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

Keto Chocolate

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 56kcal



  • 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! 


  • 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!


Calories: 56kcal | Total Carbohydrates: 23g | Protein: 3g | Fat: 4g | Sodium: 1mg | Fiber: 5g | Sugar: 1g | Net Carbs: 4g | Sugar Alcohol: 14g

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