Amazingly dark, rich, and indulgent keto chocolate is made with coconut oil, cocoa powder, and chopped walnuts.
A couple of these chocolates with espresso are my favorite way of finishing a good low-carb meal.
This extra-dark chocolate is so good! I usually reach for Lindt 90% which is excellent. But this version is even darker and has a wonderful subtle coconut flavor. And the chopped nuts enhance it even more.
Two of these chocolates with an espresso after a meal are a wonderful treat and just what I need to remind myself there really is no reason to feel deprived on a low-carb diet.
You'll only need a few simple ingredients to make this keto chocolate recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Coconut oil: I use virgin coconut oil for that wonderful coconut flavor.
Unsweetened cocoa powder: It's best to use Dutch-processed cocoa powder, which is less acidic than natural cocoa powder.
Vanilla extract. For the best flavor, use pure vanilla extract.
Sweetener: Either stevia or powdered sweetener, whichever you prefer. I use stevia glycerite.
Chopped walnuts or pecans: Make sure they are unsalted.
Making keto chocolate at home is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
If the coconut oil is solid, your first step is to melt it in the microwave.
Now, stir in the cocoa powder, then add the vanilla and the sweetener.
Next, stir in the chopped nuts. I do this with a rubber spatula.
Pour the mixture into a silicone candy mold. I like to use a cordial mold - a product link is included in the recipe card below.
Freeze to set. This should take about 20 minutes, although the chocolate fully sets the next day, after being refrigerated overnight.
This recipe makes about 4.5 ounces of chocolate or 10 cordial pieces. I consider a serving as two pieces, which is about 1 ounce.
This chocolate is quite melty on the day you make it. By the next day, after it has spent a night in the fridge, its texture improves and it's not as melty. So consider making this recipe the day before you plan on enjoying it.
Frequently asked questions
It's because I make it with coconut oil, which is very soft at room temperature. So keep it in the fridge, and enjoy it right out of the fridge.
I don't mind the meltiness, and I love the flavor of virgin coconut oil. But if you suspect this would be an issue for you, try using food-grade cocoa butter instead of coconut oil. You can find food-grade cocoa butter on Amazon or at Whole Foods.
As mentioned above, the texture f this chocolate improves after a night in the fridge, so another option is t make it a day ahead.
I find that ¼ cup is a good amount of sweetness that produces bittersweet chocolate. I use a heaping ½ teaspoon of stevia glycerite. If you don't like stevia, try using ¼ cup of powdered sweetener instead.
I like to use Dutched cocoa powder, which is less acidic than natural cocoa powder and also darker - hence the dark color of this chocolate. But natural cocoa powder should work just as well.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- Use food-grade cocoa butter instead of coconut oil.
- Use coconut extract, almond extract, or orange extract instead of vanilla.
- If you like peanuts, you can use them instead of walnuts or pecans. And if you like a sweet-salty flavor combination, you might enjoy using salted peanuts.
You can store this chocolate in the fridge, in an airtight container, for up to a week. Since it's quite melty, it's best to enjoy it straight out of the fridge. I don't recommend freezing this chocolate.
I adore dark chocolate! I have several more amazing and chocolatey keto desserts that I highly recommend:
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Keto Chocolate with Coconut Oil
- ¼ cup virgin coconut oil
- ¼ cup unsweetened cocoa powder Dutch-processed
- ½ teaspoon vanilla extract
- ½ teaspoon stevia glycerite heaping (or ¼ cup powdered sweetener)
- 1 oz walnuts or pecans unsalted, finely chopped
- Place the coconut oil in a medium microwave-safe bowl. If it's solid, microwave it to melt for 20-30 seconds.
- Use a hand whisk to whisk in the cocoa powder, vanilla, and stevia.
- If your nuts are coarsely chopped, place them in a resealable bag and go over them back and forth with a rolling pin to create a finer chop.
- Use a rubber spatula to mix the chopped nuts into the chocolate mixture.
- Using a teaspoon, transfer the mixture to a silicone cordial mold, which you can get on Amazon.
- Freeze for 20 minutes, then release from the mold. Store in the fridge, in an airtight container lined with wax paper, for up to a week.
- Enjoy this chocolate straight out of the fridge - it's melty. It does set better the next day, so consider making it a day ahead.
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