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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.
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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 VitaFiber powder which will never form crystals like erythritol so the chocolate remains smooth as it should be. I discovered this amazing product while reading the Low Carb Friends Forum and decided to give it a try.
I live in Connecticut and it took about a week for my VitaFiber to arrive from Canada after placing my order on the online store. Even with international shipping, the cost of this high fiber sweetener is not much more than other popular low carb sugar replacements like stevia and erythritol.
UPDATE 1: VitaFiber Powder and Syrup are now available at Amazon!
UPDATE 2: After researching whether IMO is good or bad with more recent information, I no longer recommend using VitaFiber except in occasional small quantities.
As stated on the label, VitaFiber is a sugar-free, low calorie soluble dietary fiber and prebiotic with a mild sweet pleasant taste. It is a high quality mixture of short-chain carbohydrates called IMO (isomalto-oligosaccharides), which is enzymatically produced from starch.
IMO received FDA GRAS (Generally Recognized as Safe) in 2009 and has been used as an ingredient in all sorts of produces sold in the USA since then. Chances are, you’ve probably already been consuming this product without knowing it.
This fiber sweetener is used in a lot of low carb products like chocolate bars, protein powder, and protein bars. I checked the label on my Double Chocolate Designer Whey Protein Powder jar and sure enough, isomalto-oligosaccharide (aka VitaFiber) is listed as an ingredient. However, it’s unclear if it’s safe to use for a low carb diet.
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.
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 1 cup
- 1 cup unsweetened cocoa I used Ghirardelli
- 1/4 teaspoon stevia concentrated powder
- 1/4 cup LC Foods White Sweetener with Inulin or 6-7 tablespoons VitaFiber powder (see Notes)
- 1 teaspoon vanilla extract
Instructions
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Melt cocoa butter in a chocolate melter or double boiler.
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Stir in cocoa powder and sweetener(s).
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Keep on heat until dry ingredients have been fully incorporated.
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Remove from heat and stir in vanilla extract.
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Pour into chocolate bar molds.
Recipe Notes
*To make without VitaFiber or Inulin sweetener, slowly increase stevia extract to about 1/2 teaspoon testing to make sure you don't add too much. Using only stevia also lowers net carbs to 2g and calories to 140.
Makes 8 servings
170 calories, 14.7g fat, 0g sodium, 21g total carbs, 17.5g fiber, 3.5g net carbs, 2g protein
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Donna.House says
Love that i found this…i am diabetic. So this is awsome…LOVE creamy chocolate…and i prefer homemade…(everything)….thank you thank you
Lisa says
You’re welcome Donna! It’s a great way to satisfy the chocolate cravings without spending a lot for low carb chocolates.
Theresa says
My son cannot eat this with his sulfite allergy. Just to be weary for anyone with this allergy.
Lisa says
Is it the Vitafiber? I don’t use that any more with these. Instead, I use a little bit of monk fruit to offset the stevia.
Megha says
I am on a ketogenic diet and also allergy to milk. Craving chocolate. would love to try your recipe. Can you suggest a link to the chocolate bar molds?
Lisa says
I recommend using a silicone mold like this one.
Faith says
What size would you say the chocolate mold is? There is one on Amazon that is pretty big: 29.5*17.5*1.3cm per rectangle 4.8*2.7cm .
Lisa says
Mine is about half that size.
Kaden says
Just so you know. IMO has been tested by Dr Jacob Wilson and was shown it is digested about 80%. So it is broken down as sugar like other carbs. This can affect anyone doing a ketogenic diet. It is advised to stay away from for anyone that is staying below a certain carb level. Feel free to investigate.
Lisa says
I am aware of it. That’s why I rarely use IMO. Chicory root is a better option when it comes to fiber sweeteners.
Barbara Loeding says
So not sure what you are saying here..U don’t use the IMO but you do use inulin? Is inulin absorbed like a carb? Or only the IMO. I have inulin in the cabinet.
Lisa says
Insulin is better than IMO as it’s fiber is different. The fiber carbs in IMO have been shown to act like regular carbs.
Heather Morrison says
I am confused. Vitafiber is an IMO. It gets broken down like sugar and therefore you don’t use it? Then why did you recommend it? This recipe is for a low carb chocolate bar. I am on a ketogenic diet. I ordered this stuff specifically because you recommended it. How am I supposed to calculate the carbs? Does it have an effect on blood sugar? If inulin is better, why not use that. Could you please clarify. Also, if Vitafiber is not good for people who are on a very low carb diet, you may want to include a note up in the text of the recipe so that people understand that it won’t work for a ketogenic diet. Please don’t interpret this as an angry comment. I am genuinely confused and would like to know how to proceed (i.e. should I return the Vitafiber and not eat the chocolate that I made with it). I would really appreciate your reply.
Lisa says
I’d return the VitaFiber and will clarify the recipe. I’m sorry. This is an older recipe before the insulin effects of IMO were well known. Inulin is much better.
Heidi says
TIP: The problem with vanilla extracts is that they’re water based. Water and cocoa butter do not mix, and it causes lumping. Oil based extracts are best for candy making. However, the situation can be remedied a bit by adding extra fat to the mix AFTER the water-based vanilla extract to help smooth it back out.
Lisa says
Great tip!
Bill says
I thought I was clicking to agree to the use of cookies by this site. It turns out that what I accepted was more pop-up advertising than a reasonable person can accept. I’ll have to find my recipes somewhere else.
Lisa says
There are a lot of costs involved to provide the recipes for free on this site. The ads offset these costs. It only takes less than a second to close an ad.
Elyelle says
Actually, you do have a problematic whole page pop-up ad that I can’t close. I have to back out and that closes the browser window and kicks me out of your page. I don’t mind advertisement, but this ad found on your page is especially problematic and it prevents me from seeing the recipes. I wanted to make sure you know as I don’t seem to be the only one with this problem.
Lisa says
I’m not seeing it so you’ll have to hit the report this ad link or email me a screenshot of the ad.
Barb says
How do you think you could make this into a milk chocolate?
Lisa says
You’ll want to add whole milk or coconut milk powder.
Jerry H. Hatcher says
I like it.
Lisa says
Yay! 🙂
Michelle M Giroux says
Do you know about how much stevia would use if using Stevia n the raw cup for cup?
Lisa says
You’ll need about 1/2 cup sugar equivalent.
Liz says
Do you know how many net carbs in your recipe using the Vita fibre I am on lower carb diet.thanks
Lisa says
It’s pretty much the same whether you use inulin or VitaFiber.
Pat says
can you tell me what size the chocolate bar mold is? 8 oz? and possible where you purchased it. Thank you.
Linda L Stradley says
I foundon’t the molds on Amazon. Mine just arrived today. Make sure you order the “break-away mold”.
Jack Berryman says
Hello Lisa
I have been trying different recipes to make chocolate candy and yours is the best. But when I try to stir in the vitafiber sometimes I get crystals? What am I doing wrong
jack
Lisa says
That’s strange! The fiber sweeteners have never crystallized on me. It’s usually only erythritol based sweeteners that do that. I’m not sure.
anju says
Hi can coconut oil be used instead of cocoa butter
Lisa says
It can, but you it will be softer and require refrigeration.
Emily says
How much coconut oil should I use in replacement of the cocoa butter and how long should I refrigerate it? This would be a great substitute for the regular baking chocolate for a fat bomb recipe I found.
Lisa says
It is lighter than cocoa butter and much softer. I’d try 1/2 cup and adjust. It’s hard to tell without experimenting.
eric says
ive already made the chocolate as youre recipe recomends but it tastes a little bitter .is there anyway i can make milk chocolate”
Lisa says
You can add a little powdered milk and some more sweetener.
Laura says
Hi Lisa! Thank you so much for this recipe!
I was wondering, why you don’t use Xylitol, as I see loads of Low Carb recipes with Xylitol on the web.
I know it crystallizes when cooling down. Is that why
It’s still one of the tastes I can handle better than Stevia.
Lisa says
I don’t use xylitol any more because it can impact insulin. Erythritol is the only sugar alcohol I know of that doesn’t impact blood sugar.
Val says
Hello!
I was wondering how many bars this recipe makes so I can estimate how many molds I should get. I am so excited to try your recipe! Thank you!
Lisa says
I got one big bar out of it. If you are doing smaller molds, will likely need a couple.
Amanda says
Hey! I have the vitafiber syrup, do you know what the conversion from powder to syrup would be? Thanks!
Lisa says
I know the powder is about 60% as sweet as sugar, but I don’t know the ratio for the syrup. I’m thinking it’s better to use a powdered sweetener in this and you may want more for semi-sweet. It’s a bitter chocolate bar.
MaryLou says
We made the bars just as your recipe directs, but it tastes as if no sweetener at all has been added. The texture is great but it tastes just like straight cocoa powder.
Lisa says
I prefer a bitter chocolate. Others may like it more bitter sweet. Additional sweetener should be added to taste. I’ll add a note.
Amy says
I followed the recipe omitting the vita fiber and adding stevia but it tastes bitter. Can you help? Also, how can i make this recipe almond milk chocolate?
Thank you !
Lisa says
It’s very difficult to use stevia alone without a little bitter aftertaste. Adding a small amount of powdered erythritol or monk fruit can really help get a sweeter taste. For milk chocolate, I prefer using a powdered milk as liquids can ruin the chocolate so I’m not sure how to go about using almond milk. You could try adding a teaspoon at a time and go from there.
John says
Karen,
Would you, by chance, know how many cups of Vitafiber Basic Powder there are in the 2.2 lb. ( 1kg) bag? Thank you.
John
Lisa says
There’s a little more than 4 cups in the 2.2 lb. bag.
John Jose says
Hi, this sounds like a nice alternative to sugar-sweetened chocolate. I have a question about your ingredients list. The list calls for “100g cocoa butter (about 1 cup).” I believe 100 grams converts to about 3.5 oz or about 1/2 a cup vs. a cup, as you have it listed. Can you clarify? Thank you.
Lisa says
Cup conversions can vary which is why I always weigh the cocoa butter. I do not believe the cup conversion is packed, but for pieces which does have air space. I will see if I can find the correct conversion and will update this and other recipes if needed. Thanks!
Vera says
Hi Lisa,
Do you have any ideas of how to adapt this recipe to make white chocolate? I am thinking of replacing the cocoa powder with milk powder or with whey protein. Thanks for the post. It is the only recipe that I found for a chocolate bar using Vitafiber!
Lisa says
I would omit the cocoa and add a little bit of whole milk powder or whey like you suggested. You don’t need as much milk powder as the cocoa for white chocolate. Since white chocolate is also sweeter, you may want to add more sweetener.
Lany says
This is what is used in Questbars 🙂 I use the syrup to make my own protein bars, but have not used the powder yet. Would love to try it in ice-cream. I just didn’t like the shipping prices,but I found a US company now to purchase from
Lisa says
I agree on the shipping price which is why I ordered the large size syrup and added the powder. When I’m ready to order more, I’ll buy from a US source. Thanks for the tip. I’ll be posting the ice cream recipe this week and will likely be using it in more ice cream recipes.
Esther R. says
So you like Vita-fiber? I also read LCF website about it. Everybody says they love it. I have watch everything I put in my mouth. So I’m still on the fence .
Lisa says
Esther, I absolutely love VitaFiber! I just wish there were more recipes out there for it. I tried it in sugar free ice cream this weekend and it was fantastic. I finally got the creamy texture similar to the expensive premium ice creams. VitaFiber opens up a lot more possibilities in sugar free recipes.
Pat says
is this a semi-sweet chocolate?
Lisa says
Yes Pat. The taste of this chocolate is similar to semi-sweet. If you would like more of a milk chocolate, you’d need to add a little whole milk powder.
Che says
Hello Lisa,
I have a question regarding this awesome recipe which doesn’t include any additional preservatives, what would you consider to be its lifetime of such a chocolate bar, for how long can you store it in?
And where preferably, would you suggest to store in or out the fridge.
Thank you
Lisa says
I always store in the refrigerator. It’s good for at least a week. Anything longer may need to be frozen.