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 sweeteners. It’s important to use confectioners erythritol, as granular will add a grainy and undesirable texture to the low carb chocolate.
- Soy/Sunflower Lecithin. Lecithin helps mix the low carb chocolate ingredients. 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!
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!
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
- Low carb gummy bears — don’t knock it till you try it!
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
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 Protein Shake
- Sugar Free Chocolate Syrup
- Almond Flour Shortbread Cookies
- Chocolate Peanut Butter Fat Bombs
- Low Carb Milkshake
Low Carb ChocolatePrint Recipe Pin Recipe
- Using a double boiler, melt Food- Grade Cocoa Butter (2 Ounces) and unsweetened baking chocolate (0.5-2 Ounces) together. Stir until these ingredients are both fully melted and combined.
- Add erythritol (6 tablespoons), salt and lecithin (1/4 teaspoon) and stir until they’re incorporated (I do this with a whisk).
- Remove from heat and stir in vanilla extract (2 teaspoons).
- 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!
Fans Also Made These Low Carb Recipes:
- Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Cacao vs cocoa butter are 2 different forms of creating butter from cacao beans -- cacao is cold pressed, whereas cocoa is heated. Both will work in this recipe.
- 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!