Low Carb Chocolate Recipe — The BEST Milk + Dark Chocolate!
Oh ya, you read that right, low carb chocolate is here, it’s delicious, and it’s gonna make you forget you’re eating low carb!
This low carb chocolate recipe can be used to make milk, dark or white chocolate. It’s undeniably, the most delicious and day-dream-worthy treat you can find, and it’s a surefire way to quench those chocolate cravings.
Low carb chocolate is an awesome ingredient to add to your low carb desserts — yet it’s equally delicious on its own, so let’s do this!
Some of these low carb chocolate ingredients can be found at grocery stores, but I find it’s much less expensive and easier to find online!
Food grade cocoa butter. Typically much cheaper online, although if you’re in a pinch, I’ve purchased it from Whole Foods before.
Erythritol Confectioners Powder. Erythritol is my favorite keto sweetener, and my go-to brand is Swerve (which I buy on Amazon). It’s important to use confectioners erythritol, as granular will add a grainy and undesirable texture to our low carb chocolate.
Soy/Sunflower Lecithin. Lecithin helps emulsify — without it, your low carb chocolate ingredients wont combine thoroughly, which will effect the taste and consistency!If you read the label of any regular or low carb chocolate bar, you’ll find lecithin has been added for this very reason.This ingredient is easiest to find on Amazon.
Top your ingredient list off with some vanilla and salt and you’re good to go!
Melt the cocoa butter and baking chocolate together. The best way to do this is to combine the ingredients in a bowl on top of a pot with boiling water, effectively giving you a double boiler—or if you have a double boiler, just use that. Stir until melted.
Add the confectioners erythritol, salt and lecithin. The easiest way to do this is to stir the low carb chocolate ingredients together with a whisk.
Pour your low carb chocolate into desired mold. I find that silicone molds, like the one I used, will last longer and are easier to pop the low carb chocolate out of when compared to traditional, hard plastic molds.
Hit the mold on the counter a few times. This will even out the top layer and dispel any lurking air bubbles.
The “darkness” of your keto chocolate is a result of how much baking chocolate you use.
This is easy to taste test as you’re cooking: I suggest starting with a small amount of baking chocolate, adding all the ingredients together, and giving it a taste. If your low carb chocolate isn’t as “dark” as you’d like, add more baking chocolate!
When making low carb dark chocolate, I usually add the same amount of baking chocolate as cocoa butter — so 2 ounces of baking chocolate + 2 ounces of cocoa butter.
I’m more of a low carb milk chocolate kinda girl — I use .5 ounces of baking chocolate + 2 ounces of cocoa butter.
To make sugar free white chocolate, you’ll want to skip the baking chocolate and add heavy cream powder — this cranks up the creaminess of your low carb chocolate!
Check out my recipe for my info.
Chopped low carb nuts — peanuts, pecans, or almonds.
Dehydrated low carb fruits — raspberries are delicious!
Sugar free gummy bears — don’t knock it till you try it!
This low carb chocolate recipe is the perfect base for sugar free chocolate chips!
To do this, simply: pour your melted low carb chocolate into a chocolate chip mold, or, place it in a pastry bag and “squeeze” out a little low carb chocolate to form chips!
Keto chocolate chips are great to have on hand as they’re necessary in a handful of recipes!
From low carb chocolate chip cookies to low carb chocolate mousse to low carb chocolate cake, everything tastes better with chocolate chips on top!
If you’re an unabashed chocolate lover like myself, finding low carb chocolate bars at your local grocery store can be a challenge — for taste testing purposes I purchased these on Amazon.
The low carb chocolate bars Hershey and other mainstream brands have yet to make have left us low carb chocolate lovers hopelessly waiting!
As you can see from above, there are no carb free chocolate options.
This is because the carbs in dark chocolate are not only from sugar, but from the cocoa beans as well. In 1/4 cup of cocoa beans, there are 12.45 grams of carbs (8 of which are fiber).
Cutting out the sugar only cuts out some of the carbs in chocolate.
There you have it friends! I can’t wait to hear what you think about this low carb chocolate recipe!
Let me know your thoughts in the comments below — did you try any variations?
Low carb chocolate is here, it’s delicious, and it’s gonna make all your low carb desserts next level good! 3 ingredients, some boiling water and a serious sweet tooth are all you need to make this delicious sugar free recipe!
0.5-2 Ounce Unsweetened Baking Chocolate chopped. See notes below!
Using a double boiler, melt the cocoa butter and baking chocolate together. Stir until these ingredients are both fully melted and combined.
Add the erythritol, salt and lecithin, and stir until they’re incorporated (I do this with a whisk).
Pour the melted chocolate into a mold and place it in the fridge. The chocolate will set in about an hour, you can always place it in the freezer if you’re craving it sooner! Enjoy!
*Cacao vs cocoa butter are 2 different forms of creating butter from cacao beans -- cacao is cold pressed, whereas cocoa is heated. Both will work in this recipe.
The amount of Unsweetened Baking Chocolate you use depends on how "dark" you like your chocolate — I use .5 ounces for milk chocolate, and between 1 - 2 ounce for dark chocolate.
Almost every candy bar contains lecithin. It helps to emulsify the chocolate so the ingredients combine more smoothly!
Love this low carb chocolate!
My baking chocolate and cocoa butter separated even though I used the lecithin. Any idea what went wrong? I followed the recipe and instructions.
I’ve been making a different chocolate recipe before this one that used cocoa powder rather than unsweetened chocolate and I never had this happen so it is something to do with that I think. Could I have gotten the chocolate too hot maybe?