Low Carb Milk Chocolate Bar


Low Carb Milk Chocolate Bar

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  • Servings



  • 2

    oz cocoa butter* (60 g)

  • 2

    oz sugar-free chocolate** (60 g)

  • 2

    tbsp coconut oil, OR unsalted butter (30 mL)

  • Sweetener to equal ⅔ cup (150 mL)

  • sugar***

  • ½

    cup whole milk powder, OR (125 mL)

  • skim milk powder****


In double boiler, over medium heat, melt cocoa butter, chocolate and coconut oil, OR unsalted butter using a whisk to make sure the chocolate melts completely. Stir in the sweetener, whole, OR skim milk powder*** and whisk until smooth. Pour into 9 x 5-inch (23 x 12 cm) glass loaf pan or nonstick loaf pan. Freeze until firm. Cut into squares. Keep in the refrigerator. Helpful Hints: *Cocoa butter is available at Netrition.com. **You may use unsweetened baker’s chocolate, however, you will need to adjust the sweetness – i.e. use more sweetener. You can reduce the amount of cocoa butter and increase the baker's chocolate and make a dark chocolate bar. ***I used Natural Mate® erythritol/sucralose concentrated powder (15 scoops). There is a stevia version as well, if you prefer. Available on Amazon. ****Skim milk powder is sometimes rather coarse – Measure the amount needed first, and then blend finely in a blender or coffee bean grinder, before using. Best results with whole milk powder – available in the Hispanic section of Super Walmart or Publix or in Costco. This should only be an occasional treat as it is very high in calories. It would probably make a good occasional fat fast item. Yield: 18 (6 x 3) servings 1 serving 74.7 calories 1.1 g protein 6.5 g fat 1.5 g net carbs


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