It's a lot cheaper to make your own homemade keto chocolate bars compared to buying pre-made ones. Plus, you can use your favorite low-carb sweeteners in the recipe. Monk fruit, stevia, and erythritol all work well.
Don't fall for the net carb claims of many so called low-carb chocolate bars. Some contain maltitol or other sweeteners that don't settle well with digested. Even fiber sweeteners like inulin can cause gas.
Because I've had so much trouble finding low-carb chocolate bars that don't cause digestive issues, I ended up creating my own. Not only is the recipe super simple, but it's much cheaper than buying pre-made bars as well.
Ingredients for Homemade Chocolate
I combined regular unsweetened baking chocolate and some low carb ingredients I already had at home to make a big bar. Breaking up the bar resulted in several squares of chocolate.
This recipe differs from my dark sugar-free chocolate recipe in that it adds milk powder. Both recipes use unsweetened baking chocolate, cocoa butter, sweetener(s), and vanilla extract.
I find that a blend of keto sweeteners works best. So I like to combine monk fruit extract with powdered erythritol. But you can just use one sweetener or any combination of them.
Making Low-Carb Monk Fruit Chocolate Bars
You only need to follow a few simple steps to make this easy homemade chocolate.
- Combine chocolate and cocoa butter in a double boiler or chocolate melter until melted.
- Add the powdered milk, powdered monk fruit, and powdered erythritol. Continue to heat, stirring occasionally, until all the ingredients have dissolved and mixture is smooth.
- Remove from heat and mix in vanilla extract. Then pour into chocolate bar mold. Chill for 30 minutes to set then remove from mold.
Storing the Chocolate
Because of the cocoa butter, the chocolate does have a lower melting point than regular bars. But I like the creaminess that it adds.
It's best to store the chocolate in a covered container in the refrigerator. But you can also place it in the freezer. It will last for months, but we always eat them within a week or two.
When making your own homemade chocolate, I highly recommend using a chocolate melting pot. It melts chocolate at the perfect temperature so it's always smooth and never burns.
I find that the melting pot is much easier to use than a double boiler. Plus, there's no boiling water and steam to deal with. Although you can melt chocolate in the microwave, you need to be very careful not to overcook it.
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. You can also pour it onto a parchment or silicone mat lined baking pan.
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.
Also, the quality of the unsweetened chocolate can make a big difference. So, try different brands to see which one you like best.
Best Brands of Keto Chocolate Bars
If you'd rather buy chocolate bars, there are several that I recommend.
My favorite low-carb chocolate bars are made by Good Chocolate or Lily's brand.
If you want to eliminate the erythritol sugar alcohol, a blend of stevia and monk fruit extracts can be used. The recipe works best with the powdered kind. But if you only have liquid, I recommend adding it with the vanilla after removing from the heat.
You can add layer of melted peanut butter chips and make chocolate peanut butter bark.
For a dairy-free chocolate, you can leave out the whole milk powder or use coconut milk powder instead.
Other Recipes To Try
Once you've mastered making your own keto chocolate bars, you may be looking for some homemade low-carb snacks to make with it. Here's some of my favorite recipes:
- Sugar Free Chocolate Chips can easily be made by pouring the melted chocolate into a chip mold instead of a bar mold!
- Coconut Flour Chocolate Chip Cookies are even more delicious when you fill them with big chunks cut chocolate.
- Sugar Free Marshmallows can be dipped into the melted chocolate for a delicious candy coating.
- Coffee Cheesecake can be drizzled with the melted chocolate to add in more rich flavor!
- Keto Shortbread Chocolate Chip Cookies are an easy cookie treat to share with the kids.
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Homemade Keto Chocolate Bars
- 4 ounces unsweetened baking chocolate chopped
- 1 ounce cocoa butter
- 1 tablespoon low-carb milk powder see note
- 1 tablespoon powdered erythritol see note
- ¼ teaspoon monk fruit extract powder see note
- ½ 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [calories] => 112 [carbohydrates] => 4.5 [protein] => 2.5 [fat] => 11 [saturated_fat] => 6 [monounsaturated_fat] => 2 [cholesterol] => 9 [sodium] => 8 [potassium] => 118 [fiber] => 2 [sugar] => 1 [vitamin_a] => 100 [calcium] => 20 [iron] => 2.5 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Thank you so much for the chocolate recipe. I’m grateful for the nutritional information. I wish all posters would be so kind. Just a couple of questions. What brand of chocolate did you use? What percent of cacao? How much, total, stevia and monk fruit did you use? I’ll be making these chocolate bars soon. Thanks again.
I usually just use Baker's 100% unsweetened cacao.
You always have the best recipes & you don't have to purchase strange item.
Hi, we don't have unsweetened chocolate / unsweetened chocolate bars here. What can I use to substitute?
Baking chocolate (unsweetened chocolate) is needed for the recipe.
Just wondering why it says 2 servings at the top of the recipe but 8 servings at the bottom of the recipe? How much of the finished product can you eat to consume 2.5 net carbs and 112 calories?
It's 2 servings at 2.5g net carbs each. The note at the bottom was incorrect so it's been removed.
If you don't have any whole milk powder is their any alternative substitutes or if you left it out, how would it affect the taste?
Thanks for your wonderful recipes
You could leave it out as it's just to make more of a milk chocolate.
Thank you Lisa for the amazing recipe, made this without the whole milk powder as was wonderful (but slightly bitter-tasting), should I add slightly more Stevia or Erythritol, or is that due to me not having whole milk powder ?
Are recipes like these and the Boston Cream Cheesecake in your recipe book on Amazon ? Thanks again Lisa
Asad, most of the recipes in the cookbook are brand new and not available for free here on the site. If you found the chocolate a little bitter, you can add in more sweetener. I also find that a pinch of salt helps as well.
How do I make this recipe into milk chocolate as my husband prefers that instead of this wonderful rich chocolate? I'm thinking I could add powered milk but don't quite know the ratio.
You do add powdered whole milk or coconut milk. I prefer powdered coconut milk. The recipe already calls for 1 tablespoon, but you can add more.
I am going to try your new recipe, Sugar-Free Chocolate Bars with Stevia but I'm confused....what is the quantity on the cocoa butter? 1/2 cup or 3/4 cup for 1 cup of cocoa? also, I would prefer not to use any sugar alcohol. Will the new recipe work without the inulin or erythritol? How long will it take to set in the refrigerator?
Also, I have Truvia liquid Nectar....your opinion? Thank you.
1 ounce is about 2 tablespoons. The recipe should work with any sweetener you choose to use.
I tried this recipe yesterday but couldn't get the erythritol to dissolve completely and had it over a double boiler for 25 minutes. It also has a slightly bitter taste. Looks beautiful though. Suggestions?
I'd say use another sweetener. Some erythritol is difficult to dissolve in large quantities. I usually use minimal erythritol and make up the difference with concentrated monk fruit and or stevia.
Lisa in NJ
How much monk fruit sweetener should I use? Stivia is a no go for me. I LOVE lily's but I get digestive issues from it 🙁
It depends on the monk fruit sweetener you are using. I've found many of the concentrates to be about half as sweet as stevia. But, others can vary.
Can you use cream butter instead of cocoa butter?
It would be very soft if you did.
Emily De Bruyn
Hi , would love to try this. Is unsweetened chocolate raw cacao powder or a cacao mass. Or is it actually a clock of chocolate without any sweetner. I dont know where to buy that in australia . Thanks for your help.
It's the unsweetened chocolate bars using for baking.
I can't believe I'm just finding this recipe now! I'm making these TODAY! I love low-carb chocolate, but it's hard to find and expensive to buy. I'm excited to try making my own.
This is a little hidden gem. I've been using this recipe for over five years when I need my chocolate fix.
Hi! This recipe looks great, and I can't wait to try it out! I am wondering if you have ever used liquid stevia? I have a vanilla flavored liquid stevia that I've subbed in recipes for part of the sweet, and the vanilla flavor before. Just thought I'd see if you've tried this before I experiment! 🙂 Thanks!
I have used liquid stevia. You'll want to stir it in after removing the chocolate from the heat.
Most low carb chocolate bar recipes I've seen need it to be refrigerated or it will melt at room temperature. Is this the case here as well? What keeps really chocolate bars solid?
These should not melt at room temperature
I just bought some buttermilk powder for another recipe. Could I replace the whole milk powder with the buttermilk powder?
It usually sour so it may affect the taste. You could just leave the milk powder out.
I am excited to try this recipe but I was wondering if a different sweetener could be used. I have been using the swerve sweetener and I have found I really don't like the aftertaste. Thanks for any advice!
You can sub with any sweetener. I know xylitol and inulin based sweeteners work well.
But isn't swerve a xylitol based sweetener? Is there something else in swerve that gives it that aftertaste? Also, I have Hershey unsweetened cocoa powder. Could I use that instead of the cocoa bar?
Swerve is a mix of erythritol and olglio fiber sweetener. You could use a mix of Cocoa and a fat like coconut oil in place of the baking chocolate.
Swerve IS erythritol, by the way...with a little stevia in it.
It actually doesn't have stevia, it uses a fiber sweetener.
Are the swerve and stevia amounts accurate? I followed the recipe and the chocolate is still very bitter tasting just like the baking chocolate.
The sweeteners can be adjusted to taste. I prefer a bittersweet chocolate and usually taste test before putting in the mold. Too much erythritol (Swerve) can create crystals of sweetener so you may want increase the stevia or add an additional sweetener like xylitol or VitaFiber.
This looks absolutely wonderful!
I am excited to make this recipe! Where do you get cocoa butter? Everything online makes it look like a skin lotion....thanks for your help and all your hard work to create such delightful treats!!!
I buy from netrition.com or amazon.com. Just make sure it is food-grade.