Homemade Keto Chocolate
Martina Slajerova- Ready in 30m
- 0.7 g net carbs
- 74 kcal
- Serves 15
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This recipe is one of the sugar-free & keto essentials from my Fat Bombs Book. For those new to the keto diet, fat bombs are delicious bite-sized low-carb snacks. This chocolate is made with a few simple ingredients: cacao butter, cacao powder and low-carb sweetener. You can find this recipe on pages 34-37 together with three more variations of dark and white chocolate.
Every Chocoholics dream. Martina's popular Homemade Dark Chocolate Recipe from the Fat Bombs Book brought to you on video. A staple that you're sure to want to make time and time again. Don't forget to bookmark it! ~ Jo
If you plan to bake with this homemade keto chocolate, add a pinch of sunflower lecithin. Sunflower lecithin acts as a stabiliser and will keep the chocolate from separating if you plan to use it for baking.
We're using Erythritol but there are better options. If you can get Allulose, use powdered Allulose instead of the Erythritol (you can use a coffee grinder to do that). It will result is smooth non gritty texture without any cooling aftertaste.
Step-by-step
Melt the cacao butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Make sure the water doesn't touch the glass bowl — it should only be heated through the steam.
Remove from the heat and set aside. Stir in the sunflower lecithin (if using), cacao powder, Erythritol, vanilla, and salt. If you want a sweeter taste, add the stevia. For a super smooth effect use Allulose instead of Erythritol.
Pour into a jar or use a 1/4 cup measure.
Pour it in candy molds or chocolate bar molds. Let it sit to harden at room temperature or in the refrigerator.
Once hardened, remove from the molds and keep in an airtight container.
Store at room temperature or refrigerate for up to 2 months.
For longer storage, freeze for up to 6 months.
Recipe
Homemade Keto Chocolate
★★★★★4.6Sugar-free dark chocolate made in a few simple steps. This guilt-free treat is every chocoholic's dream!
- Hands on
- 10m
- Overall
- 30m
- Servings
- 15
- 0.7 g
- Net carbs
- 0.5 g
- Protein
- 7.9 g
- Fat
- 74
- kcal
Ingredients makes about 200 g/ 7 oz
Instructions
Melt the cacao butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Make sure the water doesn't touch the glass bowl — it should only be heated through the steam.
Remove from the heat and set aside. Stir in the sunflower lecithin (if using), cacao powder, Erythritol, vanilla, and salt. If you want a sweeter taste, add the stevia. For a super smooth effect use Allulose instead of Erythritol.
Pour into a jar or use a 1/4 cup measure.
Pour it in candy molds or chocolate bar molds. Let it sit to harden at room temperature or in the refrigerator.
Once hardened, remove from the molds and keep in an airtight container.
Store at room temperature or refrigerate for up to 2 months.
For longer storage, freeze for up to 6 months.
Nutrition per serving ½ oz, 14 g/ o.5 oz
Carbs 4%Protein 3%Fat 93% of calories
- Net carbs
- 0.7 g
- Total carbs
- 4.9 g
- Fiber
- 1 g
- Sugars
- 0.2 g
- Protein
- 0.5 g
- Fat
- 7.9 g
- Saturated fat
- 4.7 g
- Calories
- 74 kcal
- Sodium
- 11 mg · 0.47% RDA
- Magnesium
- 13 mg · 3.34% RDA
- Potassium
- 42 mg · 2.09% EMR
Nutrition by ingredient
| Per serving 1/2 oz, 14 g/ o.5 oz | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Cocoa butter, organic (cacao butter) | 0 g | 0 g | 7.6 g | 67 |
| Cocoa powder, raw (cacao) | 0.6 g | 0.5 g | 0.4 g | 6 |
| Erythritol (natural low-carb sweetener) | 0.2 g | 0 g | 0 g | 1 |
| Vanilla powder, dried (from vanilla beans, vanilla pods) | 0 g | 0 g | 0 g | 0 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Total | 0.7 g | 0.5 g | 7.9 g | 74 |
Serving size serving 1/2 oz, 14 g/ o.5 oz
- Gluten free
- Dairy free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
- Vegan
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Comments & ratings (52)
is there is a way to replace chocolate butter with regular butter or anything else?
Coconut oil would be the best alternative and you will need to keep them refrigerated as coconut oil melts at room temperature.
Hi Martina,
What would be the difference between allulose syrup and allulose powdered? Is there a difference? By example, if I want to make a batch of chocolate and a batch of Reese's peanut butter cups... Thanks in advance! 😊
Hi Karine, that's a great question! I tried the syrup to make dark, milk and white chocolate and it's a bit tricky because it won't keep well at room temperature. You will need to keep it in the fridge. You only need to use half of what you'd need of powdered sweetener, and you need to make sure it's well combined and doesn't set on the bottom of the candy mould.
Is there a way to use unsweetened chocolate as a base and add allulose to achieve a similar taste to this recipe? Do you have any idea how much sweetener I should add or if there is a good recipe of yours I could reference? Thanks much.
Absolutely! You could melt some 100% chocolate and add 1-4 tablespoons powdered allulose - or some allulose syrup may be nice as it will make it more smooth, non gritty.
Looking forward to using this to make keto peanut butter cups! Thanks!
I've recently been experimenting with allulose syrup - it makes the chocolate super smooth if you get a chance to try it. Another option is Choc Zero, also good.
I want to use vanilla collagen in this. Could you tell me how it can be done?
You could add it to the mixture but it will be a bit gritty if you're ok with that? I'd say 1/4 to 1/2 cup should work but it depends on the consistency/texture you want to achieve. It won't be like regular chocolate.
Just made this very successfully, and used to make macadamia clusters. Such an easy and successful recipe - thank you. However, personally I found it far too sweet and another time would start with less erythritol and test for sweetness along the way. Always easier to add, impossible to subtract!
Thank you Christiana! I can totally relate, I rarely add more than 2 tablespoons. I just got used to a super dark chocolate so I don't miss the sweetener. Feel free to adjust the amount to taste 😊
How do I print without printing the whole blog, please? The print option comes up as the whole blog! I don’t have that much paper and ink! Thanks!
Hi Jehna, I just double checked and the recipe should be compact and fit on one page - no blog post included, just ingredients, recipe steps and nutrition facts. You can also save it as PDF and then print it any time later.
Just finished making this recipe and it is the first chocolate recipe that I tried where I was happy with the results. Thank you and I will be looking for more recipes on your site!
Thank you Ria! ❤️
Hi,
I made these on the weekend and was so happy with how they turned out! Could you add a few drops of an essential oil to make them flavoured? I.e orange or mint?!
Thanks so much for the recipe!
That's a great idea! I'd add a few drops of orange! 😊
Hi I tried making this using Truvia and it just won't dissolve and settle down. I even tried putting it back on double boiler and even then it won't dissolve and just sink in. As a result it's fat on a top and Crystal's at bottom. How do I overcome this thanks
Hi Lara, this happened to me too! You really need to use "powdered" sweetener (confectioner's type) because otherwise you will have crystals that won't dissolve. You can use granulated and "powder" it in a food processor or a coffee grinder.
Hello, thank you for this recipe! I used Allulose and the flavor came out great! The first time making it the Allulose was a little gritty so I just made a batch were I put the powdered Allulose in with the Cocoa butter while it was still on the stove to see if that would help dissolve it.
I have a question though, I chopped the bars I made into chunks to try and use for a cookie recipe, the chocolate completely melted and the chunks didn't hold their shape, can you suggest a way to resolve this? Thank you!
Hi Mark, I'm sorry it didn't work in a cookie recipe! To use this chocolate in a cookie (or anything that requires baking), you will need to use a stabiliser such as sunflower lecithin (see note that I just added). I hope this helps!
Haven't tried the recipe yet, but I did spot a typo in the instructions:
Step 3: " and our it in candy molds or chocolate bar molds. " I assume that "our" is supposed to be "pour."
Anyway, I hope to give this recipe a try. If it goes well, I'll be packing most of the first batch off as a birthday present for a relative.
Thank you so much for noticing! Fixed 😊
Love these chocolates. I'd like to know how you come up with the Nutrient Values. I'm using Cronometer and I've noticed several recipes, when I add them there, arrive at much different values, particularly the carbs and fibre which Cronometer always shows as higher. Don't like that! What do you use? Thnx.
Hi Eveline, we use a reliable food database so it's more than likely that what you get with your app is not correct. Many apps use crowd sourced data and they do very little to prevent errors (most prefer quantity to quality). They often include incomplete data, especially when it comes to net carbs - many apps fail to calculate them right. We use verified sources and we also developed a way to prevent obvious errors in non-verified sources. More about our database: Barcode Scanning and Food Database in the KetoDiet App
I am so happy to hear that because the numbers I get through Cronometer when I put in a recipe are outrageously higher than your recipes and while being out half a carb or even a whole carb is not so bad, when there are many carbs of difference, that is not so good. So thank you for that. I will just use the recipe info as you have posted them. Much relieved! 😊
You're welcome! 😊
Hello! Thanks for this nice, straightforward recipe! The flavour is great. I was wondering if you might have any advice for me. I find my chocolate turned out horribly gritty. I used powdered erythritol (Sukrin brand) and added it using a sieve to ensure it was nice and fine and there were no chunks. Any ideas why this is happening? Thanks so much!
Mia
Hiello Mia, I'm sorry to hear that! Powdered erythritol or swerve are good options but there is some crystallisation, especially after chilling. For really smooth chocolate it's best to use liquid stevia (but there is some aftertaste) or powdered allulose (no aftertaste). I hope this helps!
Hi - I’m quite surprised at your proportions. I’ve been making chocolate like this for a few years and any recipes I looked for initially used the same amount of cacao butter and powder. Is there a reason why you use a (more or less) 1:4 ratio? Is this what constitutes natural cacao liquor?
Hi Allison, I think it depends on your palate. I like this ratio but you could add more cacao powder, or use less. I think that using the same amount of cacao butter and cacao powder would make the chocolate too strong/bitter but again it depends on your palate. Also, more cocoa powder would add carbs so it depends how you are planning to use the chocolate.
Hi...just came across your wonderful website while looking for keto recipes!!
I have a query though - can we substitute cacao powder for Hershey's cocoa powder??
Thank you...n keep up the great work!
Thank you for your kind words! Yes, you can substitute cacao powder with unsweetened cocoa powder (Dutch process). I hope this helps!
Thank you very much for sharing these lovely recipes. The recipes are simple in ingredients and easy to follow. Unfortunately I react to all sweeteners and have gone used to food without sweetness. How much cacao powder do you think I should reduce to so that the chocolate isn’t too bitter? Many thanks!
Hi Vini, that's hard to tell but I'd go by taste and add cacao slowly by tablespoons, mix and taste.
Mine separated into layers whether I cooled it on the counter, the fridge, or the freezer?
I'm not sure why that happened - did you use any substitutes?
Hi, I was wondering if these chocolates could be used in baking, such as in a chocolate chip cookie?
Yes, they can be used just like baking chocolate (you can make chocolate chips using this recipe) 😊
Thanks for the recipe. Question what % would you say this recipe yields? Just wondering if we can use this in any of your recipes that call for 85 or 90% chocolate?
Hi Mark, this would be the ideal chocolate for any of my recipes as I use 85-90% chocolate in most of my recipes. Some recipes require 100% chocolate which does not contain sweetener but it always depends on your preference.