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Sugar-free Chocolate Chips--3 Ways!
Servings: 3 cups approximately
Calories: 699kcal
These Homemade Sugar Free Chocolate Chips are great for all your low carb chocolate keto desserts and snacks, or for eating right out of the bag!
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Ingredients
Coconut Oil Sugar-free Chocolate Chips
- 1 cup coconut oil (or any solid healthy fat)
- 1 cup cocoa
- 3 tablespoons low-carb sweetener
- 2 teaspoons vanilla extract (optional but recommended)
- 1/4 teaspoon salt (optional but recommended)
Cocoa Butter and Cocoa Sugar-free Chocolate Chips
- 6 2/3 ounces cocoa butter about 7/8 cup
- 1 cup cocoa
- 1/4 cup powdered low-carb sweetener or alternative
- 1/16 teaspoon stevia extract powder or alternative equivalent to 1/4 cup sugar
- 1/2 teaspoon chocolate extract (optional but highly recommended)
- 1/2 tablespoon granulated instant coffee (optional but highly recommended)
- 1 teaspoon vanilla extract (optional but highly recommended)
- 1/2 teaspoon salt (optional but highly recommended)
2 Ingredient Sugar-free Chocolate Chips
- 2 ounces quality unsweetened dark chocolate
- 2 tablespoons powdered low-carb sweetener
Instructions
Coconut Oil Sugar-free Chocolate Chips
- 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.)
- Blend with an immersion blender if you have one to insure that the mixture is blended well.
Cocoa Butter Chocolate Chips
- Melt cocoa butter over very low heat in a medium pan.
- Transfer cocoa butter to a medium bowl.
- 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 it will be messier to clean up :-).
2 Ingredient Chocolate Chips
- Melt unsweetened chocolate in top of double boiler over simmering water.
- Add sweetener and blend to combine. An immersion blender works well for this.
To Make Chunks
- Pour mixture into an 8x8 baking pan (other pans will work as well, but your chunks will be thinner or thicker, depending on the size you use.)
- 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
- If you want to make chips instead of chunks, 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. Version 3 may be stored in the panty. Versions 1 and 2 will turn soft at room temperature to varying degrees.
Notes
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. If you use a liquid sweetener, I haven't tried it, but it should work, but honey and maple syrup are sweeter, so you might want to use a You can read this post for tips on substituting sweeteners for more information.
Nutrition Values are for Version 1.
Nutrition
Serving: 1cup | Calories: 699kcal | Carbohydrates: 17g | Protein: 6g | Fat: 77g | Saturated Fat: 65g | Sodium: 200mg | Potassium: 441mg | Fiber: 10g | Sugar: 1g | Calcium: 37mg | Iron: 4mg | Net Carbs: 7g