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Sugar Free Chocolate

By January 5, 2014March 6th, 2023Uncategorized

Testimony of the Day

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sugar free chocolate

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sugar free chocolate


Sugar Free Chocolate

Maria Emmerich
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert, Snack
Cuisine American
Servings 4 servings
Calories 137.1



  • 2 oz cocoa butter
  • 1/3 cup Natural Sweetener
  • 1 vanilla bean OR 1 tsp vanilla extract or other extract like MINT, make sure it isn't alcohol based or it will separate
  • 1/8 tsp Redmond Real salt


  • 1/4 ounce unsweetened baking chocolate


  • 1/2 ounce unsweetened baking chocolate or 1 ounce, depending on how dark you like it


  • Place cocoa butter in a double boiler and heat on medium high until fully melted (or microwave safe bowl and heat on high for one minute, check and heat for 30 seconds until melted). Melting cocoa butter takes longer than traditional fats.
  • Stir in natural sweetener.
  • Stir in vanilla beans (split and strip beans from vanilla bean) or extracts and salt.
  • Place into truffle mold and cool in refrigerator until white chocolate is solid, about an hour. Or the speedy method; you can place the molds in a freezer till they are set up, which will only take a couple of minutes versus an hour.


Dark Chocolate = 155 calories, 17.1g fat, 0.7g protein, 1.9g carbs, 0.9g fiber


Calories: 137.1 | Fat: 15.3g | Protein: 0.2g | Carbohydrates: 0.8g | Fiber: 0.3g | P:E Ratio: 0


Another Great Testimony!

I have been eating Maria diet for 3 weeks. Lost 14 lbs have taken only 2Β Pepcid AC, because of party food. Feeling better every day.

As a note will be 80 this year! Never to old to improve your life. -Mary”

sugar free chocolate

Use this recipe to make cute Easter Chocolates!sugar free chocolate

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Laura says:

    OMG! I SO need this. Chocoholic. Yes I am!

  • Holly says:

    This is really great! I usually crave some chocolate before that time of the month (which tends to be out of character for me). Plus my son would love these for a treat.

  • Allie says:

    Hey Maria. I’m planning on making this recipe when my cocoa butter arrives in the mail. I only have one chocolate mold which makes 15 mini Reeses cup-sized candies, like this: http://upload.wikimedia.org/wikipedia/commons/3/3c/Reeses-PB-Cups-Minis.jpg. I don’t want to waste any of the recipe. Do you think that I should half it, or would that affect it negatively?

  • Brian says:

    Where are some places you can find the cocoa butter?

  • Patricia says:

    How many servings does this make?

  • Patricia says:

    Also, where can I find the molds you used for this specific chocolate…I thought I had seen it in your “store” but I couldn’t find them this time????

  • Nicole says:

    Hi Maria! I’m a big fan of your blog. I made this recipe with some cocoa butter I had in my house (not the same kind from your amazon store, but still organic and food grade) and it had a really nasty flavor. I’m just wondering if cocoa butter does not taste at all like chocolate or if the cocoa butter I used was not good quality. Thank you!

  • Patricia says:

    Thank you for your prompt response…Just ordered the molds!!! One more question; Did you ever post the “cookies & cream” chocolate bar recipe? I see little specks on the white chocolate candy bar on the pix and wonder if that’s the one you talked about on your facebook page a week or so ago!

  • Dave says:

    Would Just Like Sugar work with this? I tried it in recipes before and it just clumped up. I’m just curious if it would with these.

  • sunshine says:

    Maria I have tried to make these bars a few times now and no matter what I do they r very grainy not smooth. I even powder my sweetner in my nutra bullet. R yours grainy? My little guy wont even touch them now lol Hoping they r suppose to be smooth and I am doing something wrong.

  • sunshine says:

    Thanks will try that πŸ™‚

  • Melindaa says:

    Hi Maria! Would I be able to substitute erythritol for the Swerve? My family doesn’t like the after taste/cooling effect of the Swerve. Thanks!

  • Barb R says:

    Are these Keto? Thank you!

  • Ashley says:

    Can you eat this while doing the 30 day advanced keto meal plan instead of the keto fudge? Or do you recommend waiting until after the 30 days are over? Thanks!

  • Anita says:


  • Anita says:

    I just got my ingredients and tried to make this however it doesn’t seem to blend together with the swerve. are you supposed to keep heating it? does it eventually dissolve?

    • cemmerich says:

      Swerve doesn’t dissolve as well as traditional sugar. You can either grind it into a fine powder or get the confectioners version. πŸ™‚

  • kathy shepp says:

    I made the bunies hooray! I omitted the vanilla extract because my pure vanilla extract has water in it as well as alcohol. No clumping. I am going to try making these with straight erythritol since my family didn’t care for the cooling effect of the Swerve. Any hints for water free vanilla?

  • Sue says:

    I made these with the confectioners version and they were grainy. Any ideas as to why?

  • Valerie says:

    Can Cocoa powder be used in place of baking chocolate or raw cacao powder?

  • Melinda says:

    Can erythritol & stevia glycerite be used instead of the Swerve? And in what amounts? My kids hate the aftertaste of Swerve. Thanks, Maria!!

    • Melinda says:

      sorry for the question, disregard please….just read the same question asked a few times above….Thanks!

  • Jeanne says:

    Hi Maria!
    Could Kerrygold butter be used in place of the cocoa butter ?

  • Deb says:

    I need 2 cups of this chocolate to make your Snickers. How many oz. or cups does this recipe make. I only see ‘makes 4 servings’ .
    Thank you.

  • Janet t says:

    hi there maria, I made this recipe, but the confectioners swerve clumped together and would not incorporate into the melted cocoa. I had a big clump of sweve at the end. how do I get the swerve to mix with the cocoa butter to even disperse the flavor? alkso the swerve turned brown? I was making the vanilla white chocolate. I have trouble getting the swerve to mix into stuff. any help… I lost 59 pounds so far and love this lifestyle. thank you maria for all that you do. merry christmas

  • Janet t says:

    maria, do you think if my vanilla extract has water in it that it would cause that swerve to clump in one area? just thinking? thanks maria..

    • Maria Emmerich says:

      That could have been it.

      • Janet t says:

        since you believe that the extract which has a little water in it was the problem, which vanilla extract would you recommend that has no water in it. I have checked your store and a goode search and cannot find one that does not have water in it? you also mentioned heat making it possibly clump. so if that is a potential problem also, than can you give me directions for how and when to add swerve to heat? and how and when to add an extract to the heated cocoa butter. can you describe the temperatures a little more to me when working with swerve? the ingredients are expensive and I don’t want to learn by trial and error if you have already done that. I even called swerve and they couldn’t help me. thank maria. I am afraid to make recipes because it is hard to work with swerve and it costs a lot of money.

        • Maria Emmerich says:

          Maybe look for one with alcohol or just a vanilla bean paste (are real vanilla bean). You can also just try omitting it. πŸ™‚

        • Katherine Grant-Suttie says:

          I’ve been having similar issues of the whole mixture starting to get grainy and clumping after I add vanilla extract. Considering vanilla powder instead. Also added powdered milk, which helped.
          Maria- sometimes I see your recipes call for confectioner’s erythritol & sometimes you call for swerve confectioner’s. Is there a preference and why? Both are mad expensive so what to get as clear on these recipes as possible before trying again.

  • Kari says:

    I tried using my liquid splenda which I have because it taste good and erythriotol always gives me headaches (which is too bad because it tastes really good). I’ve tried the liquid stevia’s before and they always taste so bitter to me. Do you have any sweetener recommendations that I should try? I’m sure in recipes such as this one a granulated variety of sweetener would probably be the better option.

  • Marcela says:

    Hi! Is this unsweetened baking chocolate a powder? Where can I find it? I’m only used to using cocoa powder, but I wanted to follow the recipe exactly. Which brand did you use?


  • Allie says:

    My white chocolate came out bitter and the sweetness that was there was one-dimensional. I was hoping for a creamy, milky, taste my Hershey’s cookies and cream chocolate bar. What can I add to make it more milky sweet? Powdered milk? How long does the chocolate last? I think it’s been in my pantry for a month. Can I remelt it?

    Thank you!!

    • Maria Emmerich says:

      If you made with butter, I would store in fridge for up to a few weeks. If coconut oil is used then it can maybe last that long on the shelf. Not sure.

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