It's simple to make stevia sweetened sugar free chocolate chips. And these low carb chocolate chunks are perfect for using in keto desserts.
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Every brand of low carb chocolate chips I've tried gives me digestive issues. So I came up with a homemade version that can be used to make coconut flour chocolate chip cookies, double chocolate zucchini bread, and many other keto friendly desserts.
It sounds like a lot of work to make chocolate baking chips, especially since melting chocolate at the right temperature can be somewhat difficult. But I discovered that a chocolate melter is much easier to use than a double boiler or a glass bowl over a pot of boiling water. Because the temperature is controlled electronically, it's practically fool-proof!
Ingredients for stevia sweetened chocolate chips
For the homemade stevia chocolate, I use the following ingredients:
- unsweetened baking chocolate
- food grade cocoa butter
- powdered monk fruit sweetener
- stevia extract powder
- vanilla extract
Rather than use only stevia to sweeten the chocolate, I was able to improve the taste by using erythritol and monk fruit. That's why in addition to stevia extract powder, a powdered monk fruit sweetener containing erythritol is used.
Be sure to use food grade cocoa butter. I've been using cocoa butter wafers which I really like because it comes in easy to measure pieces. I used to buy cocoa butter sold in jars. However, it's difficult to get out because it needs to be broken up in the jar first.
How to make sugar free chocolate chips with stevia
All you have to do is melt together the baking chocolate with the cocoa butter and the sweeteners. Once the melted mixture is smooth, remove it from the heat and stir the vanilla extract in.
Then, the sweetened melted chocolate is poured on a rimmed baking pan lined with plastic wrap. To ensure the chocolate releases easily, I put a little water underneath the plastic wrap.
Using a bit of water under the plastic wrap in a trick I learned when making handmade chocolate at a candy shop in the mall. We always let our chocolate candies set on a plastic wrap lined baking pan with a small amount of water under the plastic sheet.
Once the big chocolate blob is set, it's transferred to a large cutting board. Using a sharp chef knife, you simply cut it into thin strips and then again into small rectangular chunks.
My Thoughts on Making Homemade Keto Chocolate Chips
I'm surprised with how easy it was to make these sugar free chocolate chips. Making a single piece of chocolate that's chopped into bits is much easier than piping out single chips like described on wikiHow.
You can double the recipe if needed. I only made a small amount because I was testing out the recipe. The melting pot would have easily fit a double batch.
I used a food scale to weigh out the cocoa butter because it is difficult to measure. Weighing out the amount needed is much easier and it is much more accurate than using a cup or tablespoon measure.
Once you make up your batch of low carb chocolate chips, simply put them in a storage container or plastic bag. Keep them handy in your refrigerator so you can use them in yummy recipes.
The chips work well in baked goods like low carb chocolate chip cookies or keto coconut flour brownies any time. But they are great for no bake recipes like chocolate chip dip too!
I like to eat these sugar free chocolate chips by the handful for a quick snack. So, it's best to hide them at the back of the refrigerator. That way, you aren't tempted to eat them all before they can be used for baking.
Storing Homemade Low Carb Chocolate Chips
I wanted to be able to store these sugar free chocolate chips at room temperature. I've never stored my baking chocolate in the fridge and that seemed odd to me.
Using food grade cocoa butter along with unsweetened baking chocolate keeps these homemade low carb chocolate chips from melting at room temperature. However, I like to keep them in the refrigerator even though they shouldn't melt at room temperature. They tend to be a bit softer than regular chocolate which is why it's best to store at a cooler temperature, especially if it's warm where you live.
Making Other Low Carb Baking Chips
Using this same method, I have made up my own peanut butter chocolate chips. You can also make white chocolate chips by simply cutting up the bars from my sugar free white chocolate recipe.
Of course, you can always buy some low carb chocolate such as the products from Good Chocolate. However, buying pre-made ones tend to be more expensive than making your own homemade chocolate.
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Recipe
Stevia Sweetened Sugar Free Chocolate Chips
Ingredients
- 4 ounces unsweetened chocolate chopped
- 1 ounce cocoa butter
- ¼ cup Lakanto powdered monk fruit sweetener
- ¼ teaspoon stevia concentrated powder
- ¼ teaspoon sugar-free vanilla extract
Instructions
- Drizzle a little water in a jellyroll pan then line with plastic wrap. Or, just line the pan with parchment paper.
- Combine chocolate, cocoa butter, powdered sweetener, and stevia extract powder in a double boiler or chocolate melter.
- Heat, stirring occasionally, until all the chocolate and cocoa butter is melted and mixture is smooth.
- Mix in vanilla extract after removing from heat. Pour melted chocolate into prepared pan. NOTE: a chocolate chip mold can be used instead for the classic chip shape.
- Let cool at room temperature. Once set, if using plastic wrap, carefully lift plastic and place over a towel to remove any water. If parchment paper was used, just lift off pan. Drop chocolate onto a cutting board and cut into chunks using a sharp knife.
- Store in covered container. Can also be stored in refrigerator or freezer, if desired.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Suzanne
This something I have been looking for. I cannot have erithrytol b/c it gives me digestive issues. Any ideas of how I could adjust the sweeteners?
Lisa MarcAurele
You can use the sweetener conversion chart.
Suzanne
Your sweetener conversion chart is great. I really appreciate the explanations and insight into the different keto sweeteners! What a great tool. Love your site and the recipes, thank you ❤️
Jamie Mullendore
Hi Lisa, thanks for the recipe. I am looking forward to trying it, but I am curious how they do in cookies. Do they turn into little pools of chocolate in the cookies rather than an actual chip?
Thanks!
JamieInWyoming
Lisa MarcAurele
They've done well for me in cookies and have stayed as chips.
Beth
What a Fun activity with my 5 1/2 yr old granddaughter.
Candice Dewhart
I am so excited to try this. What are your thoughts on using liquid stevia?
Lisa MarcAurele
Liquid stevia is fine, but doesn't blend in as well as the powder. And, it's best to add it after the mixture has cooled a bit.
Linda Maurer
Can you make this with cacao and maybe add more cocoa butter? Or do you need to start with an unsweetened chocolate bar?
Lisa MarcAurele
It would likely work, but would take some experimenting.
KC Texan
Has anybody tried replacing erythritol with allulose? Both are supposed to be about 70% as sweet as sugar and zero glycemic index, but allulose does not recrystalize or have a cooling effect and has many of the properties of table sugar since it is a sugar, not a sugar alcohol. Only drawback: it costs a lot more. But not as much as buying ready-made chocolate chips.
Lisa MarcAurele
I have tried it and it works out well.
Rachel
I'm having trouble finding the cocoa butter wafers. None of the stores in my area carry it. Plus, when I tried ordering it off of Amazon, the website told me they couldn't ship it to my address. I've never gotten that message before, and have used Amazon a lot. I live in a suburb of a major city, so don't know why delivery is a problem. I really want to try this recipe.
Any ideas where I can find some cocoa butter wafers?
Lisa MarcAurele
Craft stores sometimes sell it for making skincare products but you need to make sure it's food grade.
Rachel
I had the exact same problem when trying to order cocoa butter wafers from Amazon. I got the message that they couldn't ship to my address. This was extremely weird since I receive shipments from Amazon frequently. The note stated to increase the order and have it shipped elsewhere. I'm wondering if this is Amazon's attempt to increase the usage of the new Amazon drop boxes.
Anyway, I wait a couple of days and tried ordering it again. No problem. I received the wafers a few days later.
Amy Martinez
Do you need to use the Stevia?
I do not care for Stevia at all.
Lisa MarcAurele
Any sweetener you like should work in the recipe. Just don't use too much erythritol or it may crystallize.
Emily Kemp
Looking forward to trying this!
Robyn
I’d love to make my own choc chips since I can’t find sugar free ones in Australia and Amazon doesn’t ship most of those products here for some reason. But I’ve never seen unsweetened chocolate in Australia. Is it like bitter dark chocolate? Would 90% cocoa Lindt dark chocolate work? I’d prefer more of a milk chocolate taste.
Lisa
Unsweetened chocolate is also called baking chocolate and it's usually in the baking aisle here.
Laura Misenhelter
Hi Lisa,
Would Stevia in the raw work for the concentrated Stevia powder in this recipe? Or do I need something more concentrated than that?
Lisa
It works. You'll just need more.
Darcy
I've always wanted this for chips and add-ins to other things. Pinned. Thank you for this recipe.
Lisa
Thanks for the pin!
Darlene Sudderth
Hi Lisa!! I bought some all natural cocoa butter at the health food store. I tried your recipe for chocolate bars. It seemed as if the sweetener would not mix with the cocoa butter. When I tasted it, you tasted the cocoa butter first, then the cocoa, then the sweetener, as if nothing had blended. How do I fix this. I'd like to make these chips, but don't want to end up with the same problem. I followed your recipe exactly. Thanks for helping!!!
Lisa
Try using a powdered sweetener. Are you melting in a double boiler? I like to use a chocolate melter.
Ed
Thanks for the info.
I've read somewhere that melting erythritol before using it in a recipe such as yours will prevent it from recrystalizing. The problem is, when I did that and added it to the Wilton, it got stuck at the bottom and formed a disc that was hard to pull out. I think I should've stirred it to prevent that from happening, but I didn't.
I think the best way would be to melt the chocolate first then add the erythritol syrup, stirring the mixture until it's properly blended then immediately pouring it into a mold or on the baking sheet.
That's my two cents and thanks again.
Lisa
The erythritol is very difficult to work with, especially trying to get it melted in the chocolate. Maybe a small stream of the hot syrup stirred into the melted chocolate would work better. I have tried melting the erythritol first, but it ended up forming clumps in the chocolate when it solidified. Even though I get some clumps of the powder in the finished product, it isn't crunchy like when the erythritol has crystallized.
Ed
Hi Lisa,
Thanks for sharing this recipe. I haven't tried it yet but I will this weekend. Based on the taste, do you consider this "bittersweet" or "semisweet" chocolate?
Also, was there any "graininess" from the erythritol once the bar solidified? Have you made any adjustments to the original recipe?
Sorry about all the questions, I'm really curious.
Thanks a lot.
Lisa
I would say these are more semi-sweet type chocolate. I do usually have a little bit of powdered erythritol clumps in the chips, however, these do seem to melt away when baking. One thing I found after posting this recipe is that adding about 2 ounces of Hershey's sugar-free chips helps melt away some of the erythritol. It could be the maltitol which some low carbers try to avoid. Using powdered erythritol versus granular will keep the chips from being grainy.
Regina
How do you keep the Erythritol from recrystalizing. I have tried this several times with the powdered Erythritol? Instead of Stevia I used an Erythritol blend with inulin and FOS. I love the Chocoperfection bars as well but trying to find a lower cost alternative.
Lisa
I've had some trouble with the erythritol. It seems to be a hit or miss with getting it to blend it. The more cocoa butter added, seems to help. One thing that has worked is melting in some Hershey sugar-free chips which are made with maltitol.
Stefanie
I'm so excited about this! I'm wondering if I really need a chocolate melter, or can I just use a regular pan on very low heat?
Lisa
You don't really need the melter if you can control the temperature in a regular pan. I like the chocolate melter because it makes it much easier for me.
Chilly
Hi there, I was just wondering if you could use Truvia to replace both the erythritol and the stevia extract or are they necessary for the texture, taste? Thanks.
Lisa
Truvia is a erythritol/stevia blend so it can be used as a substitute. The ratio is a little different than what I used, though. I would suggest using 6 packets of Truvia or about 1 tablespoon plus 2 teaspoons of bulk Truvia in this recipe in place of the other sweeteners. You can always adjust to suit your taste.
fooddreamer
Glad you tried making your own. I just bought some cocoa butter and obviously it's a better match for my homemade choc chips than butter or coconut oil!
Lisa
Cocoa butter makes the homemade chips stable at room temperature because it has a much higher melting point than butter or coconut oil.
Mary
Wow, Lisa, this is something that I would really like to try. What did you think of the result? Visually it's impressive. How were the taste and texture compared to, say, a good quality non-lowcarb chocolate? Were you able to avoid graininess from the erythritol? (I did notice that you powdered it, which helps) Is there anything that you might change next time?
I admire you for being such a creative lowcarb cooking and baking pioneer!
Lisa
The cocoa butter made the Baker's unsweetened chocolate that I used melt really well because it needed that added fat. I believe higher quality chocolates have higher fat content than lesser quality so a higher quality unsweetened chocolate like Ghiradelli may not need as much cocoa butter. The biggest problem I found was getting the erythritol to melt. I think gradually sifting it into the melted chocolate is the best way to address this. At first I added it all at once, but the powder tended to clump. My daughter kept snacking on the chips I had put in a glass container on the kitchen counter so I know it's got to be good if she's eating them.
Lucy
You are awesome!!!!!!!!!!!!!