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Keto Dark Chocolate (sugar-free)

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Here is my super simple, 4 ingredient recipe for making dark chocolate at home (you’ll likely never spend a penny on store-bought dark chocolate again!). This recipe is sugar-free, gluten-free vegan, keto-friendly and low-carb! You can make chocolate bars, bonbons, or truffles using the right molds- you’ll need to temper the chocolate if making the latter.

What’s Healthy About This Recipe

Cocoa butter contains healthy fat and is full of antioxidants. It’s also minimally processed which means that it retains most of the healthy fats. It’s also vegan and suitable for plant-based diets.

This recipe contains NO sugar, and substitutes sugar with zero-calorie monk fruit sweetener instead. To put this into perspective, this recipe calls for 3/4 cup of sweetener. 3/4 cup of white sugar contains about 480 calories, whereas monk fruit contains zero. Unlike white sugar, monk fruit also has no impact blood sugar.

This recipe also uses almond flour which is a great keto, low carb alternative to white flour.

Cocoa powder is rich in antioxidants and has the ability to reduce inflammation.

NOTE: I am not a doctor and I am not offering diet or health advice. This section of my blog is for information purposes only and explains how I substitute ingredients and/or methods to make my recipes healthier than other recipes or restaurant-offerings out there. If you’re looking for medical/dietary advice, please speak to a doctor or dietitian.

Ingredients

Cocoa butter: is dairy free and vegan butter that is made from fat extracted from cocoa beans. It smells very much like chocolate and is available in chocolate blocks of small callets/wafers (the callets/wafers are much easier to work with).

Cocoa powder: (not to be confused with cacao!) – I recommend using Dutch processed cocoa powder for this recipe.

Sweetener: I use powdered zero calorie monk fruit sweetener when using this recipe, and I’ve also tried making it with liquid monk fruit as well as agave syrup. My preferred method is powdered zero calorie monk fruit but you can use other alternatives to white sugar such as powdered erythritol, stevia, maple syrup or even honey. Just keep in mind that you’ll have to adjust the sweetness level if you’re using other alternatives as some are more sweeter (e.g.; honey)

Vanilla extract: I use pure vanilla extract. You can substitute it for other flavours such as maple extract etc.

Nuts: although not part of the recipe, you can absolutely add nuts to the chocolate. I’ve made chocolate bars with roasted almonds and they tasted delicious.

Check Out a Related Recipe Video Here.

Step by Step Instructions

Using a double boiler or a temperature-controlled chocolate fondue pot, melt the cocoa butter.

Transfer melted cocoa butter to a large mixing bowl, then add the powdered monk fruit and whisk until combined. Then add cocoa powder and vanilla extract and stir well using a whisk until smooth and thoroughly combined.

Pour the chocolate into your preferred silicone mold and transfer to the fridge for at least 30 minutes until it solidifies. Remove from mold and enjoy!

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Sugar-free Dark Chocolate (keto)
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Sugar-free Dark Chocolate (keto)

Course: DessertDifficulty: Easy
Servings

16

servings
Prep time

5

minutes
Cooking time

5

minutes

Super quick and easy sugar-free (keto) dark chocolate recipe made from scratch

Ingredients

  • 1 cup raw cocoa butter, melted

  • 1 cup Dutch processed cocoa powder

  • 3/4 cup powdered monk fruit

  • 1/2 tsp vanilla extract

Directions

  • Using a double boiler or a temperature-controlled chocolate fondue pot, melt the cocoa butter .
  • Transfer melted cocoa butter to a large mixing bowl, then add the powdered monk fruit and whisk until combined. Then add cocoa powder and vanilla extract and stir well using a whisk until smooth and thoroughly combined.
  • Pour the chocolate into your preferred silicone mold and transfer to the fridge for at least 30 minutes until it solidifies. Remove from mold and enjoy!

Check out a related recipe video!

Tips and Storage

  • Tip: if using a silicone mold, make sure to rub each mold with a dry paper towel before using. This will ensure that you don’t get any visible streaks or unevenness in your chocolate once it solidifies.
  • Tip: ensure there is NO water contact with the chocolate or else the chocolate can seize, making it difficult to work with. If your chocolate seizes, add 1 teaspoon of melted cocoa butter at a time and stir until you reach the right consistency.
  • Tip: adjust the sweetness to your liking by tasting as you go. Just be aware that if you are using a sweetener such as honey, regular sugar, agave syrup or maple syrup, adding too much will reduce the percentage of dark chocolate (note that the percentage of chocolate refers to the amount of cocoa-based ingredients are in your chocolate. In other words, the more sugar, the less the percentage).
  • Storage: the chocolate can be stored at room temperature or in the fridge for up to 1 month in an airtight container.