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
Have you made this recipe?
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Whitney says
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!
Jason Sanford says
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!
Whitney says
Wonderful! Thank you for replying!
Jeannette B. says
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.
BLANCA ESTRELLA JIMENEZ URIAS says
How Many erythritol did You use ..?
Kickez says
If you powder the xylitol in a blender, you will get a smoother texture FYI 🙂
Nina says
What a great idea. The molds sound like a wonderful idea for holiday “stocking stuffers”.
jordan @ dancing for donuts says
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!
Linda @ the Fitty says
She delivers it good every time! Imagine being her neighbor for Christmas…
Brittany Audra @ Audra's Appetite says
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 🙂
Brittany Audra @ Audra's Appetite says
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?
Jason Sanford says
Ha yeah they melt!
Paige Cassandra Flamm says
These look so good! I’ll have to try them soon!
Paige
Kirsten says
As always, such an amazing recipe. I will make these and add them to our favorite chocolate chip cookies. Thanks!
Linda says
Hey! I love your blog! I have never used stevia before. About how much did u use in this recipe? Thx
Jason Sanford says
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.
Tracy Landes says
I hate to be dumb, but ten what? Isn’t stevia a powder or liquid?
Pragya Gupta says
I think she means 10 drops….🤷
Vivienne says
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!
Chloe says
Eeek you are a genius! I didn’t know chocolate chip moulds existed!
Petra says
I never knew chocolate chip moulds exist even though for holidays I make my own chocolate from cocoa butter and cocoa powder. This recipe looks good, I have to tey it with coconut oil as well.
Thank you 🙂
Jakel says
Honey isn’t Keto.
Laily says
I eat chocolate chips for snack more often than I’d like to admit so this recipe is just what I needed! Looks delicious 🙂
Cassie Autumn Tran says
Ohoho, this is far too perfect! I am not ashamed to say that I’d eat these by the handful!
Victoria says
Can I use olive oil instead of coconut oil?
Jason Sanford says
You can in the version for baking, but not in the raw version because it won’t solidify.
Danielle says
What chocolate bar do you recommend for the non-raw version?
Jason Sanford says
If you want it to be keto, I’d go with Lily’s, which is stevia-sweetened and vegan. Or an unsweetened bar, such as Trader Joes 100% or Pacari. Otherwise you can really use any brand or flavor!
Mary says
If I want to sweeten this with a powder stevia (I don’t have any liquid on hand) could I adjust the amount of coconut oil for the liquid part? How much powder stevia do you think it would need? I would be using this for raw consumption more than likely.
pamela strong says
How many ounces of chocolate is this equivalent to?
John Lavery says
Katie, I try not to use any oil, what could I sub for the oil? Thanks John
Jason Sanford says
The Sugar Free Chocolate Chips For Baking recipe she lists in the post can be oil free.
N. says
Lovely recipe. You do know though, that Keto does exclude honey, maple and especially agave? all not allowed on keto.
Jason Sanford says
Hi! Use the stevia option for them to be keto 😉
-Jason
KELLY says
THIS MAYBE A STUPID QUESTION, BUT IS RECIPE DAIRY FREE?, WANT A SUGAR FREE, DAIRY FREE & SOY FREE CHOCOLATE.
Jason Sanford says
It is! All of Katie’s recipes are dairy free (as long as you use your favorite dairy free milk for “milk of choice” when it’s called for in a recipe) 🙂
Geffen says
Wonderful recipe!!one question though,
I tried the baking version of the chips,but ut still melted in the baking.. what did I do wrong or is there something I can do to make it not-melted next time?
Stephen Ozan says
Is it possible to use the raw version in baking?
Charlie Anne says
Katie,
I have a question about the molds themselves — are they easy to use? I would love to see a video of you pouring the mixture into the molds. It just seems like it’s be a lot of work to not make a huge mess?
My toddlers love peanut butter and I’d really love to make them some nut butter chips to include in some of your recipes. (Great way to add some healthy calories for my picky eater.) I just want to know if using these molds is a lot of work (ie clean-up).
Thanks for your advice!
Mama C. A.
Jason Sanford says
It’s not a lot of cleanup, just put them in the dishwasher. But getting the final result out of the molds can sometimes be a pain, depending on what food you put in. Sometimes, depending on what it is, the food will stick a little if you try to just invert the mold and get everything out at once, so you have to pop some out individually.
Charlie Anne says
Thanks Jason!
It doesn’t make a big mess to pour the mixture into the molds? I can scoop batter into each muffin cup but how do you distribute the mixture into the little chip cups without getting it everywhere?
Thanks! C. A.
Heidi says
i have liquid stevia – but it’s not flavored.. any idea if it would still work if I just added some vanilla extract??? Thanks!!
Barbara says
I also need to use powdered stevia extract, , what amount of stevia?should I use with this recipe?
Reese says
Has anyone tried making these using chicory root sweetener like Just Like Sugar? To date, this is the only sweetener option I have found that has yet to be know to be unhealthy, with the exception of REAL stevia (as in actual dried and powdered stevia leaves, not stevia extract which is not at all natural). If anyone has tried making these using REAL ground stevia leaves with any success, please let me know. I would be concerned that the stevia aftertaste would be problematic but who knows. And if anyone has used chicory root, please tell me how much you used and which exact version you used (Just Like Sugar has a few different versions for different uses). I am not even sort of a cook or baker so I wouldn’t even know where to start to figure this out. Thank you!
K. Royer says
Why can’t the raw chips be used for baking? Just wondering.
Jason Sanford says
They would melt once heated 🙂
Ariana Pirzadeh says
Does the nutritional info change depending on the sweetener used?
Michelle says
It will change depending on if you use sugar or a sugar free sweetener, like any recipe. I think sugar free sweeteners are calorie free as well, right? Or at least fewer.
Rachael says
Really recommend you mention at the beginning of the recipe that these were not for baking. My cookies are bleeding chocolate as if they knicked an artery.
michelle says
In any recipe you make, they say you should always read the full recipe before beginning. That way you know what you’re getting into and what you’ll need, and you don’t miss a step. Chocolate melty cookies sound good though.
Lauren says
I do not have a mold soooo….I’m going to pipe them on parchment paper and freeze them! LOL Thanks for the recipe!
em says
Do you use any kind of syringe or spoon to pour the chocolate into the candy molds? Do you just pour it from the mixing bowl/container? Or what method do you use? When using candy molds in the past I’ve found it tedious to pour the liquid into each individual mold but maybe this mold will be easier.
jade says
hi! Would you used dutched cocoa or just reg/natural?
Thank you! 🙂
Jason Sanford says
Regular for this one! 🙂
Rita says
For using the chip molds, the easiest way to fill them is by setting the mold on a larger piece of wax or parchment paper on the counter, pouring the chocolate in a puddle in the middle of the mold, and then using a bench scraper or other wide straight-edged tool, swipe the chocolate across the mold. If all the holes aren’t filled, spoon a little more on and continue smooshing it in to the remaining holes. Any chocolate that falls off the edge onto the paper can be scraped up and re-used. Use the scraper to remove any remaining chocolate from the face of the mold, then move mold to freezer or fridge.
Michell says
Can j use another oil but not coconut oil?
Jason Sanford says
Coconut oil is solid when hard, so the only other thing I can think of that might work is possibly palm oil?
Jason
Brittany says
Hi Katie! I just received one of your cookbooks for Christmas and I’m so excited to try out some recipes. I was wondering if you have experimented with allulose as a sweetener in recipes like this one? I keep hearing good things about it, but I don’t want to spend the money if it won’t work in your recipes.
Jason Sanford says
We have never tried it, but will look out for it to experiment with!
Jason (media relations)
Grace says
Can I and a little bit of almond milk to make “milk” chocolate chips. And if I can what would you recommend?
Jason Sanford says
We have never tried so honestly have no idea, but be sure to report back if you experiment!
Jason (media relations)
DowntownSam says
Can I use these to make chocolate avocado mousse? Thanks.
Angela says
Can I sub melted cocoa butter for the coconut oil like in your peanut butter baking chip recipe? : fingers crossed and eyes closed: I hope you say yes because I am desperately trying to find a homemade chocolate chip recipe using cocoa butter so I can keep them at room temperature (in my homemade trail mix) or even bake with them!?
Jason Sanford says
I don’t see why you couldn’t but haven’t tried it. Be sure to report back for us if you try. Or use the room temp recipe she offers in her post: 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.
Sarah Jagenberg says
I used Costco kirkland brand peanut butter and these cookies were so oily and the lily’s chocolate chips I used burned. I’ve been baking at least twice a week for 37 years and have never had a cookie recipe turn out so awful. Just want to warn others before they waste money on these specific ingredients. Completely inedible. Sorry
Jason Sanford says
I don’t even know what recipe you are talking about, as this is a recipe for chocolate chips…
Jillian says
I am allergic to coconut. Is there another oil I can use that will work to be able to eat these raw? So excited to try this recipe soon!
Jason Sanford says
The only thing I can think of is maybe cocoa butter, melted? If you try it, be sure to report back!
Jason
Theron says
I was running late this morning so this recipe arrived just in time for a late breakfast. Very tasty and couldn’t be easier.
Alice Aivazian says
Do you think if I made the 2nd version, could I use date syrup to sweeten the 100% chocolate, and if so how much?
Alice Aivazian says
Can I use date syrup in the 2nd version to sweeten the chocolate instead?
Maria says
I only have powdered erythritol on hand, can i sub stevia with this? What would be the ratio? Thanks!
Pam Taglione says
This recipe is great and I love it. 💗💜💗
Amanda says
Mine do not come out of the candy mold well. Even freezing overnight they are still soft. Any suggestions?
CCK Media Team says
Hi Amanda, did you use coconut oil?
Ms ELAINE LOWE says
I have the same problem and I used coconut oil melted
Ms ELAINE LOWE says
Help my chips won’t pop out of my mold.
I had to adapt my recipe as I used more UK available products.
I used agave.
Jane says
Can you use. The chocolate chip recipe. For chocolate chip cookies. Thanks
Jean says
Can you use these SF chips in chocolate chip cookies or will they remelt as soon as they bake.
Tash says
Hey there is it possible to use anything else besides coconut? I am allergic thanks!
DeborahNicole says
I baked them. I made this into “chocolate chunks” froze them, Mixed them into cooled dough. So, while they did not stay a chocolate chunk, the cookies were delicious and it was like swirls of chocolate throughout and everybody loved them. So I’m gonna call them vegan marbled chocolate cookies
Stella says
This is a great little treat when I’m craving chocolate! I absolutely do not prefer coconut flavoring, but this is just subtle enough to not turn me off from the taste. I used a bit of vanilla extract with regular liquid sugar free sweetner. I put this into some cute table spoon size molds (only about 5 pieces from the recipe) and they turned out great. When plugged into my carb tracker the individual pieces total 1 carb (fantastic).
Linda Molenaar says
I love the idea of making my own chocolate chips, as Lily’s are SO expensive! There are comments saying you can make with Xylitol or Erythritol…what is the quantity? And do I use powdered? Thanks so much! I love Katie’s recipes! : )
CCK Media Team says
Hi! We haven’t ever personally tried it, so perhaps leave a reply to one of the commenters and hopefully they might see it and respond how much they used!
Janice Engle says
just made these yummy !!!
AmyT says
You could also just put the chocolate into a candy piping bag with a small round tip and pipe the little chips onto parchment or wax paper.