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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.
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.
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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.
Low Carb Sugar Free White Chocolate Almond Bark Recipe
Sugar Free Low Carb White Chocolate Almond Bark
Ingredients
- 5 ounces cocoa butter food grade
- 2/3 cup powdered erythritol Swerve, or xylitol*
- 1 teaspoon sugar-free vanilla extract
- 1 3/4 cups almonds
- powdered milk optional
Instructions
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Melt cocoa butter and sweetener together in microwave. Once melted, stir in vanilla extract and almonds.
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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).
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Refrigerate (or freeze) for until solid. Break into desired sizes.
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Store covered in refrigerator or room temperature.
Recipe Notes
* NOTE: Xylitol has been shown to be toxic to pets so keep it away from animals if you have them
For improved texture, add a small amount of whole fat powdered milk (1/4 - 1/2 cup).
Net carbs per serving: about 2.8gÂ
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Sara Pomish says
At what point would one add the milk powder?
Lisa says
I add it in once the cocoa butter is melted.
Evelyn says
Could this be made with Splenda? Sugar alcohols give me bathroom issues. If so, which type?
Lisa says
I’d use a liquid sucralose because the bulk kind uses a carby filler.
Gina says
I just made this using cocoa butter organic of course that I order from Amazon and used swerve …I follow the receipt but when I melted everything it melted the cocoa butter but it look like it was just oil and sugar…tried a taste and it was like I was just tasting sugar grains…I thought maybe it would get better onced it harden so I put them in little tiny cupcake mold…tried it in the morning and it was awful, smelled great but just crumble and the sugar was all I tasted…epic fail
Lisa says
I’m not sure. I’ve made this with plain powdered erythritol and powdered Swerve. It sounds like there was too much sweetener. Did you use powder or granular? You need the powdered one.
Lindsie says
How was the texture? I tried to put cocoa butter into a chocolate recipe once and it was like eating a candle. I’ll try it because I miss white chocolate so much. I’m in the middle of making the almond joy bars. Love the recipes!
Lisa says
If you are getting a waxy texture, it could be the quality of the cocoa butter or not enough added dry ingredients. With chocolate, I add unsweetened Cocoa powder and with the white chocolate, adding powdered milk improves taste and texture. For peanut butter type chocolate I add unsweetened peanut flour or powder. All have come out with a good chocolate texture.
Lindsie says
Thanks, Lisa. I’ll try that. 🙂
Ana says
This looks amazing! do you have the calories for a serving?
Lisa says
I will update the post to include the nutritional value. I calculated 386 calories for 1/7 of the recipe.
Rachel C- UntilTheThinLadySings.com says
U just found your GREAT blog! Yay! We have some ingredients in common, check mine out too! I am SO EXCITED to find this recipe. I wanted to make a low carb recipe that called for white chocolate and I thought it was impossible. But LOOK! You are my HERO!! 😀 I will add your blog to my bloglist!
Rachel
Lisa says
Love your blog! Been a reader for several months. Glad to see you back after the beautiful baby boy.
lisa says
I may try adding some powdered milk next time. It will increase the carb count, but should give it the creamy milk flavor.
allison says
This looks so good. Interesting about the milk powder. I actually have some coconut milk powder. I bet it will work? It is very fine and of course unsweetened. How much to you think?
Lisa says
I’ve never tried the coconut milk powder, but it sounds like a wonderful sub to the powdered milk. I’m going to give that a try. I love coconut!
May Ling Wu says
Never thought such a thing was possible! Thanks for the idea.
fooddreamer says
Okay, you sold me. I am buying some cocoa butter at the next opportunity!