This amazingly dark, rich, and indulgent keto chocolate is made with coconut oil, cocoa powder, and chopped walnuts. A couple of these chocolates with espresso is my favorite way of finishing a good low-carb meal.
This extra-dark chocolate is so good! I usually reach for Lindt 90%, but this version is even darker and has a wonderful, subtle coconut flavor. The chopped nuts enhance it even more. Two of these chocolates with an espresso after a meal are a wonderful treat, and just what I need to remind myself that there really is no reason to feel deprived on a low-carb diet.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Coconut oil: I use virgin coconut oil for that wonderful coconut flavor.
- Unsweetened cocoa powder: It's best to use Dutch-processed cocoa powder, which is less acidic than natural cocoa powder.
- Vanilla extract: You can use coconut extract, almond extract, or orange extract instead of vanilla.
- Chopped unsalted walnuts or pecans: If you like peanuts, you can use them instead of walnuts or pecans. If you like a sweet-salty flavor combination, you might enjoy using salted peanuts.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
If the coconut oil is solid, melt it in the microwave. Stir in the cocoa powder, vanilla, and sweetener. Next, stir in the chopped nuts. I do this with a rubber spatula.
Pour the mixture into a silicone candy mold. I like to use a cordial mold. Freeze to set. This should take about 20 minutes, although the chocolate fully sets the next day, after being refrigerated overnight.
When the chocolate is set, remove it from the mold and serve. Better yet, refrigerate until the next day for improved, less melty texture.
Absolutely delicious. I've been craving keto dark chocolate but it's so expensive I couldn't justify buying it. This recipe is as good as any I've ever had. A little melty on the hands but well worth it!
Darren
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Recipe Tip
This chocolate is melty. This is because I make it with coconut oil, which is very soft at room temperature. That's why you should keep it in the fridge and enjoy it right out of the fridge.
I don't mind the meltiness, and I love the flavor of virgin coconut oil. But if you suspect this would be an issue for you, use melted food-grade cacao butter instead of coconut oil and omit the vanilla extract (the water it contains can cause the chocolate to seize when cacao butter is used).
The texture of this chocolate greatly improves after a night in the fridge, and it becomes less melty, so another option is to make it a day ahead.
Recipe FAQs
I find that ¼ cup is a good amount of sweetness that produces bittersweet chocolate. I use a heaping ½ teaspoon of stevia glycerite. If you don't like stevia, you can use ¼ cup of powdered sweetener instead.
I like to use Dutched cocoa powder, which was processed with alkali and is less acidic than natural cocoa powder and also darker - hence the dark color of this chocolate. But natural cocoa powder will work too.
That would depend on the mold you use. This recipe makes about 4.5 ounces of chocolate or 10 cordial pieces. I consider one serving as two pieces, which is about 1 ounce.
You can store this chocolate in an airtight container in the fridge for up to a week. Since it's quite melty, it's best to enjoy it straight out of the fridge. I don't recommend freezing this chocolate.
Recipe Card
Keto Chocolate with Coconut Oil
Video
Ingredients
- ¼ cup virgin coconut oil
- ¼ cup unsweetened cocoa powder - Processed with alkali
- ½ teaspoon vanilla extract
- ½ teaspoon stevia glycerite - heaping, or ¼ cup powdered sweetener
- 1 ounce walnuts or pecans - unsalted, finely chopped
Instructions
- Place the coconut oil in a medium microwave-safe bowl. If it's solid, microwave it to melt for 20-30 seconds.
- Use a hand whisk or a rubber spatula to mix in the cocoa powder, vanilla, and stevia.
- If your nuts are coarsely chopped, place them in a resealable bag and go over them back and forth with a rolling pin to create a finer chop. Use a rubber spatula to mix the chopped nuts into the chocolate mixture.
- Using a teaspoon, transfer the mixture to a silicone cordial mold, which you can get on Amazon.
- Freeze the chocolate for 20 minutes, then release it from the mold. Store it in the fridge, in an airtight container lined with wax paper, for up to a week.
- Enjoy this chocolate straight out of the fridge - it's melty. It sets better the next day, so consider making it a day ahead.
Notes
- This chocolate is melty because of the coconut oil. I don't mind the meltiness, and I love the flavor of virgin coconut oil. But if you suspect this would be an issue for you, use melted food-grade cacao butter instead of coconut oil and omit the vanilla extract (the water it contains can cause the chocolate to seize when cacao butter is used). Alternatively, make it the day before you plan on enjoying it. Its texture greatly improves after a full night in the fridge.
- If you like peanuts, you can use them instead of walnuts or pecans. If you like a sweet-salty flavor combination, you might enjoy using salted peanuts.
- This recipe makes about 4.5 ounces of chocolate or 10 cordial pieces. I consider one serving as two pieces, which is about 1 ounce.
- You can store this chocolate in an airtight container in the fridge for up to a week. Since it's quite melty, it's best to enjoy it straight out of the fridge. I don't recommend freezing this chocolate.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Kristin says
Can I use olive oil instead of coconut oil?
Vered DeLeeuw says
Hi Kristin,
Olive oil is too liquid and won't work.
Christel Brosi says
LOVE THESE. I used allulose as my sweetener. It gives it a slightly grainy texture, but I don’t mind that at all. One thing I really appreciate about these chocolates - it satisfies that chocolate craving with just one. Unlike your typical store bought sugary chocolate, I can have just one and feel very satisfied. They’re also quick and super easy to make!
Vered DeLeeuw says
Thank you very much for the review, Christel! I'm so glad you like these chocolates.
Alisha Armstrong says
I was a bit skeptical about this recipe because of the coconut oil instead of cocoa butter, but I was very surprised! Even my roommate who doesn't usually appreciate my sugar free experiments said it was very good. I used monk fruit erythritol blend (which is just what I had on hand) and I tried to dissolve it first but it didn't work and became a bit crystallized and of course the erythritol caused that slight cooling effect (I don't recommend using erythritol for something like this, but it was still very delicious). I also loaded it up with almonds and freeze dried strawberries. Seriously, thank you for a wonderful recipe from a chocolate addict trying to go sugar free!!!
Vered DeLeeuw says
Yay, Alisha! I'm so glad you liked this chocolate despite the challenges.
I will never give up chocolate or baked goods! Hence this website with its numerous sweet recipes. 🙂
WildWolf says
Can I use erythritol instead of stevia glycerine? If so, do I have to melt it first?
Vered DeLeeuw says
Hi,
You can use powdered erythritol. There's no need to melt it.
MJ says
Is there another substitute for the coconut oil? I'm allergic to coconut and I can't find cacao butter where I live.
Vered DeLeeuw says
Hi,
You can try unsalted butter.
Abby says
So good, but mine came out bitter. Any suggestions?
Vered DeLeeuw says
Hi Abby,
Try a different cocoa powder or increase the sweetener.
Aya Kitamura says
MEGA YUMMY! Wish I can post the picture of my chocolate ! It’s soooooo good!!! Thank you!!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Aya! Thank you for the review.
Willow says
How long can it keep for?
Vered DeLeeuw says
You can store this chocolate in the fridge, in an airtight container, for up to a week. Since it's quite melty, it's best to enjoy it straight out of the fridge. I don't recommend freezing this chocolate.
Mariii says
Hello, please send me the amount of ingredients in kilograms.
Vered DeLeeuw says
Here you go:
60 milliliter virgin coconut oil
24 grams unsweetened cocoa powder, Dutch-processed
2.5 milliliter vanilla extract
3 milliliter stevia glycerite (or 30 grams powdered sweetener)
30 grams walnuts or pecans, unsalted, finely chopped
Mariii says
Thank you so much.
Amber says
If we substitute the coconut oil for cocoa butter, is it the same measurement? Thanks!
Vered DeLeeuw says
Hi Amber,
Yes - same measurement.