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. 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. Rodele Cocoa is our favorite for taste and sourcing. 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.
- 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.
Best Sweeteners for Homemade Chocolate Chips
The sweetener you choose affects both the texture and flavor of your chocolate chips.
- Powdered sweeteners (best overall):
Erythritol, allulose, or powdered xylitol work well and give the smoothest texture. - Stevia:
Works for a very low-carb option, but you’ll need to adjust carefully for taste. - Coconut sugar or sucanat:
Great for a less refined option, but will create a slightly grainier texture. - Honey or maple syrup:
These work, but since they’re liquid, the chocolate may be softer and won’t set quite as firmly.
For best results, use a powdered sweetener whenever possible to avoid graininess.
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 (they'd be great in these Oat Bran Muffins and also these Carob 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, 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
Ingredients
Homemade Chocolate Chips Main Recipe
- 1 cup cocoa butter (about 6 2/3 ounces)
- 1 cup cocoa powder
- 1/4 cup powdered sweetener (or to taste)
- 1/16 teaspoon stevia extract powder (optional, or adjust sweetener to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon chocolate extract (optional)
- 1/2 tablespoon granulated instant coffee (optional)
- 1 teaspoon vanilla extract (optional)
Coconut Oil Version for No Bake Recipes
- 1 cup coconut oil (or other solid fat)
- 1 cup cocoa powder
- 3-6 tablespoons sweetener (adjust to taste)
- 1/64 – 1/32 teaspoon stevia extract powder
- 2 teaspoons vanilla extract (optional)
- 1/4 teaspoon salt (optional)
Shortcut 2 Ingredient Method
- 2 ounces quality unsweetened chocolate
- 2 tablespoons powdered sweetener
Instructions
Main Recipe
- Melt cocoa butter over very low heat.
- Transfer to a bowl and let cool slightly.
- Add remaining ingredients and mix well.
- Blend with an immersion blender (recommended) until smooth.
- Pour into molds or pan and let set.
Coconut Oil Version
- Melt coconut oil over very low heat and remove from heat.
- Stir in cocoa, sweetener, and vanilla until smooth.
- Pour into molds or pan and let set.
Shortcut 2 Ingredient Version
- Melt chocolate over a double boiler or very low heat.
- Stir in sweetener until smooth.
- Pour into molds or pan and let set.
Notes
- Let the chocolate cool slightly before adding extracts to prevent seizing.
- This is a forgiving recipe—most sweeteners work.
- For low-carb: use erythritol, allulose, stevia, or xylitol.
- For AIP: use honey, maple syrup, sucanat, or coconut sugar.
- If using liquid sweeteners, use ¼–⅓ less.
To Make Chocolate Chunks
Pour into an 8×8 pan (or desired thickness), let set, then break and chop.To Make Chocolate Chips
Pour into molds or pipe onto parchment. Let set or chill.Storage
- Store in an airtight container in the fridge or freezer.
- 2-ingredient version can be stored at room temperature.
- Coconut oil version must be chilled if above 73°F.
- Cocoa butter version is best chilled but can be kept at room temp if cool.
Nutrition
Nutrition values are for Version 1.Nutrition
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.
How would you use these homemade chocolate chips?
Thanks for the recipe! I did not heat the coconut oil, as is liquid right now, in summer time, but the oil separates from the toasted carob. What can I do to avoid this problem? And all the mixture is super soft at room temperature.
I typically blend with an immersion blender. It will be soft at room temp if your house is warm. This recipe might be better for you: https://wholenewmom.com/whole-new-budget/homemade-chocolate-chips-carob-chips-recipe-revised/
Why did you change from coconut oil to cocoa butter, I would think the cocoa butter would be more saturated?…
Hi there. It holds together better. Actually, from what I am seeing the opposite is true.
I think it’s better without any sweetener at all, I just made it with Natvia and used less than half what was recommended and it was too sweet!
coconut oil is not a ‘healthy’ solid fat.
What do you think isn’t healthy about it? Are you reading the new info out by the American Heart Association – the same group that says that Cocoa Puffs are healthy? Please do share.
Thanks for recipe. Will this recipe work fine for cookies?
Thanks! It depends. The improved one does better b/c of cocoa butter being the base. I have had success w/ some recipes and not with others. At worst, they melt :).
Thanks have you tried mango butter as some listed below?
I have never used it.
Hi Adrienne,
I need to make chocolate to take to school and it will be staying out of the fridge/freezer for a long time. Does this recipe melt if it is kept out for a few hours? Also, could I leave it out to harden instead of putting it in the fridge/freezer so that it lasts longer?
Thanks! =)
The cocoa butter version in this post will last out of the fridge – it will all depends on the temp of the room. I’m not sure what you mean by the last question – explain please? https://wholenewmom.com/whole-new-budget/homemade-chocolate-chips-carob-chips-recipe-revised/
Hello, I’m baking cookies for a friend and she literally can’t have sugar except honey….can I put honey in as a sweetener?
Yes you can! Hope you enjoy them!
I was but didnt find the time. I never used cocoa butter. Is that the stuff people use on their skin? Lol
Yes but it’s made into a lotion. And you would get a different version to eat.
Trying this tonight! When u make cookies do the choco chips hold well? I dont have cocoa butter
They do not hold up well without the cocoa butter. Did you try them?
Hello! I have stumbled across this recipe and am wondering how long you can store this for before it goes bad?
Welcome! I am not sure but it should be the same as for the base oil that you use and where you store it. We eat it so fast that we have no issues with it spoiling!