Homemade Chocolate Chips (3 Easy Ways)
This post may contain affiliate links from which I will earn a commission. Learn more in our disclosure.
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?
Just today my girls asked me if I knew how to make homemade chocolate chips – I can’t wait to make these!
Hi, have you tried these in cookies? I’ve made a similar recipe for homemade chocolate chips before and when I put them in cookies I found they melted way too fast & made my cookies into an oily mess.
They worked in the cookie recipe that is mentioned in the post — and they held together quite well. Please check back with me and let me know how they turn out for you! I am sure my kids won’t mind my trying some other cookies soon with them :-).
I am having the same issue with them. They melt way too fast & make an oily chocolate soup-like mess. Any suggestions? Would adding cocoa butter thicken them up a bit to hold their shape? I’m sure it’s the coconut oil that’s making them let like that.
I am sure the cocoa butter would be better. Also, if you use expeller pressed coconut oil they will be a little firmer. But with spring and summer heating our kitchens up these are going to do better in the fall and winter. Thanks!!!
I love it! Chocolate chips are one of my comfort foods.
wow, those choco chip cookies look delish; need more milk :-)!
wow.you make it sound like it is so easy to prepare. i wish i could try my hands on baking next time 🙂
This is so great! My family doesn’t have any real dietary restrictions, but I like to know how to make my food from scratch, and we looove chocolate chips :), so this is a win-win. I’m visiting from Show me what ya got… Thanks!
I am using GI ProStart Yogurt Cultures ( https://www.giprohealth.com/giprostart.aspx ) and following this recipe as a guide ( https://www.smallfootprintfamily.com/2009/04/25/homemade-coconut-milk-yogurt/ ). Another blogger I’ve followed for a while has had really good success making it this way so I worked up the courage to do it once I found safe guar gum-free canned milk. (Though your method of making coconut milk seems more manageable than the one I had originally come across, so I may just try it next time!) The yogurt isn’t quite ready yet, so hopefully tomorrow I can post a review. 🙂
My son’s allergies…. I discovered the pumpkin and sunflower when we trialled them at home. I baked pumpkin with other safe ingredients into a muffin, he ate it, woke up that night screaming in pain, followed by a week of GI distress, which is typical of a GI reaction for him. He did not test as IgE allergic to pumpkin previous to that exposure and hasn’t been retested since. We trialled sunflower seed as a butter topping on his safe rice crackers and on apple slices. It touched his mouth but he wouldn’t swallow any. By that night his skin had flared and later IgE testing confirmed he was allergic. His dr suspected a more significant reaction was masked by his daily antihistamine. He has only been RAST (blood) tested to a few tree nuts (I think almonds and walnuts) and they did not show up with any reaction, but he hasn’t had any exposure at all, so with his history we will avoid introducing them until he is a good bit older (he is 3) and not so reactive. (We are doing the same with fish & shellfish.)
(It seems we carried our thread on as long as we could, but I wanted to post here in case anyone else was following along.)
Love the idea of making your own chocolate or carob chips. Even the ones from the healthfood store have soy lecithin in them. Reason enough to make your own. Thank you for sharing your ideas with us at Monday Mania this week! 🙂
Wow! I had no idea you could make your own chocolate chips!!! Sooooo neat! But where do you buy coconut oil?
Ashley
Hi Ashley!
One option is through Amazon (I just updated my post with a link to one of the coconut oils that I purchase: Homemade Chocolate / Carob Chips). If you get back to me and tell me where you live, I might have other options for you as well.
They look really good. Thanks for linking to my Organizing Mission link party!