Easy homemade sugar free chocolate chips that can be keto and vegan, with NO artificial sweeteners!
How To Make Sugar Free Chocolate Chips
You can use these chocolate chips for baking, or simply eat them by the handful.
The entire recipe takes just five minutes to make, and they’re perfect for anyone trying to avoid dairy or artificial ingredients, or just if you want to avoid sugar in general.
Try them in this easy chocolate Keto Mug Cake Recipe or in these Keto Brownies!
There are two versions of the recipe – raw chocolate chips and a version that’s good for baking.
And while brands such as Lily’s sugar free chocolate chips do exist on the market, making your own at home not only saves money, it also enables you to control what ingredients to use.
Lily’s chips contain soy, and many other brands contain dairy and artificial ingredients, so if you want to avoid those ingredients as well as sugar, making your own sugar free chocolate chips recipe is the way to go. I’ve also included an option below for making the chips with maple syrup or agave if you want refined sugar free and vegan chocolate chips.
Before publishing this recipe, I had the very difficult task of testing out every single version, to make sure each variation worked. Imagine being forced to eat all that chocolate.
Seriously, I love my full time job.
Next time someone asks me what I do for a living, I’m going to tell them I eat chocolate chips.
Homemade Chocolate Chips
Vegan
Raw
Paleo
Keto
Low Carb
No Bake
Gluten Free
You can totally use these dairy free chocolate chips to make chocolate chip cookies, as shown in the recipe I’ve linked above.
Or throw some into your brownie batter, stir a handful into ice cream, sprinkle on top of a frosted chocolate cake, or stuff them into cupcakes.
Chocolate chips are like the little black dress of the food world, and I can’t think of very many desserts where a few of these babies wouldn’t be a welcome addition.
Just be sure not to eat them all right out of the container, so you’ll still have some left to use in recipes!
Sugar Free Chocolate Chips
Ingredients
- 4 tbsp virgin coconut oil
- 1/3 cup cocoa or cacao powder
- vanilla stevia to taste OR 1/4 cup raw agave, honey, or pure maple syrup
Instructions
- *Any parchment-lined container works here. To get the classic chocolate chip shape, I used a Chocolate Chip Candy Mold.Gently melt the oil if not already liquid. Stir in the sweetener. Stir in the cocoa. If using the stevia, add a little extra melted coconut oil if the mixture is too thick. Pour into a parchment-lined tupperware container or candy molds. Freeze util firm. Break into small chip-sized pieces, or pop out of the candy molds. Store in the freezer.Sugar Free Chocolate Chips For Baking:While the above raw version is fantastic for using in no-bake treats or eating by the handful, if you want a version that you can bake with or that has the option of being oil-free, simply melt a bar of unsweetened chocolate and sweeten to taste with your favorite sweetener of choice. You can add a tsp oil for smoother results, but it's not required. Pour into a parchment-lined container or candy molds, and freeze until firm. Then break into small pieces or pop out of the molds. This version needs no refrigeration and can be used anywhere you'd use store-bought chocolate chips.View Nutrition Facts
Notes
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*This post contains Amazon affiliate links. All proceeds from affiliate links on my site will always go to charity.
Chocolate chip moulds exist?!?!?!?!?! My whole world has just improved!
I love this recipe, although I use xylitol as sweetener (granted, it doesn’t really melt, but it does come out almost like a Nestle Crunch Bar, yum!). Question: about how many chocolate chips is 8 grams? If you were using the mould, would that be, like, 4? Or a small handful? Just curious!
Also, you can add different extracts to your chocolate to make different flavors (I tried caramel flavor once, yum!). Or, if you add a little cashew milk, it comes out like just fudge (you can use it in place of your almond butter/coconut butter fudge)!
Thank you, Katie!
It’s about a tablespoon of the molded ones. For normal chips, 14g is a tbsp, but these are lighter. Caramel chocolate chips sound amazing!
Wonderful! Thank you for replying!
Do you grind up the xylitol before making the chocolate? I do that with erythritol. The chocolate will still have the slightest bit of crunch, but it is much smoother. I wondered if it works with xylitol as well. I use a bullet type blender; some people use a coffee grinder.
How Many erythritol did You use ..?
If you powder the xylitol in a blender, you will get a smoother texture FYI 🙂
What a great idea. The molds sound like a wonderful idea for holiday “stocking stuffers”.
They would melt into a puddle at room temperature. 🙁
i don’t know how you do it, girl – you always manage to turn just a few ingredients in to pure magic!! can’t wait to try these!
She delivers it good every time! Imagine being her neighbor for Christmas…
I actually just recently tried making homemade chocolate using coconut oil, cocoa powder, and stevia/maple syrup…SO good! Can’t wait to buy a chocolate chip candy mold…such a fun idea 🙂
Also, question: what would happen if you tried using the coconut oil version in a baked good like chocolate chip cookies? Would they just melt everywhere?
Ha yeah they melt!
These look so good! I’ll have to try them soon!
Paige
As always, such an amazing recipe. I will make these and add them to our favorite chocolate chip cookies. Thanks!
Hey! I love your blog! I have never used stevia before. About how much did u use in this recipe? Thx
It depends on if you are going for dark chocolate or more of a semi sweet chocolate taste. I’d start with ten and taste as you go.
I hate to be dumb, but ten what? Isn’t stevia a powder or liquid?
I think she means 10 drops….🤷
THANK YOU! for this! I was recently considering trying to adapt your 3 ingredient chocolate bars into chips since I had no luck finding Lily’s. I was also worried I wouldn’t be able to eat those due to my nut allergy, so this is super clutch and super wonderful. Can’t wait to make these!
Eeek you are a genius! I didn’t know chocolate chip moulds existed!