Free Printable: Low Carb & Keto Food List
Get It NowHappy Halloween! If you don’t feel like gorging on sugar but don’t want to miss out on candy, did you know that you can make your own low carb chocolate bars? It’s actually pretty quick to do. And, making your own keto chocolate bar is actually much cheaper than buying one!
Is Dark Chocolate Keto?
Strictly speaking, almost all commercial chocolate is not low carb or keto friendly. Sugar is almost always the main ingredient. Some people following a low carb or keto lifestyle choose to occasionally eat very dark chocolate (think 70% or more cacao!) in small amounts, because it has lower sugar content than others.
You can also buy sugar-free chocolate. Unfortunately, often times this is sweetened with maltitol, which actually has a significant glycemic impact and is not really suitable for low carb or ketogenic lifestyles.
A few sugar-free chocolate varieties use stevia, which is better, but not everyone likes the taste. Besides, the price can add up.
So, I’ve been on a mission to make a keto chocolate bar recipe for a while now. This one has gone through about half a dozen trials, and it’s finally ready for you!
How Low Carb Dark Chocolate Works
The thing is, making chocolate is a bit of an art and a bit of a science. Even regular, sugar-filled chocolate can be finicky. It can seize, melt too easily, be too sweet or not sweet enough, have the wrong texture… the list of possible issues goes on.
It becomes harder when we want a keto chocolate bar. Stevia can have an aftertaste, monk fruit usually isn’t ideal on its own, and erythritol resists dissolving.
But when you bite into the perfect, luscious chocolate bar, you know exactly why they are worth all the testing.
So, after many trials and poring over commercial chocolate ingredient labels, it came down to the right ingredients first and foremost.
Here are the ones that work best:
Choose (food-grade) cocoa butter.
Some homemade chocolate recipes use coconut oil or even dairy butter. While you can do this, I don’t recommend it.
Real cocoa butter creates a deeper chocolate flavor, and more importantly, it keeps the chocolate solid at room temperature. You can try substituting coconut oil in this keto chocolate recipe if you must, but just know that it will melt pretty easily.
Baking chocolate over cocoa powder.
Baking chocolate can be expensive, so I attempted homemade keto chocolate bars with cocoa powder several times. I tried, I really did.
And please, please, please… trust me when I say not to do it with cocoa powder.
Cocoa powder is too dry and yields a chalky, gritty result. Even with plenty of cocoa butter.
Baking chocolate creates that melt in your mouth result you’re looking for.
If all you have is cocoa powder, you’re better off making keto fudge like this instead.
Sweeten with powdered Besti.
Besti Powdered Monk Fruit Allulose Blend provides sweetness that is closest to sugar, and unlike erythritol, it dissolves pretty easily and doesn’t crystallize. Most other sweeteners contain erythritol (even those labeled “monk fruit” or “stevia” are over 99% erythritol in disguise!) and can leave your chocolate gritty.
Cut the sweetener with inulin.
You may notice that many commercial low carb chocolate bars contain inulin. Sometimes it’s even included in regular chocolate that contains sugar!
So, what is inulin? It’s a natural, prebiotic fiber. In this keto chocolate bar recipe, it adds a bit of sweetness and improves the texture.
Stabilize with lecithin.
Virtually all chocolate – whether you’re looking at keto chocolate bars or just plain chocolate with sugar – contains lecithin. Usually it’s soy lecithin, which isn’t great, as soy can be estrogenic.
The purpose of lecithin in chocolate is to act as both an emulsifier and a stabilizer. It helps give chocolate that silky smooth consistency and prevents ingredients from splitting.
My low carb chocolate recipe uses sunflower lecithin, so you can get the benefits of the lecithin and still avoid the soy. In this case, it even helps the sweetener dissolve a little better.
Enhance flavor with vanilla and salt.
You might think that you can skip the vanilla extract, or that salt doesn’t belong in chocolate. But, you need a bit of both to bring out the flavor in your low carb chocolate bars.
How To Make Keto Chocolate Bars
Now that you know the basics of what each ingredient is for and how it works, let’s talk about the basic technique.
The good news is, making a keto chocolate bar is pretty straightforward with the right tools and ingredients. There are 4 basic steps:
Get a double boiler.
A double boiler is basically a heatproof bowl or saucepan sitting over another saucepan on the stove, with boiling water in the lower one. The one on top heats up from the steam coming from the boiling water, but never touches the boiling water or the heat directly.
Please, please don’t try to make chocolate right on the stovetop without a double boiler. You will burn the chocolate, or make it seize, or just end up with an inconsistent texture.
Melt the cocoa and baking chocolate.
To make your low carb chocolate, melt together the cocoa butter and baking chocolate in the double boiler.
Gradually include the sweeteners, stabilizers, etc.
Whisk in the powdered Besti a little at a time, then whisk in the inulin gradually. The trick here is to whisk a lot and try to get them to mix in without clumping.
Stir in the sunflower lecithin and sea salt, then heat and stir until it all dissolves.
Add the vanilla extract last, after removing from heat, because extracts lose their potency when heated (except in baking).
Chill to solidify.
Pour your liquid keto chocolate into molds and chill to firm up.
See? Nothing complicated about the process, as long as you follow the directions. 😉
How To Store Store Chocolate Bars
Like any chocolate, you can store low carb dark chocolate in a cool, dark cupboard. You can also refrigerate it if you want it to be more firm and melt less easily.
Feel free to use the chocolate for other recipes too, like keto turtles.
Tools To Make Low Carb Chocolate Bars
Tap the links below to see the items used to make this recipe.
- Double boiler – For melting the chocolate. I thought I could get away without one for years, and wondered why my melted chocolate would curdle or burn so easily. This works so much better!
- Chocolate bar molds – The silicone makes the chocolate pop out effortlessly. And, this one comes in a set of 4 so that you can make multiple bars at once.
- Chocolate chip molds – Try these instead if you want to make sugar-free chocolate chips shaped just like real store-bought ones.
- Mini whisks – These are handy when working with liquids in small amounts or in a shallow container. They’re perfect for making low carb chocolate, because sugar-free sweeteners can take a bit more effort to dissolve.
Keto Chocolate Bar (Easy Recipe)
Learn how to make low carb chocolate bars! This is the best way to make a keto chocolate bar that tastes like the real thing. Includes which sweeteners to use and the best method.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Melt cocoa butter and baking chocolate in a double boiler over low heat.
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Stir in the powdered Besti, a little at a time. Stir in the inulin, a little at a time. Stir in the sunflower lecithin and salt. Heat until everything is smooth and dissolved. Adjust sweetener to taste if needed and make sure it dissolves.
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Remove from heat. Stir in vanilla extract.
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Pour the melted chocolate mixture into molds. Refrigerate for at least 30 minutes, until firm.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Recipe makes 2 standard-size chocolate bars.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. 🙂
192 Comments
Sheri
0Fantastic recipe. I made it with powdered Lakanto (that’s what I had in powdered form) and it came out great. It was easy to make, especially with all of your helpful tips. Thanks for another great recipe.
Jay
0I was wondering if you tried adding powdered cream to make a milk chocolate bar?
Wholesome Yum M
0Hi Jay, I have not experimented with that yet. Please let us know how it turns out if you decide to give it a go!
Angela Moorhead
0I love this recipe but I found it quite sweet. Would it harm it to add more chocolate to the mix?
Wholesome Yum M
0Hi Angela, Yes, that’s fine to add more chocolate.
Diane Kimes
0Hi Maya.
Would the inulin still be needed if I subbed xylitol for the erythritol? The cooling thing wouldn’t be an issue, but I don’t know if xylitol has the same tendency to crystallize as erythritol. Inquiring minds want to know… 😉
Wholesome Yum M
0Hi Diane, I’m not sure how the xylitol would do on it’s own. Please let us know how it turns out if you decide to experiment!
ligia sava
0Hi
please let me know if you used xylitol and how is work .
Thanks
Pam
0Very grainy even though I followed the directions to the letter and purchased the ingredients linked to the recipe. I’m sure I over heated the chocolate while slowly adding the powdered erythritol. I used a double boiler, ensured the water did not touch the inner bowl, and had the burner on its lowest setting. Temp held steady at 110° using an infrared thermometer after melting. But I had both hands occupied with slowly adding the erythritol. Afterwards, temp was up to 170°. Next time, I’ll try either turning the burner off or removing from heat during that step. I was really hoping this recipe would be the one that didn’t turn grainy on me. But I think this time it was my fault. I hope someone else will watch their temp closer because of my mistake.
Doug
0Looks really good!!!
I can only find powdered sunflower lecithin locally, can I use that or does it have to be liquid?
Wholesome Yum A
0Hi Dooug, liquid is definitely preferred here. Powdered might not dissolve completely.
Barbara
0I have everything but the sunflower lecithin, which I should have tomorrow. Is this recipe just enough for one Bar? If so how well does it scale up? I have 4 molds. I would like to make enough of the recipe for 4 molds and freeze 3 bars. I intend to make a single recipe, first, to get a feel for the process. The comments your comments plus the reader’s comments clearly indicate caution. So any ideas about 1 recipe 4 times or 1 recipe quadrupled? Either way, I am looking forward to this. I have a recipe for chocolate-covered coconut bars I am looking forward to.
Wholesome Yum M
0Hi Barbara, The recipe should make one 4oz bar. Chocolate is fussy, so I wouldn’t quadruple the recipe right off the bat. Start with a single recipe and work with it until you feel comfortable, then you can scale up as you need. Best of luck!
Cush
0If I wanted to add another extract, like maybe mint or orange, then do I still need vanilla extract? If so then how much of the other extract would I use?
Wholesome Yum M
0Hi Cush, I would still add the vanilla, and then half as much flavoring.
CA
0Thank you for this recipe! I’ve been really missing chocolate! Any suggestions for a substitution for erythritol? Apparently, I’m allergic to it (and possibly xylitol). Could I use BochaSweet and allouse, alone or combined?
Wholesome Yum L
0Hi CA, check out this Sweetener Guide and Conversion Chart to help you with substitutions.
Peg Doolin
0I ordered some delicious keto dark chocolate bars with pumpkin seeds, sea salt and mct oil. This led me on a search to try and make my own. If I were to try to add some mct oil, do you have any suggestions? I had to order the inulin and lecithin. I ordered molds too and am excited to try making my own bars.
I just made your fudge. The ‘batter’ was delicious, and it’s chilling right now. I admire your research in creating your recipes.
Thanks for any advice you can give!
Wholesome Yum M
0Hi Peg, If adding MCT oil, I would look for a powdered version to incorporate into your chocolate.
Darin
0Got all my ingredients in the mail yesterday and made them today. OMG, these are delicious!!! All the recipe fit perfectly into a 15 cube silicone ice tray. I cracked a coconut earlier in the week, dehydrated the meat and then grated it. In half the ice tray I put coconut in the middle with an almond on top. My wife likes those best. So waste to make. Thank you so much for your recipe.
Sven
0Any thoughts on tempering the chocolate? This is a method of aligning the crystals to make the chocolate have more snap and sheen. I discovered this after accidentally overheating my chocolate and having it separate. It’s a pretty fussy process, but makes for much better mouth feel and great for coating as it cures quickly and is harder and more resistant to melting in your fingers. I now know that chocolate is very temperature sensitive. Anything over 120 degrees and you will burn it.
Wholesome Yum A
0Agreed, Sven! Low and slow is best for this recipe if you have the time.
Erin
0Did you end up trying to temper this recipe? I did and it didn’t work at all, but it was my first time ever attempting, with homemade or store bought chocolate, so it might be me. Just curious if you got this recipe to temper. Don’t want to keep trying if it’s a lost cause.
Diana Rodríguez
0I can’t wait to try this recipe ! One question !!! I do not have sunflower lecithin . Could I omit this one ? Thanks
Wholesome Yum A
0Hi Diana, as mentioned in the post, the lecithin helps give chocolate a smooth consistency, prevents ingredients from splitting, and helps the erythritol dissolve better. I wouldn’t recommend omitting it.
DeeDee
0You must be the keto cooking queen, to have tried and tried to get this recipe looking so good, and sounding so delicious! I so appreciate your tips and hints to make this chocolate bar successful! Thanks for all the work you do for us!
Janet
0Hi Maya! Just found your site and am excited to try some of the recipes. I have a condition called SIBO so am on a very low carb diet. Similar to keto but with more limitations, fiber being one of them. I want to try your chocolate bars but can not have inulin or any other prebiotic fiber. All of the other ingredients in the recipe are fine. Can I just leave the inulin out, or do you have other suggestions? Thank you.
Wholesome Yum
0Hi Janet, I wouldn’t recommend leaving the inulin out since it plays a pretty important role in the recipe. You might enjoy my recipes for easy chocolate fat bombs or sugar-free peanut butter cups instead!
Bob
0My new favorite sugar substitute is Xylitol! I first heard about it in your Ultimate Chocolate Cake recipe! You provided a wonderful description comparing several sugar substitutes – including their positive and negative attributes. Xylitol measures the same as sugar, NO aftertaste (cooling or otherwise). The only negative is that I’ve only been able to order it granulated. But whenever a recipe calls for powdered, it can easily be converted in a Bullet blender! Have you tried xylitol in chocolates?
Wholesome Yum
0I usually prefer erythritol over xylitol, but that’s great to hear! Thanks for sharing, Bob.
A MacDougall
0The bars look like I bought them from a chocolate shop. I made low carb salted almond bars as an anniversary gift for my husband. He thought they were amazing. I may try and up the chocolate content next time, since there is more cocoa butter than chocolate and I would like the bar to have a firmer texture. I am being super picky with trying to vary the bar slightly. However, I want to try it. I purchased Dagoba chocolate instead of using Bakers, This recipe is a keeper. I wanted store quality bars…not a melt something in the microwave and throw it together. Thank you!
Marcelle
0Does the lecithin have to be liquid or can I sub powder?
Wholesome Yum
0Hi Marcelle, it should still work but you may have a harder time dissolving it.
Andreea
0I tried to make it tonight, but it separated when I added the inulin :-(. Anybody experience this? Any idea on why it would separate?
I made the sugar free chocolate from scratch using cocoa butter and cocoa. I made it in the instapot using the slow cook setting.
Thank you,
Andreea
Wholesome Yum
0Hi Andreea, my best guess is that you heated your mixture too hot. Keep the heat setting low and slow if you can.
Mandi
0Thank you for this recipe! I am making it right now for the second time (triple batch this time). I tried the last batch in peanut butter cups, buttercream truffles, keto “Butterfingers,” and chocolate chips for cookies! It worked beautifully each time.
Melissa Azore
0This recipe looks amazing. I can’t wait to try it. Also, thank you so much for all the detail. I can’t express how helpful it is! Question: Do you think that this chocolate would work for (chocolate) peanut butter cups? Thanks!
Maya | Wholesome Yum
0Thank you, Melissa! Yes, you can do that! I have a sugar free peanut butter cups recipe here.
Alexis
0Would this recipe be considered 70% dark chocolate? If not what percentage would it be? And how could I make it darker?
Maya | Wholesome Yum
0Hi Alexis, It’s dark chocolate but don’t know what percentage it would be. I haven’t tried experimenting with making it darker so am not sure – sorry!
Amber
0Thank you for taking the time to clarify and answer my questions!
The erythritol link took me to Swerve Confectioners so that helps a lot.
Jana Keeler
0Just made this tonight. Made chocolate chips in a mold and two chocolate bars. Smells good, tastes good too, however–mine is a little grainy. What did I do wrong. I powered my own erithryol into very fine powder in my nutribullet and weighed all the ingredients. Whaaaaah.
Wholesome Yum
0Hi Jana, it’s possible you heated your cocoa butter at too high a heat setting. You definitely want to heat it low and slow if possible.
Amber
0I have 3 questions =)
1. Do you use plain erythritol or Swerve?
2. Do you use powdered or liquid lecithin?
3. Is the inulin a powder?
Thanks for your time. I look forward to trying this recipe.
Maya | Wholesome Yum
0Hi Amber, This was plain powdered erythritol, not Swerve. The lecithin was liquid and the inulin is a powder. The specific brands I used are links on the recipe card.
Barbara
0I’ve tried the first time, with Swerve instead of pure erythritol – and it works so far. The taste was okay, but it felt a bit sandy on the tongue. Is the chocolate like this or did I make a mistake?
Wholesome Yum
0Hi Barbara, it sounds like your sweetener wasn’t powdered. A granulated form could have caused the sandy texture.
Jules Shepard
0Love the way you walked us through the process – so thorough! Made the recipe very easy to make 🙂
John
0Love the recipe. Especially since I had to go low carb due to diabetes. I decided to experiment with flavor and added a tap of orange extract. Tasted wonderful. Can’t wait to try with other flavors like peppermint or cherry
Andreea
0Hi John
Did you have any issues with it separating when you put the inulin in?
Thank you,
Andreea
Courtney Smellink
0Tried these last night and the taste is perfect, but they’re grainy for me. My Swerve definitely crystallized, would heating it all longer have stopped that? The issue seemed to get worse the longer it heated so I took it off the double boiler, but now I’m wondering if I had persevered if it would have worked itself out.
Wholesome Yum
0Hi Courrtney, was your sweetener powdered? A granulated form could have caused the gritty texture.
Chris
0First, no temperatures were given. I haven’t made chocolate or candies before, but we are starting keto next week and my wife loves chocolate, so looking for “we can do this” recipes. I’m big on sous vide, and thought floating a pot in a precision temp bath would take out some guess work out of a double boiler. Any suggestion on what that temp should be?
Second, would LOVE to hear an update on the milk-chocolate recipe. She loves chocolate…. just not dark.
Wholesome Yum A
0Hi Chris, I haven’t tried sous vide here so I can’t say for certain. A quick search looks like you will want to heat it around 115 degrees F.
Kris Dee
0I’ve been wanting to try these chocolate bars for a while.. I now have everything to make them, minus the sunflower lecithin. Your Amazon link is to a liquid, but I’m curious if you have tried a powdered sunflower lecithin. The commentary on the liquid, says its super thick and sticky, hard to work with etc etc… Do you think the powdered could work for this?
Maya | Wholesome Yum
0Hi Kris, I haven’t tested it with powdered so am not sure, sorry.
Janet
0Ordered all the ingredients and made the chocolate yesterday. It turned out perfect. Cannot believe I made a chocolate candy bar. Your recipes are wonderful and you are a genius! Thank you so much!
Michelle
0I made this and the chocolate turned out gritty. Did I have to try to melt it for longer?
Wholesome Yum
0Hi Michelle, did you use granulated erythritol instead of powdered? That can create a gritty consistency.
Sasicha
0I don’t have inulin yet. But if I melt erythritol and cocoa butter together then mix it with melted chocolate?
Maya | Wholesome Yum
0Hi Sasicha, I don’t recommend skipping ingredients in this recipe. Making chocolate can be pretty finicky.
Jacqui
0Hi, I made this chocolate exactly as per instructions, it was looking really good, then added the vanilla extract and it seized. So I added almond meal and coconut and made choc almond balls… any idea what I did wrong?
Many thanks
Maya | Wholesome Yum
0Hi Jacqui, It could be a sudden temperature change. Either the chocolate was too hot (most likely) or the extract was cold. Great idea to save it by making chocolate almond balls!
Amy
0Hi I made this chocolate last weekend, then used it to make fat bombs (PB cups, almond butter cups, coconut butter cups, etc.). I really like the recipe, thank you! Have you tried this with Pyure or Stevia or another sweetener though? I don’t like the way erythritol tastes. I know it’s what most people suggest for keto sweetener but I dislike the “cooling” mouth feel.
Maya | Wholesome Yum
0Hi Amy, I’m glad you liked it! You can try another sweetener, yes, but can’t vouch for results since chocolate is pretty finicky and I had to test a lot to make the recipe as written. If you use a granulated sweetener, you’d need to powder it super fine. A liquid sweetener will dissolve more easily, but can shock or seize the chocolate if there is a sudden temperature change.
Antoniette Mora
0Lakanto Monkfruit sweetner in GOLDEN works for me (it has erythritol. I bake iwth it all the time). For some reason the Classic has that cooling effect but the Golden does not. I put it in a very dry Bullet to make it into powder.
Hope this helps!
KC Texan
0I made cookies with the Lakanto Golden and the cooling effect was horrible. I guess it just depends on the person.
Christina
0What’s a good substitute for the sunflower lecithon?
Maya | Wholesome Yum
0Hi Christina, Making chocolate is a pretty finicky process, so unfortunately there is no substitute.
Darla
0The link for the double boiler is for the InstaPot. Is this correct?
Wholesome Yum L
0Hi Darla, thanks for pointing that out. It was not supposed to link to the instant pot. I updated the link.
Kristen Wood
0I’ve never attempted making something like this. I’ve been trying to cut down on sugar so I look forward to giving this a go!
Tere
0Hi! Great recipe! Thanks so much!! I made my first batch today, easy to follow steps, except that I understand from the writing that the erythritol actually does dissolve. Does it? I used Lakanto monk fruit and erythritol blend and whisked for a long time and it never dissolved. Is this normal?
My bars turned out sandy. Taste is great but texture is off. Also, should I temper my chocolate?? Did you temper yours??
Thanks so much!!!
Wholesome Yum
0Hi Tere, it sounds like you used granulated erythritol instead of powdered. The granulated version is much harder to dissolve.
Darryl
0I have not tried this yet, but am interested in giving it a go. How much does a serving weigh in ounces or grams? Or, do I have to weigh the end product and divide the total weight by 4 to figure this out? Thanks.
Maya | Wholesome Yum
0Hi Darryl, Yes, you’d have to weigh the end product and divide by the number of servings.
Nicole
0Is it possible to make this without using silicone forms? I was planning to put on a lined (metal) baking sheet or tiny cupcake forms?
Maya | Wholesome Yum
0Hi Nicole, Yes, you can make the chocolate in any shape you like. A baking sheet might be too big, though.
Beverly
0Hi! This is great and BRAVE of you to try. As a former baker, chocolate work can be frustrating. I am wondering about the shine and stability of your end product. I am interested in giving it a whirl but I don’t see any mention of the tempering process which coincidentally gives your chocolate that lovely shiny look and ability to maintain its texture at room temperature. I am thinking I might try adding in an extra hunk of that baking chocolate at the end to temper the melted chocolate. Of course that could mess up the balance of sweetness in the finished product. Any thoughts on this? This is kind of an exciting/anxiety-producing recipe, I think I want to give it a try!
Wholesome Yum M
0Hi Beverly, This chocolate recipe is not tempered and is best stored in the refrigerator. It won’t melt in room temperature, but it will be a lot softer and melt easier than a conventional store-bought chocolate bar (sugar-free or otherwise). You could definitely try to temper it using the seed method, but I would think the result would be better if you used store bought sugar-free bars and not baking chocolate. Best of luck to you in experimenting! I would love to hear how it turns out if you decide to try it.
Victoria Daskalos
0How do you measure out 3 ounces of cocoa butter?
Maya | Wholesome Yum
0Hi Victoria, I measure using a kitchen scale. If you don’t have one, you might be able to portion out a fraction of the bag you have since that probably has the total weight on it. For example, if you have an 8 oz bag, you can use 1/4 of the bag. It would be less precise though, so a scale is best.
Kirsten
0What about making these more “milk chocolate” tasting by adding heavy whipping cream… have you tried that? 🙂
Maya | Wholesome Yum
0Hi Kirsten, I haven’t yet. It’s on my list to experiment with it, but let me know if you try it.
Rebecca C
0Hi! I’m so excited to make this! I have been experimenting with oils, sweeteners, etc too and this looks like the perfect combination!! Is the inulin a powder or liquid? There’s no link connected to it, so I want to make sure to get the right thing. Do you think powdered sunflower lecithin might work? I have it in powdered form, but not liquid. Thank you!
Maya | Wholesome Yum
0Thank you, Rebecca! Sorry about that, I updated the recipe card to include the inulin link. I haven’t tried powdered sunflower lecithin, it might work. Let me know if you try it and if it works!
Laurie Larson
0I love, love your recipes and grateful for all the hard work you go to, to get them. I’m going to try the chocolate but it’s getting close to the holidays and our family started Keto this year. We love the food and I have been trying not have people feel deprived of their favorite foods. Our once a year, at Christmas treat is Chocolate Caramel Crunch bars. It had an oatmeal crust with chocolate and drizzled caramel. Do you have a recipe like this?
Maya | Wholesome Yum
0Thank you so much, Laurie! I don’t have one like that yet, but will add it to my list. I do have a sugar-free caramel recipe here that you can use if you try something like this.
Daniel Barrett
0Is the nutritional information correct on this low carb chocolate? Did I miss something in the article because how can any food have zero calories? Also, this is described as low carb but I don’t see any carbs listed. This recipe looks great but I’d like to see accurate nutritional information. Thank you
Maya | Wholesome Yum
0Hi Daniel, I apologize, there was an error and the chocolate is not zero calories. The nutrition info should look correct now!
Charlotte Benfield
0Zero calories?
Maya | Wholesome Yum
0Hi Charlotte, So sorry about that – it was an issue with the nutrition label. It’s not zero calories and I updated it.
Lisa Dykstra
0Are you sure all the nutrition facts are zero. According to the keto list the unsweetened chocolate has calories and carbs
Maya | Wholesome Yum
0Hi Lisa, So sorry about that – it was an error. Yes, of course unsweetened chocolate does have calories and carbs. The nutrition label has been updated!