A Delicious Keto Chocolate Bar DIY!
We are never without chocolate in our house, whether it’s dark chocolate for guests, or a treat for us, or low carb bars we find all over Brooklyn stores. We need to have chocolate on hand- always!
Dark chocolate is worth keeping around- it’s incredibly beneficial and actually full of nutrients. From a previous post of ours: (Chocolate Truffles)
Chocolate gets a bad rep for causing weight gain, acne, and boat load of other ailments. Sure, when you cram a cup of sugar into each bar, that’ll run you into some problems. If you put poison into an apple and ate it, would you blame the apple? Real chocolate is full of fat, fiber, antioxidants, iron, magnesium copper, manganese and other minerals. It also helps reduce blood pressure and improves brain function, among many other benefits.
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The low carb chocolate bars on the market are a hit or miss, unfortunately. We’ve tried dozens of low carb alternatives to chocolate bars and most taste great, but leave us with the all too familiar stomach issues. This is mainly caused by maltitol, a sugar alcohol that’s most widely used in sugar-free candies. Eat too much of it and you’ll be running to the bathroom all the day. Not a side effect you want to have just because you wanted to enjoy some chocolate! It’s uplifting to see, however, that some companies are opting to use a more forgiving sugar alcohol, erythritol, in their sugar-free products (see: ChocoRite, Bai5 Flavored Water, Lily’s Chocolate, Breyer’s Carb Smart Ice Cream). Hopefully, more chocolate companies make this switch too and say goodbye to that not so friendly maltitol!
We at Tasteaholics use erythritol almost exclusively as our sugar substitute. It’s affordable, tastes great and measures like sugar in baked goods. Best of all, no bad reactions! There are also various forms of erythritol so it can easily slip right into almost any recipe. There is granular erythritol, powdered versions and also erythritol blends (it is a perfect complimentary sweetener to monk fruit).
Low Carb Chocolate for Everyone!
So we decided to make some low carb chocolate bars of our own! They’re simple to make any time you have a hankering for something chocolatey. Of course, we used erythritol as our sweetener! Enjoy this recipe crumbled in low carb ice cream, dipped in peanut butter, with some strawberries or just with a nice cup of tea. One bite and your need for dark chocolate will be satisfied!
This post is also the debut of our Youtube channel – Tasteaholics. Enjoy the video! Subscribe and share with your friends so we can all make our own chocolate at home!
Try this recipe in the form of chocolate chips with an easy trick!
| Servings: servings |
- 4 tbsp unsalted butter
- 1 oz unsweetened baker's chocolate
- 1 tbsp heavy cream
- 3 tbsp So Nourished powdered erythritol sweetener
- 1/4 tsp vanilla extract
- 1 pinch salt
- Melt 4 tbsp of butter and an ounce of unsweetened baker's chocolate, stirring well.
- Add in 1 tbsp of heavy cream and 3 tbsp of powdered erythritol and stir.
- Then add the vanilla and salt and stir.
- This step is optional, but it gives the chocolate a good boost: crack some sea salt into the chocolate mold.
- Pour your chocolate batter into the chocolate mold over the cracked sea salt.
- Give it a shake to help the chocolate spread into the corners.
- Freeze for an hour and enjoy!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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This was absolutely incredible. I made in my circle silicone mold and made 6 servings just to have better portion control. I did 2 tablespoon swerve and 3 squirts liquid stevia, thank you for this recipe!!
Any time, Dani 🙂
Could I use a Green & Black 85% Cacao Bar in this?
You sure can. Though if it’s 85%, there’s probably some sugar in there already. Lower the amount of erythritol so it’s not too sweet. If you’re avoiding sugar though, make sure to use a 100% cocoa baking bar. Otherwise, enjoy the 85% chocolate bar as is! Dark chocolate is a great low carb snack in moderation 🙂
Doesn’t the liquid ingredients (Heavy Cream and Vanilla) cause the chocolate to seize? Although they are not water per sey, they do have water in them, which from my understanding does cause chocolate to seize.
Also, when I have tried using erythritol in trying to make chocolate confections/bars in the past, the main problem I have is getting it to fully dissolve in the chocolate (even when “powered”) so that you don’t get that grainy texture. I’ve even contemplated getting a conche just to grind the erythritol solids finer. Any hints on that one would be appreciated.
Also, could I substitute cocoa butter for some or all of the regular butter?
Nope, the heavy cream doesn’t cause it to seize! In fact, we make chocolate ganache using only chocolate and heavy cream. The small amount of vanilla extract doesn’t either, but you can always use vanilla powder if you’re worried about that!
You can use cocoa butter, I think that’ll work even better, honestly. But regular butter is much easier to find and this is more of a quick and easy recipe 🙂
Ah, the erythritol problem. We have probably gotten used to the grittiness but powdered usually does the trick for us. Letting it gently simmer and dissolve in the chocolate helps but sometimes it’ll recrystallize when cooling. Haven’t found the perfect solution yet!
If I wanted to use this to coat my peanut butter truffles can I use it before putting in the fridge or would I have to let it set and solidify and then melt it?
I would let it thicken up in the fridge just a bit if you want a good coating.
Can only get 85% baking chocolate would that work? It has 17.8g carbs per 100g, there is 90% regular chocolate available but it’s expensive
Use what you can find! We like 85% Lindt but usually omit sweetener when we use that since it does contain a bit of sugar.
I’m shocked that anyone can stand erythritol. I certainly will try this in case somehow the cooling effect doesn’t come through. Thank you for the recipe and the video.
Everyone tolerates it differently. If you’re sensitive to it, try cutting the erythritol in half and adding a few drops of liquid stevia to taste. That should help!
This may be a stupid question, but when the recipe says it makes 2 servings does it mean two bars or two half bars? Either way it sounds delicious.
It makes 1 bar which is split into 2 servings/people. The nutrition is per 1/2 bar.
I was wondering with 2 servings how you arrived at 1g of carbs per serving when the 1 oz of unsweetened chocolate by itself has 8g (4 for half the bar)? Plus the 0.4 carbs from the heavy cream would make half of this recipe 4.2 carbs per serving, right? Am I missing something? 🙁
We subtract the fiber to arrive at the net carbs for each recipe. Fiber and sugar alcohols, like erythritol, don’t impact blood sugar in most people and can be subtracted from the total carb count. Hope that helps!
Is there any recipe to substitute the “unsweetened bakers chocolate” I live in Argentina and we only have access to 80% bitter chocolate and it has quite a bit of carbs in it. And it’s extremely expensive!
You can probably get away with using unsweetened cocoa powder, if you can find that, but you may need to add a bit more butter.
Yay! That’s great. So great to know. I usually buy Halo Top, but it’s so expensive that it’s will be nice to have another option. 🙂 Thanks for the reply! 🙂
Try ‘Enlightened’ too, they make ice cream bars that are sweetened with erythritol and taste amazing!
I was so excited to see that Breyers made a low carb ice cream made with a healthier sugar alcohol option. However, when I went to their website and looked at the ingredients list, I saw they use Splenda and maltitol. 🙁
They actually have 2 low carb varieties! One is called “no sugar added” which has maltitol in it. The other is called Carb Smart which has no maltitol 🙂
Could I use Splenda instead of the sugar alcholol?
If that’s all you have, then yes. But use a little and work your way up, Splenda is sweeter than the erythritol and you don’t want to overdo it!
I’m confused how this is only 1g carb per serving, Erythritol is 4g carbs per 1 teaspoon serving. 3 Tablespoons = 9 teaspoons = 36g carbs total. But your serving size is vague- 2 people..is it around 1.5 squares a serving? I’m not super knowledgeable about Erythritol is the carb count added differently with this?
We count net carbs! Erythritol is a sugar alcohol and the carbs in it are not metabolized by our bodies (similar to fiber).
These were good but I was so hoping they would mimic Lilys 40% chocolate bar. I haven’t been able to recreate that lovely bar of yumminess!
This is more of a dark chocolate bar! I would try adding more erythritol and cream to create more of a milk chocolate feel. Also, look into cocoa butter, it would mimic milk chocolate a bit more since it’s quite creamy.
Hello, can I use Ghiradelli unsweetened chocolate for this recipe?
Thanks so much,
Yoli
Hi Yoli, that would be perfect!
The butter and chocolate separated once I put it in the freezer! Is there any way around this?
Hmm, that usually happens if you melt chocolate and butter for too long or at too high of a temperature. Try melting the chocolate and butter in a pan on the lowest heat until it’s almost all combined and then continue stirring off the heat. That should prevent separating!
Love the recipe! I was just wondering: I don’t do diary..I think I could perfectly swap the butter for cacao butter, but what about the cream? Would coconut cream work you think?
Cocoa butter sounds great! And we’ve tried this recipe with coconut cream, it worked just fine.
Hi, I really want to make the low carb chocolate bar, but I only have liquid sucralose, ez sweet. Do you know if I would be able to use just that, and if so, how much?
Thanks
Debbie
Hi Debbie! I found this handy conversion chart on the EZ Sweets website that tells you how much to use in place of sugar! http://www.ez-sweetz.com/conversion-chart/
You want to add about 3 tablespoons of sugar to this chocolate bar, so depending on which EZ Sweets you have, that could be around 5 drops?
Try it out and let us know how it tastes!