Home » The Blog » RECIPES » Dessert » Candy » Low Carb Chocolate Bars Recipe
Jump to Recipe
Low Carb Chocolate Bars Recipe. This is the best low carb chocolate and is so easy to make with a few simple ingredients. This keto friendly chocolate will be perfect to satisfy those cravings and your budget.
I’ve been so excited to share this with you guys! Low Carb Chocolate.. it is the future. 😉
It is safe to say that chocolate is the way to my families heart. Needless to say we needed to find a better low carb option with these Low Carb Chocolate Bars!!
You can always buy low carb chocolate chips (affiliate link) but for how much our family loves chocolate it simply hasn’t been the most cost efficient way of doing things. Making our own chocolate is significantly cheaper and it is super easy to make! The biggest problem we have is making enough to get us through the week.
The flavor of this chocolate is nice and strong (but not as strong as dark chocolate), so I’m including data for smaller bars because a little really does tame a savage sweet tooth.
other ways to spruce up our keto chocolate bars:
Now that we’ve got a base, you may wonder what’s next for these low carb chocolate bars. Oh-so-many flavors and options!
- Mint– Couple drops of mint extract and you’ll have Mint Chocolate Bars.
- Orange– Couple drops of orange extract and orange zest for Orange Chocolate Bars. I LOVE orange and chocolate together. It is the bestttttttt.
- Red Pepper Flakes– Sprinkle in a teaspoon of red pepper flakes for some heat to make some Heated Chocolate Bars. I’ve tried this, it’s actually pretty good!
- Sea Salt– Sprinkle a teaspoon of sea salt in (or on) our chocolate bars for Salted Chocolate Bars.
HOW MANY NET CARBS FOR OUR LOW CARB KETO Chocolate
2 Net Carbs per serving.ÂÂThere are 48 grams of sugar alcohols in this recipe. The Net Carbs per serving is by subtracting the sugar alcohol from the carbs. If you’d like to use another form of sugar alcohol be sure to check out ourÂlow carb sweetener conversion chart.
My family does subtract the sugar alcohols and I’ll continue toÂprovide that sugar alcohol grams above the nutrition cardÂbelow and you can decide for yourself if you want to follow that.
If you are new to this Low Carb/Keto lifestyle and are unsure what we are talking about please feel free toÂread up more on Net Carbs and why people do or don’t subtract sugar alcohols.
Now that you’ve created your chocolate here is what next.
We wait… this is the worst step in my opinion.
- If you want you can pour into aÂchocolate mold (this is the one we haveÂ(affiliate link) But you can use this recipe for even mini chocolate chips using chocolate molds like this (affiliate link)
- You can quicken this waiting stage by popping our chocolate into the refrigerator.
- Once it has hardened, we are ready to devour!
Low Carb Chocolate Bars Recipe
Low Carb Chocolate Bars Recipe. This is the best low carb chocolate and is so easy to make with a few simple ingredients. This keto friendly chocolate will be perfect to satisfy those cravings and your budget.
3.60 from 15 votes
Print Pin Rate
Course: Dessert
Cuisine: Gluten-Free, Keto, Low Carb
Keyword: Keto Chocolate, Low Carb Chocolate Bars
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 9 bars
Calories: 169kcal
Ingredients
- 3/4 cup coconut oil, melted and hot
- 1/2 cup unsweetened cocoa powder
- 1/4 cup erythritol
- 10 drops pure liquid stevia
- 1 tsp. pure vanilla extract
Instructions
Melt the oil in a pot on the stove, or in a microwave using a microwave safe bowl.
While the oil is hot, stir in the rest of the ingredients, whisking to remove any lumps from the cocoa powder. This can take a few minutes. The mixture should be thick and creamy when everything is well combined.
Pour the chocolate into a parchment-lined baking dish, or chocolate mold or choice and set in the refrigerator for at least 2 hours, or until the chocolate has hardened completely.
Set the dish out on a counter for about 20-30 minutes to allow the chocolate to soften up a bit before cutting.
Store in an air-tight container in the fridge or freezer.
Notes
Please note that there are 48 grams of sugar alcohol in the entire recipe and should be subtracted to get your net carbs. So 5.3 Sugar Alcohols carbs per chocolate bar.
Please note that the nutrition data below is provided as a courtesy. We try to be accurate with this information but feel free to make your own calculations
Nutrition Info
Nutrition Facts
Low Carb Chocolate Bars Recipe
Amount Per Serving (1 bar)
Calories 169 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 16g100%
Cholesterol 0mg0%
Sodium 1mg0%
Potassium 72mg2%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 0g0%
Protein 0g0%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thatslowcarb or tag #thatslowcarbrecipe!
Previous Post: « Low Carb Chocolate Covered Bacon
Next Post: Low Carb Strawberry Shortcake Recipe »
Reader Interactions
Leave a Reply
Comments
-
Donna says I am making this now. I used a sweetener blend of erythrytol, stevia and splenda equal parts. I is not thickining at all. It is like boiling chocolate oil, Any suggestions?
Reply
- Lindsay says
Not sure I’m understanding. It will not thicken until you pour it into a mold and remove it from heat. If you’d like to quicken the hardening process you can place in the refrigerator or freezer.
Reply
-
- Rebekah says
Can you use this chocolate in place of buying chocolate chips? In other words, does it work well in baking recipes?
Reply
- Lindsay says
It works pretty decently in baking! We’ve made these into chocolate chips before and baked in cookies. Since there are not extra preservatives in them to keep their form they definitely bake down/melt a bit quicker but as long as you don’t mind not having a solid chip ‘look’ end result I think you’d be pleasantly surprised how well it works. 🙂
Reply
- Rebekah says
Excellent! I’ll try it:) Thank you!!!
Reply
-
-
- Tonya says
My chocolate mixture is grainy.
I used everything exactly but I used Stevia Blend Bakeable Powdered sweetener.Reply
- Tonya says
Maybe I didn’t let it heat thoroughly enough.
Reply
-
- Tonya says
Yields 9 bars…
Does that mean 9 of the rectangular chocolate molds? Or does it just fill 1 of the chocolate molds?Reply
- Lindsay says
For this chocolate bar mold we used it was 4 squares of the chocolate bar for ‘1 bar’. This recipe filled up one chocolate mold that I linked too. Hope this helps!
Reply
- CJ says
But if you don’t have Stevia liquid, how much of the powdered Stevia would use?
And what is erythritol? Is it necessary for this as I don’t have it. Thx
Reply
- Lindsay says
Our low carb sweetener conversion chart can help. Also this page also gives many details about sugar alcohols and including erythritol (which is also a sugar alcohol.) 🙂
Reply
-
-
-
- Ddebi says
Can you use regular butter in place of the coconut oil or do you have to use cocoa butter. I really love chocolate candy bars and I’m also diabetic and this would be something I could eat.
Reply
- Lindsay says
Butter doesn’t solidify as well. If you plan to keep it in the fridge and quickly eat it once removing from the fridge you COULD get away with butter. But just warning it will melt really really quickly with the warmth of your hands.
Reply
-
- Melissa says
Could I substitute xylitol for the erythritol?
Reply
- Lindsay says
Yes. Take a look at our Low Carb Sugar Sweetener Conversion guide to help with the conversion.
Reply
-
- Penney says
OK I’ve read and reread what size pan?
Reply
- Lindsay says
Any traditional bread pan or any other chocolate mold will work. Pretty much it just depends how thick you want the bars to be. The sky is the limit really with the shape and thickness you want to make these as.
Reply
-
- Cathy Gough says
I’ve been satisfying my chocolate urge by melting unsweetened chocolate and coconut oil in a bowl, then mixing in xylitol and heavycream. I usually can’t wait for it to cool abd end up eating it with a spoon!
Reply
- That's Low Carb!?! says
Cathy – Yes! I’ve done something similar and it’s delicious!
Reply
- sandra lusk says
can you give recipe for this? I have been doing this: 2T unsweetned cocoa, 1/2 C melted coconut oil, 7 small pk of sweetner – mix together. pour in a pie/small cake pan. let it set up in fridge. then crack in pieces. keep in fridge or it melts.
Reply
-
- Diane says
Can I substitute Swerve for erythritol
Reply
- That's Low Carb!?! says
Diane – Yes. I’m not sure of the exact conversion, but if you convert 1 to 1, it’ll at least get you in the ballpark.
Reply
-
- Lucinda Mariner says
can 1/4 cup splenda be substituted for the erythritol?
Reply
- That's Low Carb!?! says
Lucinda – I’ve never used Splenda, so I’m not sure. But I would imagine the conversion rate would be pretty similar. With this recipe though, you can taste it while it’s still liquid. Start off with 2 tbsp of Splena, and if it’s not sweet enough, just add more to taste. Let me know how much you end up using!
Reply
-
- Megan says
I am allergic to coconut.. can you use a different oil? Or Coco butter?
Reply
- That's Low Carb!?! says
Megan – You could certainly try a food-grade cocoa butter, yes. Other oils wouldn’t solidify so you’d have a runny mess. But cocoa butter may do the trick! 🙂
Reply
-
Trackbacks
-
[…] how to make homemade Low Carb Chocolate to have on hand for this recipe and other easy […]
Reply
-
[…] the frosting to a low carb cream cheese frosting, swap with low carb chocolate and you’ve got yourself a fantastic low carb […]
Reply
-
[…] (Check out this Low Carb Chocolate recipe by That’s Low […]
Reply
-
[…] If you are looking for a vegan and low carb chocolate that you can make at home check out this recipe from That’s Low Carb. […]
Reply
