Keto Homemade Chocolate Chips
I have made keto-friendly homemade chocolate chips. They are so easy and delish that you will wonder why you didn’t start making them a long time ago.
Yummy, Easy and Inexpensive?
Even though you can get keto or low carb chocolate chips that are very good, they are usually quite expensive. Why not make your own at a fraction of the cost? It doesn’t have to be expensive to have keto treats especially if you want to put in the little extra effort to make your own desserts. Personally, I would rather make my own so I know what is in it for sure. So making my own chocolate chips just makes sense to me.
Get the kids involved!
If you would like to make them look more traditional you can use a circle piping tip. You can use either a piping bag or just a sandwich bag. If you do not care what they look like (i.e. because they are just going to be melted in a muffin or cookie… yum), then you can just use a sandwich bag with a little hole snipped off one of the bottom corners. Whatever way you make them they will still be delicious. You can even get the kids involved in making their own chocolate chips for cookies. How fun would that be for kids? 🙂
Nutrition for the recipe is on My Fitness Pal just search Certainlyketo-Keto Homemade Chocolate Chips
- Serves: ½ cup chocolate chips
- Serving size: ½ cup
- Calories: 462
- Fat: 40
- Carbohydrates: 16
- Sodium: 2
- Fiber: 12
- Protein: 8
- Line a cookie sheet with parchment paper and set aside.
- Melt bakers chocolate in a microwave-safe bowl in the microwave at 30-second intervals. Stir after each interval until melted. You could also do this in a double boiler.
- Add hot melted butter to the bakers chocolate.
- Never add cold butter to melted chocolate, this may cause the chocolate to seize. [Tip: If the chocolate starts to seize you can add a bit more melted butter and reheat. This should help it to loosen back up.]
- Your chocolate should be smooth and glossy.
- I did not put how much stevia to add because different people have different tastes. What may be too sweet for one is not sweet enough to someone else. So add some stevia, taste, and add more if needed.
- Pour stevia into a sandwich bag or piping bag. [Tip: if you put the bag into a mug and fold the top over the lip of the mug it makes it easier to fill.]
- Push chocolate down to the bottom of the piping bag or to one of the corners of the sandwich bag.
- Snip the corner of the sandwich bag if that is what you are using.
- On a parchment lined cookie sheet pipe out chocolate chips in rows.
- You will need to work quickly so that the chocolate does not start to harden. If the chocolate hardens too much to work with, you can put the rest into a bowl. When it hardens up the rest of the way just break it into chunks. I have not had it harden on me but just wanted to put that in here. Don’t heat up the chocolate and then walk away because it will start to harden in the bag.
- To get a good looking chip, tap the bag (or piping tip) onto the cookie sheet and pull back up it a swoop motion.
- Pipe all the chips until the chocolate is gone.
- Place cookie sheet in the refrigerator or the freezer until chips are set. About 5-10 minutes.
- You can now peel the chips off the parchment paper and use as you would normally use chocolate chips.
- If you are not using them right away, place them into a bowl with a lid or just into a sandwich bag.
- They will be fine at room temperature, but just in case I like to store them in the freezer. They don't freeze together and I do not run the risk of them melting together. Yield: ½ cup of chocolate chips.
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