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Additional Info
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 or allulose. Neither of these will form crystals like erythritol so the chocolate remains smooth as it should be. However, I prefer leaving them out when possible.
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 and stevia extract 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.
You can use a fiber based bulk sweetener along with stevia and this sugar free chocolate recipe has a much smoother texture. 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.
Kitchen Items Needed to Make Homemade Chocolate
To make my own low carb chocolate, I use the following items:
Not into making your own chocolate? LC Foods has some fantastic low carb sweet snacks to buy online!
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Sugar-Free Chocolate Bars with Stevia
Recipe Video (Click on Image to Play)
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)
- 1/2 teaspoon stevia concentrated powder more or less to taste
- 1 teaspoon vanilla extract
Instructions
- Melt cocoa butter in a chocolate melter or double boiler.
- Stir in cocoa powder and stevia.
- Keep on heat until dry ingredients have been fully incorporated.
- Remove from heat and stir in vanilla extract.
- Pour into chocolate bar molds.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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.
Sandy Nickell
Hi, am eager to try his recipe! Is there a way to make a milk chocolate version, that’s my husband’s favorite.
Lisa MarcAurele
You’d have to add in either milk powder or coconut milk powder. Both will add in some carbs.
megha hemnani
is it good for diabetics? if yes then pls share other receipes also.
Lisa MarcAurele
Low-carb recipes are generally good for diabetics, but it’s always best to check with a doctor.
Greg
I’m confused. The current recipe ingredient list does not mention inulin or any other fiber.
Lisa MarcAurele
Using powdered sweeteners is mentioned in the note. Some have had issues with inulin and other bulk sweeteners so it’s best to just use powdered stevia extract.
Bethany Robison
Hi there! I’m interested in making this recipe for my son who needs to avoid sugar. Will you please tell me how many chocolate bars it makes and what size? (I’m trying to price compare with our store brand). Thank you!
Lisa MarcAurele
I got one large bar that was about 4-5 ounces.
Sal
I used standard inulin for this and to my dismay no matter what I tried, as noted with another reviewer, it completely clumped and was totally undisolvable. I ended up wasting expensive ingredients. Please review your recipe as it is not fully soluble as you suggested.
Lisa MarcAurele
I actually prefer using just stevia. But I’ll test it with allulose which is a sweetener that wasn’t available when the original recipe was made.
Lawrence Gill
I have 3 lbs. of unsweetened dark chocolate that I want to blend with organic Stevia. Can you give me a recipe for mixing components and amounts?
Lisa MarcAurele
It’s hard to say. I would just melt a little of the chocolate and add sweetener to taste.
Daniel
How many grams or oz in a serving.
Lisa MarcAurele
Serving sizes are estimates based on dividing the whole recipe by the number of servings.
Tijana
Not sure where I went wrong – followed the recipe (only swapped monk fruit extract for the stevia). The inulin would not dissolve no matter how much I stirred it in the double boiler. It made for a lumpy mix. I ended up straining it and the inulin was a congealed mess. I ended up removing and tossing it, and added a bit more monk fruit extract to make up the sweetness and managed to save it that way. Turned out okay after all that.
Lisa MarcAurele
Many bulk sweeteners don’t dissolve well. I prefer using either monk fruit and or monk fruit extract powders in the recipe. There’s also fewer carbs using the extract sweeteners instead.
Gina J
Lisa,
I love your recipe, but I have a major problem with this and other powdered *natural* sweeteners like stevia and monkfruit. I have tried numerous times to make chocolate using these, only to have the mixture separate and become oe grainy. I have tried mixing the sweetener off the heat, on the heat, whisking, stirring, leaving it alone, always with the same result. I am tired of wasting my expensive high quality cocoa powder and butter. PLEASE help!
Lisa MarcAurele
I’ve only had that happen with liquid sweeteners and not powders. Adding vanilla extract will do the same so I try to use a powdered vanilla bean.
Xabier
Hola Lisa:
He realizado esta receta varias veces,y siempre me ha salido genial,pero la última vez,introduje una modificación:añadí crema de leche,aumentando a la vez la cantidad de manteca de cacao.El resultado es que no endurece el chocolate,se queda como una crema espesa.¿hay algo que pueda hacer para solucionar el problema?
Gracias
Lisa MarcAurele
You should use a milk or cream powder instead of adding cream. It sound like too much liquid.
John Watson
What else can I use with the Stevia baking sweetener i would like a natural maple flavour and perfer not to use ethenal sugars
Lisa MarcAurele
I find powdered sweeteners work best as you need to be careful mixing certain liquids into chocolate.
Leanne
Have you tried Mrs. Butterworth’s no sugar added syrup? I find I can mix it in with most anything and it provides a slightly sweet flavour but it’s not overpowering like some syrups can be and it’s just sticky enough . It a terrific sugar free option for maple syrup or corn syrup.
lisa
HI Lisa
Love this recipe. Can you clarify? Is it 170 calories for 1 serving? Or is it 170 for the whole 8 servings?
Many thanks,
Lisa
Lisa MarcAurele
It’s 170 for each serving.
UMA VASWANI
hi I tried the same but it melted very easily in my hands as I touched it .all chocolate was staining my fingers .what went wrong ?
Lisa MarcAurele
It is a little softer than regular chocolate so I keep it in the fridge and eat cold.
LeAnn Stever
I am so confused with all the different ingredients and things you have changed is the chocolatece amount right can you repost you rfinal and full proof recipe. Thanks
Lisa
Sorry for the confusion. The listed ingredients (not the options) is the original tested recipe. I am just providing some other variations for those who may want to use slightly different ingredients or amounts.