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    Home » Low-Carb Desserts » Keto Chocolate

    Keto Chocolate

    Last updated: Oct 15, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    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.

    Four pieces of keto chocolate served on a white plate.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    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.

    Instructions

    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.

    A six-photo collage showing the steps for making keto chocolate at home.

    Expert tip

    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

    Why is this chocolate so melty?

    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.

    How much sweetener should I use?

    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.

    What cocoa powder should I use?

    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.

    Variations

    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.

    Storing leftovers

    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.

    Keto Chocolate pieces served on a white plate.

    Related recipes

    I adore dark chocolate! I have several more amazing and chocolatey keto desserts that I highly recommend:

    • Chocolate mint leaves served on a white plate with a napkin.
      Chocolate Mint Leaves
    • A strawberry is dipped into chocolate fondue.
      Chocolate Fondue
    • Chocolate bark pieces shown on a white background.
      Dark Chocolate Bark
    • Chocolate-covered strawberries on a white plate.
      Chocolate-Covered Strawberries

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Keto chocolate served on a white plate.
    4.98 from 35 votes
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    Keto Chocolate with Coconut Oil

    Amazingly dark, rich and indulgent keto chocolate is made with coconut oil, cocoa powder, and chopped walnuts.
    Prep Time15 minutes mins
    Freeze time20 minutes mins
    Total Time35 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 5 servings
    Calories: 142kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 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

    Instructions

    • 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.

    Video

    Notes

    This chocolate is very melty because of the coconut oil. If this is an issue, you can use food-grade cocoa butter instead (it's available on Amazon and at Whole Foods). Alternatively, make it the day before you plan on enjoying it. Its texture improves after a full night in the fridge. 

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    Nutrition per Serving

    Serving: 2pieces | Calories: 142kcal | Carbohydrates: 3g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Sodium: 1mg | Fiber: 2g | Sugar: 0.3g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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