Low Carb Dark Chocolate Chips

Unfortunately, my favorite chocolates for making my Low Carb Dark Chocolate Chip Cookies has gotten hard to find and the price has skyrocketed over the years. What to do? Make my own!

Low Carb Dark Chocolate Chips

1/4 cup salted butter
2 teaspoons Fiberfit Liquid
1 teaspoon vanilla extract
1/4 cup Hershey’s Special Dark Cocoa Powder
1/4 cup inulin
1/8 cup sifted powdered erythritol

Grease silicone mat or molds lightly. Set aside.

Melt butter in microwave in a 2-cup glass measuring cup or bowl.  Add Fiberfit and vanilla; mix well.

In separate bowl, mix cocoa, inulin, and erythritol until there are no lumps.

Mix dry into liquid ingredients in measuring cup.  (Mix until blended, but not too much or the mixture will separate.)

Pour into molds to be broken into pieces later or drop by small “chips” onto mat and freeze for at least 1/2 hour.

Store in frig or freezer until ready for use; they get soft at room temp.

This makes around 100 chocolate chips with about 11 net carbs in the entire batch.

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