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 amazing! I didn’t have a mold, so I just put it in a glass dish lined with parchment paper. Then I just sliced it into small squares and passed it around. My Dad was in heaven! He has been low carb since he was diagnosed with prostate cancer years ago and after being given a clean bill of health decided to stay on a low carb diet for health reasons. Oh how he has missed his chocolate. I have only been low carb for about a month. It didn’t take me long to go searching for something. Especially with the chocolate floating around today on Easter!! Yay for tasteaholics!!! I love your site!!!
One thing I’d like to inquire about though. He turned me onto Whey Low long ago when he started his low carb lifestyle. I have used it ever since and used it in this chocolate today. I have read things both positive and negative about whey low, but there really isn’t much research about it on the web outside the companies own. My dad has never had an issue with it and I don’t seem to be either. I know some shy away because it has sucrose in it or because they just don’t trust that it’s all natural, but with my dad’s experience I’m feeling like the company isn’t lying about the fact that it doesn’t have an affect on blood sugar or have much of a glycemic index. What are your thoughts?
We did a quick Google search of Whey Low since we’ve never heard of them and it turns out their main ingredients is fructose. You want to avoid fructose as much as you can and definitely not add it to your low carb desserts. Stick to erythritol, monk fruit or stevia – those don’t affect blood sugar and are safe for keto dieters 🙂
I knew what the main ingredient should were, but the thing that I’m still questioning is the fact that it really is low glycemic and does not raise blood sugar or cause you to lower your ketones. At least from what I’ve onserved. My dad used it (and still does) to sweeten everything when he was going through cancer and it did wonders for him. I had to continue using it for this recipe. I tried erythritol and couldn’t stand it. I can’t do the lingering sweet that infiltrates your sinuses for several minutes. It seems the whey low hasn’t hindered me too much if at all. I’m losing weight and staying in ketosis using it in many things. Makes me happy! Just thought I’d let you know. Might be worth digging into deeper.
Loved this! Thank u!
Hi there. So happy to have found this recipe. I was wondering if I can use regular sea salt instead of cracked. Might be a stupid question. Forgive me. This will be muy first CANDU attempt ;).
Any salt you like will work fine here! Just use it to taste 🙂
Great recipe here. I’ve done this with coconut oil and cocoa powder but it didn’t come out quite as well. I also tried it with 95% cacao chocolate and only 3 tbl of sweetener and it was perfect too. The chip secret is next. Thanks!
Can you use these chips in pancakes or baking or will they melt? Any tricks to keep it on the more solid side?
These do tend to melt a bit, sorry!
Hi, I know this is an older post, so I hope you see this. I just made this so it isn’t solid yet, but it tasted good but very salty, and I only put I only put in a few grains of salt, less than a pinch. Do you use unsalted butter? In general when just butter is listed in a recipe it is salted, but I am wondering if in this case it isn’t? At any rate, I know this will work and be great! I appreciate the recipe!
Hi Janet, I disagree actually. It’s standard practice in baking to use unsalted butter. That way, you have total control over how much salt you’re using. It makes baking more precise. I will update the recipe to specify to use unsalted butter to avoid future confusion 🙂
I was so happy to find this recipe. I wound up making two batches. One as written but with the other I used cacao butter instead of bakers chocolate to make a “white chocolate.” It separated because of the amount of fat, but it still tastes amazing. (I probably should have used less butter, I’m going to mess around with it some more.) The regular chocolate…. It came out less like a chocolate bar and more like fudge. Which… Isn’t a problem! But not what I expected. I’m not sure what I did wrong. Either way, they make some tasty fat supplements, so thank you!!
This looks great. Have you experimented with flavors etc? I want to make my own hazelnut chocolate bar, could I finely chop hazelnuts and add them to the mixture then pour into the mold’s? Also what about storage I work 12hour shifts and would like to take some with me to work how should I store them? Wrap it in foil perhaps? Or is there some kind of chocolate bar storer on Amazon or something like this?
Thank you!
Hmm, I would keep it in an insulated lunch box, wrapped in foil. It tends to soften outside of the fridge so I’d be careful!
Thank you. I did make it with chopped Hazelnuts and it was fine! It did taste quite buttery to me but my other half loves it so she was over the moon when I said you can have it haha. Have any suggestions on how to make it less buttery? Perhaps a combination of butter and coconut oil? Have you or anyone else tried this?
Thanks.
That would cut it down for sure. Cocoa butter will probably work very well too!
I have made this recipe many times and have tried many different combos. Your idea about half butter half coconut oil works and tastes great. I’ve also added a scoop of almond butter, that’s a good ond. And I’ve added flavors like pepperment and imitation rum, those are also good. Just experiment and have fun.
IS there a way to sign up for a newsletter ? I really like your recipes. Thank you for your hard work!
Hi Daniele,
Of course! You can subscribe on this page:
https://www.tasteaholics.com/ultimate-guide-to-keto-ebook/
Thank you for the kind words and we’re glad to hear you’re enjoying them. 🙂
Am in the UK, can’t Get Bakers chocolate, what would be a good replacement. This recipe sounds good
Any type of 100% cocoa bar, whether for baking or eat should work!
Everytime… I made this once and it was fine. But since then I get a sludge that seperates from the oil from the chocolate at the when i add the HWC. Am I heating it too much?? Is there a foolrooof way to do this?
That usually happens from overheating or undermixing, or oftentimes, a combination of both! We recommend heating until just melted 🙂
Substitute for Heavy Cream?? trying to go dairy free
Try coconut cream. It’s delicious and dairy-free 🙂 usually found in a can in the Spanish food section in a supermarket. Just make sure it’s 100% coconut cream, don’t buy the coconut cream mixer for mixed drinks.
OH…MY…GOSH!! I’ve been trying to find a recipe to make my own chocolate bars and boy did I hit the jackpot here! These are wonderful! They taste better than any chocolate bar you can buy in the store, plus you control the ingredients. Thank you!
You’re welcome, Terry! Enjoy 🙂
I can’t find Swerve here so substituted 1 Tbsp and 2 1/4 tsp of Truvia instead. Worked great!
Swerve is just erythritol. If you’ve got any brand of erythritol then you can go ahead and use that!
The Swerve that I have is a combination of erythritol and stevia. Is there one that is just erythritol? Would just erythritol be better than the combination?
A combination is fine! If you’d like pure erythritol, there are a few brands that sell that – we use So Nourished Erythritol 🙂
Would it be possible to sub stevia with the erythritol? If so, what measurements would you recommend?
You can! A few drops of liquid stevia will do, maybe 10? If using powdered, I think 1/16 of a teaspoon will be enough. It all depends on your sweetness preference though.
Does anyone have any ideas what could be substituted in place of butter to stay low carb, but lower the overall calorie count that butter adds?
There’s not much that’ll fit the bill. It’s needed fat to make the recipe creamy and tasty. A good substitute (that’s also dairy free) is cocoa butter, but that’s just as many calories and a bit hard to find. Coconut oil might work too, but again, not lower in calories.
Thanks! It was worth a shot lol
i only have unsweetened cocoa powder but 1 oz or 30 grams seems to little, how big is the bar? i want to make 100 grams
thanks
We don’t measure/weigh our final results in grams so it’s hard to say, sorry! If I were to compare this bar to the size of a standard Hershey’s bar, I would say it’s 1.5 times that size. If you’re using cocoa powder instead of baker’s chocolate, I would add an extra tablespoon of butter. I can’t promise you’ll get the same results as we did though.