If you’re craving a classic chocolate candy bar but want to keep things low carb, this keto chocolate recipe is about to become your go to treat. It’s made with just a few simple ingredients, takes five minutes to prepare, and each bar has only 2 grams of net carbs.
Jump to Recipe Print RecipeIt’s crispy, chewy, rich, and seriously satisfying.
Can You Have Chocolate on a Keto Diet?
Traditional grocery store chocolate bars are not keto friendly. Most are loaded with sugar, and even a small bar can exceed your daily carb limit.
While there are specialty keto chocolate brands available, they’re often pricey and not always worth the cost.
The good news? You can make your own chocolate bars at home for a fraction of the price, using ingredients you control.
Why You’ll Love This Keto Chocolate
- Only 3 to 4 ingredients
- Ready in 5 minutes
- No baking required
- Just 2 grams net carbs per serving
- Easy to customize with add-ins
- Budget friendly
The texture is similar to a chocolate crunch bar, especially if you mix in crushed nuts or seeds. Even friends who aren’t keto won’t believe they’re low carb.
Ingredients You’ll Need
- Unsweetened chocolate – Also called baking chocolate. It’s 100 percent cocoa and contains very little sugar.
- Sugar free maple syrup – Use your favorite keto friendly syrup.
- Coconut oil – Refined coconut oil works best if you don’t want a coconut flavor.
- Almond butter – Smooth, natural almond butter with no added sugar.
- Crushed nuts or seeds (optional) – For added crunch and texture.
You can also swap almond butter for natural peanut butter or a nut free alternative if needed.
How to Make Keto Chocolate Bars
1. Melt the Ingredients
In a microwave safe bowl, combine the unsweetened chocolate, sugar free maple syrup, coconut oil, and almond butter.
Microwave in 20 to 30 second intervals, stirring in between, until the chocolate is mostly melted. Stir until smooth and glossy.
2. Add Texture
If using crushed nuts or seeds, fold them into the melted chocolate mixture.
3. Set the Bars
Pour the mixture into a lined square pan and smooth the top. Refrigerate for about 30 minutes, or until fully firm.
Once set, slice into bars and enjoy.
Expert Tips
- Microwave in short bursts to prevent burning the chocolate.
- Use baking chocolate instead of chocolate chips for smoother melting.
- For a fun presentation, pour the mixture into silicone candy molds.
Flavor Variations
This recipe is a great base for experimenting. Try these ideas:
- Milk chocolate version – Use sugar free milk chocolate instead of unsweetened chocolate.
- Peppermint chocolate – Add 1/2 teaspoon peppermint extract.
- White chocolate – Swap in sugar free white chocolate.
- Toffee crunch – Stir in crushed keto candy pieces.
- Orange chocolate – Add 1/2 teaspoon orange extract.
Storage Instructions
At Room Temperature
Store the bars in an airtight container for up to four weeks.
In the Refrigerator
Refrigeration helps them stay extra firm and extends freshness.
In the Freezer
Freeze in a sealed bag or container for up to six months. Let them sit at room temperature for a few minutes before eating.
Frequently Asked Questions
Is Hershey’s dark chocolate keto friendly?
Most standard bars are not. However, cocoa powders from brands like Hershey’s can be keto friendly when used in recipes without added sugar.
Which chocolate bar has the fewest carbs?
Unsweetened baking chocolate, such as options from Ghirardelli, typically contains very low net carbs because it has no added sugar.
How many carbs are in these keto bars?
Each serving contains about 2 grams of net carbs, depending on your exact ingredients and add-ins.
Keto Chocolate Crunch Bars
Course: DessertCuisine: AmericanDifficulty: Easy20
servings15
minutes149
kcal1
hourThis easy keto peanut butter pie features a no-bake chocolate almond crust and a rich, fluffy peanut butter cream cheese filling. It’s smooth, decadent, and surprisingly simple to make.
Ingredients
Keto Chocolate Cookie Crust
1 3/4 cups almond flour
5 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/3 cup granulated low carb sweetener
1/4 cup coconut oil, melted
3 tablespoons water
Keto Peanut Butter Filling
8 ounces cream cheese, softened
3/4 cup natural peanut butter (no added sugar or oil)
1 teaspoon vanilla extract
1/3 cup powdered erythritol
3/4 cup heavy cream
Directions
- Grease a 9-inch round pie pan with butter or coconut oil and set aside.
- In a large bowl, combine almond flour, cocoa powder, and granulated sweetener.
- Add the melted coconut oil, water, and vanilla extract. Mix until the dough becomes sticky and holds together when pressed. If the mixture feels too dry, add 1 tablespoon of water. If too wet, add a little more almond flour.
- Press the dough evenly into the bottom and up the sides of the prepared pie pan. Smooth the surface with the back of a spoon. Place in the refrigerator to firm up while preparing the filling.
- In another large mixing bowl, use an electric mixer to beat the softened cream cheese, peanut butter, vanilla extract, powdered sweetener, and heavy cream until thick and fluffy.
- Remove the crust from the refrigerator and spread the peanut butter filling evenly over it.
- Cover with plastic wrap and chill for 1 to 2 hours, or until fully set. For best texture, chilling overnight works well.
Notes
- Top with chopped sugar free peanut butter cups, chopped roasted peanuts, or a drizzle of melted sugar free chocolate and warm peanut butter.
- Store covered in the refrigerator for up to 4 days. You can also freeze the whole pie or individual slices in airtight containers. Thaw overnight in the refrigerator before serving.
Nutrition Facts
20 servings per container
- Amount Per ServingCalories149
- % Daily Value *
- Total Fat
15g
20%
- Sodium 3mg 1%
- Potassium 176mg 4%
- Total Carbohydrate
5g
2%
- Dietary Fiber 3g 11%
- Protein 4g 8%
- Vitamin A 1mcg 1%
- Calcium 53mg 5%
- Iron 2mg 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
