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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We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
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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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I’ve been using sugar free chocolate chips in a keto no bake peanut butter bar recipe and while I am totally addicted to the bar, the chocolate makes it pricey. I used this recipe instead of the chocolate chips and WOW!! Now I top my NBPB bars with this and save money!! Thanks! -Sue
That sounds great! Glad to hear it 🙂
Place a bar of chocolate in a pyrex dish or stainless pan lined with parchment. (The size of the pan affects the size of the chocolate bar.) Place in a hot oven at about 350 F for 5 minutes or so until melted. Remove from oven. Stir in other ingredients. I use monkfruit crytals. Let cool, chill about 20 minutes to 1 hour, then score. Place back in fridge; when it is solidified break up the pieces.
I forgot to mention this is for chocolate chips/chunks and is only 2 ingredients, unsweetened bakers chocolate and sugar. The larger the pan the thinner the chips. Cool in the fridge up to 2 hours then score. After scoring place back in the fridge. I really like your site, it’s helpful, innovate, and interesting.
Has anyone tried the cocoa butter alternative?
Any ideas on how to make it more stable for traveling? I’ve have been searching all over for a keto safe and stable chocolate. I found lillys but it is way too expensive so i was hoping for a homemade alternative.
Thank you!
oops, also was wondering if coconut milk or almond milk could be substituted for the heavy cream? If not, what could i use instead?
Did you try this with the coconut or almond milk? I am trying to avoid dairy
I think cocoa butter would help, but I’m not sure since I haven’t played around with that in this recipe yet.