These monk fruit chocolate bars are easy to make and perfect when you’re craving a sweet treat (without the sugar rush). Give this recipe a try if you’re looking for keto dessert ideas, like this melt-in-your-mouth monk fruit fudge, which is one of my favorite low-carb treats.
Ingredients and Substitutions
This keto-friendly chocolate is sweetened with pure liquid monk fruit sweetener. It’s often available at health food stores, or it’s easy to find online. Monk fruit (also called luo han guo) is much sweeter than regular sugar (despite being sugar free) so only a small amount is needed to sweeten these chocolate bars.
You can use either cocoa powder or raw cacao powder in these chocolate bars. I usually go with raw cacao powder.
Cocoa butter gives these chocolate bars their rich yet firm texture when set. If you have trouble finding it at your local stores, it’s widely available online. Be sure to use food-grade cocoa butter as opposed to cosmetic or “for external use only”. Check the label carefully to be sure.
How to Make Monk Fruit Chocolate
Add the food-grade cocoa butter to a pot on the stove set to low-medium heat. Cook, stirring frequently until melted, then immediately remove the pot from the heat.
Add the cocoa powder or raw cacao powder and pure liquid monk fruit sweetener, then mix well until no lumps remain.
Allow the mixture to cool for 10 minutes.
Transfer the mixture to silicone chocolate molds placed on a sheet pan (or plates) to make them easier to move to the fridge. This recipe fills 3 standard-size chocolate bar molds, about 100 g each (or use an 8-inch pan lined with parchment paper if you don’t have molds).
Depending on the size of your molds, you might have leftover chocolate mixture, in which case you can pour it on a plate lined with parchment paper to make chocolate bark.
Refrigerate for at least 1 hour before removing from the molds.
Monk Fruit Chocolate Recipe (Keto)
Equipment
- 3 silicone chocolate molds (or an 8-inch pan lined with parchment paper)
Ingredients
- 1 1/4 cups food-grade cocoa butter (approximately 163 g or 5.7oz)
- 1 1/2 cups cocoa powder or raw cacao powder (approximately 133 g or 4.7oz)
- 1 3/4 teaspoons pure liquid monk fruit sweetener (or to taste)
Instructions
- Add 1 1/4 cups food-grade cocoa butter to a pot on the stove set to low-medium heat.
- Cook, stirring frequently until melted, then immediately remove the pot from the heat.
- Add 1 1/2 cups cocoa powder or raw cacao powder and 1 3/4 teaspoons pure liquid monk fruit sweetener, then mix well until no lumps remain.
- Allow the mixture to cool for 10 minutes.
- Transfer the mixture to silicone chocolate molds placed on a sheet pan (or plates) to make them easier to move to the fridge. This recipe fills 3 standard-size chocolate bar molds, about 100 g each (or use an 8-inch pan lined with parchment paper if you don’t have molds).
- Depending on the size of your molds, you might have leftover chocolate mixture, in which case you can pour it on a plate lined with parchment paper to make chocolate bark.
- Refrigerate for at least 1 hour before removing from the molds.
Notes
-
Store in the fridge for up to 2 weeks.
Nutrition
More Low-Carb Monk Fruit Recipes to Try
These chocolate monk fruit cookies are an easy and delicious homemade low-carb dessert. Or try this decadent monk fruit cake, which is perfect for special occasions.
