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.
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.
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.
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.
Homemade Keto Chocolate Bars
- 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.
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.
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