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These nutty Low Carb Chocolate bars use monk fruit powder as a sweetener and are extremely creamy and delicious. They are guaranteed to stop any sugar cravings you may have!
Creamy Keto Chocolate
I started experimenting making keto chocolate the first day I got cocoa butter last year. We went to visit the Glico chocolate factory at work and I remember they showed us a video explaining how to make chocolate. They would combine cocoa butter with cocoa mass (unsweetened baking chocolate), sugar and milk to create their delicious chocolates.
My first recipe that feature cocoa butter was my Matcha Chocolate Fudge. It's flavoured with creamy cashew butter and Japanese matcha. They were inspired by my favourite chocolate in Japan, but I made them sugar-free and dairy-free for myself.
I decided to try my hand at making homemade chocolate bars. I make different bars from time to time but had never uploaded an actual ''chocolate'' recipe until today. I figured that since Valentine's Day was coming up in a couple of weeks, I could upload one last keto chocolate recipe for the season.
I've experimented making low carb chocolate using different dairy and non-dairy products, from their dried forms to their liquid forms. I much prefer making the chocolate with liquid, heavy cream or coconut cream, as opposed to dried milk like coconut milk powder, buttermilk powder or skim milk powder.
The powder always leaves the chocolates to have this sort of grainy and sandy texture that I really don't like, whereas the liquid doesn't really do that. By using liquid, you can ensure to have nice and creamy keto chocolate.
I also experimented making this low carb chocolate with different sweeteners. I really don't like using erythritol as it doesn't cook or melt so it usually stays somewhat grainy. My favourite sweeteners for low carb chocolate so far are stevia powder and monk fruit powder. You can substitute them for one another in the same ratio as they pretty much have the same sweetness.
I personally love to add different fillings to my chocolates. In this recipe, I added different kinds of nuts with some freeze-dried raspberries. The nuts provide the crunch, the raspberries a bit of sweetness and colour, and the chocolate the creamy chocolatey flavours.
How to make Homemade Chocolate Bars
Giving the chocolate its shape is my ultimate favourite part. I bought about 15 different kinds of chocolate silicone molds on Amazon to make fat bombs and homemade chocolate bars. You don't have to buy silicone, but I find it's easier to take them out than plastic.
Once you have your preferred shape of mold, you just need to pour the chocolate liquid into each mold. Depending on how much dairy you put in, the chocolate paste may be thinner or thicker. In this recipe, I used quite a lot of heavy cream so the chocolate is definitely on the thicker side.
I just use a knife or spatula to spread the chocolate over in each mold and ensure that each hole has enough chocolate. Feel free to decorate as you wish. I added the nuts and raspberries to the bottom of each hole in my molds, but you could also mix the nuts and fruit with the chocolate and then pour it in the molds.
If you don't want to use molds, you can always try making my Raspberry Almond Chocolate Fat Bombs that are also dairy-free and sugar-free! For that recipe, you simply need to spread the chocolate mixture over some parchment paper and freeze for an hour or so. You can also try making these low carb caramel nut clusters for another chocolate nutty treat.
Recipe Card
Low Carb Chocolate
Ingredients
- 200 g cacao butter
- 200 g unsweetened baking chocolate (cocoa mass)
- 1.5 tsp monk fruit powder
- 150 ml heavy cream (or coconut cream for dairy-free)
- 15 g walnuts
- 15 g almonds
- 15 g pecans
- 10 g freeze dried raspberries
Instructions
- Chop all of the nuts. Mix the nuts and raspberries in a bowl together.
- In a double boiler, add the cacao butter and unsweetened baking chocolate to a bowl and let melt on low heat. Once it is completely melted, take the bowl off the heat.
- Add the monk fruit and whisk in. Pour the heavy cream and whisk until nicely incorporated. The chocolate cream will be a little thick.
- Add the chopped nuts to the bottom of the molds of your choice. I used two different kinds for this recipe. I used a silicone mold with 24 small cavities, and a silicone mold with 3 large cavities that made breakable bars.
- Once you have added your nuts, spoon in the chocolate into each mold until completely filled. Make sure to fill them to the top and to level them out with a knife.
- Once filled, place them in the fridge to cool for 3+ hours. Once cooled, then can be eaten whenever! I prefer to store them in a plastic bag or tupperware inside the fridge to prevent them from melting.
- They keep for about 2-3 weeks depending on the freshness of the heavy cream you use. But they're usually long gone before that. You can also keep them in the freezer for about a month, completely sealed and covered.
Notes
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Emily
This is a great chocolate. Recipe. The only problem is after a few days of it being in the fridge it became soft and grainy. Any idea why? Or how I can prevent this in the future.
Mira
Hi Emily, I have no idea as that's never happened to me! That's very weird! The graininess sounds very weird, did you use another sweetener other than monk fruit>?
Emily
Hi this is a great recipe.
It worked amazingly well in my Wilton candy hot pot - just wondering if it’s possible to make it any creamier?
I am vegan and used the coconut cream. Would it work if I added more coconut cream?
Mira
Hi Emily, I think you'd need to add more oil and cream as adding just more cream will probably break the chocolate.
Saman Rahimullah
I used monk fruit powder but it didn’t dissolve in the cocoa butter. Any tips on how to do that? I didn’t like the sweetener making the chocolate grainy..
Mira
Hi Saman, did you use pure monk fruit extract powder or a mix with erythritol? As the powder it's extremely powdery and shouldn't be grainy at all unless you added erythritol in there.
Jan Bowden
Hi, these look good, can't wait to try the vegan version.
In fact all your recipes look great.
What is the white looking stuff on top of the nuts/raspberrry mix please?
Mira
It's either nuts or some solidified cacao butter from the coldness of the fridge.
Nancy
I don't have cocoa butter. What would happen if I made it without?
Mira
I would use coconut oil instead.
Diane Holmes
I will be making these!
Sandi
is that pure monk fruit or does it have any other ingredients? I need to use the pure monk fruit so I think that amount seems too high
Mira
Hi it's pure monk from julian bakery.
Naomi
Oh my GOODNESS! I just made the chocolate with the ingredients I had at home. It's sooooo delicious. I only made half the recipe, and used powdered Swerve for the sweetner, because that's what I had on hand. I split the melted chocolate into 3 batches. In one batch I added a couple of drops of orange essential oil in it, and added a few craisins. One batch I added chopped pecans, and the other I left plain. Oh my, they are so good.
Frederica Crafts
This looks delicious! Could i use cacao powder in place of the cocoa mass?
Mira
It'll be more oily as cocoa mass is actual unsweetened chocolate. If you use cocoa powder instead, it'll become a pretty oily fat bomb, and the cream will not mix with the cocoa butter, they will separate. The cacao mass helps the cocoa butter and cream stick together.
Gina Ferlisi
Hello
My name is Gina I am Italian and live in italy were the overall keto and low carb world is still unknow here on the web, i am creating an Italian website, and i would love to put some links to your websites so that the italian people can see your lovely recipes, can you contact me in pvt at my email as this post is a bit offtopic but i would like your permession before putting some links to your page or recipes
Gina
Mira
Hi Gina, you can link to my recipes no problem, but I don't allow copying and pasting the recipes and blog post.
Miska
Hi there! what brand of monk fruit sweetener do you use? I only seem to find ones mixed with Xylitol
Mira
Hi Miska, I just added the link! For this recipe I used the one from Julian's bakery! NuNaturals also sells some online. I bought both versions on iherb but they sell some on Amaazon too.
Kim Weaver
I used extra monk fruit and it still doesn’t taste sweet enough....can I remelt and add more monk fruit?
Mira
Hi Kim, did you use monk fruit extract powder or a monk fruit blend? Monk fruit extract powder is 300x sweeter than sugar so you don't need to use lots. If you used a blend, then you'll need to use like 1/2 cup+
Hélène Nicole
Cette recette est tellement bonne! So good. I freeze them in my after I vacuum seal them separately.