A sugar free chocolate recipe made with stevia. It contains no added sugar alcohol. It uses natural sweeteners along with cocoa butter and unsweetened cocoa.
Although I have another recipe for homemade low carb chocolate bars made with stevia that I’ve used for several years, this new recipe has about the same net carbs. But is also has much more fiber.
I omitted the need for an unsweetened chocolate bar and used unsweetened cocoa with additional cocoa butter instead. And, this new sugar free chocolate recipe with stevia has no added sugar alcohol. There are some folks who are sensitive to all sugar alcohols, including erythritol, so it’s nice to have some options for them.
I find that stevia by itself does not taste as good as when it is mixed with another low carb sweetener. That’s why most stevia sold is blended with the sugar alcohol erythritol.
Stevia is also much easier to measure and use as a sugar replacement when bulked up with another sweetener like erythritol. However, I find that erythritol often forms insoluble crystals in chocolate that can make a chocolate bar texture crunchy when it should be smooth and silky.
My new sweetener of choice to blend with stevia for my sugar free chocolate recipe is inulin. Neither of these will form crystals like erythritol so the chocolate remains smooth as it should be.
UPDATE: After researching whether IMO is good or bad with more recent information, I no longer recommend using VitaFiber except in occasional small quantities. So I removed it from this recipe.
To make this smooth low carb chocolate bar, you’ll need to have food grade cocoa butter which is the required base for all chocolate bars. I’ve seen it sold in jars, but breaking it up can sometimes be difficult when it’s a solid piece formed in a jar. I like to buy it in a bag that contains various size pieces of cocoa butter.
After adding the unsweetened cocoa, stevia extract, and fiber sweetener to the melted cocoa butter, the melted mixture remained smooth. Usually, after adding stevia with erythritol, the mixture becomes gritty because the erythritol does not blend in, even with using powdered erythritol.
By using a fiber based bulk sweetener, this sugar free chocolate recipe results in a much smoother product. And, you don’t have to worry about having the undissolved granular sweetener.
I added vanilla extract just before pouring into the chocolate bar mold. I noticed that the extract did cause the mix to thicken a bit. To remedy this, I’m going to try using a vanilla powder next time instead of the liquid extract.
This is definitely the smoothest low carb chocolate I have made to date and the taste is wonderful. It’s great to be able to indulge in chocolate on a low carb diet.
Sugar Free Chocolate Recipe Made with Stevia
Sugar-Free Chocolate Bars with Stevia
Ingredients
- 100 g cocoa butter about 3/4 cup
- 1 cup unsweetened cocoa I used Ghirardelli (start with 1/2 cup and add additional if needed)
- 1/4 teaspoon stevia concentrated powder
- 1/4 cup LC Foods white sweetener - inulin or additional stevia (see Notes)
- 1 teaspoon vanilla extract
Instructions
- Melt cocoa butter in a chocolate melter or double boiler.
- Stir in cocoa powder and sweetener(s).
- Keep on heat until dry ingredients have been fully incorporated.
- Remove from heat and stir in vanilla extract.
- Pour into chocolate bar molds.
Notes
Nutrition
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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.
