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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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.