Sugar Free Chocolate Chips
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These sugar free chocolate chips are a homemade low carb and keto alternative to chocolate baking chips! Made with just 5 ingredients, they are perfect to use in all your favorite keto desserts! 2 grams net carbs per serving.
Table of Contents
Yes, you can make homemade sugar free chocolate chips
If you’ve ever been disappointed by store-bought sugar free chocolate chips that seize when melted or leave a strange aftertaste, you’re not alone. After testing multiple sugar free sweeteners and fat ratios, I developed a homemade version that melts smoothly, bakes reliably, and most importantly, tastes like chocolate.
My recipe uses cocoa butter for structure and powdered allulose to prevent graininess and recrystallization (common with store-bought brands). I’ve tested these in cookies, muffins, and other desserts to ensure they:
- Melt evenly without clumping (like in keto brownies)
- Hold their shape at standard baking temperatures (like in keto chocolate chip cookies)
- Don’t taste artificial or leave a cooling effect afterward
Key Ingredients
Here’s what goes into keto chocolate chips, along with my kitchen notes. Full measurements are in the recipe card below.
- Cocoa butter– Also known as cacao butter, this is the key ingredient to give your favorite chocolate its creaminess and richness. It’s a pale yellow color and predominantly fat-based. Even though it contains butter in its name, it is 100% dairy-free!
- Unsweetened chocolate– 100% unsweetened chocolate bars (I like the Baker brand). Be sure to chop the bar finely, so it melts easily into the other ingredients.
- Sugar free powdered sugar– I used my homemade keto powdered sugar because it’s easy to make (it’s just blended down allulose) and doesn’t leave any aftertaste. I don’t recommend monk fruit or erythritol, as they can be quite grainy.
- Flavor boosters. Vanilla extract and salt.
How to make sugar free chocolate chips
In a double boiler or microwave-safe bowl, combine the cocoa butter and unsweetened chocolate. Heat or microwave until melted. Moving quickly, whisk in the powdered sugar, vanilla, and salt and remove from the heat.
Now, transfer the melted chocolate into a chocolate chip mold. Refrigerate the filled mold for at least an hour to firm up. Once firm, carefully remove the chocolate chips from the mold and store them away or use them in your favorite keto recipes!
Arman’s recipe tips
- If possible, use a double-boiler to melt your ingredients. I find that it not only melts them together much better, but also yields a smoother, creamier final result.
- No chocolate chip mold? No problem. Before buying one, I used to pour the chocolate mixture into a ziploc bag, snip off one corner, and drop small chips onto a baking sheet until firm. It takes a few extra minutes, but the chips set just as well once chilled.
- Adjust the sweetness. These are naturally semi-sweet and closer to dark chocolate. If you’d like to tone down the darkness, you can reduce the unsweetened chocolate by half. If you prefer something sweeter and cocoa-free, try my sugar free white chocolate instead.
Storage instructions
Like store-bought chocolate chips, chocolate chips can be kept at room temperature in a ziploc bag or a sealed container. They will keep fresh for at least 2 months.
You can also freeze them for up to 6 months.
Sugar Free Chocolate Chips
Ingredients
- 1/2 cup cocoa butter 115g, chopped
- 1/4 cup unsweetened chocolate 45g, chopped
- 3/4 cup sugar free powdered sugar 100g
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a double boiler or microwave safe bowl, combine your chopped cacao butter and chocolate. Heat up until melted and whisk together. Moving quickly, add the rest of your ingredients until combined and smooth.
- Transfer the melted chocolate into a chocolate chip mold (or lined loaf or square pan). Refrigerate for at least an hour to firm up.
- Break the chocolate chips out of the mold and transfer to a sealable container until ready to use.
Notes
- Serving size: This makes four servings, with one serving being 6 tablespoons of chocolate chips.
Nutrition
More sugar free chocolate recipes
- Keto chocolate (crunch bar copycat)
- Keto chocolate mousse
- Keto chocolate cake
- Keto hot chocolate
Hi- Could you please clarify about the amount of cocoa butter- In one comment you say 1/2 cup is equal to about 2 oz., but the recipe says 115g which would be 4 oz. Thank you.
Hi Becky- absolutely. I recently retested the recipe to provide metric measuerements, and the recipe card is correct- 4 ounces/115 grams 🙂