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
- 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.
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.
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!)
- 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
- 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.
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What about maple/monk fruit syrup?
You can try!
Easy and very satisfying recipe!
Yummmm I’ve just gone low carb and absolutely love this! My two daughters and other none LC family members absolutely love it too. Perfect recipe, may have made this 4 times in the past month 😳
Silly question – but isn’t maple syrup and agave syrup basically just sugar? Doesn’t seem sugar-free to me. It actually could be very bad for diabetics. Am I missing something here?
Sugar free maple syrup has been used 🙂
Can I use peanut butter instead of almond butter?
Also what would be a good replacement for coconut oil? I don’t like the taste of coconut
Sure can! Use refined coconut oil, it has no coconut flavor!
Can I use other oils? And can I use peanut butter instead?
Yes to peanut butter, I’ve only tried coconut oil
Just love these keto crunch bars and am addicted. Regarding freezing, I make them with store bought chocolate, how long should they keep for and will they need to defrost before eating?
They can keep the same, 6 months 🙂 Thaw it for an hour or so, or you might break your teeth 😉
Arman, I made these, except used natural peanut butter instead of almond butter & they are delicious – It’s hard to believe they are Keto – Carole
Second recipe I’ve used from you and so far it’s 2 for 2. These are addictive! I used sugar free honey for the sweetener which worked fine. I also threw in some coconut because I had some on hand. Thank you and I look forward to trying more of your recipes!
The best chocolate bar I’ve had hands down.
I’m going to make these this afternoon, I’m excited to try them after reading through the comments.
I’m going to use sugar free Jiff peanut butter and try them in my silicone pampered chef bar pan . Thank you!
Hi just make in mini muffin pans
Can I simply omit the sweetener? I don’t need a substitute, I just find the chocolate to be plenty sweet on it’s own.
Sure can- the chocolate will be more firm.
Def gonna try this recipe!
It looks good. What kind of oil that I can use and I can’t have coconut oil.
Try melted butter.
Hi Arman, it would help to know the weight of the chocolate. A cup of chocolate pieces can vary so much in weight.