I’ve never been much of a chocolaholic (unless I make the mistake of buying the Costco sized Lindt truffles 😂) but I do enjoy it occasionally. Making chocolate is really simple with only a few ingredients and very little needed for supplies. I like being able to choose the amount/type of sweetener and add-ins to make it a healthier option. I’ve cut refined sugar out of my diet so it is nice to have chocolate made with minimal sweetener and quality ingredients.

When I first started making dark chocolate, I used cocoa powder, sweetener and coconut oil only. I did find I enjoyed the taste of the chocolate with the addition of some cocoa butter, but it’s not always easy to find and a little more pricey. I started making chocolates when I was following a ketogenic diet and found this sweetener I quite like from Wholesome Yum which is a blend of monk fruit and allulous. I find it substitutes closely to taste and amount to white sugar. This is handy because substituting keto sweeteners has quite a learning curve when starting out!

I love how easy it is to bake with the use of a scale. I measured all of the ingredients needed into the bowl and then can use the bowl right on top of a pan with water in it as a double boiler. Very little mess and makes clean up simple! I’ve had this Ozeri scale since 2016, I bought it because it was highly rated and reasonably priced. It has been great, I use it almost daily and have never changed the batteries. It can weigh up to 5100g or 11.24lbs, switches easily between units and has auto shut off. Link to scale: https://amzn.to/47V1HFB

Once everything is melted you can put in add-ins. My go-tos are shredded coconut, chia seeds, roasted sesame seeds and pumpkin seeds. Sometimes I hide some powdered psyllium husk in the chocolates to help get in a little more fiber and make them extra healthy 😂

Roasted almonds, pecans, macadamia, nuts, walnuts etc. are also nice add-ins. I prefer to buy them raw in bulk and roast them as needed. They taste so much better! You can also add in flavored extracts, I like peppermint especially. I’ve also made orange and vanilla extracts which are nice.

When I started making chocolates I just used silicone cupcake holders which work great. They are very easy to fill and easy to add in ingredients separately without having to put the add-ins in the whole batch.

I did end up picking up some adorable chocolate molds that I can’t get enough of. They are a little more fiddly to fill but so worth it. I love the finished result and they are great for making beautiful gifts.

I usually put the chocolates in the freezer to cool. I find they have a nicer finish if cooled in the freezer versus in the fridge. Once cold you can pop them out of the mold. I keep the chocolates in the fridge because they don’t stay at room temperature as nice as store-bought does. Cocoa butter does make them a lot more temperature stable than the chocolates made with just coconut oil.

There is usually some remaining chocolate in the bowl because I can’t let anything go to waste. I’ve started tossing roasted almonds or whatever nuts I have around in the bowl, then laying them on parchment or a silicone mat. They make a delicious treat and use up every little scrap of chocolate 🙂

Homemade Dark Chocolate Keto
★★★★★
Desserts, Keto

Ingredients:

100g coconut oil
50g cacao powder
1 tsp sweetener (or to taste, I use Wholesome Yum Besti)
Optional: cocoa butter
If using cocoa butter also, I add a ratio of 2:1 50g cocoa butter and 25g extra cocoa powder (total of 75g cocoa powder for this recipe)

Optional add ins:
Roasted pumpkin seeds
Shredded coconut
Chia
Sunflower seeds
Sesame seeds
Vanilla, orange, peppermint extract
Almonds
Macadamia nuts
Hazelnuts
Pecans

Directions:

In a small metal heat safe bowl, combine coconut oil, cocoa powder, (and cocoa butter if you are going to use it).
Put a few inches of water in a small pot and place metal bowl with ingredients on top of pot. Melt on very low heat and stir until ingredients combined and melted.
You can put add-ins right into the bowl of chocolate then put in molds or what I prefer to do is pour into moulds and put add-ins into individual molds so you can try more variety.
Freeze or refrigerate then enjoy!
Store in fridge


Notes:

I use silicone cupcake mould, and put a table spoon of chocolate in each before adding topping and grinding a bit of salt on top.
After most of the chocolate is out into moulds. I toss roasted nuts in the metal bowl the chocolate was melted in, then put on parchment or a silicone sheet with cracked salt on top.

Thanks for reading my post! I’ve added some links to the products I like to use. If you make an eligible purchase through my link I may earn a small commission. The beauty of this recipe is you can make it with whatever you’ve got at home.

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