It's so easy to make these delicious and easy homemade sugar free chocolate chips. They're perfect in low carb baking and a much cheaper alternative to store-bought keto chocolate chips.
Table of contents
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 low carb chocolate chip cookie recipe RIGHT NOW, I'm good to go!
Sugar free chocolate chips options
You could go for cacao nibs, or for keto friendly unsweetened chocolate and simply break it into pieces.
Or you can use a quality regular chocolate with a cocoa content of 90% such as Lindt. A whole bar of this chocolate (100g) clocks only 7 grams of sugar. It contains 10 squares, which makes it 0.7 grams of sugar per portion.
Then there is stevia-sweetened sugar free chocolate such as Lily's. Lily's is popular in the US and sells chocolate bars as well as chocolate baking chips. The only issue is that low carb chocolate brands are EXPENSIVE!
The regular semi sweet or dark chocolate chips you can buy in the baking sections of supermarkets have a high sugar content. I have never found one that has more than 70% cocoa solids. Remember that the remaining 30% will be sugar!
Also, beware of brands that call themselves sugar free, but sweeten chocolate with maltitol. This sugar alcohol has the highest glycemic index (35) of all sugar alcohols and will raise your insulin levels (1).
How to make sugar free chocolate chips
1.) Get yourself a frying pan and some cacao butter. Cacao butter (also called cocoa butter) is the main ingredient of quality chocolate and has the benefit of being firm at room temperature.
It is therefore a much better (and tastier) option for homemade chocolate chips than coconut oil, of which there are a few recipes online.
Want to find out more about cacao butter? Here is a great resource explaining why it's actually a superfood.
I used this brand here in the UK. In the US you can go for this brand.
2.) Melt the cacao butter and add unsweetened cocoa powder and powdered sweetener. I prefer the taste of erythritol sweetener over stevia glycerite, but of course, stevia is an option here too. Stir until combined.
Top Tip: If you wish, add ¼ tsp of vanilla extract.
3.) Pour the melted sugar free chocolate onto the underside of a pyramid silicone baking mat. These mats are actually sold for fat-free roasting - if you place meat on top of the pyramids, the fat can run off and your meat gets crisp and browned all round.
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.
Keto chocolate chips for baking
Update June 2020: After experimenting with sugar free chocolate chips in baking, I now recommend altering them a little if you want use them in gluten free chocolate chip cookies.
The reason is that the 3 ingredient chocolate chips with cacao butter become very liquid in the oven.
However, if you add a forth ingredient - cacao paste, sometimes also called cocoa mass - they become as stable as the keto chocolate chips you can buy in the shops. This means they will melt, but turn into those lovely chocolate blobs we're looking for.
Cacao paste is basically ground up roasted cocoa beans. They are the dark brown buttons in the picture below.
Instead of using 50 grams of cacao butter, use 25g cacao butter and 25g cacao paste. Then, add your 2 tbsp powdered sweetener and 1 ½ tbsp 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 tbsp powdered sweetener
- 1 ½ tbsp 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), you could simply pour the sugar free chocolate onto a baking tray lined with parchment paper. After the chocolate has set, break it into pieces.
If you want to go the full nine yards, check out this chocolate chip mould which you can get on Amazon US! It creates the perfect chocolate chip shape.
For an even simpler version of the recipe you could use 100% unsweetened chocolate and sweeten it with powdered erythritol. or allulose.
If you choose to do this, make sure you use quality chocolate such as Montezuma's (my go-to brand in the UK). Cheap chocolate has a tendency to seize and curdle if it's not heated VERY carefully.
Can I make homemade chocolate chips with coconut oil?
As mentioned above, I don't recommend swapping the cacao butter for coconut oil or adding any other ingredients such as butter and cream. Your chocolate will not be firm at room temperature and you'll have to store it in the fridge or freezer.
Which sweetener works best?
Important! This recipe works best 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 make powdered sweetener.
The best zero carb sweetener for this recipe is allulose. It melts like sugar and you won't have any issues with grittiness. Allulose is easy to get hold of in the US. It's not yet common in the UK and Europe, but you can get it via the website mydiet-shop.co.uk.
My go-to sweetener is still erythritol. I tolerate it well and don't mind the slight cooling taste it has. I like the blends that also contain a small amount of stevia and monk fruit (Try Lakanto or So Nourished!).
The one thing about erythritol is that is has a tendency to re-crystallise when it cools. This means you will have an ever-so-slight graininess in your keto chocolate chips.
This should be less noticeable if you use a sweetener such as xylitol (be aware thought that it is highly toxic to dogs).
Recipes with sugar free chocolate chips
1.) Low Carb Chocolate Chip Cookies
2.) Keto Almond Butter Brownie Cookies
3.) Chocolate Chip Keto Mug Cake
4.) Sugar Free Chocolate Cupcakes
5.) Sugar Free Low Carb Cookie Dough
Tried this recipe? Give it a star rating below!
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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, sugar free chocolate chips!
Sugar Free Chocolate Chips
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1.75 oz / 50g cacao butter
- 3 tbsp cocoa powder unsweetened
- 2 tbsp allulose or powdered erythritol
- ¼ tsp vanilla extract optional
Instructions
- Melt the cacao butter in a pan over a low 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 tbsp powdered sweetener
- 1 ½ tbsp cocoa powder
Nutrition
First published in October 2018, updated in June 2020.
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Estephany Ross says
Thank you for making this recipe, I made this recipe with the paste version. It is somewhat stable but very bendy and melts really easily. What can I do to keep it hard outside of the fridge? Is the alcohol from the vanilla keeping from hardening to its potential? Or maybe I need to add more paste? What is your advice. I followed the recipe exactly, except for the vanilla and added less cocoa powder.
Katrin Nürnberger says
To get that snap without the aid of the fridge, you need to temper chocolate. I'm not an expert, but you can follow the instructions in this post
Colleen M says
Hi Katrin,
Many thanks for yet another super simple, uncomplicated stand out recipe. Little shiny , yummy pyramids, love them.
Katrin Nürnberger says
Awesome! So glad you like the recipe 🙂
Georgina says
OH MY GOSH
I can’t rate this recipe yet as I haven’t made it BUT I can’t believe I’ve stumbled across this website.
I’ve recently adopted a sugar free lifestyle and it has been SO HARD to find recipes from the UK. American recipes are great but it’s difficult to find most of the ingredients used over there.
I can’t wait for things to be easier now that I can see your product recommendations!
Katrin Nürnberger says
Hi Georgina, I have a lot of readers from the US so I do link to many US products on Amazon. But of course, I source my ingredients in the UK. If you ever have questions about where to get a product from, let me know.
Tracy Neal says
What cacoa paste/mass did you use? Can’t wait to make this
Katrin Nürnberger says
I bought Raw Cacao Paste by Nutri Superfoods
Mary Gerdt says
Love, Love ❤️ this recipe!
Have been paying a fortune for sugar free chocolate that tastes flat.
Your recipe very easy to follow and Thank You
Katrin Nürnberger says
So glad you like the chocolate chips!!!!
Rosa says
hi Katrin,
I wonder if you can help me find what went wrong with my chocolate chips. I tried to make them and instead of melting nicely into a spreadable consistence, it melted at the beginning but when I mixed it with a whisker it became grainy. I am not sure what went wrong ?? My other question, you mention powder sweetener, so I grounded my Lakanto Monkfruit + Erythritol sweetener. Right? wrong? Please help, I was looking forward to having homemade keto chocolate chips and was excited to find your recipe.
Thank you,
Rosa
Katrin Nürnberger says
You have to warm the cocoa butter gently and make sure you do not overheat it - so it may be a temperature issue.
As for the sweetener, if you have a high speed blender, making your own powdered erythritol/monk fruit should be fine. You'll get a slight graininess in the finished product, but for me, that does not impact the enjoyment. The only way to get a 100% smooth chocolate is to use allulose, which does not re-crystallise like sugar.
Rosa says
Success! I used the double boiler method and added ingredients slowly, starting with cocoa butter, then cocoa mass and finally cacao powder and powder sweeetener. The chocolate chips look and taste great and now on to making your delicious Triple Chocolate Mug Cake. Thank you very much!
CAROL COWART says
I've made your original recipe and it is amazing. We love a TBSP of powdered freeze-dried strawberries in it.
I have a question. How is this altered recipe as a chocolate bar? Does it hold up better with less finger melt?
Thank you.
Katrin Nürnberger says
Hi Carol, there's no noticeable difference when it's at room temperature - but maybe I eat my chocolate too quick to notice! You are adding more solids though, so in theory they should hold up a little better.
Alena says
Hello Katrin, thank you so much for sharing this recipe. Would it be possible to make these 'milk' chocolate? What should I add? Cream? Thank you in advance.
Katrin Nürnberger says
Hi Alena, I have a recipe for keto milk chocolate, where I use heavy cream and reduce it. However, to keep these firm at room temperature I think it's better to use either heavy cream powder or coconut cream powder. Add a couple of tbsp and taste test!
Dil says
Hi I’m excited to try this. Can cacao powder be used instead of cocoa powder? And if I make the baking stable version in choc chip cookies, will they melt/soften a little so that you’ve got that slightly oozing chocolate chip when you bite? Thanks very much
Katrin Nürnberger says
Hi Dil, you can use cacao instead of cocoa. And yes, the “Baking- stable” chips still go soft in the oven, the re-harden
Preeti Gautam says
It's very easy to make and I will definitely try this sugar-free chocolate. Thanks, dear for sharing this recipe with us.
Sam says
Hi, if I wanted to make this with 100% chocolate bar how would I make it? Would it taste the same?
Katrin Nürnberger says
Sure! Melt it slowly so the chocolate does not not seize and separate
Michelle says
Hi Katrin,
Are the tablespoons 15ml or 20ml?
Thank you.
Katrin Nürnberger says
It says they're 14 ml. 🙂
Cheryl says
I've been searching for a low carb / sugar free chocolate chip recipe and so far yours sounds the most appealing! My main question is this: do you need to temper the chocolate? Thank you!
Katrin says
Simply heat the cacao butter slowly until it is just dissolved, then take it off the heat and add the cocoa and sweetener. I never used a thermometer. I think temperature becomes more important when you add more ingredients. Or if you melt ready-made chocolate, which already contains more than just cacao butter, cocoa and sweetener. Then you risk seizing and separation.
Sammie says
Hi, just made this and it turned out really granular. I used nkd powdered Erythritol. Any ideas what I did wrong? Thanks
Katrin says
You'll always be able to taste the texture of the erythritol a TINY bit, simply because it does not dissolve the way sugar does. But it should not be really granular like you describe. I'm wondering if the problem could be that you may have heated the cacao butter too much and the mix got clumpy? Is this what you experienced?
Nancy says
Have you used cacao bars rather than powder in this recipe?
Katrin says
No, only cocoa powder 🙂
Mandy says
Thanks for sharing 🙂 So glad I came across your site, I needed keto chocolate chips and this recipe is going to work a treat! Can't believe how expensive they are to buy!
karen says
I just just saw this on Amazon and am wondering if the smaller squares would break up OK. https://www.amazon.ca/Chocolate-Silicone-Break-Apart-Protein-Approved/dp/B07FM2XK1T/ref=sr_1_9?keywords=silicon+chocolate+molds&qid=1562769528&s=gateway&sr=8-9
Katrin says
I have a mould just like the ones in the back. I'm thinking that probably the one in the front breaks into larger squares, with the little squares being more decorative. You'd have to go in with a knife to cut them up and it might make a bit of a mess, if you know what I mean. These trivets work really well and the chocolate chips are easy and mess-free when you release them 🙂
Natasha Knight says
Hi there, can you use other natural sweetener options i.e. honey dates or maple syrup. also can you use cacao powder instead of cocoa powder?
thank you
Katrin says
Of course! You can use whichever sweetener you like. Dates may be better than maple syrup in this recipe because you want your chocolate to be firm. Or use coconut sugar. Also, you can use cacao instead of cocoa.
Natasha says
Thats great thank you so much for your advice and swift response
RAINY says
This is exactly what I was looking for. I've tried every keto chocolate chips available, and with my Crohns, they all wreck me. I can't use malitol, inulin, corn fiber, sugar alcohols etc. I use liquid stevia for sweetening everything. Going To try this recipe tomorrow as I have all the ingredients and 2 of those silicone trivets. So perfect, great hack. Thank you so much for this.
Katrin says
Glad you found my site! Let me know how you liked the recipe and how much liquid stevia you ended up using 🙂
Donna Lejeune says
I don't have a chocolate chip mold so I made this in a pan and broke them up. This is a fabulous recipe and just what I was looking for. Thank you. Can't wait to try more recipes now. Great recipes and well explained for me, a beginner to Keto.
Katrin says
I'm glad you found my website Donna! Thank you for the comment 🙂
michelle ruys says
where can i find unsweetened cocoa powder i live in australia please
Katrin says
Hi Michelle, here in the UK it's available in normal supermarkets. Just look out for 100% cocoa powder. Otherwise, I'd check out your local health food shop or amazon.
Camille says
Awesome! Thank you!
What can be used for white chocolate?
Katrin says
I'd use heavy cream powder or coconut milk powder plus vanilla
Diana says
Cant wait to try this with stevia. Question, can i use theee as chips for baking cookies or will they melt in tbe baking process?
Katrin says
Hi Diana, they will melt just like normal chocolate chips, than harden up again 🙂
Melissa says
These taste amazing, but unfortunately when I use them for baking cookies, they melt completely. Any idea why this would be? Thanks!
Katrin Nürnberger says
Not sure, to be honest. Maybe something to do with the type of cacao butter? Or did you reduce the amount of sweetener/cocoa powder?
Hena says
Just made a batch waiting for it to cool down. Just wondering if I could use this as a replacement for when a recipe calls for melted chocolate, say for example example brownies?
Katrin says
Yes, absolutely!
Kimberly says
Just.So. Good. Making a second batch right now.
Katrin says
Brilliant!!! What will you make with them?
Jemma says
I'm going to have to get myself some cacao butter! I think I'll try Amazon. Can't wait to try this recipe
Katrin says
Let me know how you get on! Amazon is always great for slightly unusual products 😉
Barbara says
This recipe is a game changer for me! I never buy sugar free chocolate because it's so expensive. Just made my first batch and it tastes delicious plus it's so much cheaper. Thank you for the inspiration
Katrin says
You're welcome Barbara! I actually think this recipe makes better chocolate than the sugar free chocolate brands you can buy. And like you say, you can save a ton of money at the same time.
Yolanda says
So easy and REALLY yum. I made chocolate bark with this recipe, which I broke into pieces. Perfect.
Katrin says
That's great! I'm glad you enjoy the chocolate. Isn't it sooo creamy??