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.
You can also make your own monk fruit chocolate using the same process!
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Sugar Free White Chocolate Bars
- 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
© 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
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
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)
This is an old recipe and cocoa butter was not that expensive back then. SF white chocolate was also not available then.
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;
*Hope this is helpful~ 3lbs lasts me about 6 months to a year, & I make quite a bit of white chocolate. =) ~Samantha in AZ
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!
So glad it worked out for you!
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
If you want sweeter, you'll need to add more sweetener.
As soon as I added vanilla, the chocolate seized. I may try this again, but will use vanilla powder instead of extract.
It's usually dependent on temperature, but vanilla powder will prevent that from happening.
FYI save canister from expensive one and refill with cheaper. Win Win
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.
You can just leave it out as it's not an essential ingredient.
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.
I've never used the liquid lecithin. You don't need much so it should be fine to use a teaspoon or less.
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?
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.
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.
I find powdered sweetener is better than granular. Lakanto does make a powdered blend of monk fruit and erythritol.
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??
This recipe should be fine to use for baking. The lecithin isn't required either, it just helps give a better texture.
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?
It may have been your cocoa butter, not sure. I used it in this white chocolate macadamia nut cookie recipe and it was fine.
Could one of these 'bars' be used in coffee; 'white chocolate mocha'?
I'd think so because it would melt, but I've never tried it.
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.
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.
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
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.
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.
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.
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!
The monk fruit extract isn't in my budget. Is it mainly for sweetness? Can I use other products?
The monk fruit extract gives a better taste than stevia alone. You could just replace it with 1/16 teaspoon of stevia.
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!
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.