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These low carb homemade chocolate bars are inexpensive to make. And, the ingredients won’t cause digestive pain like some sugar-free candies.
I have been craving chocolate and was going to order a package of my favorite low carb chocolate bars. I don’t like the ones made with maltitol because they don’t settle well with me.
I prefer the ChocoPerfection Bars which are really expensive. My order from Amazon was already pretty hefty so I left out the chocolate bars.
Instead, I made a big bar of dark chocolate with regular unsweetened baking chocolate and some low carb ingredients I already had at home. Breaking up the bar resulted in several squares of homemade chocolate bars.
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If you don’t already have a Chocolate Candy Bar Mold, you could use an ice cube tray or shape a mold out of aluminum foil. I happened to have a Wilton break away chocolate bar mold that I had bought locally at a craft store.
I also used my Wilton Chocolate Melting Pot which I find makes it much easier to melt chocolate. I’ve used a double boiler, but the melter is so much better because it melts at the perfect temperature.
In fact, I now use a blend of stevia and monk fruit in this chocolate to eliminate the use of erythritol, sugar alcohols. And, if you want a dairy free chocolate, you can leave out the whole milk powder or use coconut milk powder instead.
Also, the quality of the unsweetened chocolate can make a big difference. So, try different varieties to see which one you like best.
Adding in a little bit of food grade cocoa butter does seem to give a better texture to these homemade chocolate bars. But, you can experiment with leaving it out if you don’t have any.
You can also use this recipe to make low carb chocolate chips with the method described in this post. Although Lily’s baking chips are popular among those following a keto diet, the fiber sweetener in them bothers me so I prefer making my own.
It does take some time to make your own chocolate, but having the right supplies on hand makes it fairly quick and easy. So go ahead and enjoy some chocolate. They say it’s good for you!
Low Carb Homemade Chocolate Bars – Stevia Sweetened
Homemade Low Carb Chocolate Bar
- 4 ounces unsweetened baking chocolate chopped
- 1 ounce food-grade cocoa butter
- 1 tablespoon whole milk powder
- 1 tablespoon powdered erythritol or Swerve Confectioners Powder
- 1/4 teaspoon stevia extract powder see note
- 1/2 teaspoon sugar-free vanilla extract
Combine chocolate and cocoa butter in a double boiler or chocolate melter. Heat until all the chocolate and cocoa butter is melted.
Add the powdered milk, powdered stevia, and powdered erythritol. Stir until all the powdered ingredients have dissolved and mixture is smooth. It may take a while to dissolve all the erythritol.
Mix in vanilla extract after removing from heat. Pour melted chocolate into candy bar mold.
Let cool in refrigerator or freezer. Once set, remove from mold. Store in covered container. Can also be stored in refrigerator or freezer, if desired.
Stevia can be increased in small amounts if a sweeter chocolate is desired. A small amount of monk fruit or stevia can be used in place of the erythritol if desired.
Makes 8 servings
Net Carbs per serving: 2.5 g