Tired of paying way too much for keto-friendly chocolate chips? Save yourself some money with these 2 ingredients, low carb, and sugar-free chocolate chips!
Why I Love These Keto Friendly Chocolate Chips
- Affordable. Have you ever purchased sugar free chocolate chips at the grocery store? They’re EXPENSIVE. Making them at home isn’t.
- Easy. Mix, pour, cool, and store. That’s all you have to do.
- Sugar Free. No real sugar to be found in this recipe
- Low Carb. 8 net carbs per serving. While these aren’t SUPER low carb, they still fit in your macros if you’re living a low carb lifestyle.
- Delicious. Who needs the real thing? These sugar free chocolate chips are amazing in any low carb recipe.
The low cost of making these keto-friendly chocolate chips is just one of the many reasons why I love making them. Not only are they cheaper than store-bought, but they only take two ingredients to make! Believe it or not, two ingredients are all it takes to make yourself some deliciously low carb and sugar-free chocolate chips.
Not only are they 2 ingredient chocolate chips, but they can be made easily right in your microwave. No need to mess with a double boiler or any of that nonsense. Just a couple of ingredients, a microwave-safe container, and a microwave and you’ve got yourself some delectable low carb chocolate chips in no time.
Is Chocolate Keto Friendly?
Yes! But you do have to do some research and be open to change. Most milk chocolate that we all love has tons of sugar and is high in carbs. For chocolate on a keto diet, look for unsweetened chocolate, cocoa nibs, and dark chocolate.
Do not buy Chocolate Chips with sweeteners with maltitol like Hershey’s chips since it raises blood sugar. Dark chocolate should contain 70% of cocoa solids. One ounce of unsweetened chocolate is the lowest carb content of your chocolate options.
If you melt the chocolate down, you can add Swerve, and then add it to your favorite recipes for a depth of chocolate flavor.
Ingredients You’ll Need To Make Sugar Free Chocolate Chips
Two things. Seriously, that’s all you’ll need for a great low carb alternative to chocolate chips.
Grab these ingredients before getting started:
- Bakers Unsweetened Chocolate, (about half a package)
- Powdered Swerve
What Is Swerve?
Can you use Swerve on a keto diet? I love substituting Swerve for sugar in my keto recipes. Swerve is a low-carb sugar substitute that has about 5 carbs per serving. You can swap it out in place of sugar cup for cup in recipes. And, it has no aftertaste so it truly does not affect the taste of your favorite recipes.
Here is a great article from My Keto Kitchen talking about sweetener options for a low carb lifestyle
How To Make Sugar Free Chocolate Chips
- Rough chop the chocolate and place it in a microwave-safe container.
- Add the powdered swerve in with the chocolate and shake it around a bit to make sure that it is evenly distributed.
Place the container into the microwave for one minute to a minute and a half.
In the meantime, grab a silicon mat or chocolate chips mold and a spoon spatula.
- Take the container out of the microwave and mix the ingredients together. If the chocolate is still too solid, simply microwave it for another 30 seconds and mix again. Repeat until you have a smooth mixture, making sure not to over microwave it and burn the chocolate.
- Take a spoon or spatula and spread the mixture evenly across the silicon mat or chocolate chips mold.
Place the mold into the fridge and allow the chips to cool for a while.
Once the chocolate chips have cooled enough to solidify, simply flip the silicone mold over onto a piece of parchment paper and pop the chocolate chips out.
- Let the chips sit out for a little bit to allow them to harden.
Tips And Tricks For Making Sugar Free Chocolate Chips
- Only microwave the ingredients for 1 minute to start and in 30 second increments after that. It’s super important that you don’t burn the chocolate as that will ruin the taste and consistency of the chips.
- If you don’t have a honeycomb silicone pot holder as I have, you can purchase one HERE . If you prefer to use a chocolate chip mold, you can use these silicon molds .
- Make sure to taste the mixture before placing it into the mold. Feel free to add an additional teaspoon of powdered Swerve if the sweetness is not to your liking.
- Make sure you really smash the mixture down into the molds. That way you don’t have any weird air pockets or missing sections in your chocolate chips.
- Make sure to place down some wax paper before you pop the chips out of the mold. This will save you the trouble of having the clean your countertops afterward.
- If you’re having trouble getting the chips out of the molds, place the mold back into the fridge and allow it to cool for a bit longer.
How Long Do They Last?
When stored properly, these chocolate chips can last up to a year. The likelihood of them lasting longer than that is high, but a year is a rough estimate.
Basically, the expiration date on the low carb chocolate you use in this recipe will be the expiration date for your chocolate chips.
For the best storage, keep the sugar free chocolate chips in an air tight container in a cool place out of sunlight. They are small and will melt together to form a large chocolate blob if stored improperly.
Looking For A Great Use For Sugar Free Chocolate Chips?
If you don’t plan on just eating chocolate chips by the handful as they are, you can use them to make some great keto-friendly recipes!
- These wonderfully delicious Low Carb Chocolate Chip Cookie s will have even the most discerning cookie enthusiast swearing these aren’t low carb!
- These Keto Chocolate Cheesecake Brownies are a chocolate cheesecake lover’s dream!
- Few things go together like mint and chocolate, and these Keto Mint Chocolate Bars are a fine example of that!
- Keto Cookies - the perfect sweet treat for your cookie cravings!
Sugar Free Chocolate Chips
Equipment
- Honeycomb Silicone Mat or
- Chocolate chip molds
Ingredients
- ▢ 2 ounces Bakers Unsweetened Chocolate , (about half a package)
- ▢ 5-6 teaspoons Powdered Swerve
Instructions
Rough chip the chocolate and place it in a microwave save container.
Add the powdered swerve in with the chocolate and shake it around a bit to make sure that it is evenly distributed.
Place the container into the microwave for one minute to a minute and a half.
In the meantime, grab a silicon mat or chocolate chips mold and a spoon spatula.
Take the container out of the microwave and mix the ingredients together. If the chocolate is still too solid, simply microwave it for another 30 seconds and mix again. Repeat until you have a smooth mixture, making sure not to over microwave it and burn the chocolate.
Take a spoon or spatula and spread the mixture evenly across the silicon mat or chocolate chips mold.
Place the mold into the fridge and allow the chips to cool for a while.
Once the chocolate chips have cooled enough to solidify, simply flip the silicon mold over onto a piece of parchment paper and pop the chocolate chips out.
Let the chips sit out for a little bit to allow them to harden.
Only microwave the ingredients for 1 minute to start and in 30 second increments after that. It’s super important that you don’t burn the chocolate as that will ruin the taste and consistency of the chips.
If you don’t have a honeycomb silicon pot holder like I have, you can purchase one HERE . If you prefer to use a chocolate chip mold, you can use these silicon molds .
Make sure to taste the mixture before placing it into the mold. Feel free to add an additional teaspoon of powdered Swerve if the sweetness is not to your liking.
Make sure you really smash the mixture down into the molds. That way you don’t have any weird air pockets or missing sections in your chocolate chips.
Make sure to place down some wax paper before you pop the chips out of the mold. This will save you the trouble of having the clean your counter tops afterwards.
If you’re having trouble getting the chips out of the molds, place the mold back into the fridge and allow it to cool for a bit longer.
Get support & connect with our community on Facebook!
Nutrition
Originally Published October 14, 2019
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!
Password:
Sugar Free Chocolate Chips
Ingredients
- 2 ounces Bakers Unsweetened Chocolate (about half a package)
- 5-6 teaspoons Powdered Swerve
Instructions
Rough chip the chocolate and place it in a microwave save container.
Add the powdered swerve in with the chocolate and shake it around a bit to make sure that it is evenly distributed.
Place the container into the microwave for one minute to a minute and a half.
In the meantime, grab a silicon mat or chocolate chips mold and a spoon spatula.
Take the container out of the microwave and mix the ingredients together. If the chocolate is still too solid, simply microwave it for another 30 seconds and mix again. Repeat until you have a smooth mixture, making sure not to over microwave it and burn the chocolate.
Take a spoon or spatula and spread the mixture evenly across the silicon mat or chocolate chips mold.
Place the mold into the fridge and allow the chips to cool for a while.
Once the chocolate chips have cooled enough to solidify, simply flip the silicon mold over onto a piece of parchment paper and pop the chocolate chips out.
Let the chips sit out for a little bit to allow them to harden.
Only microwave the ingredients for 1 minute to start and in 30 second increments after that. It’s super important that you don’t burn the chocolate as that will ruin the taste and consistency of the chips.
If you don’t have a honeycomb silicon pot holder like I have, you can purchase one HERE . If you prefer to use a chocolate chip mold, you can use these silicon molds .
Make sure to taste the mixture before placing it into the mold. Feel free to add an additional teaspoon of powdered Swerve if the sweetness is not to your liking.
Make sure you really smash the mixture down into the molds. That way you don’t have any weird air pockets or missing sections in your chocolate chips.
Make sure to place down some wax paper before you pop the chips out of the mold. This will save you the trouble of having the clean your counter tops afterwards.
If you’re having trouble getting the chips out of the molds, place the mold back into the fridge and allow it to cool for a bit longer.
Sugar Free Chocolate Chips https://twosleevers.com/keto-friendly-chocolate-chips-recipe/
This Instant Pot Black Bean Soup recipe is a simple pour and cook recipe that’s great for beginners. It’s also a great base recipe for bean soups in your pressure cooker.
What Makes This Soup So Great?
- Easy. A simple Instant Pot recipe .
- Delicious. Packed with flavor.
- Vegetarian. Omit the bacon for a Vegetarian or Vegan version.
- Pour and Cook. Just pour the ingredients in and cook. Adjust the texture of this soup with an immersion blender after it’s cooked.
Sometimes the simplest of recipes can produce unexpectedly robust taste. This easy Instant Pot Black Bean Soup is one of those recipes. It tastes so good, it’s hard to believe how little time goes into making such a hearty dish!
Are Black Beans Healthy?
Yes, black beans are a healthy option. Here’s why:
- Fiber. 7.5 grams of fiber per serving.
- Protein. 7.6 grams of protein in each half-cup portion.
- Vitamins. High in calcium and iron.
- Filling. You’re less likely to overeat with this filling ingredient.
How Do You Make Black Bean Soup From Scratch?
You won’t believe how easy this black bean soup recipe is. I couldn’t be happier with how helpful my Instant Pot can be on busy days. Here’s how you do it:
- Combine all ingredients in Instant Pot or pressure cooker .
- Cook for 45 minutes on High Pressure.
- 10 mins Natural Pressure Release .
- Use an Immersion blender on a portion of the soup.
- Garnish with green onions and enjoy!
Black Bean Soup Variations
I can promise you this recipe is fantastic as written. That being said, it’s also a great base recipe. Use one of my suggestions below to take this recipe up a notch or two.
- If you have more time, brown the bacon and diced onion separately while the soup cooks and add at the end for a burst of flavor!
- Leave the bacon out entirely for a Vegan version.
- You can use red beans for this soup if you prefer.
- You can also pour all the ingredients into your slow cooker and make a great slow cooker black bean soup in this fashion.
- I use this immersion blender for a smooth and creamy Pressure Cooker Black Bean Soup .
- Serve over rice for a Black Bean and Rice soup .
Tips and Tricks for Cooking Black Beans In Your Pressure Cooker
Cooking black beans in your Instant Pot isn’t hard or intimidating. Use some of my tips and tricks below to make the next time you cook beans in your pressure cooker a breeze.
Soaking. Soak these beans in hot water for an hour before cooking to get them done quickly. Pressure Cooking. Using the Instant Pot cuts down on HOURS of cooking time versus traditional stovetop cooking methods. Liquid. Having the right ratio of liquid helps these cook correctly in a fraction of the time without being under-cooked or over-cooked.
Absolutely! I love cooking beans and even rice in my Instant Pot . Cooking beans or lentils at high pressure infuses flavor like no other cooking style can, and cooks at a fraction of the time. Check out this post on how to make lentils and beans in a pressure cooker.
It depends on the type of bean, and how much you’re cooking at once. Every bean cooks differently and needs different ratios and cook times for the Instant Pot .
Looking For MoreSoup Recipes?
- Tuscan Ribollita Bean Soup ! It’s a hearty vegetable soup that’s perfect for a cold day!
- Butternut Squash Soup with Ginger - A quick and easy side dish OR a main course .
- Indian Tomato Soup - A traditional tomato soup recipe with a delicious Indian twist!
- Instant Pot Taco Soup - Flavorful, creamy, and low carb .
- 34+ Low Carb Soups - a variety of Instant Pot and Stovetop recipes.
Black Bean Soup-Instant Pot
Equipment
- Instant Pot
- KITCHENAID IMMERSION BLENDER
- Measuring Spoons
Ingredients
- ▢ 1 cup ( 172 g ) dried black beans
- ▢ 4 cups ( 0.94 l ) beef broth
- ▢ 4 strips ( 4 strips ) bacon, chopped , omit for vegan version
- ▢ 1 ( 1 ) Onion , diced
- ▢ 1 ( 1 ) Bell Peppers , chopped
- ▢ 1 ( 1 ) Jalapeño Peppers , diced
- ▢ 4 cloves ( 4 cloves ) Garlic , minced
- ▢ 1/2 bunch ( 0.5 bunch ) Cilantro , minced
- ▢ 2 teaspoons ( 2 teaspoons ) Kosher Salt
- ▢ 2 teaspoons ( 2 teaspoons ) Dried Oregano
- ▢ 1 teaspoon ( 1 teaspoon ) Dried Thyme
- ▢ 2 teaspoons ( 2 teaspoons ) Ground Cumin
- ▢ 2 ( 2 ) Bay Leaves
- ▢ 1/2 cup ( 50 g ) Chopped Green Scallions
Instructions
For Pressure cooker
- Place all ingredients except green onions into the inner liner of your Instant Pot or Pressure cooker.
- Cook on high pressure for 45 mins (can also use Bean cycle). Allow it to release pressure for 10 minutes, and then slowly release all remaining pressure. If it foams, stop and start the pressure release, or just wait a little longer for more pressure to release naturally.
- Using an immersion blender, roughly purée some of the soup to thicken it while leaving other beans intact.
- Garnish with green onions and serve.
For Slow Cooker
Place all ingredients into a slow cooker and cook for 8-10 hours on high, or until the beans are soft. If you want to speed up cooking time, use beans that have been soaked the night before, or soak beans in hot water for 1 hour prior to cooking.
Using an immersion blender, roughly purée some of the soup to thicken it while leaving other beans intact.
Garnish with green onions and serve.
If you have more time, brown the bacon and diced onion separately while the soup cooks and add at the end for a burst of flavor!
Leave the bacon out entirely for a Vegan version.
You can use red beans for this soup if you prefer.
You can also pour all the ingredients into your slow cooker and make a great slow cooker black bean soup in this fashion.
I use this immersion blender.
Get support & connect with our community on Facebook!
Nutrition
Originally Published September 22, 2017
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
