doing wrong and want to share it in case anyone else is having the same challenge.
Two small changes have eliminated the grainy texture:
1. Heat cacao butter on low heat and just until melted. Don't overheat! Once melted, remove from heat.
2. Add cocoa powder and Erythritol to a blender and blend it as fine as possible. Then combine fine powder with melted cacao, stir thoroughly, and pour into a mold or parchment paper, then refrigerate.
Your recipe and commentary are perfect; I just wanted to share the remedy for what I was doing improperly on the chance that it might help someone else.
On a final note, I noticed that when pressing 2x or 3x to alter the recipe amounts, the grams listed for each ingredient do not change as the corresponding oz. amounts do. Small glitch .
Thank you again for an excellent site and outstanding recipes!
Katrin Nรผrnberger
Thank you for your detailed comments! I always love hearing feedback, and like you say, I hope this may help others, too. Do try the recipe with allulose if you can get hold of it. It is the perfect sweetener for homemade chocolate.
Thomas
Have you ever thought of adding fiber powder? Would it have any benefit? Also, what would the conversion be if I used monk fruit extract instead of erythritol, or would erythritol be better? Thanks, can't wait to try this recipe!
Katrin Nรผrnberger
I don't think that the texture or flavour would improve if you used fibre powder. Pure erythritol is 30% less sweet than table sugar, while erythritol monk fruit blends or erythritol stevia blends generally have the same sweetness as table sugar. The best sweetener in homemade chocolate is allulose, which melts like sugar and does not recrystallise.
Rose
I live in a tropical climate and I noticed that the chocolate melts easily once taken out of the fridge. Any tips to make sure that it will set forever? I might have done something wrong down the line.
Katrin Nรผrnberger
Cacao butter is completely firm at room temperature. Personally though, I always prefer my chocolate straight from the fridge!
George Noland
i live in the Philippines and noticed also that it seemed to begin melting to my touch..slight but noticeable......might just have to live with it ....
Katrin Nรผrnberger
Interesting. Does this happen with the pure cacao butter as well?
Sarah
If you use powdered allulose instead do you adjust the amount?
Katrin Nรผrnberger
That depends on your sweet tooth. Pure allulose it is 30% less sweet than the 1:1 sugar replacements. But I often replace it 1:1 anyway. I would use the same amount first, then taste and see if you want to add an additional tablespoon.
Valerie
Has anyone used Just Monkfruit sweetener? I have a student who can't have erythritol. And I'm not fond of the "cold" sensation from Lakanto's monkfruit + erythritol.
Katrin Nรผrnberger
I don't know this particular brand - I am assuming it is pure monk fruit? I wonder if your student would tolerate allulose though. It is classified a rare sugar which is not metabolised and it's not a sugar alcohol.
Catherine
Really delicious, had no problems making this chocolate and itโs lovely and smooth. Used powdered erythritol and melted the cocoa butter over the steam of a boiling pan and then fully dissolved the sweetener before adding the cocoa powder. Lovely with freeze dried raspberries and also zested orange peel. Looking forward to trying other flavours
Thank you for the recipe
Ruth
Hi katrin.
I cant eat chocolate sadly, histamine issues, so I make a choc bar with cocoa butter, carob powder and coconut oil. But no matter how much I whisk it,the chocolate always separates. I'm wondering if its the coconut oil,or the cocoa butter? It looks very nice. Shiny with a white and chocolate layer!
Wondering where I'm going wrong?
I've found out that granulated erythritol/stevia mix doesnt dissolve in the chocolate mix.So I mix the sugar with mint drops and you get a crunchy mint chocolate.I also use natural orange drops too to do the same.
Katrin Nรผrnberger
The best sweetener house in chocolate is powdered allulose (or even the liquid allulose, which I haven't tried yet myself). Erythritol has a tendency to recrystallise. I would give the chocolate a try without the coconut oil. And keep the temperature low, let it cool gradually.
Ruth
Thanks Katrin.I'll give it a go and let you know how it goes
Ela
Hi, any advise/opinion on using chocolate bar, like Montezuma instead of cacao powder. Will it not be firmer outside the fridge and keep firm without fridge?
Thanks
Katrin Nรผrnberger
If you are using a 100% chocolate bar like Montezuma's all you need to do is melt that and add sweetener to taste. No need to add anything else, just pour it into a mould and let it set. That's it!
Ela Gabriel-Bunn
Hi Katrin,
I did both recepies, yours and with Montezuma bar. It didnt went too well as when added erytheytol it got completely firmed so had to add coca butter to make it more liquidy. I prefer yours
Katrin Nรผrnberger
That's interesting. Maybe it had something to do with the amount of sweetener you added?
Mike
Do you use Dutched Cocoa Powder or just the regular?
Katrin Nรผrnberger
I used regular cocoa powder.