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It difficult to find good low carb sugar free white chocolate bars. That’s why it’s just easier to make it at home with a recipe like this one.
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 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.
I also discovered coconut milk powder which is much lower in carbs than regular whole milk powder. And, the brand I’ve been using has about 65% coconut oil in it. We all know how great that is! You can buy this cheaper brand as well which also states it’s 65% coconut oil. However, I like the canister that the more expensive one comes in.
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If you are looking to coconut milk powder as an alternative to dairy, you should know that most contain a small amount casein which is derived from milk. And, most of the coconut milk powders also have a tiny amount of maltodextrin added which is usually derived from corn.
I like that coconut milk powder is 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.
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.
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.
It’s probably not necessary, but I added some sunflower lecithin in when melting the ingredients together. Lecithin in often used in commercially prepared chocolate and white chocolate as a stabilizing emulsifier. It will make your homemade chocolate smoother and creamier. But, you can leave it out if you don’t want to purchase another ingredient.
I will be making this homemade white chocolate again. I’m also interested to see if it can be used in cookies and other recipes in place of regular white chocolate. White chocolate macadamia cookies have always been a favorite of mine so I may need to make these into chips that work in a baked cookie.
Low Carb Sugar Free White Chocolate Bars
Sugar Free White Chocolate Bars
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.
7.5g erythritol per serving
If you'd prefer to use another blend of sweeteners, you'll need about 1/3 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.