Keto Chocolate is definitely one of life’s simple pleasures, and being able to enjoy it on a keto diet, guilt-free, makes it even better!
Why You’ll Love This Recipe
Sugar-Free Chocolate! – If you’ve been buying sugar-free chocolate from the supermarkets or health food stores, you are going to LOVE being able to make your own!
Make it any flavour you like – using your favourite sugar-free extracts or edible oils, you can make a variety of flavours.
Low Carb – our keto chocolate recipe is keto-friendly, low-carb and keto vegan as well.
Freezer Friendly – if you have a special occasion coming up that you want the keto chocolate for, you can make this ahead and freeze it (to stop it being eaten in the meantime!)
Keto Chocolate
The range of keto chocolates that is available in supermarkets is usually quite limited and expensive. Make your own keto chocolate chips, candy bars, chocolate-coated nuts, coconut clusters or bars.
It makes a thoughtful gift for Easter, Christmas or any occasion.
The Ingredients
Jump to the recipe card below to get all the details on the ingredients used in our keto dark chocolate recipe.
This recipe uses ingredients that are part of my Keto Pantry Essentials, all of which are quite easy to source if you don’t have them.
Cacao buttons – these are button-shaped pieces of cacao butter, and the packet may have cacao butter written on it instead of buttons. They are the same thing though!
Xylitol or allulose – Either of these will be just fine to use in the keto chocolate. They are the best sweeteners used in keto sweets due to no recrystallisation. However, you can use powdered sweetener if preferred.
Inulin – I use this sweetener in a lot of my baking recipes, and it’s a staple in my pantry. It is readily available in most health food shops.
Monk fruit powder – this is an optional ingredient and adds a boost to the sweetness. I have used pure monk fruit powder, and only a very tiny amount.
Vanilla paste, salt flakes and flavourings – vanilla paste is not considered one of the flavourings in this recipe, but is included to smooth out the overall flavour.
How To Make It
Step 1: Melt the cacao buttons in a saucepan over low heat.
Step 2: Add the remaining ingredients, except for the flavours, and cook for about 10 minutes.
Step 3: Stir through the flavouring, and pour into the mould to set.
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Megan’s Tips
This really depends on your personal taste, but I recommend adding some. The concentrated monk fruit is good way to add more sweetness without the carbs and is not as strong as stevia.
The flavour will be stronger with the more flavoured collagen or protein powder you use but using too much could affect the texture of the chocolate. I recommend starting with 1-2 tablespoons and adjusting it to taste from there.
I store my keto chocolate in the fridge. If this is left out at room temperature it will soften and not hold its shape.
How To Use Keto Chocolate
- Make Chocolate Bark with All the Good Bits – Pour the melted chocolate mixture onto a parchment-lined tray. Swirl in some sugar-free nut butter, then sprinkle with crushed nuts, toasted coconut, freeze-dried berries, or even a dash of salt flakes. Pop it in the fridge to set, then break into shards. It’s dead easy, crazy customisable, and makes a stunning little gift or after-dinner treat.
- Make Choc Chips – Pour into chocolate chip moulds and set. Use in keto brookies, or even lower the carbs in coconut chocolate chip cookies, or chocolate chip muffins.
- Make Your Own Filled Keto Chocolate – Got silicone molds? Perfect. Pour a little homemade chocolate in, swirl it up the sides, then chill to set. Add your filling — think salted peanut butter, coconut butter, or a keto caramel made with allulose — then cover with more chocolate and chill again.
More Recipes To Try
We do love making easy keto recipes, especially low carb sweets. Here are some more keto chocolate recipes to try, just in case you need another 1-2 to enjoy!
Love our keto low carb chocolate recipe? Then please rate the recipe ⭐️⭐️⭐️⭐️⭐️ and leave a review to help others know that this is worth making.
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Easy Keto Chocolate
Equipment
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Ingredients
- 250 g (1 cups) cacoa butter buttons
- 155 g (1 ⅘ cups) cacao powder unsweetened
- 60 g (¼ cups) xylitol or allulose, add extra for a sweeter dark chocolate
- 3 tablespoons inulin
- 1/8 teaspoon monk fruit powder this is optional and was the straight and very sweet monk fruit
- 1 teaspoon vanilla paste
- Pinch salt flakes
OPTIONAL FLAVOURS
- orange oil
- peppermint oil
- Flavoured collagen or protein powders
Instructions
CONVENTIONAL METHOD
- Place the cacao buttons in a large saucepan and melt over low heat, stirring from time to time.
- Add the remaining ingredients (add optional flavours later). Cook, stirring occasionally, for 10 mins (or longer). See notes.
- Divide and stir through any flavour of choice. Pour into a mould and allow to set before storing in an airtight container.
THERMAL METHOD
- Place the cacao buttons into the mixer; chop 7 sec/speed 8. Melt the cacao butter 10 min/50°C/speed 1. Extend the time as required.
- Add the remaining ingredients (add optional flavours later). Cook 15 min/37°C/speed 1 (or longer).
- Divide and stir through any flavour of choice. Pour into a mould and allow to set before storing in an airtight container.
Video
Notes
Your Own Notes
Nutrition
51 responses to “Homemade Keto Chocolate Bars”
Hi, can I just use monk fruit? What is the inulin for?
Hi Megan, I’m just wondering if you wanted to make this into a white chocolate could I replace the cocoa powder with Amino Z white choc protein powder?
Where do you get your moulds from?Hi Megan, this looks wonderful! Could I use cocoa powder instead of cacao?
Hi Megan,
I love your recipes. I’ve been trying to make the chocolate but the powdered sweeteners aren’t dissolving very well. I’m using the Lakanto Monfruit baker sweetener that should just dissolve as it’s powdered. Could I be doing something wrong? I’m new to baking, so is probably a user error! ThanksThis looks super easy, I wonder if I could add double cream powder instead of protein powder to give a milder milk chocolate taste?
I haven’t tried it but I am sure it work. Just keep in mind cream powder is not low in carbs.
Hi Megan, We have heaps of cocoa mass – can I substitute this for the powder in this recipe?
Yes you can and it will be a much better result. I would have used it but it is not a supermarket line here in Australia.
Well aren’t these pretty! I have never made these before. I will have to give these a try! Thanks for the share!
You are very welcome.
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