This delicious dark Keto Chocolate is glossy and silky and is the perfect keto-friendly treat!
A range of Keto Chocolate on lily pads.

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.

Ready in no time at all – quick and easy to prepare without too much effort by you!

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!)

Thermal instructions included – you can choose to make the keto chocolate on the stove or in the Thermomix, Magimix or other thermal cooker.

Keto Chocolate

The range of keto chocolates that is available in supermarkets is usually quite limited, as well as being expensive. Making your own lets you have a choice of flavours, and works out to be cheaper as well. Make your own keto chocolate chips, candy bars, chocolate covered nuts or coconut clusters or bars. You will see in my video that I even make some very simple keto peanut butter cups using the low carb chocolate.

It makes a thoughtful gift for Easter, Christmas or any occasion.

For another sugar-free treat try my recipe for Sugar-Free Gummies; coat them in this low carb Keto Chocolate for an extra special treat. Or you can use the chocolate in our Keto Chocolate Mousse, chocolate chip cookies or chocolate bars for a much cheaper (and tastier) alternative.

The Ingredients

Jump to the recipe card below to get all the details on the ingredients used in our keto dark chocolate recipe.

All the ingredients you need to make Keto Chocolate at home in small bowls on a concrete backdrop.

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!

Cacao powderCacao powder is available in most supermarkets and online health and low carb food suppliers.

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 flavouringsvanilla paste is not considered one of the flavourings in this recipe; but is included to smooth out the overall flavour. You can choose to add sugar-free extracts or edible oils, in the flavour of your choice, before the keto chocolate is set in the mould.

How To Make It

As with all my recipes, I try to keep the steps simple and with minimal fuss to make it easy to make them.

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.

Watch Me Make it

The video does show how to make our keto friendly chocolate in the Thermomix®. This works exactly the same on the stovetop. Just ensure your temp stays below 50°C while heating to avoid burning the chocolate. The thing I like most using the Thermomix is that I get to make a keto hot chocolate drink with the leftovers in the bowl or an easy keto chocolate milk.

Megan’s Tips

Is the Keto Chocolate sweet enough if you leave out the monk fruit sweetener?

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.

How much flavoured collagen or protein powder would I need to add?

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.

Why do you not need to cook the flavours in?

The flavours don’t need to be cooked, so adding them later gives you the option to divide the batch and make a few different ones.

Does the Keto Chocolate need to be refrigerated?

I store my keto chocolate in the fridge. If this is left out at room temperature it will soften and not hold its shape.

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!

A range of chocolates on a natural fauna background.

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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A keto Easter egg in a white bowl of choc chips.

Shape it in any kind of mould for the perfect keto gift, keto Easter egg or a delicious snack for any time of the day.

Keto Meal Plans & Support
Blocks of chocolate on dried lily pads.

Easy Keto Chocolate (gluten free | vegan)

This delicious dark Keto Chocolate is glossy and silky and is the perfect keto-friendly treat!
5 from 86 votes!
Prep Time: 5 minutes
Cook Time: 10 minutes
Setting time: 1 hour 45 minutes
Total Time: 2 hours
Course: Dessert
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free, Vegan
Recipe Category: Low Carb
Calories: 64kcal
Author: Megan Ellam
Servings: 40 serves
Tap or hover over number to scale ingredients
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  • 250 g (1 cups) cacoa butter buttons
  • 155 g (5.5 oz) cacao powder unsweetened
  • 60 g (2.12 oz) xylitol or allulose, add extra for a sweeter dark chocolate
  • 3 tablespoons (3 tablespoons) inulin
  • 1/8 teaspoon (0.15 teaspoon) monk fruit powder this is optional and was the straight and very sweet monk fruit
  • 1 teaspoon (1 teaspoon) vanilla paste
  • Pinch (Pinch) salt flakes


  • orange oil
  • peppermint oil
  • Flavoured collagen or protein powders



  • 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.


  • 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.


YouTube video


In all my research, chocolate seems to improve in flavour and texture cooked over low heat for longer periods. In Step 2, I did just 10-15 minutes this time round.
As you can see mine is glossy and set perfectly. The chocolate may have a slight bit of grittiness to it.
It is actually nice and I would already rate this better than a lot of sugar-free chocolates I have tried.
If you do not have xylitol or allulose use powdered erythritol. The chocolate is a bittersweet chocolate. You can add more sweetener to your personal taste.
I have flavoured the chocolate with everything from essential oils, extracts, syrups and flavoured collagen. 
Storage – this chocolate will soften at room temperature so will need to be kept in the fridge or freezer at all times.
The nutritional is based on 40 serves. That is roughly 2+ teaspoons of chocolate per chocolate serve (that is more than 1 usual piece of a chocolate bar). The serving size will depend on the moulds you use and the serving sizes. Essentially the only carbs are from the cocoa powder and xylitol.

Your Own Notes


Serving: 1serve | Calories: 64kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg | Iron: 1mg | Magnesium: 19mg | Net Carbs: 1g
Tried this recipe?Mention @meganellam or tag #madcreations!

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49 responses to “Homemade Keto Chocolate Bars”

  1. Davina

    Where do you get your moulds from?

  2. Sue M

    Hi Megan, this looks wonderful! Could I use cocoa powder instead of cacao?

  3. Sarah

    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! Thanks

  4. Emma McShane

    This looks super easy, I wonder if I could add double cream powder instead of protein powder to give a milder milk chocolate taste?

    1. Megan Mad Creations Hub

      I haven’t tried it but I am sure it work. Just keep in mind cream powder is not low in carbs.

  5. Sue

    Hi Megan, We have heaps of cocoa mass – can I substitute this for the powder in this recipe?

    1. Megan Mad Creations Hub

      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.

  6. Ann

    Well aren’t these pretty! I have never made these before. I will have to give these a try! Thanks for the share!

    1. Megan Mad Creations Hub

      You are very welcome.

5 from 86 votes (66 ratings without comment)

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