Make your own keto dark chocolate bars. If you’re wondering, can you have dark chocolate on Keto?, the answer is yes! This recipe uses high quality cocoa butter (a great source of fats), cocoa powder, and a monk fruit sweetener. 1 NET CARB PER SERVING
The Best Dark Chocolate for Keto
If you’ve been exploring keto options, I’m sure you’ve found that products labeled “keto” carry a hefty price tag. It’s a trendy thing right now, and manufacturers are taking advantage of the limited market availability of products right for this diet.
And the worst thing about these pricey products? Most of them are terrible! I spent $12 on a bag of keto chocolates, only to throw them away because the taste of the sweetener was so overpowering I couldn’t make myself eat them.
I started making my own chocolate bars, and while you’ll need a few items to get started, you’ll find making your own will save you money in the long run. Plus, you can customize this recipe with your favorite sweetener, and favorite mix ins, like nuts, freeze dried berries, coconut, and flavor extracts. Go gourmet, keep it simple, whatever makes you happy!
Ingredients in Keto Dark Chocolate Bars
- Cocoa Butter: Be sure to buy food grade cocoa butter, and not the kind meant to be used in beauty products. I love these wafers because they are super easy to weigh or measure. The often come in large chunks that you have to break apart, which isn’t ideal.
- Cocoa Powder: The higher the quality, the better your bars will be! I buy organic cocoa powder at Costco for a great price.
- ZenSweet Monk Fruit Sweetener: This is my favorite keto sweetener. It is not totally carb free. There is 1 net carb per teaspoon, which is less than a carb per serving in this recipe. To me, I’d rather really be able to enjoy my treat rather than use a carb free sweetener that I don’t really like.
- Inulin: Inulin is a dietary fiber that comes from plants. The inulin I buy comes from agave. It’s almost 0 carb, and you only need a tiny bit for this recipe. However, it is optional. I like adding it because it gives the bars a more solid, snappy texture, similar to how a chocolate bar from the store would be. It’s helpful in other keto baking recipes as well, so keep some on hand!
- Salt: This is optional, if you like the salted chocolate bars at the store. I prefer it without salt.
How to Make Keto Friendly Dark Chocolate
- Melt the cocoa butter in a double boiler. This can also be done in the microwave in short intervals, like 20-30 seconds at a time, stirring in between. Cocoa butter, like chocolate, burns easily, so do this gently.
- Add the rest of the ingredients (cocoa powder, vanilla, inulin, sweetener, and optional salt). Whisk or stir until all the cocoa powder clumps have dissolved and it’s a smooth mixture.
- Pour into a chocolate bar mold. This recipe is for these molds and 1 recipe fills a mold perfectly. Feel free to double the recipe and make 2 at a time!
- The FUN part! Add any mix-ins or flavor additions you love. My favorite addition is adding nuts, like hazelnuts, pecans, and almonds. You can also add toasted coconut, or freeze dried raspberries or strawberries. The carb count on these bars is for plain chocolate, so adjust based on what you add.
Customize your Low Carb Chocolate Bars
I love all the options we have for dark chocolate. The flavors gourmet producers are putting out are all so tempting!
But don’t worry — you can recreate your favorite bars at home with this recipe. Browse the chocolate aisle the next time you’re at the store and be inspired — then pick up some low carb additions to add to your bars.
- Toasted Coconut Mint: I took 2 tablespoons of coconut, and lightly toasted it in a frying pan (low heat!). Add 1/4 teaspoon of peppermint extract, and then sprinkle the coconut over the bottom of the bar. I like to gently press it in with a fork to make sure it all sticks. You could also just mix the toasted coconut directly into the chocolate to give the bar a crispy texture.
- Raspberry Hazelnut: Pick up some freeze dried raspberries. They are higher in carbs, but you’ll be crushing them up and using a small amount, so it doesn’t add a lot to the carb count of these bars. Add some raw or toasted hazelnuts that are roughly chopped, sprinkle on top of the chocolate bar, along with a few crushed raspberries.
- Choose-your-Nut-Bar: Macadamia nuts, pecans, walnuts, almonds, hazelnuts and brazil nuts are all great low carb options. Roughly chop them, and either mix them into the chocolate or top the bars with them after pouring the chocolate into the molds. If you’d like, play up the nutty flavor by adding 1/4-1/2 teaspoon of almond extract.
Keto Dark Chocolate Bars
- 50 grams cocoa butter
- 1/3 cup cocoa powder
- 2 tablespoons monk fruit sweetener* powdered (see notes)
- 1/2 teaspoon inulin
- 1/2 teaspoon vanilla
- pinch sea salt optional
- freeze dried raspberries
- almonds, hazelnuts, macadamia nuts, or pecans
- toasted coconut
- almond extract, peppermint extract (about 1/4-1/2 teaspoon)
- Melt cocoa butter over very low heat or in a double boiler. Cocoa butter scorches very easily, so heat it gently and stir it.
- Add the rest of the ingredients in, and whisk or use a fork to stir until all the cocoa powder clumps are broken up.
- Pour into a chocolate bar mold. If you don't have a chocolate bar mold, make small chocolate disks by adding a tablespoon to each hole in a mini muffin tin (I use a silicone one for this).
- Chill to set. I store these in the freezer, but they are stable at room temperature because of the cocoa butter.
More Keto Chocolate Recipes
- Keto Chocolate Chip Cookies, by Blissfully Low Carb
- Keto Chocolate Mug Cakes, by Blissfully Low Carb
- Keto Almond Joys, by Blissfully Low Carb
- Keto Macaroons, by Blissfully Low Carb
Dianna Strickland says
Hi I made your dark chocolate bar and it was great but I love Milk Chocolate. Any chance you have a milk chocolate recipe?
Please let me know
Michelle Miller says
Hi Dianna, I have been working on a milk chocolate bar but don’t know exactly how to make one yet without it having a gritty texture! I have some ideas and hopefully it will be up soon.
I have made these twice. How do I get the monk fruit to completely dissolve? My bars are tasty but very gritty. The first batch I assumed I did not whisk long enough. The second time I whisked until I thought my hand would fall off. Any suggestions?
Michelle Miller says
I use powdered monk fruit sweetener. You can buy that here with a 20% discount — https://www.zensweet.com/products/powdered-zensweet-monk-fruit-sweetener (use discount code BLISSFULLYLOWCARB). If you have sweetener on hand you want to use, you can put in in your blender and process it until it’s powdered! That’s what I used to do before they came out with this product. The blender won’t make it 100% smooth, but it makes it a lot better 🙂 Glad you like these! I like knowing exactly what’s in them and it’s so much less expensive than buying them!