Sugar Free Chocolate Chips (Homemade!)
Easy homemade sugar-free chocolate chips made with cacao butter and unsweetened cocoa for low-carb baking.
Servings: 10 servings
Ingredients
- 1.75 oz cacao butter 50 g
- 3 tablespoon unsweetened cocoa powder
- 2 tablespoon allulose or powdered erythritol
- 1/4 teaspoon vanilla extract optional
Instructions
- Chop or break the cacao butter into small pieces and melt gently in a small saucepan over low heat or in a heatproof bowl over simmering water until fully liquid; then remove from heat.
- Add the unsweetened cocoa powder and the powdered sweetener to the melted cacao butter and whisk until smooth and fully combined; stir in the vanilla extract if using.
- Pour or spoon the chocolate mixture into the cavities on the underside of a pyramid silicone baking mat (or into a small chocolate chip mold), filling each cavity.
- Place the mat or mold flat in the freezer for about 5 minutes, or until the chocolate chips are fully set.
- Remove the set chocolate chips from the mat or mold and store or use immediately in your favorite low-carb recipes.
Equipment
- Small Saucepan
- heatproof bowl or double boiler
- silicone pyramid baking mat (or chocolate chip mold)
- spoon or small spatula
- freezer
Notes
- Measure cacao butter by weight for best results.
- Use powdered sweetener to avoid grainy texture.
- Optional vanilla enhances flavor.
- Melt over low heat to prevent burning.
- Set chocolate quickly in the freezer for best shape.