Tulo

Sugar-Free Chocolate Chips Recipe

Melting unsweetened chocolate with cocoa butter and a powdered erythritol-monk fruit blend gives full control over sugar content while keeping the fat ratio close to real chocolate, so the chips set with a clean snap instead of turning soft or waxy. A quick temper keeps the cocoa butter crystals stable, which is what stops sugar-free chocolate from streaking or blooming in storage.

Prep
15 min
Cook
20 min
Total
65 min
Servings
12

Ingredients

Servings12
  • 8 oz unsweetened baking chocolate, finely chopped
  • 2 oz cocoa butter, chopped
  • 1/2 cup powdered erythritol-monk fruit blend
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1/2 tsp sunflower lecithin (optional, for shine)

Nutrition per serving

Calories
136
Protein
2g
Carbs
8g
Fat
14g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Line a baking sheet with parchment paper, or set out a silicone mold with small chip-sized cavities.
  2. 2Finely chop the unsweetened chocolate and cocoa butter into even, small pieces so they melt at the same rate.
  3. 3Combine the chopped chocolate and cocoa butter in a heatproof bowl set over a pot of barely simmering water, making sure the bowl doesn't touch the water. Stir often until fully melted and smooth, about 165-170°F.
  4. 4Remove the bowl from the heat and whisk in the powdered sweetener, vanilla, salt, and lecithin (if using) until the mixture is glossy with no visible grit.
  5. 5Let the mixture cool, stirring occasionally, until it drops to about 84°F, then set the bowl back over the warm water just briefly to bring it back up to 88-90°F, stirring constantly. This tempers the chocolate so it sets with a firm snap instead of staying soft.
  6. 6Transfer the tempered chocolate to a piping bag fitted with a small round tip. Pipe small, chip-sized dots onto the parchment, or spoon the mixture into the mold cavities.
  7. 7Refrigerate until fully set and firm to the touch, 20-30 minutes.
  8. 8Peel the chips off the parchment or pop them out of the mold, then store in an airtight container.

Tips & variations

  • Powdered erythritol-monk fruit blends (like Lakanto Powdered or Swerve Confectioners) dissolve more smoothly than granulated versions, which can leave a gritty texture in the finished chips.
  • For a dairy-free, strict keto version, confirm the cocoa butter is food-grade and unrefined; deodorized cocoa butter works too but has a milder aroma.
  • Stir in a pinch of instant espresso powder with the vanilla for a deeper, less one-note chocolate flavor.
  • No piping bag on hand? A zip-top bag with a small corner snipped off works just as well.

Storage & reheating

Store the finished chips in an airtight container at cool room temperature for up to 2 weeks, or refrigerated for up to 2 months. They soften faster than store-bought chips in warm kitchens, so keep them away from direct heat or sunlight. To use in baking, fold them into cookie or muffin batter straight from storage; no need to warm them first.

Tips from the Tulo kitchen

  • A digital instant-read thermometer makes the cooling-and-rewarming temper step far more reliable than judging by eye or touch alone.
  • If the chips turn out slightly soft after chilling, the mixture likely wasn't rewarmed high enough during tempering; a quick re-melt and proper temper will fix the next batch.

FAQ

Will sugar-free chocolate chips melt and bake the same as regular chocolate chips?

Mostly yes, since the fat content from the chocolate and cocoa butter behaves similarly, but chips made with sugar alcohols like erythritol can seize more easily if they contact water, so keep bowls and utensils completely dry when melting them for baking.

Can I use liquid stevia or liquid monk fruit instead of a powdered sweetener?

No. Liquid sweeteners introduce water into melted chocolate, which causes it to seize into a grainy clump. Stick with a powdered erythritol or monk fruit blend made for baking.

Why do my sugar-free chocolate chips look dull or streaky after a day?

That's bloom, caused by unstable cocoa butter crystals, and it usually means the chocolate wasn't properly tempered (cooled to about 84°F, then gently rewarmed to 88-90°F) before it was set.

Can I skip the cocoa butter and just use extra unsweetened chocolate?

Cocoa butter thins the mixture and gives it a cleaner snap; leaving it out makes the chips thicker and more prone to a soft, fudgy texture instead of a firm chip.