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.
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
- 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).
- Add vanilla extract. Remove from heat and carefully stir in the vanilla.
- Pour into molds. Carefully transfer the melted white chocolate mixture into molds.
- Refrigerate to set. Place the mold in the refrigerator or freezer until the chocolate is solid and set.
- 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?
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.
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.
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.
Sugar Free White Chocolate Bars
Recipe Video (Click on Image to Play)
- 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
- 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.
Array ( [serving_size] => 22 [calories] => 123 [carbohydrates] => 0.6 [fat] => 13.2 [saturated_fat] => 8.1 [sodium] => 4 [sugar] => 0.2 )
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Note 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.
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Originally Published: June 27, 2016… Last Updated: June 17, 2020