Lily's baking chips are keto-friendly chocolate chips sweetened with erythritol and stevia. The original contains sunflower lecithin (derived from inflammatory sunflower oil) and palm oils. This DIY version eliminates the seed oil component and uses organic coconut oil and cocoa butter for superior nutrition and clean ingredients.
Based on: Dark Chocolate Style Baking Chips
· Makes approximately 30 servings
· Serving: 1 tablespoon (14g)
Why This Recipe is Seed Oil Free
Commercial Dark Chocolate Style Baking Chips from Lily's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Dark Chocolate Style Baking Chips may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic unsweetened chocolate
150g (about 5.3 oz or 5 bars) · Guittard Organic Unsweetened Chocolate Bars
Provides the rich chocolate base and contributes healthy fats and antioxidants
Provides prebiotic fiber for gut health and helps create the proper texture and bulk
Instructions
Step 1. Prepare your workspace by lining a large baking sheet with parchment paper and clearing space in your freezer. Weigh out all ingredients using a kitchen scale for accuracy — volume measurements can vary significantly with powdered ingredients. If your erythritol is granulated, pulse it in a food processor for 30-60 seconds to create a finer powder that will incorporate more smoothly.
Step 2. Create a double boiler by bringing 2 inches of water to a gentle simmer in a medium saucepan and placing a heat-proof bowl on top. Chop the unsweetened chocolate into small pieces (pea-sized) for even melting. Add the chopped chocolate, cocoa butter, and coconut oil to the bowl. Stir constantly with a silicone spatula for 8-12 minutes until completely melted and smooth — chocolate burns easily, so keep heat moderate and stir frequently.
Step 3. Remove the bowl from heat and let cool for 3-4 minutes until warm but not hot (test by touching the bottom of the bowl — it should be comfortably warm, not burning). Whisk in the powdered erythritol gradually, about 1/3 at a time, whisking for 60-90 seconds between additions. The mixture may seize slightly as the cool sweetener hits the warm chocolate — this is normal. Continue whisking until smooth.
Step 4. Add the stevia extract and whisk for 30 seconds to distribute evenly — stevia can create bitter spots if not properly mixed. Sift in the cocoa powder through a fine mesh strainer, whisking constantly to prevent lumps. Finally, whisk in the chicory root fiber until the mixture is completely uniform. The final mixture should be thick but pourable, similar to melted chocolate chip consistency.
Step 5. Working quickly before the mixture hardens, use a 1/2 teaspoon measuring spoon to portion the chocolate onto the prepared parchment paper, creating small chip-shaped mounds about the size of commercial chocolate chips. Space them about 1/2 inch apart as they may spread slightly. You should get approximately 30 chips from this batch. Tap the baking sheet gently on the counter to settle the shapes.
Step 6. Place the baking sheet in the freezer for 15-20 minutes until the chips are completely firm and easily release from the parchment. Transfer to an airtight container, separating layers with parchment paper if stacking. Store in the refrigerator for up to 3 months or freezer for up to 6 months. Use directly from cold storage in baking recipes — they hold their shape well in cookies and muffins up to 350°F.
Storage
Store in airtight container in refrigerator for up to 3 months. For longer storage, freeze for up to 6 months. Keep away from heat and humidity as erythritol can absorb moisture. Use directly from cold storage in baking.
Cost Comparison
Cost per serving (homemade)$0.28
Cost per serving (store-bought)$0.42
Savings33%
Higher upfront ingredient costs due to organic premium, but bulk buying creates long-term savings. The superior ingredient quality and elimination of seed oils justifies the investment in clean nutrition.