Sugar Free Chocolate Recipe Made with Stevia (2024)

By Lisa MarcAurele · Jul 6, 2020 · 146 Comments

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A sugar free chocolate recipe made with stevia. It contains no added sugar alcohol. It uses natural sweeteners along with cocoa butter and unsweetened cocoa.

Sugar Free Chocolate Recipe Made with Stevia (1)

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Kitchen Items Needed to Make Homemade Chocolate
Recipe

Although I have another recipe for homemade low carb chocolate bars made with stevia that I've used for several years, this new recipe has about the same netcarbs. But is also has much more fiber.

I omitted the need for an unsweetened chocolate bar and used unsweetened cocoa with additional cocoa butter instead. And, this new sugar free chocolate recipewith stevia has no added sugar alcohol. There are some folks who are sensitive to all sugar alcohols, including erythritol, so it's nice to have some options for them.

I find that stevia by itself does not taste as good as when it is mixed with another low carb sweetener. That's why most stevia sold is blended with the sugar alcohol erythritol.

Stevia is also much easier to measure and use as a sugar replacement when bulked up with another sweetener like erythritol. However, I find that erythritol often forms insoluble crystals in chocolate that can make a chocolate bar texture crunchy when it should be smooth and silky.

Sugar Free Chocolate Recipe Made with Stevia (2)

My new sweetener of choice to blend with stevia for my sugar freechocolate recipe isinulin or allulose. Neither of these will form crystals like erythritol so the chocolate remains smooth as it should be. However, I prefer leaving them out when possible.

To make this smooth low carb chocolate bar, you'll need to have food grade cocoa butter which is the required base for all chocolate bars. I've seen it sold in jars, but breaking it up can sometimes be difficult when it's a solid piece formed in a jar. I like to buy it in a bag that contains various size pieces of cocoa butter.

Sugar Free Chocolate Recipe Made with Stevia (3)

After adding the unsweetened cocoa and stevia extract to the melted cocoa butter, the melted mixture remained smooth. Usually, after adding stevia with erythritol, the mixture becomes gritty because the erythritol does not blend in, even with using powdered erythritol.

You can use a fiber based bulk sweetener along with stevia and this sugar free chocolate recipe has a much smoother texture. And, you don't have to worry about having the undissolved granular sweetener.

Sugar Free Chocolate Recipe Made with Stevia (4)

I added vanilla extract just before pouring into the chocolate bar mold. I noticed that the extract did cause the mix to thicken a bit. To remedy this, I'm going to try using a vanilla powder next time instead of the liquid extract.

This is definitely the smoothest low carb chocolate I have made to date andthe taste is wonderful. It's great to be able to indulge in chocolate on a low carb diet.

Kitchen Items Needed to Make Homemade Chocolate

Sugar Free Chocolate Recipe Made with Stevia (5)

To make my own low carb chocolate, I use the following items:

Not into making your own chocolate? LC Foods has some fantastic low carb sweet snacks to buy online!

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Recipe

Sugar-Free Chocolate Bars with Stevia

4.62 from 36 votes

These homemade sugar-free chocolate bars with stevia have no added sugar alcohol. This recipe adds natural sweeteners to cocoa butter and unsweetened cocoa.

Prep Time:5 minutes mins

Cook Time:15 minutes mins

Total Time:20 minutes mins

Course: Snack

Cuisine: American

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Servings: 8 servings

Calories: 99

Video

Ingredients

▢ 100 g cocoa butter about ¾ cup
▢ 1 cup unsweetened cocoa I used Ghirardelli (start with ½ cup and add additional if needed)
▢ ½ teaspoon stevia concentrated powder more or less to taste
▢ 1 teaspoon vanilla extract

US Customary - Metric

Instructions

Melt cocoa butter in a chocolate melter or double boiler.
Stir in cocoa powder and stevia.
Keep on heat until dry ingredients have been fully incorporated.
Remove from heat and stir in vanilla extract.
Pour into chocolate bar molds.

Notes

Slowly increase stevia extract to about ½ teaspoon testing to make sure you don't add too much. Half of the stevia can be replaced with up to ¼ cup of a powdered sweetener. However, erythritol based sweeteners can crystallize.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Additional Info

Net Carbs: 3g | % Carbs: 12.5% | % Protein: 12.5% | % Fat: 75% | SmartPoints: 4

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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Reader Interactions

Comments

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See Also

Low Carb Keto Milk Chocolate Recipe

MARYS
November 16, 2022 at 11:09 pm

I was so excited to try this recipe for my husband. We ended up using the full cup of cocoa powder and 1/2 t Stevia powder concentrate (no other additives with it), and liquid vanilla extract (real, 100% vanilla). While the chocolate did turn out smooth and hardened nicely, I don't care for the strong, bitter taste. There was also something "off" about the flavor I can't put my finger on. An unpleasant, non-chocolate flavor. Maybe I should use a more expensive cocoa powder or a different brand cocoa butter. Also, we couldn't taste the vanilla, and I had no idea this was going to be dark chocolate. This was my first time making chocolate from scratch. From reading some of the comments above, I guess I have to add milk powder to make it milk chocolate. Judging from the name, that makes sense. haha! But I wasn't aware that cocoa powder by default gives you "dark" chocolate. While I don't think I'll be in a hurry to make this particular recipe again, it was easy, fun and a learning experience.
Reply
Lisa
August 31, 2022 at 8:32 pm

I threw in about 30 little packets of stevia and a healthy helping of allulose, but couldn't get rid of the bitter taste until I added some date syrup. Then it was amazing. I still think this is a fantastic recipe as it can be modified based on how much of a sweet tooth you have. Thanks for sharing!
Reply
Shreyas
August 24, 2021 at 11:19 am
Can I use Stevia alone without Powdered Sweetner ? Will the Chocolate Solidify at Room Temperature...if I do So ?
Or Can I use Organic Jaggery instead... Will it Solidify at Room Temperature ...?
Reply
- Lisa MarcAurele
  August 24, 2021 at 11:57 am
  The recipe is made with just stevia concentrate powder. You can use concentrated liquid but you'll want to add that at the end, just before pouring into molds. You can use a non-erythritol based sweetener like jaggery if desired.
  Reply
Kirk Ajram
May 17, 2021 at 3:22 am
Can Splenda be used along stevia.
Reply
- Lisa MarcAurele
  May 17, 2021 at 11:01 am
  Yes. Any sweetener should work in this recipe. But if you use too much erythritol, it can crystallize. Splenda is fine but it does contain more carbs due to the dextrose added.
  Reply
Barb
April 22, 2021 at 7:05 pm

If I didn't put enough Stevie in the recipe, can I re-melt the chocolate and add more? Thanks
Reply
- Lisa MarcAurele
  April 23, 2021 at 6:05 am
  Yes. You can remelt and remold the chocolate after it is set without any issues.
  Reply
Mae
March 20, 2021 at 5:46 am
What low carb sweetener did you add in your video? It’s not listed in your ingredients list by the way.
Reply
- Lisa MarcAurele
  March 20, 2021 at 9:37 am
  I added Swerve Confectioners to show the option in the Recipe Notes where you can replace half the stevia with ¼ cup of a powdered sweetener.
  Reply
Kulbir prajapati
October 12, 2020 at 11:11 pm
Hi, I m kulbir prajapati from India, I want to make sugar free powder, how to make sugar free powder pls tell me,
Reply
- Lisa MarcAurele
  October 13, 2020 at 9:41 am
  I don't make my own stevia extract powder. It's a refined product that isolates the best tasting steviosides from stevia.
  Reply
Sandy Nickell
March 06, 2020 at 8:36 am

Hi, am eager to try his recipe! Is there a way to make a milk chocolate version, that's my husband's favorite.
Reply
- Lisa MarcAurele
  March 06, 2020 at 2:10 pm
  You'd have to add in either milk powder or coconut milk powder. Both will add in some carbs.
  Reply
- megha hemnani
  May 31, 2020 at 10:57 pm
  is it good for diabetics? if yes then pls share other receipes also.
  Reply
  - Lisa MarcAurele
    June 01, 2020 at 7:13 am
    Low-carb recipes are generally good for diabetics, but it's always best to check with a doctor.
Greg
February 29, 2020 at 4:00 pm
I'm confused. The current recipe ingredient list does not mention inulin or any other fiber.
Reply
- Lisa MarcAurele
  March 01, 2020 at 10:00 am
  Using powdered sweeteners is mentioned in the note. Some have had issues with inulin and other bulk sweeteners so it's best to just use powdered stevia extract.
  Reply
Bethany Robison
February 11, 2020 at 8:19 pm
Hi there! I'm interested in making this recipe for my son who needs to avoid sugar. Will you please tell me how many chocolate bars it makes and what size? (I'm trying to price compare with our store brand). Thank you!
Reply
- Lisa MarcAurele
  February 12, 2020 at 10:03 am
  I got one large bar that was about 4-5 ounces.
  Reply
Sal
February 01, 2020 at 2:12 pm
I used standard inulin for this and to my dismay no matter what I tried, as noted with another reviewer, it completely clumped and was totally undisolvable. I ended up wasting expensive ingredients. Please review your recipe as it is not fully soluble as you suggested.
Reply
- Lisa MarcAurele
  February 01, 2020 at 7:56 pm
  I actually prefer using just stevia. But I'll test it with allulose which is a sweetener that wasn't available when the original recipe was made.
  Reply
Lawrence Gill
January 11, 2020 at 3:05 pm
I have 3 lbs. of unsweetened dark chocolate that I want to blend with organic Stevia. Can you give me a recipe for mixing components and amounts?
Reply
- Lisa MarcAurele
  January 11, 2020 at 5:41 pm
  It's hard to say. I would just melt a little of the chocolate and add sweetener to taste.
  Reply
- Daniel
  April 28, 2020 at 10:51 pm
  How many grams or oz in a serving.
  Reply
  - Lisa MarcAurele
    April 29, 2020 at 7:48 am
    Serving sizes are estimates based on dividing the whole recipe by the number of servings.
Tijana
November 16, 2019 at 10:48 pm
Not sure where I went wrong - followed the recipe (only swapped monk fruit extract for the stevia). The inulin would not dissolve no matter how much I stirred it in the double boiler. It made for a lumpy mix. I ended up straining it and the inulin was a congealed mess. I ended up removing and tossing it, and added a bit more monk fruit extract to make up the sweetness and managed to save it that way. Turned out okay after all that.
Reply
- Lisa MarcAurele
  November 17, 2019 at 7:26 am
  Many bulk sweeteners don't dissolve well. I prefer using either monk fruit and or monk fruit extract powders in the recipe. There's also fewer carbs using the extract sweeteners instead.
  Reply
Gina J
August 08, 2019 at 1:33 pm

Lisa,
I love your recipe, but I have a major problem with this and other powdered *natural* sweeteners like stevia and monkfruit. I have tried numerous times to make chocolate using these, only to have the mixture separate and become oe grainy. I have tried mixing the sweetener off the heat, on the heat, whisking, stirring, leaving it alone, always with the same result. I am tired of wasting my expensive high quality cocoa powder and butter. PLEASE help!
Reply
- Lisa MarcAurele
  August 09, 2019 at 11:33 am
  I've only had that happen with liquid sweeteners and not powders. Adding vanilla extract will do the same so I try to use a powdered vanilla bean.
  Reply
Xabier
July 07, 2019 at 2:36 pm
Hola Lisa:
He realizado esta receta varias veces,y siempre me ha salido genial,pero la última vez,introduje una modificación:añadí crema de leche,aumentando a la vez la cantidad de manteca de cacao.El resultado es que no endurece el chocolate,se queda como una crema espesa.¿hay algo que pueda hacer para solucionar el problema?
Gracias
Reply
- Lisa MarcAurele
  July 07, 2019 at 7:49 pm
  You should use a milk or cream powder instead of adding cream. It sound like too much liquid.
  Reply
John Watson
June 20, 2019 at 1:40 pm
What else can I use with the Stevia baking sweetener i would like a natural maple flavour and perfer not to use ethenal sugars
Reply
- Lisa MarcAurele
  June 21, 2019 at 1:27 pm
  I find powdered sweeteners work best as you need to be careful mixing certain liquids into chocolate.
  Reply
- Leanne
  December 13, 2019 at 4:40 pm
  Have you tried Mrs. Butterworth’s no sugar added syrup? I find I can mix it in with most anything and it provides a slightly sweet flavour but it’s not overpowering like some syrups can be and it’s just sticky enough . It a terrific sugar free option for maple syrup or corn syrup.
  Reply
lisa
March 09, 2019 at 5:50 pm

HI Lisa
Love this recipe. Can you clarify? Is it 170 calories for 1 serving? Or is it 170 for the whole 8 servings?
Many thanks,
Lisa
Reply
- Lisa MarcAurele
  March 09, 2019 at 7:19 pm
  It's 170 for each serving.
  Reply
UMA VASWANI
March 04, 2019 at 12:29 am
hi I tried the same but it melted very easily in my hands as I touched it .all chocolate was staining my fingers .what went wrong ?
Reply
- Lisa MarcAurele
  March 04, 2019 at 2:39 am
  It is a little softer than regular chocolate so I keep it in the fridge and eat cold.
  Reply
LeAnn Stever
November 04, 2018 at 11:29 am
I am so confused with all the different ingredients and things you have changed is the chocolatece amount right can you repost you rfinal and full proof recipe. Thanks
Reply
- Lisa
  November 04, 2018 at 12:54 pm
  Sorry for the confusion. The listed ingredients (not the options) is the original tested recipe. I am just providing some other variations for those who may want to use slightly different ingredients or amounts.
  Reply

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Sugar Free Chocolate Recipe Made with Stevia (2024)

FAQs

How do I substitute stevia for sugar in a recipe? ›

If replacing sugar with stevia in baking you will need to use the equivalent amount of something else to make up the volume, such as apple fibre.

1 tsp sugar = 2 to 3 liquid drops of stevia OR a 1/4 tsp powdered stevia.
1 cup of sugar = 1 tsp of liquid stevia OR 2 tbsp of stevia powder.

Know More ›

Can stevia be used in chocolate? ›

Stevia is a powerful tool for reducing sugars in chocolate and confectionery applications. With proper development, reduced sugar products made with stevia can be acceptable substitutes to full sugar versions from both a sensory and functional standpoint.

What is the sugar substitute in sugar-free chocolate? ›

Most of the sugar-free chocolate on the market relies on sugar alcohols (erythritol, xylitol, mannitol, etc.) for its sweetness.

Can diabetics eat sugar-free chocolate? ›

There is no specific "diabetic chocolate," but "sugar-free chocolate" usually refers to chocolate that has been sweetened with calorie-free or low-calorie sugar substitutes. These substitutes are usually safe for diabetes, since they have no effect on blood sugar.

How much stevia should I use instead of sugar? ›

Stevia Conversion Chart for Naturally Sweet Stevia Blend and SweetLeaf Stevia

Natural Sugar	Naturally Sweet Blend	SweetLeaf Stevia Plus
1 tsp	1 tsp	1/8 tsp
2 tsp	2 tsp	1/4 tsp
1 tbsp	1 tbsp	3/4 tsp
1 cup	1 cup	1.5-2 tbsp

1 more row

Keep Reading ›

Why can't you bake with stevia? ›

You can bake with stevia, however, it may give cakes and cookies a bitter aftertaste, so I would recommend mixing it with erythritol. Other brands aren't made specifically for baking, such as Wisdom Natural, SweetLeaf, Natural Stevia Sweetener, consequently you'll need to use less.

Get More Info ›

Why are people avoiding stevia? ›

As with most nonnutritive sweeteners, a major downside is the taste. Stevia has a mild, licorice-like taste that's slightly bitter. Some people enjoy it, but it's a turn-off for others. In some people, stevia products made with sugar alcohols may cause digestive problems, such as bloating and diarrhea.

Read On ›

Is there anything negative about using stevia? ›

Side effects might include bloating, nausea, dizziness, and numbness.

What is the best sweetener for chocolate? ›

Non-sugar sweeteners like stevia and erythritol have fewer calories than traditional refined sugars. Stevia only has two calories per gram, and erythritol has zero calories, making them great alternatives for anyone looking to craft low or no sugar chocolates.

Show Me More ›

What is a good substitute for sugar in chocolate? ›

Chocolate sweetened with syrup, honey or agave

You can also use honey, agave and other syrups to replace sugar in your chocolate bars, so the final product may resemble chocolate, but the texture and flavor may be a little different.

Find Out More ›

What chocolate won't raise blood sugar? ›

Instead of 'diabetic' chocolate, try choosing good-quality dark chocolate (70% cocoa is best).

Read The Full Story ›

Is it OK to eat sugar free chocolate everyday? ›

Good news! Overall, sugar free chocolate is supported by many health professionals as a healthy alternative to regular chocolate, especially if you want to avoid blood sugar spikes and take extra care of your teeth! As with anything in life, too much of a good thing can tip the balance.