Dairy-free Low-carb Chocolate Bar (Only 3 Ingredients)
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You won't believe how easy it is to make this homemade sugar-free chocolate bar right in your own kitchen. This keto chocolate bar is much cheaper than store-bought sugar-free chocolate, plus it has no additives, and I think it tastes just as good, if not better.
It's the perfect healthy snack, is diabetic-friendly, dairy-free, vegan, and of course gluten-free too. And you can even use this recipe to make a homemade carob bar if you like.
Ingredients
- cocoa butter (can sub coconut oil as well. The resulting bar will be softer and won't hold up at room temperature, but it is a less expensive option.)
- cocoa
- low-carb sweetener (you can use almost any sweetener you like)
- vanilla (optional)
- salt (optional but recommended)
Homemade Chocolate Bar Molds
These molds are a great option for making these chocolate bars. Of course you can use all kinds of other shapes, but those will make a pretty authentic looking chocolate bar.
Recipe Notes
- Sweeteners: You can use any granulated sweetener for this recipe. Liquid will work as well. For stevia, see this post on how to Use Stevia) for more information. I recommend using a mixture of alternative sweeteners as this will result in a better flavor.
- AIP: For AIP, substitute organic carob powder for the cocoa and use an AIP sweetener. Use coconut sugar, honey, or maple syrup. Of course the bar won't be low-carb, but you can enjoy a delicious treat on your AIP diet.
Homemade Chocolate Bar–dairy free with sugar free option
Ingredients
- 7/8 cup cocoa butter (or coconut oil)
- 1 cup cocoa powder (use carob for a homemade carob bar)
- 1/4 cup powdered low-carb sweetener
- 1/16 teaspoon pure stevia extract (or alternative)
- 1 teaspoon vanilla extract (optional but recommended)
- 1/4 teaspoon salt (optional but recommended)
Instructions
- Melt cocoa butter over very low heat. Remove from heat.
- Sift cocoa. Add to pot and stir.
- Stir in sweetener(s). Stir until well blended.
- Add vanilla and salt.
- Remove from heat.
- Pour into molds. Let set at room temperature or place in fridge to chill.
Notes
- Sweeteners: You can use any granulated sweetener for this recipe. Liquid will likely work as well but I haven't tried it. For stevia, see this post on how to Use Stevia) for more information. I recommend using a mixture of alternative sweeteners as this will result in a better flavor.
- AIP: For AIP, substitute organic carob powder for the cocoa and use an AIP sweetener. Use coconut sugar, honey, or maple syrup.
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
I hope you like this Homemade Chocolate Bar as much as we do.
How many calories in the whole batch?
I’m sorry but I haven’t done nutritional analysis. You could plug everything into a calculator like this one: https://www.myfitnesspal.com/recipe/calculator Thanks! Are you planning to eat the whole batch :)?
How much is the T in your recipie. Is that teaspoons or tablespoons?
Example 8 T coconut oil
Hi – it’s a tablespoon. I just made it more clear. The tsp later in the recipe indicates that the T would be Tablespoon but thanks for pointing that out :).
How many calories per ounce is this? Is there a way to cut down the fat content?
Oh I have no idea. There are several nutrition calculators on the internet you could use. I don’t think there’s a way to cut back on fat content except to eat less. But if you use a good fat you are actually nourishing yourself. Not medical advice of course, but I used to be low fat and am not any longer.
Hi,
I was thinking about trying your grain-free protein bars for my baby, do you think I can only use cocoa butter and coconut oil , and skip on the nut butter, since I don’t have any and no Vitamix to do it with…
Thanks
You could try it but they likely will be lacking some in flavor unless you can do an almond extract or something like that. Do you have a blender or food processor? You could try to make it in that. The food processor would be a better option.
Hey, thank u so much! I found an organic almond butter at the local store, will try with that
Great!! Let me know how it goes!
Could I use cacao butter in place of the coconut oil for this recipe?
Yes, of course. It will be more solid at room temp.
Hi Adrienne,
Thank you so much for this delicious recipe!! I can’t eat chocolate too much and was looking for a carob bar recipe that was better than those awful carob bars in the store. With your recipe I have found something I enjoy more than chocolate- Thanks!
I also find that I can use less sweetener, only about 3 tbs. of zylitol and maybe a 1/4 tspn of stevia.
Thanks again!
Karen
How wonderful! Thanks for sharing!
I made this to top the protein bar, using cocoa. I used 1/4 sugar and some stevia. After adding the honey, it was still pretty bitter. Maybe I had too much cocoa? So I added more honey and still wasn’t totally excited. I decided to use most of it for the bar. But then I had, maybe 1/2 cup left. I added one drop of peppermint EO and spread it out to make a bar. OH. MY. GOSH! It is so good! If you like chocolate and peppermint, you’ll love this!
Sounds great! I know carob has some inherent sweetness so perhaps that is why??? I love choc and mint. You are saying you added the peppermint to the mixture….did you see my Mint Chip Ice Cream? And Mint Chocolate Chips? 🙂
hey there! i am trying to recreate a Coconut Secret Classic Coconut Bar for a friend on GAPS (well, me too, these bars are amazing, and I KNOW you’d agree with me!). They are dipped in a thin lovely chocolate they sweetened w/ coconut crystals. Do you think this chocolate (melted) would work well for dipping? The almond butter has me wondering….
Hi Tessa! I would probably just not let it harden and then melt it. I would just try it from the melted stage and not let it get thick. Conversely you could try my chocolate chip recipe. These coconut oil based recipes are a little finicky and I am having a little trouble manipulating them once they are melted. I am no food scientist so I am not sure why but there is something chemically going on that makes them get all hard. I read one post where it seemed to indicate that it was bc of getting a little bit of water in it. There’s another blogger whom I may need to ask bc I believe she went to culinary school.
Anyway, I did make my choc chips the other day and before letting them cool I was able to mold them into chocolates and I’m hoping to get a fancier version up on my blog by Fri.
I look forward to seeing your bar recipe!
Hi Adrienne,
I would love to try this recipe w/ the stevia, however I was wondering what 6 scoops of stevia is? Also in your protein bar recipe similar to this you mention 2 tbsp sweetener and wondered if that would also be the same for measurement for stevia. I have both the powder and liquid. I am new to using it in baking and need all the help I can get 🙂
Thanks!
Hi Christy!
Stevia is TONS sweeter than sugar, especially the extract, so it depends what kind of stevia you have. The extract is measured in scoops and the scoops measure 1/32nd of a teaspoon, believe it or not! The 2 Tbsp sweetener would be a regular strength sweetener like regular sugar, sucanat, honey, or alternatives like xylitol or erythritol. Let me know if you need anything else! Thanks for stopping by and hope you like it!
Sounds wonderful, now that I’ll have my own stash of carob I can make this soon! Have a great day & keep up the good work. I’m enjoying learning & growing with the help of your blog.