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.
I tried this recipe today and I’m experiencing heavenly joy! smile! My food choices is shrinking, since my doctors keep peeling away all the good stuff out of my diet – I’m pork/organ meat free, low-sodium, processed sugar-free and recently, caffeine. Russell Stover’s had a chocolate candy made with stevia I loved to eat as a treat, but chocolate and pop, and some pain meds, and real tea are now gone too. I was diagnosed with asthma/allergies, colitis, and hypoglycemia as a teenager. I can’t eat chili (makes me sick like food poisoning), raw onions, bacon, and sausage was problematic for me, soy makes me wheeze, I can’t eat anything processed with live yeast like kefir, agave, or sour dough bread (stomach upset) and for the last year, went processed sugar free because of a skin fold yeast infection that just would not go away despite the medications and I’m prone to staph infections too when I eat sugar. Pop gives me heartburn or what I call the ass-blaster effect. smile! I’ve been trying new recipes and have only found a couple of recipes that feed my sweet tooth. I can’t tolerate alcohol based-sweeteners and despite being highly allergic to ragweed, so far, stevia hasn’t bothered me at all.
So thank you for the recipe. I shall be back to check out some of your others.
You are soooo welcome! I hope things go better for you and again, so glad this worked for you!
I’m so glad to hear this–that despite these HORRID photos you liked it! This recipe is one of our faves—I haven’t tried it with all stevia, however. What sweeteners did you use for the bar?? https://wholenewmom.com/whole-new-budget/homemade-chocolate-chips-carob-chips-recipe-revised/
With both the honey and stevia. I can have a little honey, stevia and fruit. The taste reminded me of those no bake cookies – you know the ones with oatmeal in them. I found a peanut butter a couple of weeks ago that had no sugar in it, so that’s what I used plus butter. The texture came out like fudge and I’ve been snacking on it all day. smile! I have never heard of a vegetable based glycerin that you can eat. Where might I find that? And what kind of allergy test did your son have? A pin-prick or RAST test? I’ve had a RAST test for environmental allergies (trees, mold, cat, ragweed, dust mites, etc.) and am thinking of having another for food allergies.
Oh fun–so really I have a potential recipe for fudge now :). Many glycerines are actually edible. I think it’s for labeling purposes that they aren’t indicated as such. I know that was the case with NOW Foods. They have theirs labeled as cosmetic use but said it was the same as when it was labeled for food. I don’t recall why they did that.
My son had skin and IgE.
And he had numerous reactions making it evident that all / most of the IgE test results were accurate.
I’m frugal too, so awhile back, when I began this new recipe adventure, I decided that parchment paper was too expensive to use all the time as many of the recipes I’ve been trying said to use. So I went to Dollar General and found a silicone baking sheet (it’s purple) to use on the bottom of my baking pans/sheets. That’s what I used to cover the bottom of my 8 x 8 inch baking pan when I made your recipe. I folded it in half, pushed it down into the pan, and poured “the fudge” over it and put it into the fridge to harden up. It was easy to pull the chocolate up out of the pan and once it was laying on my hand, I placed a plate upside down over it and flipped the hardened chocolate onto the plate, so I could cut it up into fudge size 1 inch squares. Then I returned the squares to the baking pan minus the silicone sheet to store in the frig. I finished the crumbs up tonight. Couldn’t waste any of those yummies. smile! ,
Yes, that parchment is pricey and the coating isn’t the best either. Silicone is possibly a concern, but I like it better for an application like this. This post might be of interest to you :). https://wholenewmom.com/health-concerns/is-silicone-safe/
SOOO glad you liked it!!
Can you help me with an idea for chocolate Easter eggs for my type 1 diabetic four year old please ?? I really don’t know what to do she was diagnosed 6 months ago . Any ideas would be really appreciated. My name is Angela . Thanks in advance ?
Hello there. Happy to help and feel free to reach out w/ other recipe needs. We are very low carb typically so almost all of my recipes should be acceptable as I assume that is what you are looking for. This recipe would be a good one to try: https://wholenewmom.com/whole-new-budget/homemade-chocolate-chips-carob-chips-recipe-revised/
It’s really tasty but it’s a dark chocolate. We love it. You could get a mold. Do you need help choosing one?
Let me know if that’s what you had in mind. Golly I need to redo that image!
These are delicious! I made some changes as suggested with the sweeteners according to my taste. I prefer my chocolate dark, so I used 1/4 cup lakanto, 1 scoop of stevia, and in place of the honey 3T of food grade vegetable glycerine.
Then I added 1/4 cup of chopped almonds, 1/4 cup shredded unsweetened coconut, and 2 T hemp seeds! Its so yummy ?
Thank you so much for this recipe, its fabulous!!!!
Oh wow – that sounds amazing. I am going to have to try this out. Mmmmmm….thanks for reading and sharing!
Your ingredients don’t match the directions
Yikes that post is so old–and the photo is embarrassing. I just updated the recipe for you–hopefully that makes it a little more clear. And now I’m worried it’s not a great recipe at all. My apologies if it’s not the best, and I will try to make it better. I do think that the recipe makes sense now, however. Thanks for alerting me!
Just an FYI – your ingredient list says cocoa powder NOT carob powder
Hi there. thanks but I’m not clear on what problem you are referring to. Can you let me know, please? Thanks!
Under the note regarding liquid sweetener, you state that 3 scoops of stevia is a good alternative. Do you have to dilute it before adding it? Or can you add it in granulated form? Thank you!
I use only extract powder so there is no need to dilute it. It blends in pretty well!
Thanks for sharing your awesomeness.
:). I don’t know that it’s awesomeness, but thanks.
Welcome! 😉
Nice 😉 made some lastnight but altered recipe some. They came out great!!
Glad to hear it :). It was a very very old post. A lot of them need some updating ….and new photos :).
Last step is to place them in freezer. 😉 That’s how they get hard.
Missed that – thanks!!
Of course, in the winter, my kitchen is chilly so it can set on the countertop as well in cooler months :).
How many servings is this? Before trying to make this I put the recipe into https://www.caloriecount.com/cc/recipe_analysis.php and got 2,383 calories for 1 serving, Yikes !!!!!!
I used the version with Cocoa powder and honey.
It depends on how much you eat. You can cut it into as small of a piece as you like. Enjoy!