Homemade Chocolate Chips (3 Easy Ways)
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These homemade chocolate chips are easy to make from scratch. I’m sharing three methods including a cocoa-butter version that works for baking plus sugar-free and keto options.
Yes, I’m talking about delightful little morsels of chocolaty goodness—without without relying on refined sugar. These homemade sugar-free chocolate chips satisfy chocolate cravings while keeping sugar low, and will save you a ton of money over buying specialty chocolate chips online or at the store.
Not only that, but I've got not just one, but three ways for you to make your own homemade chocolatey morsels, and one of them is frugal beyond belief.
There's simply no need to spend a fortune on healthy chocolate chips when, with just a few basic ingredients you can have a stash of delicious sugar-free chocolate chips for using in your favorite recipes or enjoyed straight out of the bag.
Why Make Homemade Chocolate Chips?
Control Over Ingredients: You want to avoid dairy or sugar or artificial additives that are in store-bought chocolate chips.
Save Money: Let's face it—specialty chocolate chips are not cheap. I've seen them cost $7 for only 9 ounces (that's $13 a pound!) or even more!
Last Minute Substitute: If you've run out of chips when baking, save yourself a trip to the store and make these instead.
Which Version of Chocolate Chips Should You Use?
- For baking (cookies, muffins, pancakes): use the cocoa butter version
- For no-bake desserts: the coconut oil version works great
- For the fastest option: use the 2-ingredient shortcut
3 Ways to Make Homemade Chocolate Chips
Cocoa Butter Homemade Chocolate Chips (Best for Baking)
The main recipe that we use almost all the time for homemade chocolate chips uses cocoa butter, cocoa, sweeteners, and a few more special ingredients. They taste amazing. In fact, I've been told by a friend that this is the best chocolate she's ever had and others have commented about how good it is.
They hold up better in baked goods if you freeze them first, but either way, they work much better than the coconut oil version that's popular on many healthy food blogs.
There are times, however, when you might want to try another version depending on what you have on hand and what you want to use them for.
Coconut Oil Chocolate Chips for No Bake Treats
This version is very simple and works well for snacking or no-bake desserts. However, coconut oil chocolate chips melt quickly in the oven (see the image below), so they aren’t ideal for baking cookies or muffins. For baked recipes, the cocoa butter version above works much better.
2 Ingredient Homemade Chocolate Chips
Another super easy recipe using just unsweetened chocolate and a little bit of sweetener. Perfect for all your homemade keto baked goods.
Ingredients & Equipment
Here is some information on some of the ingredients for all 3 versions. For the amounts, scroll down to the Recipe Card.
- Coconut Oil: (or any solid healthy fat. I really like Nutiva brand.)
- Cocoa Butter
- Cocoa: Use carob (I prefer toasted) for AIP. The Rodele Cocoa I link to is our favorite; you'll definitely want to stock up when they have it at Costco. They also have an organic version on Amazon. If you use carob, you'll want to reduce the sweetener some because carob has some inherent sweetness.
- Sweetener: Both liquid and granulated work fine, but you should powder granulated sweetener for these recipes. Options include stevia extract (for AIP), xylitol, and erythritol, or coconut sugar. You can even use maple syrup or honey. Anything goes!
- Vanilla Extract
- If using stevia extract, these measuring spoons are a must-have.
- Molds: You'll need chocolate chip molds unless you're making chunks.
How To Use Homemade Chocolate Chips
These homemade chocolate chips can be used in any recipe that calls for regular chocolate chips.
Use these:
- in chocolate chip cookies
- as a topping or layered in with frosting for on cake or cupcakes
- as an ice cream mix-in or topper
- in or on puddings like keto chocolate chia pudding
- mixed in or on top of regular or no-bake brownies
- in a trail mix or crunchy granola
- in edible chocolate chip cookie dough
- in muffins
- in pancakes
- melted to make a dark chocolate bark, a chocolate drizzle on cookies (as seen on these no-bake coconut cookies), or other chocolate treats
Recipe Notes and Substitutions
- Pretty much any healthy sweetener can be used for these recipes. Low-carb sweetener options include organic erythritol, allulose, stevia extract, or xylitol to taste. Use honey, maple syrup, or sucanat or coconut sugar. If you use a liquid sweetener, note that honey and maple syrup are sweeter, so you'll want to use a quarter to one-third less.
- For AIP (or to avoid the stimulating effect of cocoa), use carob instead of cocoa. If you do use carob, you'll want to reduce the sweetener by about 1/4 to 1/3, since carob is sweeter.
Molds for Making Homemade Chocolate Chips
Most of the time I make Homemade Chocolate Chunks instead of chips, since it's sooo easy. Here's what they look like.
However, if you want to make cute Homemade Chips like those in the main photos of this post, get these molds.
Delicious Flavor Variations
These homemade low-carb chocolate chips are so delicious as is, but you can make your own sugar-free flavored chips too. Here are some options:
- Mint – Add a few drops of peppermint oil or extract
- Coconut – Add a few drops of coconut extract
- Spicy – Toss in a few drops of Tabasco or chili powder or chili flakes as desired
- Peanut Butter – Add some peanut butter powder to the chips
- Berry – Add in some berry powder or ground freeze-dried berries
- Almond – Add a few drops of almond extract
- Orange – Add a few drops of orange extract
- Milk Chocolate – Add about 1 tablespoon of powdered milk to the melted chocolate, stirring gently
How to Store
You can store these easy homemade chocolate chips in several ways, depending on what version you make. The coconut oil version will need to be stored in the fridge or freeze if your home is over 73°F. The other two versions can be stored at room temperature or in the fridge or freezer.
Homemade Chocolate Chips (3 Ways with Sugar-Free Option)
Ingredients
Homemade Chocolate Chips Main Recipe
- 1 cup cocoa butter (about 6 2/3 ounces)
- 1 cup cocoa
- 1/4 cup powdered sweetener or alternative
- 1/16 teaspoon stevia extract powder or alternative equivalent to 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon chocolate extract (optional but recommended)
- 1/2 tablespoon granulated instant coffee (optional but recommended)
- 1 teaspoon vanilla extract (optional but highly recommended)
Coconut Oil Version for No Bake Recipes
- 1 cup coconut oil (or any solid healthy fat)
- 1 cup cocoa
- 3 tablespoons sweetener
- 2 teaspoons vanilla extract (optional but recommended)
- 1/4 teaspoon salt (optional but recommended)
Shortcut 2 Ingredient Method
- 2 ounces quality unsweetened dark chocolate
- 2 tablespoons powdered sweetener
Instructions
Main Recipe
- Melt cocoa butter over very low heat in a medium pan.
- Transfer cocoa butter to a medium bowl. Let cool for a minute or two.
- Add remaining ingredients and mix well. I've used my Bamix immersion blender with great success. You could also put the mixture in a blender, but clean up will be messier.
- Blend with an immersion blender. if you have one, to insure that the mixture is blended well.
- Make chunks or chips as desired. See Recipe Notes for more details.
Coconut Oil Version
- Melt coconut oil over a very low heat. Remove from heat.
- Stir in cocoa, sweetener, and vanilla. (If you heat over too high of a heat or don't remove from the heat, the coconut oil will separate from the cocoa when cooling. You can still eat it, but it won't be as smooth.)
- Make chips or chunks as desired. More information is in the Recipe Notes.
Shortcut 2 Ingredient Version
- Melt unsweetened chocolate in top of double boiler over simmering water or over very low heat.
- Add sweetener and blend to combine. An immersion blender works well for this.
- Make chips or chunks as desired. See Recipe Notes for detailed instructions
Notes
- Let the chocolate cool for a bit before adding extracts to prevent seizing.
- Pretty much any healthy sweetener can be used for these forgiving recipes. Low-carb options besides xylitol include organic erythritol, allulose, or stevia extract, to taste. For AIP, use honey, maple syrup (read Choosing Maple Syrup), or sucanat or coconut sugar. A liquid sweetener should work too, but honey and maple syrup are sweeter, so you will want to use 1/4 to 1/3 less.
- Pour mixture into an 8×8 baking pan or other size depending on how thick or thin you want your chunks to be.
- Use a knife or spatula to break large pieces out of the pan. Chop on cutting board to desired size with a sharp knife.
To Make Chips
- Pour into a chocolate chip mold or put in pastry icing bag. Let the mixture chill a bit and then pipe onto parchment paper.
- Let sit to solidify, or chill in fridge or freezer.
- Store in freezer bag or air tight container in fridge or freezer until ready to use. The 2 Ingredient version may be stored at room temperature. The main version is best stored in the fridge but it's not necessary. The coconut oil version should not be stored at room temperature if your home is over 73 degrees Fahrenheit.
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.
How would you use these homemade chocolate chips?
I love this! Thank you for the recipe, I will definitely be trying this. We just started using coconut oil in the past 6 months. (And we are still learning and making changes in what we eat. Its definitely been a good journey.)
Visiting from Kellys blog. Why is carob prefered over cocoa? If there is no sugar or soy, are they not equal? Is it only the caffeine that people are avoiding? I’m still learning, thanks!
Most people who choose to avoid cocoa are doing so due to the stimulant qualities that it possesses. I am aware of the nutritional benefits that cocoa has in it, but for me, the stimulant quality makes it a big problem and I know that for some it contributes to the addictive nature of the food. Also, something that I have been working on for myself and my family is copper toxicity and cocoa has quite a bit of copper in it. There is a cocoa on the market without caffeine called Wonderslim that might be of interest to you.
Carob also has an inherent sweetness to it which is quite pleasant.
Hope that helps!
Amanda
April 27, 2011 at 8:21 am · Reply
Visiting from Kellys blog. Why is carob prefered over cocoa? If there is no sugar or soy, are they not equal? Is it only the caffeine that people are avoiding?
The answer was…. Most people who choose to avoid cocoa are doing so due to the stimulant qualities that it possesses.
I would like to add that I THOUGHT I had issues with caffeine, but when I switched to organic items….tea, chocolate, etc weren’t a problem for me anymore!! Funny thing, sugar is! It is subtle, but there: anxiety, sleep interrupt. Soy also gave me similar effects, FYI.
Just my two cents I am leaving this months after the initial posting, but maybe it will help someone?
Nice tips, Ronnie. Sugar is a huge problem. I will say that for those of us w/ adrenal issues. both are a problem. I am going to be sharing a new recipe soon (new and improved :-)) – so I am sure people will read your comments! Thanks!
Where can I see the new recipe?
Hi – it’s not here yet. I’ll try to get it up soon :-). Stay connectied – I have a swamped week – maybe I can get it done this coming week. And I even have another option that I hope to try.
I’ve tried a similar recipe before and the carob powder and coconut oil separated. It made an oily tootsie roll consistency. I read up on it and found several women who had the same problem. No one figured out how to fix it. Now I know. I got it too hot. I will have to try again. Thanks!
I read the silky bean fudge recipe. Yum! I serve strange breakfasts sometimes too. For my 9 year old’s b-day this year I made bean brownies for breakfast. The kids thought it was a big treat. 🙂
I have been trying to come up with a gluten-free, dairy-free, sugar-free chocolate sauce and chip recipe for about a month. I am going to HAVE to try this.
is the coconut oil strong. I just don’t like coconut but with all the benefits, I wish I did…Maybe I need to develop a new taste for it.
Kristin, I have been using coconut oil for a bit now & it’s a bland taste. I like coconut but not crazy for it, yet this oil has no coconut taste. This is of course my opinion & of others, but I’d say try it. If you don’t like the taste of it, you won’t waste the jar as you can fry w/it & it’s an EXCELLENT body lotion. We have separate jars for consumption & body use. I have sensitive skin, esp on my face & I stopped using the facial products & only use this on my skin & it’s amazing!!!
I echo that, Kinya! Coconut oil on skin for lotion is great – and it tends not to stain clothes either. You do need to watch it when frying, however – it has a sort of low smoke point and you don’t want to create cancer-causing free radicals by cooking with it at too high of a temp. Thanks!
I totally bookmarked this. I think I can eat carob but I’ve heard not great things about store bought carob chips, so I would love to give this a try! 🙂
You are so right about the store bought chips. Some are OK, but our family is avoiding refined sugar, and some of us are avoiding sugars completely. Making them yourselves gives you control over what you put in them. And these are easy – so a bonus there too :-)!
This looks great… could I use honey as my sweetener?
Love your blog & all your great info!!
Yes, you sure can. I used a combination of liquid and granulated sweetener and it turned out just fine. Let me know how they turn out and thanks for the compliment!
I’m making this with honey now for tomorrow Valentines Dey!Ghirardelli Chocolate Chips. They are so expensive though with the taste being ok.
Thank you so much Shelley for this recipe!?
These sound great! Can you sub cocoa powder for the carob powder?
Yes, you can. I forgot to add that in the instructions. Thanks for the question!
Wow, this is super easy! I’ll definitely be writing this down for future reference 🙂
Love this! I will definitely have to try these. One thing I find is that soy lecithin is in even the best chocolate chips, other than the super-expensive ones I can’t afford. This is do-able!
I agree with you! Love the title of your blog. That’s what I strive to do as much as possible (quick, easy, cheap & healthy) !