Homemade Sugar-Free Chocolate Chips – Low Carb and Gluten-Free

Homemade Chocolate Chips Low CarbIf you think you might have seen these before, you have.  Kind of.  I was inspired to attempt homemade chocolate chips again, because there really is nothing on the market that fills this much-needed low carb baking void.  To be sure, there are several brands of sugar-free chocolate chips out there, but I could not unreservedly recommend any of them.  Besides being extremely costly, they are made either with maltitol, a sugar alcohol that affects my blood glucose as much as regular sugar, or they are made with acesulfame potassium and sucralose.  I know everyone has their own personal preferences when it comes to low carb sweeteners, but these two are highly artificial and I simply don’t like them. I have a strong preference for erythritol based sweeteners, because it is a natural substance and because it has little to no effect on my blood sugar.  So I desperately want chocolate chips sweetened with erythritol and I have for a while now been trying to prevail upon my good friends at Swerve Sweetener to get into the business of making such a highly sought after baking item.

Homemade Chocolate Chips Low Carb

Although Swerve is indeed in the middle of testing some dark chocolate made with their sweetener, these things take time to get onto the market and I am not a patient person.  And as a reader recently asked me about the cost of some sugar-free chocolate and whether I had a decent homemade alternative, I decided I had to take matters into my own hands.  I can honestly say that I have made vast strides in low carb cooking and baking in the past few years and very often my experiments lead me to new discoveries about how certain ingredients behave.  I find myself storing up these little tidbits in my brain for future use.  And when the time is right, a whole new idea takes shape in my brain and I can hardly wait to test it out.

The last time I made chocolate chips, I made them with butter.  They were good, to be sure, but definitely a little on the soft side and they needed to be stored in the fridge and then added to the recipe just prior to baking.  And although delicious, they didn’t quite live up to that true chocolate-chip flavour I had in my mind.  Still, they were a good approximation and I was satisfied.  But since that time, I have been playing around with other ingredients in some recipes, including cocoa butter.  Unlike butter or coconut oil, cocoa butter stays quite solid, even in warmish weather and it takes a fair bit of work to make it melt.  For a bar of chocolate or a chocolate chip, this is an excellent quality indeed.

Homemade Chocolate Chips Low Carb

I had originally intended to actually form them into chip shapes by putting them into a pastry bag and piping them into little blobs, but it was late in the evening when I started so I wimped out and poured the chocolate mixture into chocolate bar molds.  And I am rather glad I did, because I then had the option of chopping it up into chocolate chunks for baking, or just eating a square of it as it was.  Either way, these chocolate bars/chips blew my original attempts out of the water.  First, they firmed up so well that they didn’t need to be refrigerated at all to stay firm, and secondly, they tasted like REAL chocolate.  And why shouldn’t they?  REAL chocolate is made with cocoa butter and is part of what gives it the deep, intense chocolate flavour.  I had a hard time saving any of my first batch for baking with, because I just kept eating a square of chocolate here, and a square of chocolate there, as I passed through the kitchen.

I will readily admit that erythritol doesn’t love to dissolve into chocolate and with my amateur chocolate making equipment (read: a pot, a whisk and some plastic chocolate molds), I couldn’t quite work the graininess out of it.  But I found I didn’t mind at all in the finished product because it tasted that good.  And it baked well too, I was pleased to find.  Although they didn’t exactly keep their shape during baking, they also didn’t totally liquify and run all over the pan, as I feared they might.  They held up about as well as any bar of chopped dark chocolate I’ve ever used.  All in all, I’d say they were a success and quite an improvement over my first homemade chocolate chips.

Cookies with Homemade Chocolate Chips

 

Homemade Sugar-Free Chocolate Chips

Yield: About 1 ¾ cups

Serving Size: 2 tbsp

Homemade Sugar-Free Chocolate Chips

It's easy to make your own sugar-free chocolate chips. Using cocoa butter keeps them solid even at room temperature.

Ingredients

  • 3 oz food-grade Cocoa Butter
  • 2 oz unsweetened chocolate, chopped
  • ½ cup powdered Swerve Sweetener or other powdered erythritol, sifted
  • 2/3 cup cocoa powder
  • ½ tsp vanilla extract

Instructions

  1. In a heavy saucepan over low heat, melt cocoa butter and chocolate together until smooth.
  2. Stir in sifted powdered erythritol, then stir in cocoa powder, until smooth.
  3. Remove from heat and stir in vanilla extract.
  4. Pour into chocolate molds or spread in an 8x8 pan lined with parchment paper.
  5. Refrigerate until set, then chop into small chunks.

Notes

Makes 14 servings as chocolate chips (2 tbsp per serving). Each serving has 3.6 g of carbs and 1.8 g of fiber. Total NET CARBS = 1.8 g.

Food energy: 83kcal Saturated fatty acids: 5.27g Total fat: 8.37g Calories from fat: 75 Cholesterol: -- Carbohydrate: 3.60g Total dietary fiber: 1.8g Protein: 1.33g Sodium: 1mg

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Comments

  1. wow too fabulous!!!

  2. You are amazing, Carolyn!

    Thank you so much.

    Alice

  3. Do you think powdered xylitol would behave the same as powdered erythritol? Just curious–is there a particular reason why you don’t use xylitol, other than it being higher on the glycemic index than erythritol? Also, do you have a favorite source for cocoa butter? Thanks for the recipe!

    • I had the same question, but about subbing “Just Like Sugar,” because it’s my favorite sweetener (except for the price). I was concerned because sometimes the chicory root acts as a thickener so didn’t know if that would mess it up. LOVE your recipes, btw!

      • I think you could try the just like sugar. Swerve has oligosaccharides which are also a fiber so I bet Just Like Sugar would work. If it seems too thick, add some more cocoa butter and a bit of unsweetened chocolate to thin it out.

    • Hi Eva, erythritol has a lot less gastro-intestinal issues than xylitol, because it’s absorbed in the small intestine, so it causes a lot less tummy trouble. Also Xylitol definitely has more of an affect on my blood glucose.
      I bought some really great cocoa butter from Amazon.com recently. It’s organic and it comes in chunks in a bag, so you don’t have to try to scoop rock hard cocoa butter out of a jar. It’s called Kakosi.

  4. Oh the chocolate!! I bet these are fantastic!

  5. Karl Barndt says:

    The trickiest parts of making real chocolate with cocoa butter are tempering and conching. If not tempered (the process whereby cocoa butter crystallizes), the chocolate will be gummy at room temperature. There’s also conching, which makes chocolate smooth through a many-hours long process of grinding and blending. That’s how sugar (or erythritol) is incorporated into the chocolate smoothly. For baking chips it’s less than critical for the chocolate to be tempered and conched.

    As for chocolate made with erythritol, Wilbur Chocolate of Lititz, PA, once made a dark sugar-free chocolate called Apollo with a blend of erythritol, inulin, Ace-K and sucralose. It was good for chocolate enrobing and making chocolates. Unfortunately, it had a tendency to produce erythritol crystals when you used it in any recipe where the chocolate was blended with liquids containing water (as in making ganache with heavy cream).

    I know some people wish to avoid artificial sweeteners, but a blend of sweeteners does tend to improve the overall sweetness profile. Have you tried using a quality powdered Stevia in your chocolate, along with the erythritol?

    • Yeah, until I get a conching machine, I’m pretty happy with my homemade version. ;) But you’re not ever going to convince me to use sucralose or Ace K. Blech! Stevia, yes, I’ve done some. But Swerve worked well and the chocolate did not become gummy at room temp, even without tempering, which is, quite frankly, more work than I have time for!

      • Karl Barndt says:

        It sounds like you got lucky with the tempering. Years back I got into making chocolates and went a little nuts. I made sugar-free and regular chocolates — hand dipped and molded. Tempering became second nature. I melted chocolate with the microwave and tempered over a bowl of warm water to maintain the right temp until I could add in my “seed” chocolate to temper. In this case you’d be using finely chopped cocoa butter to seed. Doesn’t take much time to do, as long as you have a good digital thermometer.

        • Thank you for the lovely recipe! I’m new to low-carb dieting, and haven’t made chocolate other than the frozen kind made with coconut oil. My question was, why not just sweeten the unsweetened chocolate and add the vanilla? Wouldn’t the cocoa butter and powdered cocoa combined just be the same as unsweetened chocolate? I just wanted to ask before I order some of the cocoa butter. Thank you, and I’m glad I found your website!!

          • Good question. Because although you could melt plain unsweetened chocolate and stir in some sweetener, it would likely seize like crazy. There’s no way, with something like erythritol, that you could get it to mix in, without getting a goopy, thick mess. If you wanted to use a liquid sweetener, like sucralose, maybe but I don’t like sucralose. And if you have to use a significant amount of the liquid sweetener, your chocolate will again seize. It’s very tempermental stuff. An additional oil, like cocoa butter, helps it smooth out and allows it to mix nicely with the sweeteners. And cocoa butter is so hard at room temp, it’s a good choice because it will firm up properly, rather than need to be refrigerated.

      • Not sure if it would make a difference here, but a technique I learned making candies is to melt your chocolate on a heating pad (I use a ziplock to contain it), which doesn’t break the temper. That way you can coat candies without getting a hard/sweaty result) Just one of those ten dollar cheapos from walgreens. You can get a ‘cheap’ tempering vat thingy from king arthur, but they run about 200 bucks so you’d have to be really committed!

  6. I always love reading about your experiments Carolyn – sounds like these sugar-free chocolate chips turned out great – now you just to market them!

  7. I’m always so impressed by anyone that attempts gluten-free baking! YUM!

  8. Thank you ever so much for all your time and effort in creating these wonderful recipes for us low carbers. My 27 year old son was recently diagnosed with diabetes, type 1. I am trying to help him by making your recipes. He is not a veggie eater (meat, potatoes, and pasta) so he is really struggling. Thank you again for your wonderful recipes. :-)

  9. Looks like this would really be good and as a soapmaker I have a 10 pound box of cocoa butter in the freezer, just have to chip some off the block! Thanks!

  10. So incredible, Carolyn! I will be trying this for sure!

  11. Thank you for addressing the question seizing! Chocolate can be tricky, now I understand the need for the “extra” cocoa powder and cocoa butter. Love your willingness to share your knowledge:-)

  12. These are so great! This is such a good recipe to have on hand as these could go in so many recipes!

  13. You have a real knack for finding a way to make anything low-carb, great idea!

  14. Amazing timing to get this recipe when an order of cocoa butter arrived. Can’t wait to make this. Not thrilled with grainy erythritol texture, but use it anyway.

    • It feels much more grainy when it’s still melted. Once it hardens, I found I really didn’t notice it that much.

  15. Love this idea; thanks for experimenting!

  16. Good to have this recipe! Thanks, Carolyn. In the past, I’ve found Sunspire Unsweetened Carob Chips to be a fairly good substitute when I haven’t had a source of sugar-free chocolate chips handy. The ingredients are nonfat milk powder, carob powder, palm kernel oil, and soy lecithin. So perhaps not the best either, but an option for some.

  17. Carolyn – what other things will make it seize? I have tried making frostings with unsweetened chocolate and found that “Just Like Sugar” made it a goopy, thick mess, I was wondering about cream or milk powder, would that make it seize? Maybe it would make it smooth out a little and allay the graininess? I also have sunflower lecithin since I do not do soy. Perhaps that would help a little.

  18. Dita MacDonald says:

    Bravo. Your experiments are wonderful!! Another terrific recipe from you again. We are4 so blessed to have your expertise. Thanks for helping all of us and sharing.

  19. Hi, I wondered where and what brand of cocoa butter you used? Thanks!

    • I used Kakosi organic, I got it on Amazon. I like it because it comes in a bag and in smallish chunks so it’s not hard to weigh it out. You don’t have to chip it out of a container.

  20. Great recipe, Carolyn. Cocoa butter rules, doesn’t it? As you know (from my most recent post, I order Callebaut brand by the huge tub!). Developed my own version of sugar-free chocolate bars and I cannot wait to share all of my experiments, too. Pinning! xo

  21. Sounds good! You can get sunflower lecithin at Whole Foods sometimes. I think I got mine on Natural Zing. A lot of the raw,organic vegan websites sell it.

  22. Way to persevere Carolyn! :) This is super impressive – I’ve never seen someone make their own low carb chocolate chips but it makes complete sense! :) Nice job! Pinning this for later ;) Thank you!

  23. Quick question… I don’t have any unsweetened chocolate in the house (and I’m having issues finding good stuff here in the UK)

    Can I just sub the classic 3 TBS cocoa powder + 1 TBS oil per ounce of Unsweetened chocolate needed? Or will that mess with the consistency?

    • I don’t know for sure but I think you should try it. And for better flavour, go with coconut oil if you have any. If the end result is too soft, keep it in the freezer or fridge, and it will still be delicious!

  24. Jennifer says:

    I live in Beijing and absolutely love your site and recommend it to anyone who will listen! Living gf and low-carb in Beijing is sooo much easier with you in this world!! Now…. apologies in advance for what made be a ‘stupid’ question!
    I have brought a lot of my gf baking goods over from the States, but I didn’t bring powdered erythritol with me and can’t find it here! I have granulated stevia and can get granulated erythritol online here, but having not made chocolate before I am not sure if the sweetner must be powdered?

    • Powdered would be best but if you can’t get it, you can used the granulated. Your end result will be grittier. Can you grind the granulated in a coffee grinder or something? It won’t be ideal but it would help some.

  25. I keep using xylitol because we tolerate it well and it’s cheaper. Even though it does raise blood sugar levels, it is minimal so I figure it’s an ok compromise. I have melted down baking chocolate and sweetened it with xylitol but haven’t used it to bake because one recipe I read pointed out that it will melt and run all over the place but still have good flavor (in something like chocolate chip cookies). My kids don’t need any help making chocolate messy! Recently, I’ve been making coconut oil candies that I sweeten with a simple syrup made with xylitol. Since it’s made with cocoa powder it doesn’t seize. We can leave it out of the fridge for 10-15 mins before we need to chill it again. I’ve also mixed in shredded coconut and just poured it in a dish and cut it into squares or eaten it with a spoon at room temperature. That’s great for satisfying the need for a sweet treat but I love the idea of cocoa butter to firm up the chocolate so you can bake with it and eat it at room temperature. I think those benefits might make it easy to live with a little crunch from the sweetener. Going to order some cocoa butter now!

  26. Shirley Ho says:

    Can I use these chocolate chips in the cookies recipe? I want to make low carb chunky chocolate chip cookies.

    • Carolyn says:

      You sure can! They will melt a little more than typical chocolate chunks, but they don’t run all over the place and you get some nice chunks of chocolate.

  27. Have you ever made white chocolate? I am new at all this so I don’t even know how one would even attempt to make that! I can NEVER find sugar free white chocolates for baking and I don’t like milk/dark chocolate (shocking, I know!). Do you have any suggestions on where to get sugar free white chocolate? Thanks!

  28. Just made your recipe into chocolate bars and added chopped peanuts. Delicious! This is the best low-carb chocolate Recipe I have made. The recipe made 8 chocolate bars, and with the addition of 2 ounces of peanuts, each bar was 116 calories, 9carbs, and 5 grams fiber. Therefore, net carb count was 4 per bar. A great evening treat!

  29. Is there anything I can use in place of powdered erythritol? It seems to have a lot of carbs :/. I’m not sure I like that.Is it possible to use a no-carb liquid sweetener? or Will that mess with chocolate chips?

    • Erythritol technically contains carbs, but it has zero effect on mot people’s blood sugar so it counts as zero net carbs. I have tested this on myself (pre-diabetic) over and over. I am a believer. So sure, you can try whatever sweetener you like but I don’t think it will taste as good or have the right consistency.

  30. Just made these for my holiday baking. They worked beautifully! The chunks held up in my cookies. So glad I found your site. My only substitution was powdered Whey Low.

  31. Reading this as part of your 2014 Best Recipes. Thank YOU!!!! I am so happy I want to cry. I live with a cane sugar food sensitivity and recently learned that the sugar in the 86% Dark Chocolate I was eating was causing havoc in my system (major hair loss) :( Been chocolate free now since Halloween. I am ordering my Cocoa Butter today! Cannot WAIT to try!!

    • Oh no, what a terrible sensitivity! Cane sugar is in practically everything! Hope the Swerve and stevia work for you. This is like really good, really dark chocolate. Yum!

  32. How do you store this? Fridge or room temp?

    • You can store them at room temp for a few days, but if they will be around longer than that, store them in the freezer.

  33. Did you use a silicone mold? If so, do you have a link to buy it, I want one of those :-)

    I can’t wait to try and make this! :-)

  34. As a type 1 diabetic, I’m extremely careful with my carbs. I made this recipe exactly as written. I didn’t have powdered Erythritol so I put my granulated in the food processor and ran it until it was quite powdered.

    Poured it into an 8×8 pan lined with parchment. It was delicious (even though I’d prefer milk chocolate) and has had zero impact on my blood sugar, which is thrilling. Thank you!

    • Yay, Valerie, that makes me so happy. I wish I could figure out a way to make milk chocolate. I am a huge dark chocolate fan but I know not everyone else is!

  35. Have you tried Lily’s Chocolate Dark Chocolate Chips? They are sweetened with stevia and erythritol. All of their chocolate products are wonderful — and they recently came out with milk chocolate).

    • I have some in my cupboard right now but at 6.99 a bag, they aren’t very cost effective! ;)

      • Ha! Can’t argue with you there. It’s that trade off for time vs money. It does make it self-regulating on making the cookies too often.

  36. Thank you for sharing this recipe. I found that soaperschoice.com has food grade cocoa butter for $4.00 a pound for “food grade” cocoa butter. Much cheaper than the $15.00 a pound! : )

  37. Hi Carolyn – thanks for posting this. I have tried making these before and liked them….but, I store mine in the freezer and found the erythritol was gritty in the finished product. I always powder my erythritol, so, not sure what else I can do to make this a smooth finished chocolate? Should I just use liquid stevia glycerite??? Or a combo of the glycerite and something else? Wasn’t sure if you’ve had the same problem after storing it and played with the original recipe or not.

    • Honestly, I think it’s the fact that you are trying to powder your own erythritol from granulated. No matter how good a machine, there is no way you can get it as fine as they can commercially. Confectioner’s swerve is so fine, it’s almost like dust and it poofs into the air when I try to mix it with things! :)

      • I did have the confectioner’s Swerve until the holiday baking was over. I think I just saw a BOGO email come thru today. I’ll have to grab some before the special ends and try this again with the confectioner’s Swerve. Thanks!!

  38. Sharron Timmins says:

    Ooooooo, now I MUST try to make these – will just have to find a place I can order cocoa butter from with delivery to Canada!

  39. hi carolyn………for the unsweetened chocolate……i have a bag of organic traditions 100%
    cocao paste chunksit says it is made from chocolate concentrate makes healthy dark chocolate bars and i also have a bag of organic traditions cocao butter as on the chocolate bag it said i need this butter to melt with the chocolate………..my question i see nothing that says food grade on the cocao butter bag so can i use these products in your recipe…………wow i am so excited to be able to have chocolate chip cookies again as i have not been able to since i became a diabetic……….make them for my husband and it takes all my willpower not to have one……….looking forward to your reply………love love love your website………….you are a diabetics angel

    • I think you can use these, although I am unsure on how to use the cocoa paste. I just looked up that brand of cocoa butter and it’s fine for food.

      • thanks for your reply……since you are unsure of the cocoa paste i do have some bittersweet chocolate i can use but happy to hear that the cocoa butter is fine for food as i was worried about that term when i read it…….using ingredients i have never heard of in my 50 years of baking so need your help probably more than most………but as i stated thanks to you and your website i can cook and eat not only more healthy but definately to ensure to keep my diabetitis in check

  40. Awesome recipe, Caroyn!

  41. Do you have the recipe for the fantastic looking cookies on the page as they look amazing
    I have ordered my Ingredients for the chocolate chips but I would love to find a good recipe for cookies flour free
    James

  42. Thank you so so much Carolyn
    I have printed the recipe out It not for me but my wife.
    my wife is going to Atkins diet AGAIN so I thought I would fine her some juice muffin and cookies to eat muffins I have and made 10/10 but I feel I can improve on the current cookie recipe we are using. I found out today my supplier for sugar free chocolate chip aren’t available any more and my internet search lead me here. what a blessing

    again big big thank you XX

  43. I’ve just made this yummy yum yum but my sugar is still gritty my fault but this batch is going to make chocolate muffins so no real harm. I will make it with splenda next time

    James and thank you

  44. Easy peasy!!!! All the ingredients behaved so nicely and did exactly what they were supposed to do. Much less intimidating that I had anticipated. Thanks, Carolyn! Next up, peanut butter chocolate chip blondies:)

  45. tina frissora says:

    I made this wonderful sugar-free chocolate yesterday afternoon and it turned out PERFECT! The whole family loved it and I’ve now shared with several co-workers who have asked for the recipe! Thank you so much! I also made a batch with cayenne and cinnamon (about a 1/2 tsp each) which is amazing!

  46. Where do you buy cocoa butter? Also, what can I use instead of the cocoa butter?

  47. I guess I should have read through the comments before attempting this. My chocolate came out very gummy and crumbly, not smooth and melty like regular chocolate. Oh well. I know the first time isn’t always a success. As long as it tastes ok, I’ll still eat it. lol.

  48. I used gharidelli (sp) unsweetened chocolate, hershey’s cocoa powder, powdered erythritol, and Plant Guru brand 100% cocoa butter. It comes out all gummy in the pan, and this time it came out all powder like. It was gross too. My last batch was crumbly, but tasty.

    • Well, if you did it the same way both times, I can’t imagine why it would be tasty once and gross the next. Something has to be off. What sweetener is it? I’ve never tried Plant Guru cocoa butter either.

  49. Thanks for the information Carolyn… The issue is that cocoa butter has 248 calories per ounce so even though the sugar issue is resolved the calories from the cocoa butter could be an issue caloric wise.

    • First of all, calories are irrelevant for the most part. Second of all, you don’t eat a whole ounce of cocoa butter in one go. So I am not really sure of your point.

  50. hi. besides amazon and soaperschoice.com, can you find cocoa butter at a health food store? I looked at woodmans(which is a huge grocery store that carries just about everything) but no cocoa butter.

  51. besides the internet, do they sell cocoa butter at health food stores? I tried woodmans, which is a huge grocery store that has like everything, except cocoa butter?

  52. Carolyn,
    I would like to make a large batch to keep on hand. Will this work and how should I store the chips until using? Also, any ideas on why everything goes well until I add my vanilla, then it seizes on me everytime? Thank you.

    • Yes, it will work and you should store them in an airtight container (probably a ziploc bag) in your freezer. Try to get as much air out as possible. The vanilla is liquid and chocolate does have a tendency to seize with added liquid. It can depend on the quality of the chocolate and the vanilla. Can you find vanilla bean paste or powdered vanilla? That might help. If not, try adding the vanilla in with the cocoa butter so it’s in the recipe earlier. Or leave it out altogether although I really like the flavour better with vanilla.

  53. I used your recipe yesterday. I organic unsweetened chocolate, but threw away the package so I can’t say what brand. I also used equal exchange organic baking cocoa. I found food-grade cocoa butter by NOW in the baking section of my local health food store. I decided to give it a go. The substitution I made was to use xylitol. It wasn’t powdered, however, it was granulated. I thought it would melt in the chocolate. NOT the case. So, my first batch I made I used all the same measurements and the xylitol made the chocolate grainy. I had enough ingredients to make it again. But the second time around I added only one tablespoon of xylitol. It melted just fine. But the chocolate wasn’t quite sweet enough. So, I added another tablespoon. But then I ended up with grainy-ness again. And the second batch is now closer to a semi-sweet or 70% dark chocolate sweetness (which I prefer). I expect that the grainy-ness will be present in the chips if I bake them. Ultimately, these have great flavor and will satisfy my occasional cravings. Wondering if I found a powdered xylitol, if that would solve the melting issue.

    Other than that issue, my chocolate turned out smooth and yummy.

    • Powdered sweetener, be it xylitol or erythritol, will make a huge difference. You will sometimes still see little flecks of the sweetener but it won’t have a grainy mouth feel. Unfortunately, sugar alcohols simply don’t “melt” into things as well as real sugar. But hey, it’s SO much healthier, I am willing to live with it!

  54. I’ve used a knock off of the Magic Bullet (using the flat blade) to powder Xylitol and Splenda. I compared it to store bought powdered confectioners sugar, and I didn’t see a difference between the powdered sugar and my powdered version. The true test will be when I make this recipe :)

    Until I make my own chocolate using this recipe, I always use Aldi’s 85% cacao dark chocolate bars. One box contains 5 bars, about 2″x3″ and a little less than 1/4″ thick. The entire box of 5 is like 11 net carbs. It only takes one bar, broken/cut into pieces for my chocolate chip cookies. The chocolate melts just enough.

  55. I used this recipe to make almond bark. I just spread out the chocolate on parchment paper and sprinkled chopped almonds on the top. After it hardened in the fridge I cut it into pieces and it was amazing!!! I was wondering if you have a white chocolate recipe. I have looked everywhere online and I found one that looked pretty good, but it was an epic fail. I was really wanting an awesome white chocolate recipe so I could make some sugar free Christmas candy.

  56. Not sure what happened with my batch…it never got pourable even after adding more cocoa butter and even some coconut oil. It tastes great, but I don’t think they are going to work very well as chips :( Any idea what I might of messed up on?

    • Sounds like perhaps your chocolate seized? Can’t say for sure but a few tips for next time: 1. Use good quality chocolate like Ghirardelli…don’t use Baker’s, as it tends to seize more easily. 2. Melt it double-boiler style, especially if you are using an electric range (it’s harder to control the heat with electric). Set a bowl over a pot with some barely simmering water. This takes longer but melts the ingredients more gently.

  57. This recipe came together really easily and I used Bakers, since that was all that the store in our little town carried.
    My question is; should I expect the Swerve to actually melt? I stirred endlessly and it was still visible and, yes, I used the powder.
    Then I was thinking about baked goods I’ve made with Swerve that I could recognize the little bit of crunch….so I gave up stirring and poured.
    I think it was still a bit sweet for me since I’m just eating it as a candy bar rather than chocolate chips for baking. I’ll cut the Swerve a little next time.
    Any thought’s? The texture is not a big deal but I wondered…..
    Thanks.

    • No the Swerve doesn’t fully melt in with the chocolate. It takes a lot to dissolve erythritol and you can’t really do it with the gentle heat you need for melting chocolate.

  58. How did you make it?

Trackbacks

  1. […] wondering about those chocolate chunks and just how they are refined sugar-free, you can follow this recipe like I did. I’ve started to make a double batch once a month and BOOM! Sugar-free chocolate chunks for a […]

  2. […] powder, as I’ve read it helps cookies brown a little better. And instead of making my own sugar-free chocolate chips, I picked up a package of Lily’s chocolate chips. They are sweetened only with erythritol and […]

  3. […] start with Carolyn’s recipe for the actual CHIPS! Yes, homemade, low carb chocolate chips to include in all these wonderful […]

  4. […] used Barry Callebaut’s Sugar Free 52% semisweet from King Arthur Flour, but it’s really easy to make your own sugar free chocolate morsels, and you SHOULD. These bad boys are expensive. Our only excuse at this […]

  5. […] because I know that making it, or at least making it well, is not so simple. I’ve made my own low carb dark chocolate chips and low carb chocolate bark and they are delicious and serve the purpose admirably. I make both […]

  6. […] cup of chopped unsweetened 100% dark cacao chocolate (can sub w/ homemade chocolate, cacao nibs or unsweetened vegan carob […]

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