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    Home / Recipes / Candy

    Keto Sugar Free White Chocolate

    By Lisa MarcAurele · Jun 17, 2020 · 36 Comments

    7.2K shares
    Jump to Recipe
    sugar free white chocolate recipe

    You won’t believe how easy it is to make your own sugar-free white chocolate! With less than 1 net carb per serving, you can indulge in this simple keto treat any time.

    keto sugar free white chocolate
    Article Index
    • How to make sugar free white chocolate
    • Is coconut milk powder required?
    • What chocolate molds are best?
    • Storing homemade keto white chocolate
    • Do you need an emulsifier?
    • Other recipes to try
    • Keto white chocolate recipe
    • Recipe

    I was craving some white chocolate this weekend, so I played around with my old white chocolate almond bark recipe. I made a few changes to that recipe and came up with a new recipe for sugar free white chocolate bars.

    I've been using a combination of sweeteners in my recipe. Blending sweeteners seems to give a better taste.

    In my original keto white chocolate bark recipe, I used xylitol. I've since found out that xylitol may affect insulin levels much more than erythritol. That's why I tend to stay away from it. And, it has been found to be toxic to pets.

    How to make sugar free white chocolate

    white chocolate ingredients in melter
    1. Create the melted mixture. In a double boiler, chocolate melter, or in the microwave, melt together the cocoa butter, coconut milk powder, sweeteners, and lecithin (if using). 
    2. Add vanilla extract. Remove from heat and carefully stir in the vanilla.
    3. Pour into molds. Carefully transfer the melted white chocolate mixture into molds.
    4. Refrigerate to set. Place the mold in the refrigerator or freezer until the chocolate is solid and set.
    5. Remove from mold. Pop the hardened chocolate from the molds and enjoy.

    Is coconut milk powder required?

    I used coconut milk powder because it's lower in carbs than whole milk powder. It also gives these low carb sugar free white chocolate bars a sweet creamy texture.

    I found the bars got creamier after adding additional coconut milk powder. My first batch only used 2 teaspoons of coconut milk powder. I upped that to 2 tablespoons and the chocolate was noticeably softer and creamier.

    What chocolate molds are best?

    low carb white chocolate molds

    After making these sugar free white chocolate bars, I realized that I really need to invest in a silicone chocolate bar mold. So, I looked around online and ordered this one. It got great reviews.

    Silicone is much more flexible than plastic chocolate molds which have a tendency to crack.

    Storing homemade keto white chocolate

    I always store my homemade chocolate in the refrigerator. I'm not sure if it's really necessary.

    It's been really hot and humid here so it's certainly much safer to be in the refrigerator. Cocoa butter does melt in your hand so I like to eat it when it's been chilled.

    The fat content in this homemade white chocolate is fairly high. I wouldn't necessarily call these fat bombs, but you could certainly use them to add more fat into your diet.

    keto white chocolate

    Do you need an emulsifier?

    It's probably not necessary, but I added some sunflower lecithin in when melting the ingredients together.

    Lecithin is often used in commercially prepared chocolate and white chocolate as a stabilizing emulsifier. It will make your homemade chocolate smoother and creamier.

    But, the lecithin can be left out if you don't want to purchase another ingredient.

    homemade white chocolates

    Other recipes to try

    Who doesn’t love chocolate? For even more keto friendly chocolate recipes, check out a few of these favorites:

    • Keto White Chocolate Truffles have a soft, creamy filling inside a delicious dark chocolate shell!
    • Stevia Chocolate Chips made with stevia are perfect for a sweet bite or to use in other keto desserts.
    • White Chocolate Macadamia Nut Cookies are a low carb way to enjoy this classic favorite cookie!  
    • Keto Almond Bark topped with sea salt is a rich treat suitable for both keto and paleo diets.
    • White Chocolate Fat Bombs are a delicious way to add more fat to your diet with decadent white chocolate flavor!

    Keto white chocolate recipe

    It's so easy to make your own sugar free white chocolate right at home! You simply melt the ingredients together, pour into molds, then let it set. It's a rich and delicious treat that's super low in carbs.

    You can also make your own monk fruit chocolate using the same process!

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    Low carb sugar free white chocolate bars

    Sugar Free White Chocolate Bars

    4.60 from 5 votes
    It's so easy to make your own low carb homemade white chocolate. It's an indulgent treat with only 1 net carb per serving.
    Prep Time:5 minutes mins
    Cook Time:10 minutes mins
    Total Time:15 minutes mins
    Course: Snack
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 6
    Calories: 123

    Video

    Ingredients

    • 2.5 ounces cocoa butter food grade
    • 3 tablespoons Swerve Confectioners Powdered Sweetener
    • 1 tablespoon coconut milk powder or whey protein powder
    • 1 teaspoon sunflower lecithin optional
    • ⅛ teaspoon stevia concentrated powder
    • ⅛ teaspoon monk fruit powder or extra stevia
    • ½ teaspoon vanilla extract look for one with no added sugar
    US Customary - Metric

    Instructions

    • Melt together cocoa butter, Swerve, coconut milk powder, lecithin, stevia, and monk fruit in microwave, double boiler, or chocolate melter.
    • Remove from heat and stir in vanilla.
    • Pour into molds
    • Refrigerate (or freeze) until solid. Remove from mold.
    • Store covered in refrigerator.

    Notes

    7.5g erythritol per serving
    If you'd prefer to use another blend of sweeteners, you'll need about ⅓ cup sugar equivalence in the recipe.
    Sunflower lecithin is used to make the white chocolate smoother and creamier. You can leave it out if desired.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 22g | Calories: 123 | Carbohydrates: 0.6g | Fat: 13.2g | Saturated Fat: 8.1g | Sodium: 4mg | Sugar: 0.2g

    Additional Info

    Net Carbs: 0.6 g | % Carbs: 2 % | % Protein: 0 % | % Fat: 98 % | SmartPoints: 6
    Values
    Array
    (
        [serving_size] => 22
        [calories] => 123
        [carbohydrates] => 0.6
        [fat] => 13.2
        [saturated_fat] => 8.1
        [sodium] => 4
        [sugar] => 0.2
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    Originally Published: June 27, 2016... Last Updated: June 17, 2020

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    Reader Interactions

    Comments

    1. Samantha Whitson

      February 02, 2022 at 6:25 pm

      5 stars
      Hey there Lisa =) Thanks so much for this one~ I've been working on developing a white chocolate recipe, & yours has a couple of differences I think might be what I'm looking for.
      *Question; You mention in the description that your chocolate came out even smoother & creamier when you upped the coconut milk powder from 2 teaspoons to 2 Tablespoons~ yet the actual recipe calls for just one Tablespoon, so I'm confused. Also, did you change the quantities on any other ingredients when you used the 2 Tablespoons of coconut milk powder? Again, thank you SO much for all your time & effort in sharing ~ I am beyond grateful! Look forward to hearing back from you, at your convenience~ Samantha in AZ

      Reply
    2. Christine Dattilio

      January 19, 2022 at 10:50 pm

      All these ingredients are really expensive ,I just looked up Cocoa butter and knew the other prices pretty much.
      Seems to be more cost effective just do buy sf white chocolate.
      Unless you want to make sure exactly what's in it of course .
      Please tell me I'm wrong and there is a place to get cocoa butter for a good price ($18/lb is what I found)

      Reply
      • Lisa MarcAurele

        January 20, 2022 at 10:59 am

        This is an old recipe and cocoa butter was not that expensive back then. SF white chocolate was also not available then.

        Reply
      • Samantha Whitson

        February 02, 2022 at 6:30 pm

        5 stars
        Hello Christine~ I just wanted to share with you that I buy raw cocoa butter in bulk quantity~ 3 to 5 lbs~ for just over $10lb. Here's a link;

        https://www.amazon.com/Cocoa-Butter-100-Pure-3lbs/dp/B00B8AK678/ref=sr_1_8?crid=1LK6I5NO0E5RJ&keywords=cocoa+butter+bulk+amount&qid=1643844387&sprefix=cocoa+butter+bulk+amount%2Caps%2C123&sr=8-8

        *Hope this is helpful~ 3lbs lasts me about 6 months to a year, & I make quite a bit of white chocolate. =) ~Samantha in AZ

        Reply
    3. newketolady

      October 02, 2018 at 4:02 pm

      5 stars
      Wow these are good! I only used what I had on hand - Cacao butter, Monk fruit powder and Vanilla Whey protein powder. Perfect white chocolate. Only wish I had some cute chocolate molds.
      Thanks for the recipe!

      Reply
      • Lisa

        October 03, 2018 at 8:43 am

        So glad it worked out for you!

        Reply
    4. Meli

      August 17, 2018 at 9:43 pm

      3 stars
      Does it make a differences in the brand of cocoa butter....mine turned out very bitter like a dark chocolate....help please I really want some low carb white chocolate.. Thanks

      Reply
      • Lisa

        August 18, 2018 at 5:46 am

        If you want sweeter, you'll need to add more sweetener.

        Reply
    5. Joan

      July 14, 2018 at 2:24 pm

      As soon as I added vanilla, the chocolate seized. I may try this again, but will use vanilla powder instead of extract.

      Reply
      • Lisa

        July 15, 2018 at 10:07 am

        It's usually dependent on temperature, but vanilla powder will prevent that from happening.

        Reply
    6. Paula Harrington

      May 01, 2018 at 8:42 pm

      FYI save canister from expensive one and refill with cheaper. Win Win

      Reply
    7. Yannie

      April 02, 2018 at 8:45 pm

      HI there! This looks great, I just have one question for you: do you think that the lecithin has to be in powder form? I’m just not ready to buy a full pound or more, and liquid lecithin comes in much smaller batches/containers.
      Thanks again!

      Reply
      • Lisa

        April 03, 2018 at 6:15 am

        You can just leave it out as it's not an essential ingredient.

        Reply
    8. Bonnie Nicholson

      October 24, 2017 at 5:16 am

      I have both liquid sunflower lecithin and powdered sunflower lecithin. I already opened the bottle of liquid sunflower lecithin and I'd like to start using it in my homemade chocolates so that I can use up the bottle before it goes bad; however, I haven't had much luck finding an equivalent of liquid lecithin to powdered lecithin ANYWHERE online. Do you know how much liquid lecithin I would use in your recipe instead of powdered lecithin? Is it a straight up 1:1 ratio replacement? I would sincerely appreciate any guidance or assistance you can give me regarding this matter.

      Reply
      • Lisa

        October 24, 2017 at 11:48 am

        I've never used the liquid lecithin. You don't need much so it should be fine to use a teaspoon or less.

        Reply
    9. De

      September 17, 2017 at 12:56 pm

      I like the idea of this recipe but how do you get the erythritol to not be grainy? I put it in my coffee grinder first but it still did not all dissolve. Did yours ? What did I do wrong?

      Reply
      • Lisa

        September 17, 2017 at 1:26 pm

        I find it best to use a fiber sweetener like chicory root in place of some of the erythritol to cut back or eliminate the erythritol crystals.

        Reply
      • Nancy

        June 30, 2018 at 6:53 pm

        I have found that a monkfruit blend (like MonkSweet or Lakanto's) to be the best at dissolving. It contains Erythritol, Stevia and Monkfruit, and is a texture similar to superfine sugar.

        Reply
        • Lisa

          July 01, 2018 at 2:05 pm

          I find powdered sweetener is better than granular. Lakanto does make a powdered blend of monk fruit and erythritol.

    10. AP

      August 20, 2017 at 2:11 am

      Hi there,

      I was wondering if I could use this recipe to make white chocolate chips to be used in your macadamia white chocolate chip cookies even if I left out the sunflower lecithin? Would this ingredient affect the stability of the chips at all? Sunflower lecithin is just a really hard ingredient to find where I live. Would the chocolate chips just melt as the cookies bake due to the high fat content??

      Reply
      • Lisa

        August 20, 2017 at 4:24 am

        This recipe should be fine to use for baking. The lecithin isn't required either, it just helps give a better texture.

        Reply
        • Christina

          November 08, 2019 at 3:57 pm

          I just made cookies using these and the chips did melt. There were no solid chips after baking and the melted chips spread the cookies and burned. Where have I gone wrong?

        • Lisa MarcAurele

          November 16, 2019 at 10:34 am

          It may have been your cocoa butter, not sure. I used it in this white chocolate macadamia nut cookie recipe and it was fine.

    11. Shari Gordon

      April 01, 2017 at 2:33 pm

      Could one of these 'bars' be used in coffee; 'white chocolate mocha'?

      Reply
      • Lisa

        April 02, 2017 at 7:54 am

        I'd think so because it would melt, but I've never tried it.

        Reply
    12. Krystal beiter

      October 28, 2016 at 9:15 am

      I'm curious if this tastes a lot like coconut? I have been on keto for 2.5 months however Everytime I try to make something with coconut flour or oil it's all I can taste.

      Reply
      • Lisa

        October 28, 2016 at 10:02 am

        I haven't found that to be the case because the cocoa butter rounds out the flavor. You could add more vanilla flavoring if you taste the coconut.

        Reply
    13. Heather

      August 06, 2016 at 3:08 pm

      Can you tell me please where you got the mold or how you made the white chocolate chips shown in your images . If you can provide a link to a mold , even better . Thanks so much

      Reply
      • Lisa

        August 06, 2016 at 5:37 pm

        They are old ones and I'm not sure if they are still sold. I bought them in a craft store. I prefer the silicone ones now. The candy bar mold actually broke when I made these. The silicone ones are much more durable. For the chips, I just chop the bars up with a knife.

        Reply
    14. elle

      July 18, 2016 at 7:10 am

      Can you please convert your servings to one piece of chocolate or one cookie instead of grams? It's not clear how many pieces you can eat per serving etc. I avoid erythritol since it's a laxative which causes gas/bloating/diarrhea and tummy upset for me so I would just use stevia for this recipe most likely.

      Reply
      • Lisa

        July 18, 2016 at 7:11 pm

        The number of servings is shown in the recipe box. For cookies, the nutrition data is usually per cookie unless stated otherwise. If you divide the whole recipe into the number of servings given, no need to look at grams.

        Reply
      • Linda

        March 05, 2018 at 4:23 pm

        5 stars
        It is not a laxative and of all the alcohol sugars, has been shown not to have digestive upset. I wonder if you ate something that combined it with another sugar free sweetener like xylitol, sorbitol, or maltitol? I can’t have even a teaspoon of jam or anything that has those products, but I can eat a ton of erythritol and have no problems. Not trying to invalidate your pain, just hoping you were misled and still can have this product. It is so hard to find what works!

        Reply
    15. Teresa S.

      July 13, 2016 at 8:04 pm

      The monk fruit extract isn't in my budget. Is it mainly for sweetness? Can I use other products?

      Reply
      • Lisa

        July 14, 2016 at 5:16 am

        The monk fruit extract gives a better taste than stevia alone. You could just replace it with 1/16 teaspoon of stevia.

        Reply
    16. Lori Kaumans

      June 28, 2016 at 4:18 pm

      I'm anxious to try this and also wonder if this homemade, low-carb white chocolate can be used in other recipes. I have a white chocolate mousse recipe that is basically white chocolate chips, heavy cream, and some gelatin. I'd really love to find a way to make that low-carb. Thanks for the recipe!

      Reply
      • Lisa

        June 28, 2016 at 5:13 pm

        I have several white chocolate recipes I'd like to modify into low carb so I'll be testing this recipe and tweaking it as needed.

        Reply
    4.60 from 5 votes

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