The intense sweetness of white chocolate makes it a yummy candy. Here’s a low carb white chocolate almond bark for those on a sugar free diet.
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As mentioned in a previous post, I worked in a candy store when I was a teenager where I made hand made candy. So, many could argue that I was once a professional candy maker as we mad treats for the store by hand.
This low carb white chocolate almond bark recipe is another remake of a candy that I used to make and sell. The shop sold both white and regular chocolate almond bark.
It was a simple recipe where we had to melt the chocolate disks in the microwave. And then you mix almonds in and spread it out in a pan to harden.
When it came to almond bark, the white chocolate version was always my favorite. I had been hooked on white chocolate even as a kid.
While all my siblings would get the regular chocolate bunnies at Easter, my mother would always get a white chocolate one for me. White chocolate is basically cocoa butter with milk, sugar and possibly vanilla flavor added.
I was able to find food grade cocoa butter for a reasonable price in a natural food store. There’s also a great organic cocoa butter made by The Raw Food World that is available on Amazon.
I recently bought some powdered xylitol so I thought I’d try it in this candy. If you don’t have xylitol, I’m sure powdered erythritol and/or stevia would also work just fine.
This low carb white chocolate almond bark is fine to store at room temperature, but I like to keep it cold in the refrigerator. If you don’t like almonds, you can just leave them out and pour the melted cocoa butter mixture into molds.
UPDATE: I have modified this recipe slightly to make sugar free white chocolate bars. You can view that recipe here.
Other Keto Candy Recipes
I hope you enjoy this simple treat. If you like this recipe, you may also want to try my chocolate almond keto bark.
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Sugar Free Low Carb White Chocolate Almond Bark
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- Melt cocoa butter and sweetener together in microwave. Once melted, stir in vanilla extract and almonds.
- Spread evenly on a jellyroll pan lined with plastic wrap (a little water can be added under the plastic wrap to keep it from sticking to the pan).
- Refrigerate (or freeze) for until solid. Break into desired sizes.
- Store covered in refrigerator or room temperature.
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Note on Nutritional Information
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