Sugar-Free Milk Chocolate Bars (THM S, Low Carb)
Serves: 15-18 fun sized bars
Net Carbs: 1 gram per bar
  • ¼ cup coconut oil
  • ¼ cup butter
  • 1 tsp vanilla (Must be real, alcohol-based; water-based vanilla may harden your chocolate as you’re stirring.)
  • Shake salt
  • 4 TBSP powdered Pyure (or use 8 TBSP (1/2 cup) of a cup-for-cup powdered sugar sub)
  • 1 ½ TBSP cocoa powder
  1. Melt butter and coconut oil together.
  2. Add remaining ingredients, whisking quickly to combine thoroughly.
  3. Pour into molds or flat container.
  4. Freeze for a few minutes until solid.
  5. Remove from molds or cut into squares and store in air-tight container in freezer.
  6. Note: I make these in little square molds—though that is not necessary at all.
See instructions for making powdered sugar-free substitute here. Note that this can be made with granulated sweetener, but would have to be mixed in a food processor in that case.
Nutrition Information
Serving size: 1 bar Calories: 197 Fat: 22 Carbohydrates: 1 Protein: 0
Recipe by Donna Reish at