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
Ashley
Will this recipe also work for white chocolate chis as well?
Katrin Nürnberger
Yes, it should.
Rox
can i use a regular butter instead of cocoa butter?
Katrin Nürnberger
No, that would not be the same as butter is much softer than cocoa butter. If you used butter, you'd be making a fudge that you'd have to keep in the freezer.
Ness
Hi, i made these using Allulose and the chocolate is very gritty. Did i do something wrong?
Katrin Nürnberger
I"m wondering if you did not wait long enough until the sweetener was melted? Allulose normally behaves like sugar, which means it does not recrystallise.
Estephany Ross
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
To get that snap without the aid of the fridge, you need to temper chocolate.
Colleen M
Hi Katrin,
Many thanks for yet another super simple, uncomplicated stand out recipe. Little shiny , yummy pyramids, love them.
Georgina
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
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.
Carole
I only have cacao powder not cocoa powder will I need to use less? Thanks
Katrin Nürnberger
I would use the same amount.
Tracy Neal
What cacoa paste/mass did you use? Can’t wait to make this
Mary Gerdt
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
Rosa
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
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
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
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
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
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
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!