Low carb chocolate bars, white, milk and dark chocolate stacked on top of each other

Low Carb Chocolate

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Servings :1 Bar
Prep Time15 mins
Cook Time10 mins
Total Time25 mins


  • 2 Ounce Food-Grade Cocoa (or Cacao) Butter
  • 0.5-2 Ounce Unsweetened Baking Chocolate chopped. See notes below!
  • 6 Tablespoon Erythritol confectioners. (I use Swerve!)
  • 2 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Lecithin soy or sunflower
  • Pinch of Salt


  • 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! 


*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!


Calories: 211kcal | Carbohydrates: 13g | Protein: 4g | Fat: 21g
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