Sugar Free Chocolate Chips

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 295kcal

Use a double boiler to melt the cocoa butter (2 Ounces) and unsweetened baking chocolate (1 ounce).
Stir these ingredients together until they’re fully melted and combined.
Add the erythritol (6 tablespoons) and salt (a pinch), and stir until they’re incorporated.
Remove from heat and stir in vanilla extract (2 teaspoons).
Pour the melted chocolate into your chocolate chip mold and place it in the fridge. Alternatively, you can pour the melted chocolate into a pastry bag and cut a small hole in the tip, then line a baking sheet with parchment paper and create chips.
The chocolate chips will set in about an hour in the fridge, but you can always place them in the freezer if you’re craving them sooner. Enjoy!

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.
The nutritional information below is based on 1 serving for the entire recipe. I know you wont eat the whole recipe as a serving, but sharing the macros this way is easiest for you to calculate the nutritional information based on your preferred serving size. This is because everyone will yield a different number of "chips" based on the method you use to create them, or the mold you use.
To calculate the nutritional information for your chips, divide the macros below by the number of servings you create with your version, and viola!
Cacao and 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.
For milk chocolate chips - use 0.5 oz unsweetened baking chocolate.
For dark chocolate chips - use 2 oz unsweetened baking chocolate.

Delicious recipe from Lindsey Hyland // www.thelittlepine.com