Mexican Spiced Keto Chocolate (low carb, paleo, gluten free, sugar free)

Mexican Spiced Keto Chocolate

Keto chocolate is high in fat and sugar free for a low carb twist, but all you'll taste is smooth, silky dark chocolate flavor coupled with a pungent spice mix that is sure to warm you up a little! It's so easy to make chocolate at home with just a few ingredients. Try it and see for yourself!
Course Dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 18 pieces
Calories 29kcal



  • In a small mixing bowl, whisk together the dry ingredients (cocoa powder through salt). Set aside.
  • Add the cacao butter to a microwave-safe bowl and heat on high in 30 second increments (stirring in between) until melted. You can also melt in a double boiler, if you prefer.
  • Stir the vanilla and stevia into the melted cacao butter.
  • Add the cacao butter mixture to the cocoa powder mixture and stir until smooth. 
  • Divide between two lightly greased mini loaf pans or a lightly greased chocolate mold (here is the mold I used for these chocolates, and I also have this heart mold).
  • Allow it to set at room temperature until firm.
  • Store in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months. 


  • Make sure you're using a the best quality cocoa powder you can find, since this is the primary source of flavor in these chocolates. 
  • Also be sure you're using spices that aren't too old. I tried this with chili powder that had been in my cabinet for over a year, and newly purchase chili powder and the flavor difference was substantial.
  • For a little more complex flavor, replace half of the cinnamon with pumpkin pie spice. 
  • Check that you're using food grade cacao butter. If you can't, or don't want to, get cacao butter, you can use coconut oil instead. But, if coconut oil is the bast, you must keep the chocolates refrigerated until just before eating, and you can't bake with them. 
  • Although it is not mandatory, it is helpful to have a silicone candy mold for this. They are quite inexpensive, and you can use them over and over again for chocolate or even gummies. This is the one I used for these.
  • You can mold the chocolate into any shape you want. Just buy whatever mold best suits your needs (again, I get all my chocolate molds on Amazon; you can also check baking supply stores. This is the one I use [aff. link]). Just know that, of course, your yield will probably vary when you use a different mold.
  • If you'd like to use it in place of unsweetened bakers chocolate, simply leave out the stevia.
  • If you're planning to use this chocolate in cookies, you can swap it in for commercial sugar free chocolate with one notable exception: since this keto chocolate doesn't contain any additives or stabilizers to help it hold its shape, you'll need to compensate as much as possible for its tendency to melt in the oven. That means keep it as cold as possible before baking, and chop it (or mold it) larger than the pieces you'd like to see in the baked cookie. Ideally, you'd chop the chocolate, and put it in the freezer, then fold it into the dough immediately before forming the dough into balls and baking. Or, just do the best you can to keep the chocolate cold, and chop it to a size that looks too large.
  • Do not try to bake with this if you are using coconut oil as the base.
  • Feel free to leave out the spices if you just want traditional chocolate flavor.


Calories: 29kcal | Carbohydrates: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 3mg | Potassium: 36mg | Vitamin A: 0.3% | Calcium: 0.3% | Iron: 1.8%