Keto is hot right now, which is why I have another book release to share with you. Brenda Bennett of Sugar-Free Mom is proud to announce Naturally Keto. This low-carb, sugar-free, gluten-free, and grain-free collection has over 130 recipes, including several nut-free, egg-free, or dairy-free options. And Brenda has kindly shared this sample recipe for keto sugar-free chocolate chips or chocolate bars, made dairy-free.
Sugar-Free Chocolate Chips or Bars made Naturally Keto and Dairy Free
To be clear, Naturally Keto isn’t a strictly dairy-free cookbook. In fact, it’s rather cheesy in spots! But Brenda carefully labels the dairy-free recipes (over 50 of them) and provides dairy and other top allergen substitution tips in the beginning of the book.
In some of her recipes, the substitution suggestions won’t swap nicely. For example, I don’t recommend using 2 cups of coconut cream plus nutritional yeast to make Alfredo Sauce. The finish will definitely be off. But others like the Caramel Sauce, Baked French Toast, and Italian Seafood Salad should fare quite well.
Likewise, this recipe for sugar-free chocolate chips or chocolate bars transitions to dairy-free with one simple ingredient change!
Dairy-Free Keto Chocolate Recipe Notes
I substituted coconut cream for the heavy whipping cream in this recipe. Because it can cause the chocolate to seize, I’ve moved it to the first step in the instructions. Heating it with the chocolate tends to prevent this issue.
My favorite ingredient in this recipe is cacao butter, or food-grade cocoa butter. Don’t be afraid of it! Some natural food stores carry it in the baking aisle or with the “superfoods,” but it’s extremely shelf stable (lasts forever!) so you can order it online from anywhere. It might seem pricey, but it tends to last for a while, and is still cheaper than buying chocolate.
You should be able to find unsweetened baking chocolate in the baking aisle of almost any grocery store. It is typically free of dairy, and some brands are even kosher pareve. It’s basically pure chocolate, and shouldn’t have any additives. If you are a dairy-free keto chocoholic, then you might want to buy this stuff in bulk! You can melt it, add your favorite sugar-free sweetener are re-chill it in a pinch.
Brenda adds coffee extract to this recipe, and I assume it’s to add depth of flavor. If you aren’t a coffee fan, like me, then I’m sure you can just omit it. Or add another extract if you want to have fun with the flavor!
Special Diet Notes: Dairy-Free Keto Chocolate Chips or Bars
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, sugar-free, and keto-friendly.
- 4 ounces cacao butter
- 3 ounces unsweetened baking chocolate
- 1 tablespoon coconut cream
- ¼ cup Swerve confectioners’-style sweetener
- 1 tablespoon cocoa powder
- 1 teaspoon coffee extract
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla-flavored liquid stevia
- ¼ teaspoon fine sea salt
- Place the cacao butter, baking chocolate, and coconut cream in a saucepan over medium-low heat and stir until melted. Whisk in the confectioners’-style sweetener and cocoa powder. Turn off the heat and whisk in the remaining ingredients until smooth. Taste and add more confectioners’-style sweetener, if desired.
- Pour the chocolate into molds and refrigerate for 1 hour.
Credit: This recipe is reprinted with permissions from Naturally Keto by Brenda Bennett.
I made this recipe, and after I pulled the bars out if the refrigerator, it looks like the coco butter or coconut cream solidified at the top because it is white.
That does sound like it separated. I would remelt, making sure not to overheat it, and whisk well to ensure it is emulsified and smooth. Then pour into molds, and place in the freezer to quickly set it and avoid separation.
Thank you for sharing!