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!
How to make this homemade keto chocolate bar recipe?
It’s probably the most easy 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:
Cocoa butter – this is not chocolate recipe that uses coconut oil. Here I am sharing a true keto chocolate recipe that tastes like the real thing. The key to achieving the smooth chocolate texture of store-bought chocolate bars is to use pure cocoa fat: cocoa butter.
Unsweetened cocoa powder
Stevia drops – chocolate flavored stevia drops are the best to enhance the chocolate flavor of your bars. Otherwise, regular stevia drops or vanilla stevia drops are just fine too.
Powdered erythritol – the combo of sweeteners make all the difference. Don’t be tempted to skip this and use only stevia drops. The result will be be very bitter. The combo of these two sugar-free sweeteners is what creates the best sweetness in your sugar-free chocolate bars.
Can I use coconut oil to make this keto chocolate bar?
There are two way 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. Its 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.
How to store keto chocolate bars?
As mentioned above, this recipe uses cocoa butter as a 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.
Stevia vs. erythritol
To make a 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 a 80% dark chocolate bar. The thing is, powdered erythritol itself can add a gritty texture to 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.
Tips and tricks to make homemade chocolate
Add the sweetener first
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 a 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.
More keto chocolate snacks
If you love snacking on easy keto chocolate snacks, I recommend you also try these recipes.
No-bake chocolate peanut butter fat bombs
A melt-in-your mouth chocolate peanut butter fat bomb to fix your sweet craving with only 4g of net carbs!
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Place 2 chocolate bar silicone molds on a flat board or plate. I recommend placing a piece of parchment paper between te mold and the plate. This prevents the silicone mold from sticking to the plate when you will freeze the bar later in the recipe. Set aside.
In a small saucepan, under medium heat, melt the cocoa butter.
When fully meted, remove the saucepan from heat and stir in stevia drops, powdered sweetener (not crystal! you don't want bites in your chocolate) and salt
Return to medium heat until cocoa butter slightly boils and reaches 121C, it's the temperature at which the erythritol will dissolve and prevents a gritty texture in your chocolate.
Remove from heat and stir in unsweetened cocoa powder.
Stir quickly and immediately transfer the liquid into the 2 silicone mold to fill them up to the top. Working quickly prevents the cocoa powder and cocoa butter from separating and creates the most consistent bars.
Freeze 10 minutes or until the chocolate bars are hard and fully set
Remove from the freezer, flip over the chocolate mold onto a flat surface and peel off the mold from the bar to release.
Store the chocolate bars in the fridge in an airtight box or at room temperature, melting point of cocoa butter is 34C, so if your house is not that warm the chocolate bars won't melt in the pantry.
No silicone mold ?
You can pour the chocolate mixture into a loaf pan 9 inches x 5 inches (half of the recipe first, freeze, release then repeat as the recipe makes 2 chocolate bars). Make sure you cover the pan with parchment paper, grease the paper with oil spray
Keto chocolate toppings
Before freezing the bars you can add some crunchy keto toppings like: sliced/chopped almonds, toasted coconut flakes, chopped brazil nuts, pecan and frozen dried raspberries.
One chocolate bar has 24 chocolate squares. This recipe makes 2 chocolate bars, so 48 chocolate squares. Serving size is 4 squares. Therefore one chocolate bar has 6 servings, 12 serving for the whole recipe. I recommend using this silicone chocolate mold for best result (affiliate link)