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Sugar Free Chocolate Chips

Easy homemade sugar free chocolate chips that can be keto and vegan, with NO artificial sweeteners!

Vegan Chocolate Chips

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!

Sugar Free Chocolate Chips

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 Recipe Keto

Homemade Chocolate Chips

Vegan
Raw
Paleo
Keto
Low Carb
No Bake
Gluten Free

Vegan Chocolate Chip Cookies

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!

Keto Sugar Free Chocolate Chip Recipe (Vegan, Raw, Paleo)
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Sugar Free Chocolate Chips

These easy homemade sugar free chocolate chips can be keto and vegan!
 4.94/5 (16)
Prep Time 5 minutes
Total Time 5 minutes
Yield 1 recipe – yield depends on shape

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

Also be sure to try these easy vegan Chocolate Truffles.
 

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 4.94/5 (16)

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Published on July 9, 2018

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80 Comments

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  1. 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!

    • 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.

  2. 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!

  3. 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 🙂

    • 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!

  4. 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.

    • 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) 🙂

  5. 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?

  6. 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.

  7. 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!!

  8. 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!

    • 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.

  9. 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.

  10. 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!

  11. 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.

  12. 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.

    • 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

  13. 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 so honestly have no idea, but be sure to report back if you experiment!
      Jason (media relations)

  14. 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.

  15. 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…

  16. 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

  17. 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.

  18. 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?

  19. 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.

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