This keto chocolate is an easy candy bar recipe made with just 3 ingredients! Crispy, chewy, and ready in 5 minutes, each bar has just 2 grams net carbs!
Like any good keto dessert, chocolate ones are always the best.
Cover anything in chocolate and I’ll instantly be a fan. While I love them in cookies or in blondies, nothing tastes as good as a classic chocolate candy bar.
Are you allowed chocolate on a keto diet?
As you’d expect, standard grocery store chocolate and chocolate candy bars are not keto friendly. They are loaded with sugar. One small candy bar has more carbs than someone on a keto diet can have in a week.
While there are some keto friendly chocolate brands out there, they are extremely expensive. A standard keto candy bar is over $8…. NOT worth it.
Luckily, you can easily make your own in the comfort of your kitchen!
Why you’ll love this keto chocolate recipe will be a dessert staple-
- 4 Ingredients. Technically, you don’t even need the almond butter, but I love how firm the bars are by using them.
- Ready in 5 minutes. No baking required. The hard part is waiting for them to firm up.
- Just 2 grams net carbs per serving.
- Easy to customize. Add flavor extracts, nuts, seeds, coconut, or even chopped up keto cookie pieces.
- Affordable. Make them yourself and you pay a fraction of the cost of buying the pre-made kind!
What I love about these candy bars is how much they taste like the real thing. Ever tried a crunch bar? I made a bunch of these for my friends and everyone claimed they tasted like a keto friendly crunch bar!
How to make keto chocolate bars
The Ingredients.
- Unsweetened chocolate– Also known as Bakers chocolate, these candy bars are 100% unsweetened and have very few carbs. On its own, they are not edible, but when mixed with sweet ingredients, adds the chocolate element necessary.
- Sugar free maple syrup– Skip the expensive store-bought kind and make your own keto maple syrup.
- Coconut oil– Choose the refined variety to avoid any coconut flavor.
- Almond butter– Smooth and drippy almond butter with no added sugar. Peanut butter and nut-free alternatives also work.
- Crushed nuts and seeds– Optional, but makes these taste like crunch bars.
The Instructions.
Start by adding the chocolate, syrup, coconut oil and almond butter in a large microwave-safe bowl. Microwave everything in 30-second spurts until the chocolate has mostly melted. Gently mix until smooth.
Next, fold through your crushed nuts and seeds until combined. Transfer into a square pan and refrigerate for thirty minutes, or until firm.
Once firm, slice them into chocolate bars.
Expert tips for success
- Microwave the mixture in 20-second spurts, or you risk the chocolate burning.
- Avoid using chocolate chips, as they don’t melt anywhere near as well as a chocolate bar.
- For a fun twist, let the chocolate set in candy molds.
Flavor variations
The base recipe acts as a blank canvas, so try some variations for some delicious fun!
- Milk chocolate– Use keto milk chocolate chips instead of unsweetened chocolate.
- Peppermint chocolate– Add 1/2 teaspoon of pure peppermint extract to the mixture.
- White chocolate– Use sugar free white chocolate instead of unsweetened chocolate.
- Toffee chocolate– Fold though half a cup of crushed keto candy pieces.
- Orange chocolate– Add 1/2 teaspoon of orange extract to the mixture.
Storing and freezing instructions
- To store: This keto chocolate is stable at room temperature in a sealable container. It will keep well for up to four weeks. If you’d like it to keep longer, store it in the refrigerator.
- To freeze: Place leftovers in a ziplock bag and store it in the freezer for up to six months.
More keto chocolate recipes to try
Frequently Asked Questions
The only keto friendly Hershey’s products are their Dutch-processed cocoa power (2 grams net carbs per serving) and dark cocoa powder (1.5 net carbs per serving).
The lowest carb candy bar is Ghirardelli unsweetened baking chocolate, which has just 3 grams net carbs per serving.
There are just 3 grams net carbs in these keto bars.
Keto Chocolate (Crunch candy bars!)
Ingredients
- 1 1/2 cups unsweetened chocolate
- 1 cup almond butter Can sub for any nut or seed butter of choice
- 1/2 cup keto maple syrup
- 1/4 cup coconut oil optional * See notes
- 3 cups nuts and seeds optional
Instructions
- Line an 8 x 8-inch baking dish with parchment paper and set aside.
- In a microwave-safe bowl or stovetop, combine your chocolate, almond butter, sticky sweetener and optional coconut oil and melt until combined.
- Add your nuts/seeds of choice and mix until fully combined.
- Pour the chocolate mix into the lined baking dish and spread out using a spatula. Refrigerate or freeze until firm.
- Slice into chocolate bars.
Video
Notes
Nutrition
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Melted everything in a (homemade) double boiler. Don’t have to worry about it burning.
Thanks so much, these are wonderful!
Hey Arman, great recipe, thanks so much!
I tried it with a syrupy that doesn’t have water in it and it worked perfectly.
When I replaced the syrupy with a water based syrup the chocolate seized, any idea what can I to avoid this?
Thank you 🙏
Hi Karim- the added water sort of dries out the other ingredients so just avoid any syrups with it in it.
Thank you so much, I have little chocolate monsters and this was a huge hit and a great peace of mind for me knowing that is healthy x
This crispy bar is delicious, I have tried so many different types of not so sweet treats, and my husband is the tasting person, and finally I got something he just loves. “These are delicious “. I was shocked. The chocolate smells so good while melting. Thank you, The Vug mans workd
Good morning Arman.
I love this site, your recipes are so good. How do I search for a recipe, rather than scrolling through them all?
Thank you.
Use the search function at the top or the side.
Thank you so much for posting this delicious recipe …….so satisfying!
Very good and easy to make. I will add salt next time because I think it will enhance the flavor. I eat one or two after dinner each day.
Looking forward to making this recipe. I plan to use crushed pork rinds!
Wow! Incredibly good! I used pumpkin seeds and dried out cooked quinoa. Thank you I’m in love
So easy and yummy!
These sound great. I haven’t found any drippy peanut or almond butter here. How much oil should I add to my non drippy nut butter or do i just increase the amount of coconut oil and if so how much? Can’t wait to try these.
Just use smooth almond or peanut butter.
Used butterscotch chips( hiding in back freezer from Christmas) turned out great!
Keep the recipes coming!