The Best Homemade Keto-Friendly Chocolate Bar Recipe
In this article, you will learn how to make the best homemade keto chocolate bars at home. They are cheaper than store-bought low-carb chocolate, no additives, and ideal for a snack with just 0.8g of net carbs per 4 squares. Plus, this tasty diabetic-friendly and keto-friendly chocolate recipe are dairy-free, vegan, and gluten-free too!
HOW DO YOU MAKE THIS HOMEMADE KETO CHOCOLATE BAR RECIPE?
It’s probably the most straightforward mind-blowing keto snack recipe ever! You won’t believe how easy it is to make your keto-friendly dark chocolate at home. All you need are five components:
- Cocoa butter – this is not a keto chocolate recipe that uses coconut oil. Here I am sharing a true keto-friendly chocolate recipe that tastes like the real thing. The key to solving the smooth chocolate texture of store-bought chocolate bars is to use pure cocoa fat: cocoa butter.
- Unsweetened cocoa powder
- Stevia drops – chocolate flavored stevia drops are the most suitable to enhance your bars' chocolate flavor. Otherwise, regular stevia drops or vanilla stevia drops are sufficient too.
- Powdered erythritol – the combination of sweeteners makes all the difference. Don’t be lured to skip this and use only stevia drops. The result will be somewhat bitter. The variety of these two sugar-free sweeteners is what creates the best sweetness in your keto-friendly chocolate bars.
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- 4.5 oz cocoa butter
- One tablespoon sugar-free powdered sweetener powdered allulose or erythritol
- 1/2 teaspoon stevia drops, vanilla flavor or chocolate stevia drops
- 1/4 teaspoon salt
- 1.4 oz Unsweetened Cocoa powder or 1/3 cup
- Place two chocolate bar silicone molds on a plate or a flat board. I suggest placing a piece of parchment paper between the mold and the container. This stops the silicone mold from sticking to the plate when you will freeze the bar later in the recipe. Set aside.
- Melt the cocoa butter in a small saucepan, using medium heat.
- When completely melted, remove the saucepan from heat and mix in stevia drops, powdered sweetener (not crystal! you don't want bits in your chocolate), and salt.
- Return to medium heat to cocoa butter slightly boils and reaches 121C. It's the temperature at which the erythritol will dissolve and stops a gritty texture in your chocolate.
- Remove from heat and mix in unsweetened cocoa powder.
- Mix quickly and immediately transfer the liquid into the two silicone mold to fill them up to the top. Working promptly prevents the cocoa powder and cocoa butter from separating and creates the most consistent bars.
- Freeze ten minutes or until the keto chocolate bars are hard and fully set
- Then remove from the freezer, flip over the chocolate mold onto a flat surface, and peel off the mold from the bar to release.
- Store the keto-friendly chocolate bars in the fridge in an airtight box or at room temperature, the melting point of cocoa butter is 34C, so if your house is not that warm, the low-carb chocolate bars won't melt in the pantry.
NO SILICONE MOLD?
- You can empty the chocolate mixture into a loaf pan 9 inches x 5 inches (half of the recipe first, freeze, release, then repeat as the recipe makes two tasty keto chocolate bars). Make sure you cover the pan with parchment paper, grease the paper with oil spray.
KETO-FRIENDLY CHOCOLATE TOPPINGS
- Before freezing the keto bars, you can add some crunchy keto-friendly toppings like sliced/chopped almonds, chopped brazil nuts, toasted coconut flakes, pecan, and freeze-dried raspberries.
One keto chocolate bar has 24 chocolate squares. This delicious recipe makes two low-carb chocolate bars, so 48 chocolate squares. The serving size is four squares. Therefore one keto chocolate bar has six servings, 12 serving for the whole recipe. I recommend using this silicone chocolate mold for the best result.
HOW TO STORE THESE KETO CHOCOLATE BARS?
This tasty recipe uses cocoa butter as the fat, which means it doesn’t melt under 34C. Consequently, you can wrap your chocolate tab in foil and store it in the pantry as store-bought chocolate. You don’t have to freeze your chocolate bars, but you can if you want to improve the crunch of your chocolate. Chocolate purists think that chocolate flavoring is enhanced at room temperature, then it’s up to you to choose the choice you prefer.
CAN I USE COCONUT OIL TO MAKE THE KETO-FRIENDLY CHOCOLATE BAR?
There are two ways to make homemade keto chocolate bars. Some recipes call for coconut oil and some for cocoa butter. So let me explain why I believe you should always make homemade chocolate with cocoa butter and not coconut oil. Cocoa butter is a type of fat that comes from cocoa beans, like coconut oil.
Cocoa butter is solid at room temperature but melts at 34C, close to your body temperature. It means that chocolate made with cocoa butter will store well in the pantry, stay hard in your hand and crunch but melt immediately when in contact with your tongue! It results in the most delicious smooth texture.
On the opposite, coconut oil melts at 23C (78F), close to room temperature in spring/summer. Therefore, coconut oil chocolate bars melt quickly in the pantry, and your hands losing all their crunch when you bite a square. Plus, coconut oil adds a coconut flavor to chocolate that not everyone loves.
STEVIA VS ERYTHRITOL
To make smooth keto chocolate, you must combine sugar-free sweeteners. If you are using only powdered erythritol, you will need a lot, about six tablespoons, to achieve an 80% dark chocolate bar's sweetness. The thing is, powdered erythritol itself can add a gritty texture to the chocolate. That’s why a combination of stevia drops and powdered erythritol is the best to reach the balance of sweetness in your chocolate bars.
TIPS AND TRICKS TO MAKE HOMEMADE KETO CHOCOLATE
ADD THE SWEETENER FIRST
I recommend you always add the sweetener into the melted cocoa butter before adding unsweetened cocoa butter. The melting point of erythritol is 121C, and you need to reach this temperature to dissolve it into the cocoa butter and avoid the gritty texture. However, if you add cocoa powder before and bring the mixture so high in temperature, the mixture thickens and becomes like a paste that won’t create smooth chocolate.
Using a silicone chocolate mold is the easiest way to unmold homemade chocolate bars without breaking them. I recommend using this silicone chocolate mold for the best result (affiliate link).You can use any shape, even silicone muffin molds, on which you cover the bottom half centimeter.
Are you looking for the top sources of Erythritol? We have ranked and reviewed the best brands. In this article, "The Best Keto Baking Sweetener Erythritol," you will find the best Erythritol brands out there.