Sugar-Free Chocolate Chips Recipe
By Carine Claudepierre
Published on 02/28/2022 - Last updated on 12/28/2022
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Learn how to make your own sugar-free chocolate chips with cocoa powder at home with only 3 ingredients.
What Are Sugar-Free Chocolate Chips?
Regular chocolate chips, in particular store-bought ones, are typically made with sugar and oil as the two main ingredients.
As a result, they are far from healthy and sometimes don’t even taste like chocolate so you need to make your own staple recipe.
So let’s see how you can make your own sugar-free chocolate melts for your keto chocolate chip cookies or any other chocolatey recipes.
How To Make Sugar-free Chocolate Chips With Cocoa Powder
It can be difficult to find good keto-friendly chocolate chips in the store. Most no-sugar chocolate chips are sweetened with some artificial sweetener, like maltitol.
Therefore, they are not good for you, and they will take you out of ketosis – read more about keto-friendly sweeteners in my review of all sweeteners!
While there are a few brands providing stevia-sweetened chocolate chips, they are not always sold where you live, and the best solution is to make your own.
Let’s see how to make sugar-free chocolate chips with cocoa powder at home.
Ingredients
All you need to make sugar-free dark chocolate chips at home are 3 natural ingredients:
- Unsweetened Cocoa Powder – unsweetened chocolate is essential to keep the carbs low.
- Stevia Drops – any flavor, vanilla, chocolate, or classic.
- Coconut Oil – use refined coconut oil if you don’t like the flavor of coconut oil.
Piping Chocolate Drops
The recipe is very easy and straightforward. The most difficult part is to pipe lovely round chocolate chips.
In fact, the combination of the 3 ingredients creates a delicious, liquid sugar-free chocolate with coconut oil.
The trick is to fill a piping bag with the liquid and freeze it for a few minutes until the liquid thickens slightly.
Then, cut the end of the piping bag and start piping drops on a plate covered with parchment paper. The liquid is thicker, and it is easier to pipe into drops.
Allergy Swaps
These low-carb chocolate chips are already:
- Grain-Free
- Sugar-Free
- Dairy-Free
- Gluten-Free
But if you are allergic to some of the ingredients, you can make the following substitutions:
- Stevia: replace the liquid stevia with liquid monk fruit.
- Coconut Oil: replace coconut oil with avocado oil. Note that avocado oil has a much lower melting point, so your chocolate chips might also be runny at room temperature. You would have to keep them in the fridge.
Storage Instructions
You can store your sugar-free chocolate chips in the fridge, in a bag, or airtight container for 1 month.
Otherwise, you can freeze them and use them frozen in any keto baking recipe.
Frequently Asked Questions
Yes, for a twist of flavors you can add vanilla extract, a touch of chili, salt, or chunks of freeze-dried raspberries.
Yes, you can turn this sugar-free chocolate chip recipe into bars. Just pour the melted chocolate into a bar mold and let it set in the fridge.
Erythritol and most other powdered sweetener have a lower sweetening power than sugar and much lower than stevia. So to get the same sweetness, you would have to add a lot of erythritol that wouldn’t dissolve properly.
So I don’t recommend using it in this recipe.
Yes, you can, there are some well-built molds that can make the chips more uniform.
Cacao butter isn’t necessary for this recipe.
Lakanto’s chocolate chips are very low in carbs with 1 gram of net carbs per serving. So they are a good alternative to making your own low-carb chocolate chips.
This is a common question. You can melt chocolate chips with either coconut oil in the microwave or with no addition in a bain-marie.
Yes, with only 0.2 grams of net carbs, my sugar-free chocolate chip recipe is diabetes-friendly so it can be used to make diabetes-friendly sugar-free desserts.
Yes, these chocolate chips are my go-to staple recipe for any keto recipe that needs chocolate chips.
Keto Recipes Using Chocolate Chips
I recommend using them with the following keto baking recipes:
Don’t forget to share your creation with me on Instagram. I love to see pictures of my recipes in your feed!
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Sugar-Free Chocolate Chips
Ingredients
- 1.2 oz Unsweetened Cocoa Powder
- 1.4 oz Coconut Oil melted
- 6-15 Monk Fruit Drops or Stevia Drops adjust to taste, use flavored drops like vanilla, caramel ou chocolate if desired
Instructions
- In a medium mixing bowl, add the unsweetened cocoa powder.
- Pour the melted coconut oil, stevia drops, and stir well until a paste is forming.
- Adjust stevia drops to taste.
- Prepare a plate or baking tray covered with parchment paper. Set aside.
- Pour the liquid chocolate onto a piping bag making sure you close the end of the pipe first because when the liquid is lukewarm very runny. Place the piping bag in the freezer for 3-8 minutes before you start piping. You want the liquid to be slightly thicker to be easy to pipe into drops. If too liquid, it runs away into a chocolate tab. The coconut oil will get firmer below 23°C, and the liquid will be thicker and easier to pipe as drops.
- Form drops leaving half a thumb of space between each drop. Freeze the plate 10 minutes to set the drops, then lift chocolate drops/chips from the parchment paper and store them in the fridge in an airtight container for up to 1 month.
- You can freeze the drops in a bag and use frozen in any keto baking recipes calling for sugar-free chocolate chips.
- You can use the drops in cakes, cookies or eat them as a snack in your own nut trail mix.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
Nutrition panel is for one chip of 2.5 g. This recipe makes about 40 sugar-free chocolate chips
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I can’t rate this. I was going to use this recipe however, the metric conversion is not Metric. ML-Liters- kilograms is metric. Grams is not Metric.
Grams are 100% metric!
Can I use melted butter in lieu of coconut oil?
I am afraid this won’t work. Coconut oil hardened at room temperature and make the chips hard and crunchy, butter won’t. Cocoa butter is a great swap to coconut oil.
alternative to cocoanut oil ?? I did a search for chips without coconut oil .. this is what I got
You can use cocoa butter in this recipe, that’s the only option to replace coconut oil but it will be more expensive.
This recipe didn’t work for me. Maybe it’s the stevia I have, but the amount in the recipe wasn’t nearly enough, and when I added more the mixture developed that weird chemical taste you sometimes get with stevia. I ended up adding a big spoon of xylitol, which had made it grainy. I think I’ll look for a xylitol based recipe next time. The technique for cooling the mixture and making the chips is really helpful though, thanks.
Did you use monk fruit drops as recommended and not stevia powder? I recommend you try different stevia or monk fruit drops next time. Monk fruit doens’t have the high bitterness like stevia. Also, don’t use any crystal sweetener as you said it will be grainy and won’t make good chocolate chips. Otherwise, try my keto chocolate bars they don’t use stevia but powdered xylitol or erythritol, it’s much sweeter than this chips and won’t be grainy. Enjoy, XOXO Carine
Hi, Carine. Thanks for this recipe which looks nice and simple! I don’t have Stevia or monk fruit drops, but I have some homemade inulin syrup (water plus chicory root inulin powder). Will this work in your recipe?
Hello ! I never used inulin syrup before so I am unsure how much you will need but it should work instead of the stevia. Enjoy! XOXO Carine
Carine –
I just want to thank you SO much for all you do. Your a life changer and I enjoy cooking your recipes, reading your articles and learning so much from you!! I cook keto and low carb recipes only. I have lost 27.4 pounds as of Tuesday March 11th. I started this journey on Dec. 16th. Your recent article this week on sweeteners was a total eye opener. I had already gave up sugar since Dec. 16, 2019 and only use Monk Fruit blend from Maya Wholesome Yum (awesome you support her on your site). I now have given up my sugar free gum and immune C vitamin packs after 10 years as of this week as well. Reading this a few days ago was so amazing!! I have already passed it on to other. Thank you for sharing your gifts and talents with the world. You are AMAZING!! I mainly only cook from your site and Wholesome Yum. I feel so blessed to have found you both!! God Bless you ❤️
Thank you SO much! I really love Maya recipes too and I am glad you are using her sweetener, it goes so well in any of my recipes. Enjoy the blog! Talk to you soon, XOXO Carine.
It would be a lot easier if you measured with teaspoons,tablespoons and cups.
I do use cups measurement for 90% of my recipes on the blog except for recipes where high precision is required like those chocolate chips. Grams or oz are way more accurate than cups to make chocolate. If you ha slightly too much of unsweetened cocoa powder the chocolate texture will be very bitter and gritty. That is why I shared this particular recipe in wieght and not in cups. Enjoy the sugar free recipes on the blog, XOXO Carine.
I am not a fan of Stevia. Is there any way I can use Monk Fruit for the sweetener?
Yes sure but it will leave some crystal texture to the drops and they will be less shiny. Enjoy, XOXO Carine
Do you think honey or maple syrup could be subbed for stevia?
Hi ! I am sure it will, however I did not try this so I can’t tell how much you will have to use. Enjoy the blog recipes and thanks for reading me 🙂 XOXO Carine.
Hi! Thanks for this option and take out the bad things that the chocolate manufactures put in the healthy cacao. Butter is a healthy fat too…so do you think your recipe will work if I use butter instead of coconut oil? Thank you so much!! And happy maternity!!
Hi Kate, Thanks for your lovely comment! I am not on maternity leave anymore, the two kids are growing so fast !!! One is almost 5 years old and the little one 10 months. Unfortunately butter won’t work in this recipe. Coconut oil solidify really well at room temperature after it has been melted – butter stay soft. It is how the chips stay harden in the fridge and stay hard in the pantry. Enjoy the recipe 🙂 Thanks for reading the blog and trying my recipe, you’re the sweetest! XOXO Carine.
Do you know the nutritional information on these?
The nutrition panel is now available after the recipe card. Enjoy. Carine.