I wanted something chocolatey that wouldn’t blow my macros—or taste like wax. You know the struggle: most sugar-free treats either spike your blood sugar or taste like a science experiment. So I started playing with a simple idea: melt, mix, chill. After a few rounds of tweaking (read: failed fridge fudge and grainy disasters), this version finally nailed it.
These bites are smooth, crunchy, perfectly salty-sweet, and just rich enough to kill a craving without making me crave more. And yes—they’re actually easy.
💡 Why This Recipe Works for Keto
Traditional chocolate treats are often loaded with sugar and carbs. By using sugar-free chocolate and keto-friendly ingredients, we’ve created a dessert that maintains the rich, indulgent taste of chocolate without the carb overload.
🧾 Ingredients + What They Do
- Sugar-Free Dark Chocolate Chips – Provides the rich chocolate flavor without the sugar.
- Coconut Oil – Adds smoothness and helps the chocolate set.
- Chopped Nuts (e.g., almonds, walnuts) – Adds crunch and healthy fats.
- Unsweetened Shredded Coconut – Enhances texture and flavor.
- Sea Salt – Balances sweetness and enhances flavor.
🔁 Keto-Friendly Variations I’ve Tried
- Nut Butter Swirl – Adding a swirl of almond or peanut butter before chilling adds richness.
- Mint Extract – A drop or two can give a refreshing twist.
- Espresso Powder – Enhances the chocolate flavor for coffee lovers.
⚠️ Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Chocolate Seized | Overheating during melting. | Melt chocolate slowly over low heat or use a double boiler. |
| Bites Too Soft | Not enough time to set. | Ensure they chill for at least 30 minutes. |
| Too Bitter | Using 100% dark chocolate. | Opt for 85-90% dark chocolate or add a keto-friendly sweetener. |
👩🍳 How to Make It (Step-by-Step)
- Melt Chocolate: In a saucepan over low heat, melt sugar-free dark chocolate chips with coconut oil, stirring until smooth.
- Add Mix-Ins: Stir in chopped nuts and unsweetened shredded coconut.
- Portion: Spoon the mixture into silicone molds or onto a parchment-lined tray.
- Sprinkle Sea Salt: Lightly sprinkle sea salt on top of each bite.
- Chill: Place in the refrigerator for at least 30 minutes until set.
- Store: Keep in an airtight container in the fridge for up to a week.
🧠 Keto Cooking Tricks That Help
- Use Silicone Molds: Makes removal easy and gives uniform shapes.
- Pre-Portion: Helps with portion control and tracking macros.
- Flavor Boost: Adding a pinch of cinnamon or chili powder can elevate the taste.
🧊 Storage + Tracking Tips
- Storage: Keep bites in an airtight container in the refrigerator to maintain texture.
- Freezing: They can be frozen for up to a month; thaw in the fridge before consuming.
- Macros: Each bite is approximately 3-5 net carbs, depending on the exact ingredients used.TikTok
❓ Real Keto Questions, Real Answers
- Can I use milk chocolate? It’s best to stick with dark chocolate (85% or higher) to keep carbs low.
- Is coconut oil necessary? It helps the chocolate set properly; substituting may affect texture.
- Can I add sweeteners? Yes, a keto-friendly sweetener like erythritol or stevia can be added to taste.
🧾 Nutrition Facts
Serving Size: 1 bite (1 of 12)
Servings Per Batch: 12
| Nutrient | Amount |
|---|---|
| Calories | 95 kcal |
| Total Fat | 9g |
| └ Saturated Fat | 5g |
| Total Carbohydrates | 4g |
| └ Dietary Fiber | 2g |
| └ Sugar Alcohol (Erythritol) | 1g |
| Net Carbs | 1g |
| Protein | 1.5g |
Check out More Recipes:
- Sugar-Free Chocolate Pie
- Sugar-Free Berry Crumble
- Sugar-Free Cherry Crisp
- Sugar-Free Pear Muffins
- Sugar-Free Chocolate Chip Banana Bread
Sugar-Free Chocolate Bites – Low-Carb, Guilt-Free, and Surprisingly Satisfying
Description
Rich, chocolatey, and totally low-carb—these no-bake sugar-free bites are the perfect keto-friendly treat. Just melt, mix, chill, and snack without the guilt.
Ingredients
Instructions
- Melt chocolate chips and coconut oil over low heat, stirring until smooth.
- Remove from heat and stir in chopped nuts and shredded coconut.
- Spoon mixture into silicone molds or onto a parchment-lined tray.
- Sprinkle sea salt on top of each bite.
- Refrigerate for at least 30 minutes until set.
- Store in an airtight container in the fridge.
Notes
- I use Lily’s sugar-free dark chocolate chips for the best balance of flavor and macros. If you’re using a different brand, double-check the net carbs—some “sugar-free” chocolates sneak in maltitol, which can spike blood sugar.
- These bites stay firm best when chilled, so store them in the fridge, especially if your kitchen runs warm. I portion mine into silicone molds for easy tracking—each one is about 1g net carbs.
