It's so easy to make homemade sugar free chocolate chips. They're perfect in low carb baking and a much cheaper alternative to store-bought keto chocolate chips.
From now on, I'll always have a jar of homemade sugar free chocolate chips in the larder. And when I get one of these urges to make my favourite keto cookies, I'm good to go!
Ingredients
Here are the ingredients you'll need for homemade keto chocolate chips:
- Cacao butter - also called cocoa butter. It is the main ingredient of quality chocolate and firm at room temperature. It is a better and tastier option for homemade chocolate chips than coconut oil.
- Unsweetened cocoa powder
- Powdered sweetener - Allulose is best, because it does not recrystallise. Erythritol-based sweeteners or xylitol work too. Another option is to use stevia glycerite drops.
See the recipe card for full information on ingredients and quantities.
Important! This recipe only works with powdered sweetener. Granular sweetener is too heavy and will sink to the bottom, resulting in crunchy chocolate chips. You can blend granulated sweetener in a food processor to powder it at home.
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.) Melt cacao butter in a frying pan.
2.) Add unsweetened cocoa powder and powdered sweetener. Stir until combined.
Top Tip: If you wish, add ¼ teaspoon of vanilla extract.
3.) Pour the melted chocolate mixture onto the underside of a pyramid silicone baking mat.
4.) Using a spatula or a spoon, spread the chocolate evenly into the silicone mat and place it in the freezer for 5 minutes.
5.) Now release your cute little pyramid-shaped sugar free chocolate chips! They're ready to use in your favourite low carb recipes.
Chocolate Chips For Baking
I recommend altering the recipe a little if you want to use the chocolate chips in keto baking, such as with my keto chocolate cookies.
The reason is that the 3 ingredient chocolate chips with cacao butter become very liquid in the oven.
However, if you add a fourth ingredient - cacao paste, also called cocoa mass - they become as stable as the keto chocolate chips you can buy in the shops.
What is cacao paste?
Cacao paste is made from ground-up roasted cocoa beans. It is the dark brown buttons in the picture below.
Instead of using 50 grams of cacao butter, use 25g of cacao butter and 25g of cacao paste. Then, add your powdered sweetener and 1 ½ tablespoon of cocoa powder.
I decided to use only half the amount of cocoa powder in this altered version because the cacao mass already has a strong chocolate taste.
Here are the ingredients again:
- 0.9 oz / 25g cacao butter
- 0.9 0z / 25g cacao paste
- 2 tablespoons powdered sweetener
- 1 ½ tablespoons cocoa powder
The method is the same - melt, spread onto the pyramid mat and cool until firm.
Recipe Notes
- If you don't have a pyramid silicone mat (or a silicone trivet) pour the chocolate onto a baking tray lined with parchment paper. Break it into pieces after it has set.
- Check out this chocolate chip mould if you want to go the full nine yards! It creates the perfect chocolate chip shape.
- For an even simpler version of the recipe use 100% unsweetened chocolate and sweeten it with allulose. Just make sure to use quality chocolate such as Montezuma's and heat it very slowly so it does not seize and curdle.
Recipe FAQs
I don't recommend swapping the cacao butter for coconut oil. Your chocolate will not be firm at room temperature and you'll have to store it in the fridge or freezer.
I don't recommend it, because butter is softer than cacao butter. You would have to store the chocolate chips in the freezer.
You could go for cacao nibs. Or, break unsweetened chocolate or dark chocolate with a cocoa content of 90% or above into pieces. Last but not least, buy sugar free chocolate chips such as Lily's, ChocZero or Lakanto. Just beware - they are expensive!
Uses
Here are recipes where you can use homemade sugar free chocolate chips:
Don't miss the handy video where I show how to make sugar free chocolate in three simple steps - you can make low carb chocolate bars, crunchy Keto chocolate bark by adding nuts or homemade low carb granola and, of course, these sugar free chocolate chips!
Storage
Store in a mason jar or airtight container for up to 3 months. Shelf-stable.
Option to store in the fridge or the freezer for up to 6 months.
Tried this recipe? Give it a star rating below!
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Recipe
Sugar Free Chocolate Chips
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
- 1.75 oz / 50g cacao butter
- 3 tablespoon cocoa powder unsweetened
- 2 tablespoon allulose or powdered erythritol
- ¼ teaspoon vanilla extract optional
Instructions
- Melt the cacao butter in a pan over a low heat. As soon as it has melted, turn off the heat.
- Add the cocoa powder and powdered sweetener and stir util combined. Add the vanilla extract, if using.
- Pour the melted chocolate into the underside of a pyramid silicone baking mat and place in the freezer for 5 minutes until set.
- Release the sugar free chocolate chips from the mat and use in your favourite low carb recipes!
Video
Notes
- 0.9 oz / 25g cacao butter
- 0.9 0z / 25g cacao paste
- 2 tablespoon powdered sweetener
- 1 ½ tablespoon cocoa powder
Katrin Nürnberger
Are you using allulose as a sweetener? This makes smooth chocolate.
Katrin Nürnberger
I am only guessing here, but it may be possible that the allulose needs more time to dissolve. You could try grinding it in a food processor to powder it.
Amy Patrick
I made these and they came out amazing, thank you! If I wanted to make milk chocolate using cocoa paste and allulose, how would I do that? Please and thank you!!!
Katrin Nürnberger
You can take a look at my recipe for keto milk chocolate!