Here’s a method to make your own stevia sweetened sugar free low carb chocolate chips. Can be made in large batches and stored in the refrigerator or freezer.
With the discontinuation of ChocoPerfection brand sugar freee chocolate chips, I was forced to come up with a way to make my own low carb chocolate chips. It sounded like a lot of work, especially since I have always found melting chocolate at the right temperature to be somewhat difficult.
So, I decided to buy a chocolate melter which is much simpler than using a double boiler or a glass bowl over a pot of boiling water. I bought the melter at my local Walmart, but it’s also available here at Amazon.
One of the requirements I had for making my own sugar free chocolate chips was that they had to be suitable for storing at room temperature. A lot of the recipes I’ve seen online require that the homemade chocolate chunks be stored in the refrigerator or freezer. I’ve never stored my baking chocolate in the fridge and that seemed odd to me.
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Using food grade cocoa butter along with unsweetened baking chocolate keeps these homemade low carb chocolate chips from melting at room temperature. Although I do like to keep them in the refrigerator, they shouldn’t melt at room temperature. They are a bit softer than regular chocolate which is why it’s best to store at a cooler temperature.
I’m surprised with how easy it was to make these sugar free chocolate chips. The chocolate melter really made a big difference.
Be sure to use food grade cocoa butter. I’ve been using Eastbluff Trading Co. cocoa butter which I really like because it comes in broken chunks. The cocoa butter that is sold in jars is difficult to get out because it needs to be broken up in the jar first.
After the chocolate is melted, I pour it out on a rimmed baking pan lined with plastic wrap. To ensure the chocolate releases easily, I put a little water underneath the plastic wrap.
Using a bit of water under the plastic wrap in a trick I learned when making handmade chocolate at a candy shop in the mall. We always let our chocolate candies set on a plastic wrap lined baking pan with a small amount of water under the plastic sheet.
This recipe for low carb chocolate chips can be doubled if needed. I only made a small amount because I was testing out the recipe. The melting pot would have easily fit a double batch.
I used a food scale to weigh out the cocoa butter because it is difficult to measure. Weighing out the amount needed is much easier and it is much more accurate than using a cup or tablespoon measure.
Once your big chocolate blob is set, simply transfer it to a large cutting board. Using a sharp chef knife, you simply cut into thin strips and then again into small rectangular chunks.
Once you make up your batch of low carb chocolate chips, simply put them in a storage container or plastic bag. Keep them handy in your refrigerator so you can make up a batch of yummy chocolate chip cookies.
I’m often caught eating these sugar free chocolate chips by the handful for a quick snack. So, you may want to hide them well in the refrigerator so you aren’t tempted to eat them all before using them in baking.
Of course, you can always buy some bars of low carb chocolate such as ChocZero and cut them up. But, it will be a lot more expensive than making your own homemade chocolate.
Homemade Sugar Free Low Carb Chocolate Chips Recipe
Stevia Sugar Free Chocolate Chips
Drizzle a little water in a jellyroll pan then line with plastic wrap. Or, just line the pan with parchment paper.
Combine chocolate and cocoa butter in a double boiler or chocolate melter. Heat until all the chocolate and cocoa butter is melted.
Add the stevia. Slowly stir in the erythritol.
Continue stirring until all the erythritol has dissolved and mixture is smooth. It will take a while to dissolve all the erythritol.
Mix in vanilla extract after removing from heat. Pour melted chocolate into prepared pan.
Let cool at room temperature. Once set, if using plastic wrap, carefully lift plastic and place over a towel to remove any water. If parchment paper was used, just lift off pan. Drop chocolate onto a cutting board and cut into chunks using a sharp knife.
Store in covered container. Can also be stored in refrigerator or freezer, if desired.
Makes a little over 1 cup