Learn how to make homemade keto chocolate bars at home, cheaper than store-bought sugar-free chocolate, no additives, and perfect for a snack with only 0.8g of net carbs per 4 squares! Plus, this diabetic-friendly chocolate recipe is dairy-free, vegan and gluten-free too!
It’s probably the easiest mind-blowing keto snack recipe ever! Honestly, you won’t believe how simple it is to make your own sugar-free dark chocolate at home. All you need are 5 ingredients:
There are two ways to make homemade chocolate bars. Some recipes call for coconut oil and some for cocoa butter. So let me explain why I believe you should always make homemade chocolate with cocoa butter and not coconut oil. Cocoa butter is a type of fat that comes from cocoa beans, like coconut oil. Cocoa butter is solid at room temperature but melts at 34C, close to your body temperature. It means that chocolate made with cocoa butter will store well in the pantry, stay hard in your hand and crunch but melt immediately when in contact with your tongue! It results in the most delicious smooth texture. On the opposite, coconut oil melts at 23C (78F) which is close to room temperature in spring/summer. Therefore, coconut oil chocolate bars melt easily in the pantry and in your hands losing all their crunch when you bite a square. Plus, coconut oil adds a coconut flavor to chocolate that not everyone loves.
As mentioned above, this recipe uses cocoa butter as fat which means it doesn’t melt under 34C. Therefore, you can wrap your chocolate tab in foil and store in the pantry as store-bought chocolate. You don’t have to refrigerate your chocolate bars but you can if you want to increase the crunch of your chocolate. Chocolate purists think that chocolate flavor is enhanced at room temperature, then it’s up to you to choose the option you prefer.
To make smooth keto chocolate you must combine sugar-free sweeteners. In fact, if you are using only powdered erythritol, you will need a lot, about 6 tablespoons, to achieve the sweetness of an 80% dark chocolate bar. The thing is, powdered erythritol itself can add a gritty texture to the chocolate. That’s why a combination of stevia drops and powdered erythritol is the best to reach the balance of sweetness in your chocolate bars.
I recommend you always add the sweetener into the melted cocoa butter before adding unsweetened cocoa butter. In fact, the melting point of erythritol is 121C and you need to reach this temperature to dissolve it into the cocoa butter and avoid the gritty texture. However, if you add cocoa powder before and bring the mixture so high in temperature, the mixture thickens and becomes like a paste that won’t create smooth chocolate.
Using a silicone chocolate mold (affiliate link) is the easiest way to unmold homemade chocolate bars without breaking them. You can use any shape, even silicone muffin molds on which you cover the bottom half centimeter.
If you love snacking on easy keto chocolate snacks, I recommend you also try these recipes.
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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.