By Lisa MarcAurele · · 146 Comments
A sugar free chocolate recipe made with stevia. It contains no added sugar alcohol. It uses natural sweeteners along with cocoa butter and unsweetened cocoa.
Article Index
- Kitchen Items Needed to Make Homemade Chocolate
- Recipe
Although I have another recipe for homemade low carb chocolate bars made with stevia that I've used for several years, this new recipe has about the same netcarbs. But is also has much more fiber.
I omitted the need for an unsweetened chocolate bar and used unsweetened cocoa with additional cocoa butter instead. And, this new sugar free chocolate recipewith stevia has no added sugar alcohol. There are some folks who are sensitive to all sugar alcohols, including erythritol, so it's nice to have some options for them.
I find that stevia by itself does not taste as good as when it is mixed with another low carb sweetener. That's why most stevia sold is blended with the sugar alcohol erythritol.
Stevia is also much easier to measure and use as a sugar replacement when bulked up with another sweetener like erythritol. However, I find that erythritol often forms insoluble crystals in chocolate that can make a chocolate bar texture crunchy when it should be smooth and silky.
My new sweetener of choice to blend with stevia for my sugar freechocolate recipe isinulin or allulose. Neither of these will form crystals like erythritol so the chocolate remains smooth as it should be. However, I prefer leaving them out when possible.
To make this smooth low carb chocolate bar, you'll need to have food grade cocoa butter which is the required base for all chocolate bars. I've seen it sold in jars, but breaking it up can sometimes be difficult when it's a solid piece formed in a jar. I like to buy it in a bag that contains various size pieces of cocoa butter.
After adding the unsweetened cocoa and stevia extract to the melted cocoa butter, the melted mixture remained smooth. Usually, after adding stevia with erythritol, the mixture becomes gritty because the erythritol does not blend in, even with using powdered erythritol.
You can use a fiber based bulk sweetener along with stevia and this sugar free chocolate recipe has a much smoother texture. And, you don't have to worry about having the undissolved granular sweetener.
I added vanilla extract just before pouring into the chocolate bar mold. I noticed that the extract did cause the mix to thicken a bit. To remedy this, I'm going to try using a vanilla powder next time instead of the liquid extract.
This is definitely the smoothest low carb chocolate I have made to date andthe taste is wonderful. It's great to be able to indulge in chocolate on a low carb diet.
Kitchen Items Needed to Make Homemade Chocolate
To make my own low carb chocolate, I use the following items:
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Recipe
Sugar-Free Chocolate Bars with Stevia
4.62 from 36 votes
These homemade sugar-free chocolate bars with stevia have no added sugar alcohol. This recipe adds natural sweeteners to cocoa butter and unsweetened cocoa.
Prep Time:5 minutes mins
Cook Time:15 minutes mins
Total Time:20 minutes mins
Course: Snack
Cuisine: American
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Servings: 8 servings
Calories: 99
Video
Ingredients
- 100 g cocoa butter about ¾ cup
- 1 cup unsweetened cocoa I used Ghirardelli (start with ½ cup and add additional if needed)
- ½ teaspoon stevia concentrated powder more or less to taste
- 1 teaspoon vanilla extract
US Customary - Metric
Instructions
Melt cocoa butter in a chocolate melter or double boiler.
Stir in cocoa powder and stevia.
Keep on heat until dry ingredients have been fully incorporated.
Remove from heat and stir in vanilla extract.
Pour into chocolate bar molds.
Notes
Slowly increase stevia extract to about ½ teaspoon testing to make sure you don't add too much. Half of the stevia can be replaced with up to ¼ cup of a powdered sweetener. However, erythritol based sweeteners can crystallize.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Calories: 99 | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Sodium: 6mg | Potassium: 164mg | Fiber: 6g | Sugar: 1g | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg
Additional Info
Net Carbs: 3g | % Carbs: 12.5% | % Protein: 12.5% | % Fat: 75% | SmartPoints: 4
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
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Reader Interactions
Comments
MARYS
I was so excited to try this recipe for my husband. We ended up using the full cup of cocoa powder and 1/2 t Stevia powder concentrate (no other additives with it), and liquid vanilla extract (real, 100% vanilla). While the chocolate did turn out smooth and hardened nicely, I don't care for the strong, bitter taste. There was also something "off" about the flavor I can't put my finger on. An unpleasant, non-chocolate flavor. Maybe I should use a more expensive cocoa powder or a different brand cocoa butter. Also, we couldn't taste the vanilla, and I had no idea this was going to be dark chocolate. This was my first time making chocolate from scratch. From reading some of the comments above, I guess I have to add milk powder to make it milk chocolate. Judging from the name, that makes sense. haha! But I wasn't aware that cocoa powder by default gives you "dark" chocolate. While I don't think I'll be in a hurry to make this particular recipe again, it was easy, fun and a learning experience.Reply
Lisa
I threw in about 30 little packets of stevia and a healthy helping of allulose, but couldn't get rid of the bitter taste until I added some date syrup. Then it was amazing. I still think this is a fantastic recipe as it can be modified based on how much of a sweet tooth you have. Thanks for sharing!Reply
Shreyas
Can I use Stevia alone without Powdered Sweetner ? Will the Chocolate Solidify at Room Temperature...if I do So ?
Or Can I use Organic Jaggery instead... Will it Solidify at Room Temperature ...?
Reply
Lisa MarcAurele
The recipe is made with just stevia concentrate powder. You can use concentrated liquid but you'll want to add that at the end, just before pouring into molds. You can use a non-erythritol based sweetener like jaggery if desired.
Reply
Kirk Ajram
Can Splenda be used along stevia.
Reply
Lisa MarcAurele
Yes. Any sweetener should work in this recipe. But if you use too much erythritol, it can crystallize. Splenda is fine but it does contain more carbs due to the dextrose added.
Reply
Barb
If I didn't put enough Stevie in the recipe, can I re-melt the chocolate and add more? ThanksReply
Lisa MarcAurele
Yes. You can remelt and remold the chocolate after it is set without any issues.
Reply
Mae
What low carb sweetener did you add in your video? It’s not listed in your ingredients list by the way.
Reply
Lisa MarcAurele
I added Swerve Confectioners to show the option in the Recipe Notes where you can replace half the stevia with ¼ cup of a powdered sweetener.
Reply
Kulbir prajapati
Hi, I m kulbir prajapati from India, I want to make sugar free powder, how to make sugar free powder pls tell me,
Reply
Lisa MarcAurele
I don't make my own stevia extract powder. It's a refined product that isolates the best tasting steviosides from stevia.
Reply
Sandy Nickell
Hi, am eager to try his recipe! Is there a way to make a milk chocolate version, that's my husband's favorite.Reply
Lisa MarcAurele
You'd have to add in either milk powder or coconut milk powder. Both will add in some carbs.
Reply
megha hemnani
is it good for diabetics? if yes then pls share other receipes also.
Reply
Lisa MarcAurele
Low-carb recipes are generally good for diabetics, but it's always best to check with a doctor.
Greg
I'm confused. The current recipe ingredient list does not mention inulin or any other fiber.
Reply
Lisa MarcAurele
Using powdered sweeteners is mentioned in the note. Some have had issues with inulin and other bulk sweeteners so it's best to just use powdered stevia extract.
Reply
Bethany Robison
Hi there! I'm interested in making this recipe for my son who needs to avoid sugar. Will you please tell me how many chocolate bars it makes and what size? (I'm trying to price compare with our store brand). Thank you!
Reply
Lisa MarcAurele
I got one large bar that was about 4-5 ounces.
Reply
Sal
I used standard inulin for this and to my dismay no matter what I tried, as noted with another reviewer, it completely clumped and was totally undisolvable. I ended up wasting expensive ingredients. Please review your recipe as it is not fully soluble as you suggested.
Reply
Lisa MarcAurele
I actually prefer using just stevia. But I'll test it with allulose which is a sweetener that wasn't available when the original recipe was made.
Reply
Lawrence Gill
I have 3 lbs. of unsweetened dark chocolate that I want to blend with organic Stevia. Can you give me a recipe for mixing components and amounts?
Reply
Lisa MarcAurele
It's hard to say. I would just melt a little of the chocolate and add sweetener to taste.
Reply
Daniel
How many grams or oz in a serving.
Reply
Lisa MarcAurele
Serving sizes are estimates based on dividing the whole recipe by the number of servings.
Tijana
Not sure where I went wrong - followed the recipe (only swapped monk fruit extract for the stevia). The inulin would not dissolve no matter how much I stirred it in the double boiler. It made for a lumpy mix. I ended up straining it and the inulin was a congealed mess. I ended up removing and tossing it, and added a bit more monk fruit extract to make up the sweetness and managed to save it that way. Turned out okay after all that.
Reply
Lisa MarcAurele
Many bulk sweeteners don't dissolve well. I prefer using either monk fruit and or monk fruit extract powders in the recipe. There's also fewer carbs using the extract sweeteners instead.
Reply
Gina J
Lisa,
I love your recipe, but I have a major problem with this and other powdered *natural* sweeteners like stevia and monkfruit. I have tried numerous times to make chocolate using these, only to have the mixture separate and become oe grainy. I have tried mixing the sweetener off the heat, on the heat, whisking, stirring, leaving it alone, always with the same result. I am tired of wasting my expensive high quality cocoa powder and butter. PLEASE help!Reply
Lisa MarcAurele
I've only had that happen with liquid sweeteners and not powders. Adding vanilla extract will do the same so I try to use a powdered vanilla bean.
Reply
Xabier
Hola Lisa:
He realizado esta receta varias veces,y siempre me ha salido genial,pero la última vez,introduje una modificación:añadí crema de leche,aumentando a la vez la cantidad de manteca de cacao.El resultado es que no endurece el chocolate,se queda como una crema espesa.¿hay algo que pueda hacer para solucionar el problema?
GraciasReply
Lisa MarcAurele
You should use a milk or cream powder instead of adding cream. It sound like too much liquid.
Reply
John Watson
What else can I use with the Stevia baking sweetener i would like a natural maple flavour and perfer not to use ethenal sugars
Reply
Lisa MarcAurele
I find powdered sweeteners work best as you need to be careful mixing certain liquids into chocolate.
Reply
Leanne
Have you tried Mrs. Butterworth’s no sugar added syrup? I find I can mix it in with most anything and it provides a slightly sweet flavour but it’s not overpowering like some syrups can be and it’s just sticky enough . It a terrific sugar free option for maple syrup or corn syrup.
Reply
lisa
HI Lisa
Love this recipe. Can you clarify? Is it 170 calories for 1 serving? Or is it 170 for the whole 8 servings?Many thanks,
LisaReply
Lisa MarcAurele
It's 170 for each serving.
Reply
UMA VASWANI
hi I tried the same but it melted very easily in my hands as I touched it .all chocolate was staining my fingers .what went wrong ?
Reply
Lisa MarcAurele
It is a little softer than regular chocolate so I keep it in the fridge and eat cold.
Reply
LeAnn Stever
I am so confused with all the different ingredients and things you have changed is the chocolatece amount right can you repost you rfinal and full proof recipe. Thanks
Reply
Lisa
Sorry for the confusion. The listed ingredients (not the options) is the original tested recipe. I am just providing some other variations for those who may want to use slightly different ingredients or amounts.
Reply
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