These keto-friendly Christmas chocolates will put you straight into a Holiday mood without worrying about being knocked out of ketosis.

To make these super cute chocolates you’ll only need 2 or 3 ingredients, depending on how many layers you’d like to make these chocolates in. I used dark and white chocolate, but if you’re not a fan of white chocolate, you can also just use dark chocolate.

I made these chocolates for my little 4-year-old and she absolutely loved them, so these are definitely a kids pleaser. Holidays can be quite overwhelming with all the sugary candies. But it doesn’t have to be. By making your own Holiday candy you can still enjoy the holidays in a healthy way without feeling deprived.

You’ll need a mold for making these chocolates, which you can easily find on amazon.

For the ingredients

The chocolate: When choosing chocolate, I like to use pure, at least 70% cacao dark chocolate because the darker the cacao content, the higher anti-oxidants. Also, I want the first ingredient in the list to be chocolate and not a sweetener. My favorite keto chocolate to use is the one from Funky Fat Choc. I love this brand so much because it makes chocolate with clean ingredients that are healthy and taste delicious. (Get 10% off your order when you buy from them with code “EVY”) This brand is only available in Europe.

In this recipe, I used their dark chocolate with hazelnuts. It gives these chocolates a nice little crunch.

I also used this chocolate in my recipe for the keto peanut butter cups.

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keto christmas chocolates


Prep Time: 5 minutes
Cook Time: 5 minutes
Course: Dessert, Snack
Keyword: dairy free, ketogenic
Servings: 45 small chocolates
Calories: 31kcal


  • christmas molds



For the dark layer

  • In a double boiler add 1 tablespoon coconut oil and break the dark chocolate in pieces into the pot. Bring to a melt. Add more coconut oil if you need the chocolate to be more liquid.
  • Transfer the melted chocolate into the mold with the help of a teaspoon. Don't fill them up completely, to leave some room for the white chocolate layer.
  • Let the chocolate harden in the freezer and melt the white chocolate in the meantime in the same way as the dark chocolate.

For the white layer

  • Take the mold with the dark chocolate out of the freezer and fill it up until the edge with the melted white chocolate.
  • Let the mold rest in the refrigerator for another few minutes until the chocolate is hardened out.
  • When the chocolate is hard, remove them from the mold. Place them onto a plate and store them in the fridge.


Store the prepared chocolates in the refrigerator, as they tend to melt at room temperature. 


Serving: 1chocolate | Calories: 31kcal | Carbohydrates: 0.3g | Protein: 0.2g | Fat: 3.2g
Tried this recipe?Let us know how it was!

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