It’s simple to make stevia sweetened sugar free chocolate chips. And these low carb chocolate chunks are perfect for using in keto desserts.
Every brand of low carb chocolate chips I’ve tried gives me digestive issues. So I came up with a homemade version that can be used to make coconut flour chocolate chip cookies, double chocolate zucchini bread, and many other keto friendly desserts.
It sounds like a lot of work to make chocolate baking chips, especially since melting chocolate at the right temperature can be somewhat difficult. But I discovered that a chocolate melter is much easier to use than a double boiler or a glass bowl over a pot of boiling water. Because the temperature is controlled electronically, it’s practically fool-proof!
Ingredients for stevia sweetened chocolate chips
For the homemade low carb chocolate, I use the following ingredients:
- unsweetened baking chocolate
- food grade cocoa butter
- powdered monk fruit sweetener
- stevia extract powder
- vanilla extract
Rather than use only stevia to sweeten the chocolate, I was able to improve the taste by using erythritol and monk fruit. That’s why in addition to stevia extract powder, a powdered monk fruit sweetener containing erythritol is used.
Be sure to use food grade cocoa butter. I’ve been using cocoa butter wafers which I really like because it comes in easy to measure pieces. I used to buy cocoa butter sold in jars. However, it’s difficult to get out because it needs to be broken up in the jar first.
How to make sugar free chocolate chips with stevia
All you have to do is melt together the baking chocolate with the cocoa butter and the sweeteners. Once the melted mixture is smooth, remove it from the heat and stir the vanilla extract in.
Then, the sweetened melted chocolate is poured 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.
Once the big chocolate blob is set, it’s transferred to a large cutting board. Using a sharp chef knife, you simply cut it into thin strips and then again into small rectangular chunks.
Thoughts on making homemade keto chocolate chips
I’m surprised with how easy it was to make these sugar free chocolate chips. Making a single piece of chocolate that’s chopped into bits is much easier than piping out single chips like described on wikiHow.
You can double the recipe 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 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 low carb chocolate chip cookies any time.
I like to eat these sugar free chocolate chips by the handful for a quick snack. So, it’s best to hide them at the back of the refrigerator. That way, you aren’t tempted to eat them all before they can be used for baking.
Storing the homemade low carb chocolate chips
I wanted to be able to store these sugar free chocolate chips at room temperature. I’ve never stored my baking chocolate in the fridge and that seemed odd to me.
Using food grade cocoa butter along with unsweetened baking chocolate keeps these homemade low carb chocolate chips from melting at room temperature. However, I like to keep them in the refrigerator even though they shouldn’t melt at room temperature. They tend to be a bit softer than regular chocolate which is why it’s best to store at a cooler temperature, especially if it’s warm where you live.
Making other low carb baking chips
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.
Stevia Sweetened 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, cocoa butter, powdered sweetener, and stevia extract powder in a double boiler or chocolate melter.
- Heat, stirring occasionally, until all the chocolate and cocoa butter is melted and mixture is smooth.
- Mix in vanilla extract after removing from heat. Pour melted chocolate into prepared pan. NOTE: a chocolate chip mold can be used instead for the classic chip shape.
- 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.
Array ( [carbohydrates] => 300 [protein] => 50 [fat] => 65 [saturated_fat] => 20 [cholesterol] => 300 [sodium] => 2400 [potassium] => 3500 [fiber] => 25 )
- Carbs: 300
- Fiber: 25
- Protein: 50
- Net Carbs: 275
- Macro: 1560
- % Carbs: 71%
- % Protein: 13%
- % Fat: 38%
Note 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.
Post updated in January 2019. Originally published January 2011.