Keto Chocolate Chips
A simple recipe for making keto-friendly chocolate chips at home, perfect for snacking or baking.
Course: Dessert
Prep Time: 0 minutes
Ingredients
- 1/4 cup butter, cubed
- 2 TBS powdered Swerve (or another powdered low-carb sweetener)
- 2 TBS unsweetened cocoa powder
- 1/4 tsp vanilla extract
- 1 TBS dry milk powder or coconut milk powder optional—use to make milk chocolate instead of dark
Instructions
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Pour about 1 cup of water into the bottom pan of a double boiler or into a medium saucepan and bring it to a gentle simmer over medium-low heat.
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Set the top pan of the double boiler over the simmering water. If you don’t have a double boiler, use a heatproof bowl set over a saucepan; make sure the bowl does not touch the water.
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Add the cubed butter to the top pan or bowl and stir with a heatproof spatula until the butter is fully melted and smooth.
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Stir in the powdered Swerve until it dissolves completely and the mixture is smooth.
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Add the cocoa powder and vanilla extract, continuing to stir until everything is fully combined and silky. If you’re using powdered milk or coconut milk powder, stir it in now until the mixture is smooth.
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Spoon the smooth chocolate into chocolate chip or candy molds. Chill in the refrigerator for at least 2 hours, or preferably overnight, until firm.
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If you plan to bake with these chips, place them on a baking sheet in a single layer and freeze them overnight before adding to cookie dough; frozen chips hold their shape better while baking.
Notes
The entire batch contains approximately 4 grams of net carbs. Use your preferred low-carb sweetener if you need to adjust sweetness or nutritional values.