The BEST Sugar-free Dairy-free Homemade Chocolate Chips
These healthy homemade chocolate chips are possibly the best sugar free chocolate chips around. Seriously. They are not only dairy-free and sugar-free and low-carb / keto, but they taste amazing and are so easy to make.
I love making wholesome, allergy-friendly substitutes for many store-bought items, including Homemade Taco Seasoning, Easiest Coconut Milk, White Chocolate Chips, and Dairy and Sugar-Free Condensed Milk. One of the first recipes that I posted, and also one of my most popular, is my recipe for Homemade Chocolate Chips.
We make these fairly frequently in my home, but honestly, they almost never make it into cookies.
Once they're made my kids regularly ask them ....and since they are made with wholesome ingredients, I pretty much always say "yes."
The reasons that I initially set out to make my own homemade chocolate chips or homemade carob chips (we usually make them with carob so we don't get overstimulated from too much chocolate), were several.
Reasons to Make Your Own Homemade Chocolate Chips
Basically, the reasons are the same as they are for all of my make your own processed substitutes like:
- Powdered Sugar Substitute
- Moroccan Vinaigrette (this dressing is really good. A new recipe should be coming soon!)
- Homemade Protein Bars
- Homemade Egg Replacer
1. Control over ingredients
A lot of folks are on special diets these days, so more and more of us need control over what goes into our mouths. Here's how this chocolate chip recipe can help:
- there's no dairy in these chips!
- you can make these sugar-free. I use xylitol and stevia due to make a candida diet-friendly treat
- No trans fats in these chips (remember what those are? Partially or fully hydrogenated fat. Not good. Fake food)
- No artificial vanilla
- No soy
2. Cost savings:
I almost fall over in the grocery store or health food store aisle when I see the price tags on "wholesome" chocolate chips or carob chips. One bag of allergen-free chocolate chips that I saw the other day cost something like $4.59 for a 10 ounce bag....Whoa! That's $7.34 per pound!! Not on our budget!
3. Time Savings
Sort of.
Recently I've been having a kitchen-time epiphany of sorts.
I used to get really down about my messy kitchen and how much time I spend in it. But recently, I'm doing a little better about not getting down about the mess. A little.
Even if I spend a lot of time in the kitchen making whole foods, at least I'm not spending 1-3 hours in a grocery store with kids who bug me for stuff I don't want. (Really it's just my youngest who does most of that. He's a sucker for modern packaging.)
If you make your own everything (or lots of stuff....) you're saving time and money shopping. So you are probably going to buy less "impulse shopping" deals. Plus you get to save by not buying $3.79 / gallon gas, or whatever astronomical price it is in your neck of the woods.
4. Extra Bonus - Size Control
I personally like chips, but I really like chocolate chunks. You too? I figure it's a growing thing because now the stores are selling chocolate chunks. Well, guess what? It's a lot of work to make chocolate or carob chips, but with a knife and a cutting board, you can make chunks pretty easily.
Reasons I Revised this Recipe
1. Better Taste. My kids would say now and then that the original Chocolate Chip recipe was good, but they really didn't like it as well as they could.
2. More "Cookie Friendly". Like I said, the chips don't regularly make it into cookies, but when they have, mine have held together well. Like in my Chocolate Chunk Coconut Macadamia Cookies. (These are grain-free, sugar-free and great!!!)
A few readers have had trouble with this so I wanted to try another oil to see if they would do better.
And they did.
They taste great and hold much better for baking.
The smell of the cocoa butter, while it was melting, was a treat in and of itself and lends itself to a rich chocolatey flavor of the chips. My kids said that they were so good and tasted almost as, if not as good as, store-bought chocolate chips.
Ingredients
Here's what you need to make these unbelievably yummy sugar-free chocolate chips. For the ingredients with amounts used, scroll down to the Printable Recipe Card where you can get the whole recipe.
- cocoa butter
- cocoa - I LOVE this cocoa so much--they sell the non-organic version at Costco but the organic one is more reliable on Amazon. Make sure to stock up when they have it at Costco around Christmas!
- low-carb sweetener
- stevia
- vanilla extract
- chocolate extract
- granulated instant coffee
The Best Molds for These Chips
Most of the time I make Homemade Chocolate Chunks, but if you want to make cute Homemade Chips like those in these photos, get these molds!
You can also grab these super cute large chocolate chip molds--aren't they great?
Recipe Notes
- Where to buy oils. I am looking for a good bulk source for cocoa butter that won't break the bank and will be fresh. Most cocoa butter I found was $15/lb or more. This one works out to about $11 per pound and looks like a good source so I'd try that one for now.
- Carob vs Cocoa: You can use either for this recipe, making homemade carob chips if you use carob. However, if you use carob, you can reduce the sweetener since carob is naturally sweet.
- Sweeteners: Stevia extract seems really expensive, but it isn't! - what else would you consider paying more than $8 per ounce for??? Once you find you like it, you can purchase it in bulk. I purchase the 1-lb container and it lasts for a looooong time. You can find it for quite a bit less money on Iherb, one of my favorite places to shop.
These stainless steel mini measuring spoons from Amazon are super duper handy for measuring out stevia. The 2nd smallest is the size of 1/32 of a teaspoon so you can easily measure your stevia powder.
Alternatively, the Low-Carb Sweeteners here are really great and are a favorite of mine. Use code wholenewmom to get 20% off!
Need to substitute for the stevia? Here is my handy post on this fabulous sweetener.
- Sweeteners: I recommend powdering the healthiest granulated sweetener you can have. I've used xylitol as well as monk / erythritol blend and allulose works great too. This brand is quite reasonable and is made in the USA. For a low-glycemic sweetener, use 1/4 cup xylitol or 1/3 c organic erythritol. Approx. 2 tablespoons Homemade Truvia® would work well too. The stevia used is the equivalent of 1/4 cup of sugar so you can use sugar for that or another sweetener as you like.
- Parchment: You will have an easier time getting the chocolate / carob mixture out of the baking pan if you line it with parchment. I just choose not to do so because I'm
cheapfrugal. - Variations: For a yummy variation, add some extract like in Mint Chocolate | Carob Chips.
- Cocoa Butter: You can use organic palm shortening or organic palm oil instead of cocoa butter.
- Carob: You can use organic carob powder instead of cocoa, but cocoa is a better low-carb option.
- Coffee Substitute: You can use a coffee substitute instead of coffee.
Special Diet Substitutions
AIP: If you are on the AIP diet, use carob instead of chocolate and use an AIP sweetener like maple syrup, coconut sugar, or honey. I haven't tried these, but I'm sure the coconut sugar will work. You would likely want to powder it first, however.
THM: This recipe is THM:S using the low carb sweeteners.
Keto / Low-carb: This recipe fits both diets using a low-carb sweetener.
Paleo: Follow the AIP info above.
Vegan: Using most sweeteners, this will be a vegan recipe.
Ways to Enjoy These Chips
There are OH so many ways to use these chips!
- Of course, in cookies and bars
- Eat them "as is" - like eating chocolate chips out of the bag
- Break into bigger pieces and use as a rough-shaped chocolate or carob bar
- Pour into candy molds like I did in my Healthy "Almost Reese's" Candy post and make candies any time of year. I purchased star-shaped silicone molds like these to use on the Fourth of July.
- Add to homemade ice cream like in Chocolate Almond Chip Coconut Milk Ice Cream or Mint Chocolate Chip Coconut Milk Ice Cream. With temperatures the way they've been around here, I will definitely be bringing out the ice cream maker soon!
- After melting, drizzle on top of fruit or dip fruit or other things for a special treat. How about chocolate covered strawberries? bananas? nut clusters? Endless possibilities.
- Drizzle on cake - this would be fabulous on a cheesecake. Take a look at these fabulous Dairy-Free Cheesecake Tarts from my friend, Ricki Heller. Instead of apricot, drizzle melted chocolate or carob chips on top - Yum!
Equipment Needed
Chocolate Chip Mold
or Baking Pan
Saucepan
Don't Feel Like DIYing?
If you still want to buy some sugar-free chocolate chips to have on hand for whenever you don't have time to make these (even though they are so easy to make), here are my favorite options
Lakanto
Lakanto has delicious sugar-free semi-sweet chocolate chips and you can get a discount with code WHOLENEWMOM.
ChocZero
ChocZero has a bunch of delicious options for chocolate chips from dark to milk to white, and sometimes other options.
Code WHOLENEWMOM gets 10% off there. And they don't use sugar alcohols either.
Recipe
Homemade Chocolate or Carob Chips ~ {Improved} (dairy, soy, and sugar free)
Ingredients
- 6 2/3 ounces cocoa butter (about 7/8 cup)
- 1 cup cocoa
- 1/4 cup powdered low-carb sweetener (see Recipe Notes for other sweetener options)
- 1/16 teaspoon stevia extract powder (or 2 scoops; see Recipe Notes above for more info on and alternatives)
- 1/2 teaspoon chocolate extract (optional but extra yummy)
- 1/2 tablespoon granulated instant coffee (optional, but extra nice)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Melt cocoa butter over very low heat in a medium pan.
- Transfer cocoa butter to a medium bowl.
- Add remaining ingredients and mix well. I have used my Bamix immersion blender with great success. You could also put the mixture in a blender, but it will be messier to deal with :-).
- Pour mixture into an 8x8 baking pan (other pans will work as well, but your chunks will be thinner or thicker, depending on the size you use.)
- If you want to make chips instead of chunks, pour into a chocolate chip mold.
- Let set to solidify, or chill in fridge or freezer.
- For chunks, use a knife or spatula to break large pieces out of the pan. Chop on cutting board to desired size with a sharp knife.
- For chips, push the homemade chips out of the mold when set.
- Store in a cool place such as the fridge until ready to use.
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Coming soon -- a recipe for White Chocolate Chips. And maybe--a few will make their way into some cookies!
Hope you love these as much as we do.
How will you use these Homemade Chocolate Chips?
Where does cocoa butter come from? I can not have anything from coconuts.
It comes from cocoa beans. Yay--not coconut!
Since I don't have access to the labels you have suggested, I have tried these using powdered stevia from New Roots and a product called Swerve (erythritol) with great success. Use the icing sugar style Swerve for a smoother result. I found the carob chips a little strong and I'm afraid to put milk in to make a milk chocolate substitute. (Not allowed chocolate I'm afraid..) I thought about adding powdered milk but I don't want to have a very expensive FLOP on my hands. Do you think it might work? Has anyone tried it that way?
Yes but try a small batch w/ powdered milk. https://wholenewmom.com/recipes/white-chocolate-chips-dairy-sugar-and-soy-free/
Hey, if you use a a coffee grinder your xylitol will be consistency of powdered sugar. works fast!
Use Palm Oil responsibly!! It is often SO BAD for the environment, so just be aware.
Info on finding sustainably-grown Palm Oil:
https://wwf.panda.org/what_we_do/footprint/agriculture/about_palm_oil/solutions/responsible_purchasing/palm_oil_buyers_scorecards/palm_oil_buyers_scorecard_2013/recommendations_04112013_0921/
and
https://www.sustainablepalmoil.org/
Is it possible to make these with honey as the sweetener, or a combo of honey and liquid stevia?
Yes - should be fine.
I think so - let me know how it goes! I need to make these today - I bought Lily's and really think mine are better.
Hello! What a great idea to make homemade healthy chips! I have been an avid substitutor of avocado oil in almost everything for years now. I was wondering if a combo of avocado oil and beeswax or parifin wax could be used in this to make it shelf stable? We are in the Florida hot weather too, and things sure do melt and rot fast.
Thanks! I have no idea. Interesting idea!
Can you use coconut oil in place of the coco butter
Yes but they will not be as stable.
what do you mean by they won't be as "stable" if you use coconut oil?
They melt more easily at room temp or in cookies, etc.
Or, coconut manna... coconut butter?? Thanks!
I don't think coconut butter would work well at all but you could try! It has a lot more than just fat in it.
My chocolate is a little bitter. How do I fix that?
Do you mean the chocolate chips? I would add more sweetener.
Is the vanilla 1 teaspoon or 1 tablespoon ?
1 tsp - sorry I just updated it :).
Do yours melt as soon as you touch them? I was trying to remove mine from the silpat I put them in (to get a somewhat chip shape) and they were melting against my hand immediately. Any tips to keep them from melting? They are SUPER delicious though!
Did you use coconut oil or cocoa butter? They do melt more than store bought chips b/c the companies use hydrogenated oils. Blech.
Hi!
So for the sweetener of my choice, can I just use regular granulated sugar? Or should it be some kind of liquid sweetener? And I already make my own powdered sugar, can I just use that for the stevia? Thank you! I'm excited to try this.
Yes, you could do that! Enjoy!
I'm really enjoying Your Recipe's! With allergies, I have to Substitute all of the time! I really enjoy cooking/baking and would love to make it healthier and Candida has been a big problem for Me in the past. Although I am much better in the past couple of Years! Thank You So Much!
So glad to hear it! I'm fighting candida again myself - heavy duty probiotics (ferments) and ACV. Have you looked at the heavy metal connection?
2 questions.
I'm on a "low insulin" diet for hypothyroid disfunction. My doctor recommends stevia with chicory powder as a sugar substitute instead of sugar alcohols. I believe it is the inulin prebiotic powder. He says you don't have the stomach discomfort of the alcohol sugars. I can find no recipes or recommendations for the use of chicory. I wonder why? Wikipedia says it is a natural sweetener and medicinal herb long used historically.
In my research I found another natural sweetener that appears to have the same characteristics as stevia. It is a gourd called monkshood, I think that has been used historically in China for a natural sweetener. How is it different than stevia? Is it better or worse or somewhere in-between?
Like you, I like to know what I'm using and know the most economical means to use it. Unlike you, I'm no longer where I can test things myself but maybe I can get my children to do it for me and help them to eat better. I really think more than ever in today's world, an ounce of prevention is worth a pound of cure.
I really appreciate your explanations of why and how. They are the most complete and scientifically based I have found.
Hi there and welcome.
I have some of that powder. I think there are no recipes since it's rare but I think I recall seeing some on Wholeapproach's site - not sure!
Monk Fruit is I think OK as well but it's not that sweet and quite pricey.
I personally like the option of mixing xylitol, erythritol and stevia b/c you get great taste and less upset. Does that help? Thanks for the kind words! I am working on a new sweetener recipe. In fact I will work on it now to have it up for you as soon as I can.
Monk Fruit is expensive, but to me,it tastes EXACTLY like stevia.
I like it a lot but you are right on pricey. I think the taste is different but very pleasant. What kind of stevia are you using?
It's monkfruit. It tastes and reacts just like stevia, to me, anyway. There is another possible substitute I just discovered: called Bocha Sweet. It does not influence blood glucose and tastes just like sugar. Do some research on it. Bocha Sweet.
I think you need to get paid by them, Carol -- JK ;).
Oh, I know I talk about it all the time, but I was so happy to find something I actually liked and tasted good to ME. None of the other options tasted good, way TOO sweet and an aftertaste or not really healthy....I also have found another: allulose. I haven't used it much, but I got a bit of it and tasted it and it is not bad. It comes from fruit,(like figs) but has a low glycemic index.
I would LOVE to be paid by someone just for talking about what I like!!! LOL!
Allulose is good for sure! Yes, I hear you on the payment stuff. You can do that with some things without having an online "presence" - just depends on what you are thinking about.....some companies are more flexible than others!
I know you said that you don't think this would work as well worth only Stevia, but it is the only sweetener I am allowed. So you have any recommendations for making this with just Stevia? I have no experience using it.
Hi there. You could just try it and see how it goes. It won't taste as well but try it. You haven't used stevia at all? If so you could use this post's info. https://wholenewmom.com/kitchen-tips/stevia-what-it-is-and-how-to-use-it/
Do u know exactly how many carbs this comes out to be? I'm counting every carb and have a SERIOUS sweet tooth at the moment. LOL
Hi there. I don't have counters on my site as we haven't found a reliable one yet that I can use but just input the ingredients in an online one you trust and you should get what you need there. Enjoy!
Is the 6 2/3 oz cocoa butter or palm shortening/oil by weight or volume? All the other ingredients are by volume so want to be sure.
By weight :). Enjoy!
How much is that in cups? I don't have a scale.
So so sorry for the delay. It looks like about 7/8 of a cup. I will add that to the recipe card now. Thanks for reading!
These are so yummy I eat way too many of them! But I'm not sure they're cheaper when made with organic cocoa butter!! And I found that the fat melts out of them if I try to put them in pancakes. I actually had better luck coconut oil chocolate chips. Have you had success baking with them?
Anyway, I love being able to whip up a batch of chocolate from my pantry, with my own ingredients, so even if they're not good for baking, and even if i'm not saving money, i still love them!
Yes, I agree that using organic cocoa butter is pricey - the only way to make them cheaper that way is to buy it in heavy duty bulk amounts. Of course, I don't know how many store bought chips are made from organic cocoa butter :). I use non organic natural typically. Thanks for the kind words!
Hi there. I tried adding Xyito which made it much nicer, but could not get it to dissolve and it all sank to the bottom. Any suggestions?
If you blend it in a blender first it helps a lot.
Will try it next time. Thanks.
Could something be substituted for the xylitol/erythritol? I'm not a fan of sugar alcohols as they tend to upset my stomach and cause digestive issues. Could just Stevia be used? Thank You
You can try whatever sweetener you like. Are you on a low carb diet? I do think that stevia alone will not give it enough bulk and might be a little bitter.
I have organic expeller pressed coconut oil. I am assuming this will work fine for making carob chips/chunks? Since it is warm, the oil is in liquid form, do I still need to heat it when making the chips/chunks?
You don't need to melt it - one of the blessings of the warmer weather :). Enjoy!
Thank you ! I appreciate the quick response.