This 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. 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.
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Ingredients
You'll only need a few simple ingredients to make this keto chocolate. 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.
Variations
- For a less melty chocolate, use food-grade cacao 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. If you like a sweet-salty flavor combination, you might enjoy using salted peanuts.
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. Stir in the cocoa powder, vanilla, and 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. Freeze to set. This should take about 20 minutes, although the chocolate fully sets the next day, after being refrigerated overnight.
When the chocolate is set, remove it from the mild and serve. 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.
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, It's best to make this recipe the day before you plan on enjoying it.
Recipe FAQs
It's because I make it with coconut oil, which is very soft at room temperature. So you should 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, use food-grade cacao butter instead of coconut oil.
As mentioned above, the texture of this chocolate improves after a night in the fridge, so another option is to 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, you can use 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 will work just as well.
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.
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Recipe Card
Keto Chocolate with Coconut Oil
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 ounce 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 or a rubber spatula to mix 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 the chocolate for 20 minutes, then release it from the mold. Store it 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 sets better the next day, so consider making it a day ahead.
Video
Notes
- This chocolate is melty because of the coconut oil. If this is an issue, you can use food-grade cacao butter instead. Alternatively, make it the day before you plan on enjoying it. Its texture improves after a full night in the fridge.
- If you like peanuts, you can use them instead of walnuts or pecans. If you like a sweet-salty flavor combination, you might enjoy using salted peanuts.
- 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.
- 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.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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. 
Aya Kitamura
MEGA YUMMY! Wish I can post the picture of my chocolate ! It’s soooooo good!!! Thank you!!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Aya! Thank you for the review.
Willow
How long can it keep for?
Vered DeLeeuw
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.
Mariii
Hello, please send me the amount of ingredients in kilograms.
Vered DeLeeuw
Here you go:
60 milliliter virgin coconut oil
24 grams unsweetened cocoa powder, Dutch-processed
2.5 milliliter vanilla extract
3 milliliter stevia glycerite (or 30 grams powdered sweetener)
30 grams walnuts or pecans, unsalted, finely chopped
Mariii
Thank you so much.
Amber
If we substitute the coconut oil for cocoa butter, is it the same measurement? Thanks!
Vered DeLeeuw
Hi Amber,
Yes - same measurement.