Keto Dark Chocolate Bar

Making chocolate bars from scratch is way easier than you think. This recipe requires a few ingredients and can be prepared in under 15 minutes. You can enjoy this Keto chocolate bar as a treat or use it in other Keto-friendly chocolate recipes. This sugar-free chocolate can be used in many of our recipes, including this Keto brownie recipe https://my.carbmanager.com/meals/my-foods?dialog=food-detail:ug:b22b16b4569c4df793a0a7065698514c

What’s wrong with store-bought sugar-free chocolate?

There is nothing wrong with store-bought chocolate; it just doesn’t suit everybody. Many sugar-free chocolate bars are made in factories that process nuts, gluten, dairy, and other allergens, making them unsuitable for many people. By making your own Keto chocolate at home, you can control the type and quality of ingredients to your preference.

Is this Keto chocolate bar bitter?

This sugar-free dark chocolate is a little bitter, equivalent to 70% - 80% chocolate. The great thing about this recipe is that you can adjust the amount of sweetener to suit your liking.

What is the best Keto sweetener for this recipe?

There isn’t one perfect sweetener for this recipe, but we can tell you what you can use and what you should avoid. We do not recommend using granulated sweeteners because they take time to dissolve, might retain a gritty texture, or crystallize when cooled. Using a powdered sweetener yields a better result, but might prevent the instant “melt in your mouth” feeling when the chocolate touches your tongue. We found the best sweetener to be a combination of a powdered sweetener and a liquid sweetener concentrate such as stevia or monk fruit.

Is lecithin an essential ingredient in Keto chocolate recipes?

Lecithin is an emulsifier added to chocolate to help bind the cocoa powder and sweetener to the cocoa butter. We are using sunflower lecithin instead of soy lecithin to make it accessible for people with soy allergies. This emulsifier can be omitted if you aren’t planning on using this chocolate in recipes that require remelting or tempering.

Net Carbs

1.5 g
Fiber

2 g
Total Carbs

5 g
Protein

1.1 g
Fats

11 g

105 cals

Quantity

Serving Size

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Cocoa Butter

40 g
Cocoa powder

0.25 cup
Vanilla Powder

0.5 tsp
Powdered Erythritol (Icing Sugar)

2 tsp
Simply Sunflower Lecithin

0.13 tsp
Liquid stevia

15 Drop

Step 1

Add the cocoa butter to a heat-proof bowl. Place the bowl over a saucepan containing a small amount of simmering water and stir the cocoa butter until it melts. Add the cocoa powder, vanilla powder, erythritol, and lecithin.
Step 2

Keep stirring until the dry ingredients are fully incorporated. Take the bowl off the heat and add in the stevia. Stir to combine.
Step 3

Place the chocolate mold on a flat tray or board. Pour the chocolate into the mold and transfer it to the fridge. Let it set for 10-20 minutes
Step 4

Take the chocolate out of the fridge. Wrap it in aluminum foil, and store it in an airtight container at room temperature. Serve it on its own, or use it in recipes.