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Keto Homemade Chocolate Chips
An easy recipe to make simple, low-carb chocolate chips at home — perfect for keto baking and snacks.
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 1 cup
Ingredients
- 2 TBS coconut oil no substitutes
- 1/4 cup cocoa powder
- 1/4 cup powdered Swerve
- 1 TBS powdered Swerve
- 1/8 cup evaporated milk or full fat coconut milk
- 2-3 drops liquid stevia adjust for desired sweetness
Instructions
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Warm the coconut oil in a small saucepan over medium heat until fully melted and hot, but not smoking or frying.
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While the oil heats, whisk the cocoa powder and powdered Swerve together in a large measuring cup or small bowl until smooth and free of lumps.
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Take the oil off the heat and add the cocoa-Swerve mixture gradually, stirring until fully combined into a thick, smooth paste.
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Stir in the evaporated milk or full-fat coconut milk until the mixture becomes creamy and evenly combined.
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Fill molds or use a small spoon to drop the chocolate into chip shapes. Alternatively, pipe the mixture onto a parchment-lined baking sheet in individual chip shapes or spread it into a 1/4-inch-thick slab to break into chips later.
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Freeze the chips or slab for about 1 hour, or until completely firm.
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Remove the frozen chips from molds or peel parchment from the chips. If you made a slab, lift it off the sheet and cut or break it into chip-sized pieces. Store in an airtight container in the freezer until ready to use.
Notes
Yield: about 1 cup of chocolate chips. Approximate net carbs for the entire batch: 7 grams. Adjust sweetener to taste and keep chips frozen for best texture and shelf life.