Oh ya, you read that right, low carb chocolate is here, it’s delicious, and it’s gonna make you forget you’re eating low carb!
This low carb chocolate recipe can be used to make milk, dark or white chocolate. It’s undeniably, the most delicious and day-dream-worthy treat you can find, and it’s a surefire way to quench those chocolate cravings.
Low carb chocolate is an awesome ingredient to add to your low carb desserts — yet it’s equally delicious on its own, so let’s do this!
Low Carb Chocolate Ingredients
Some of these low carb chocolate ingredients can be found at grocery stores, but I find it’s much less expensive and easier to find online!
Here’s what you’ll need and why:
- Food grade cocoa butter. Typically much cheaper online, although if you’re in a pinch, I’ve purchased it from Whole Foods before.
- Unsweetened baking chocolate. I found this low carb chocolate ingredient for half the price at Walmart! (compared to Vons/Safeway)
- Erythritol Confectioners Powder. Erythritol is my favorite keto sweetener, and my go-to brand is Swerve (which I buy on Amazon). It’s important to use confectioners erythritol, as granular will add a grainy and undesirable texture to our low carb chocolate.
- Soy/Sunflower Lecithin. Lecithin helps emulsify — without it, your low carb chocolate ingredients wont combine thoroughly, which will effect the taste and consistency!If you read the label of any regular or low carb chocolate bar, you’ll find lecithin has been added for this very reason.This ingredient is easiest to find on Amazon.
Top your ingredient list off with some vanilla and salt and you’re good to go!
How to Make Low Carb Chocolate
Low carb chocolate is SO easy to make! Here’s what you need to do:
- Melt the cocoa butter and baking chocolate together. The best way to do this is to combine the ingredients in a bowl on top of a pot with boiling water, effectively giving you a double boiler—or if you have a double boiler, just use that. Stir until melted.
- Add the confectioners erythritol, salt and lecithin. The easiest way to do this is to stir the low carb chocolate ingredients together with a whisk.
- Remove from heat, stir in vanilla.
- Pour your low carb chocolate into desired mold. I find that silicone molds, like the one I used, will last longer and are easier to pop the low carb chocolate out of when compared to traditional, hard plastic molds.
- Hit the mold on the counter a few times. This will even out the top layer and dispel any lurking air bubbles.
- Allow it to cool/harden in the fridge for an hour (or more!)
Keto Chocolate Recipes Variations — Milk + Dark
The “darkness” of your keto chocolate is a result of how much baking chocolate you use.
This is easy to taste test as you’re cooking: I suggest starting with a small amount of baking chocolate, adding all the ingredients together, and giving it a taste. If your low carb chocolate isn’t as “dark” as you’d like, add more baking chocolate!
Here are the ratios I often work with:
Low Carb Dark Chocolate
When making low carb dark chocolate, I usually add the same amount of baking chocolate as cocoa butter — so 2 ounces of baking chocolate + 2 ounces of cocoa butter.
Low Carb Milk Chocolate
I’m more of a low carb milk chocolate kinda girl — I use .5 ounces of baking chocolate + 2 ounces of cocoa butter.
Sugar Free White Chocolate
To make sugar free white chocolate, you’ll want to skip the baking chocolate and add heavy cream powder — this cranks up the creaminess of your low carb chocolate!
Check out my recipe for my info.
Upgrading Your Low Carb Chocolate:
So we’ve got our delicious low carb chocolate base, now let’s talk about toppings. Before tossing your chocolate in the fridge, how about sprinkling some:
- Chopped low carb nuts — peanuts, pecans, or almonds.
- Dehydrated low carb fruits — raspberries are delicious!
- Unsweetened coconut flakes
- Sugar free gummy bears — don’t knock it till you try it!
Making Sugar Free Chocolate Chips
This low carb chocolate recipe is the perfect base for sugar free chocolate chips!
To do this, simply: pour your melted low carb chocolate into a chocolate chip mold, or, place it in a pastry bag and “squeeze” out a little low carb chocolate to form chips!
Keto chocolate chips are great to have on hand as they’re necessary in a handful of recipes!
From low carb chocolate chip cookies to low carb chocolate mousse to low carb chocolate cake, everything tastes better with chocolate chips on top!
Store Bought Low Carb Chocolate Bars
If you’re an unabashed chocolate lover like myself, finding low carb chocolate bars at your local grocery store can be a challenge — for taste testing purposes I purchased these on Amazon.
The low carb chocolate bars Hershey and other mainstream brands have yet to make have left us low carb chocolate lovers hopelessly waiting!
But have no fear, here are some delicious keto chocolate bar brands:
- ChocZero — Per 10g serving: 40 calories, 6 carbs
- ChocoRite — Per 12g serving: 35 calories, 7 carbs
- Sukrin Chocolate Bars — Per 40g par: 177 calories, 4 carbs
- Lilly’s Low Carb Chocolate Chips
A Note About The Carbs in Dark Chocolate
As you can see from above, there are no carb free chocolate options.
This is because the carbs in dark chocolate are not only from sugar, but from the cocoa beans as well. In 1/4 cup of cocoa beans, there are 12.45 grams of carbs (8 of which are fiber).
Cutting out the sugar only cuts out some of the carbs in chocolate.
Low Carb Chocolate Recipe
There you have it friends! I can’t wait to hear what you think about this low carb chocolate recipe!
Let me know your thoughts in the comments below — did you try any variations?
Low Carb Chocolate
- Using a double boiler, melt the cocoa butter and baking chocolate together. Stir until these ingredients are both fully melted and combined.
- Add the erythritol, salt and lecithin, and stir until they’re incorporated (I do this with a whisk).
- Remove from heat and stir in the vanilla.
- Pour the melted chocolate into a mold and place it in the fridge. The chocolate will set in about an hour, you can always place it in the freezer if you’re craving it sooner! Enjoy!
- The amount of Unsweetened Baking Chocolate you use depends on how "dark" you like your chocolate — I use .5 ounces for milk chocolate, and between 1 - 2 ounce for dark chocolate.
- Almost every candy bar contains lecithin. It helps to emulsify the chocolate so the ingredients combine more smoothly!
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