This sugar free white chocolate is so sweet, rich, and creamy, you won’t believe it is low carb! Made with just 3 ingredients, it’s perfect on its own or used in your favorite desserts! 3 grams net carbs per serving.
Sugar Free White Chocolate
Over the past few months, I’ve made it a point to stop buying expensive ingredients, unless absolutely needed. I don’t see the point of paying a premium price for ‘convenience’ when I could easily make it myself. This involves me giving my pantry a deep clean, and keeping stock of the ingredients I have on hand and what I could do with it. Through my findings, I found a few interesting flour mixes and spices, and a large half-opened back of cacao butter buttons.
Cacao butter has been an ingredient I’ve started using in more and more of my recipes. It’s the key ingredient in any chocolate bar but isn’t actually butter. I first used it when I made a homemade snickers bar, and it gave the nougat the incredible texture. Next, I used it to make sugar free chocolate chips. This inspired me to have a go at making its white counterpart, and let me tell you, I’m never buying grocery store brands again!
I’ve been meaning to share a sugar free white chocolate recipe for quite some time. As someone who loves white chocolate, I was disappointed that there is no keto version on the market! This homemade version has been my go-to for dessert lately, and even use it in many of my desserts. It only needs 3 ingredients and no fancy kitchen gadgets to make. The hard part is waiting for the chocolate to firm up!
No dairy and no sugar is needed, but you’d never tell. The texture is smooth, rich, and creamy, with no grainy bits throughout. It’s sweet and can easily be customized with your favorite flavors.
My sister LOVES all things white chocolate and I shared some of this with her and she could NOT believe that it was sugar free- It was so sweet and creamy!
How do you make sugar free white chocolate?
- Allulose– My new favorite keto sweetener as it bakes beautifully and does not crystalize. If you don’t have allulose, you can use keto powdered sugar.
- Coconut milk powder– A low carb alternative to traditional milk powder. If you can find heavy cream powder, that can also be used.
- Cacao butter- Either blocks of cacao butter or the buttons.
- Coconut oil– Optional, but a few drops of coconut oil gives the chocolate an even creamier texture.
Start by adding your allulose and coconut milk powder into a high speed blender. Pulse several times, until a powdery texture remains. Next, fill a saucepan or deep pot with water, before adding a heat proof bowl on top of it, ensuring the base does not touch the water. Turn the heat on low and bring it to a very gentle simmer. Once it begins to simmer, add the cacao butter and let it melt. Once it begins to melt, gently stir it until smooth. Sift in the powdered sweetener and milk mixture, and mixing until combined. Remove the mixture from the heat and mix once more.
Now, transfer the white chocolate mixture into the high speed blender and pulse for 1-2 minutes, until silky smooth. If using coconut oil, add it and then blend once more.
Finally, transfer the mixture into a silicone mold and refrigerate for at least 2 hours, to set.
Tips to make keto white chocolate
- The double boiling method used is imperative to achieve the perfectly silky and smooth white chocolate. Do not microwave it, as it will likely scorch and have clumps.
- I recommend using the cacao buttons. If you can only find the blocks, chop them into small pieces so it is easier to melt.
- If you plan on eating your white chocolate as is, definitely add the coconut oil. It gives the chocolate the extra creamy melt-in-your-mouth texture.
- Feel free to add your favorite extracts and dried nuts/fruit to change up the flavors. Vanilla, dried blueberries, and coffee beans are all great additions.
Storing and freezing low carb white chocolate
- To store: White chocolate should always be stored in the refrigerator, in a sealed container. It will keep well for up to one month.
- To freeze: Place the chocolate in a ziplock bag and store in the freezer for up to 6 months.
Can I make these as chocolate chips?
Yes, I’ve stopped buying sugar free white chocolate chips and started making my own. The only change I made was pouring the mixture into a chocolate chip mold.
Recipes to use the white chocolate
Sugar Free White Chocolate
- 2.5 oz allulose 1/4 cup + 1 tablespoon * See notes
- 4 oz coconut milk powder 1/2 cup
- 4 oz cacao butter 1/2 cup
- 1 teaspoon coconut oil optional
- In a high speed blender, add your allulose and coconut milk powder and blend together, until a fine powder remains. Transfer into a small bowl.
- Start the double proofing method. In a deep pot or large saucepan, fill with 2-3 inches of water. Place a heat proof bowl or plate on top, ensuring the bottom isn't touching the water. Turn the heat to low, and bring the water to a gentle simmer.
- Once it beings to simmer, add the cacao butter and let it melt. Once it begins to melt, stir it gently until smooth. Add the allulose and coconut milk powder mixture, and mix until combined. Remove from the heat.
- Transfer the mixture into the high speed blender. Pulse for 1-2 minutes, or until completely smooth. If using the coconut oil, add it now and blend once more.
- Pour the white chocolate mixture into your chocolate mold or chocolate chip mold. Refrigerate for at least 2 hours, to firm up.