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Follow this sugar free white chocolate recipe and have it whenever you need it! Made with 3 ingredients, it’s great on its own or in your favorite desserts.
Love making your own sugar free baking staples? Try my sugar free chocolate chips, keto maple syrup, and keto powdered sugar next.
If you ever thought making chocolate from scratch was hard, this recipe will convince you otherwise.
After running out of white chocolate in the middle of a recipe, I decided to try making my own. Ever since then, I don’t even buy it anymore! Not only is it easy, but it tastes far better than store-bought sugar-free chocolate.
Table of Contents
Why I love this recipe
- Simple ingredients. If you bake keto desserts often, then you probably have them on hand already.
- Cost-effective. A small bag of Lily’s white chocolate chips costs $6, but this homemade recipe is a fraction of that.
- Super low in carbs. With only 3 grams of net carbs per serving, this is a great way to enjoy a little candy while still watching your carbs.
- No weird aftertaste. Sugar-free chocolate can really be hit or miss. This recipe tastes just like chocolate, with no bitter or obviously fake flavor.
Ingredients needed
- Allulose. One of my preferred keto sweeteners since it bakes beautifully and doesn’t crystalize. If you don’t have allulose, you can use granulated monk fruit.
- Coconut milk powder. A low-carb, dairy-free alternative to traditional whole milk powder. If you can find heavy cream powder, that’ll work too.
- Cacao butter. Either a block of cacao butter or cacao butter buttons. If you can’t find cacao butter, you can use cocoa butter, as they are interchangeable in this recipe.
- Coconut oil. Optional, but a few drops of coconut oil give the chocolate an even creamier texture. I recommend this if you plan on enjoying the chocolate as a snack.
How to make sugar free white chocolate
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine sugar and milk powder. In a high-speed blender, blend the allulose and coconut milk powder until a fine powder remains. Transfer the mixture to a small bowl.
Step 2- Prep the double-broiler. In a deep pot or large saucepan, fill it with 2-3 inches of water. Place a heat-proof bowl or plate on top, ensuring the bottom isn’t touching the water. Set it to low heat and bring the water to a gentle simmer.
Step 3- Melt. Once it starts to simmer, add the cacao butter and let it melt, stirring gently until smooth. Add the allulose and coconut milk powder mixture and mix until combined. Remove from the heat.
Step 4- Blend. Transfer the mixture to the high-speed blender. Pulse for 1-2 minutes or until smooth. If using coconut oil, add it now and blend once more.
Step 5- Mold. Pour the white chocolate mixture into the chocolate bar molds or a chocolate chip mold. Refrigerate for at least 2 hours to firm up.
Arman’s recipe tips
- Keep your utensils dry. Water can make chocolate seize and crack, so make sure your blender and all utensils are completely dry.
- Don’t microwave the cacao butter. I know the double-boiler method may seem like an extra step, but trust me, microwaving the cacao butter will likely scorch it and leave unmelted clumps.
- If you’re using a block of cacao butter, chop it into small pieces to melt easier.
- Add some color. Why stick with plain white when you don’t have to? Add a few drops of food coloring to make a pink, blue, or green candy bar!
Flavor variations
White chocolate is decadent enough to enjoy as is, but why not play around with some fun mix-ins? Here are some suggestions:
- Peppermint. Add 1-2 drops of peppermint extract and fold in some crushed candy canes.
- Vanilla. Add 1 teaspoon of vanilla extract and fold in the seeds of 1 vanilla bean.
- Cookies and cream. Fold in some crushed keto Oreos before pouring the chocolate into molds.
- Chocolate chip. Fold in some cacao nibs right before pouring into the mold.
- Dried fruit. Fold in some dried blueberries, raspberries, or chopped orange peel.
- Nuts. Add 1-2 drops of almond extract and fold in chopped almonds, pecans, or pistachios.
- Salt. Add ¼ teaspoon of salt to the chocolate mixture to enhance the overall flavor of the chocolate.
Storage instructions
To store: Since there are no stabilizers, refrigeration is necessary to keep your chocolate fresh. Store it in an airtight container in the fridge and it’ll last for up to one month.
To freeze: Place the chocolate in a ziplock bag and store it in the freezer for up to 6 months.
Frequently Asked Questions
Technically, you could add soy lecithin or sunflower lecithin to make this chocolate shelf-stable, though I tested this and didn’t find it necessary.
Cacao butter is raw, whereas cocoa butter has been refined at a high temperature.
Recipes to use this
- Keto white chocolate macadamia nut cookies
- Keto peppermint bark
- White chocolate peanut butter cups
- Keto fat bombs
Sugar Free White Chocolate
Ingredients
- 2 1/2 ounces allulose 1/4 cup + 1 tablespoon * See notes
- 4 ounces coconut milk powder 1/2 cup
- 4 ounces cacao butter 1/2 cup
- 1 teaspoon coconut oil optional
Instructions
- 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.
I have made this recipe several times, and I’m getting better at it. Still trying to figure out how to blend the powder finely enough that the finished chocolate isn’t gritty. Still, it is very tasty! I also have grown to love Evolved’s keto white chocolate bars, which do not contain coconut products. I wonder if you have experimented with any creamy-type ingredients other than coconut milk. I like the taste, but I would love to have an alternative if there is one.
I’m curious to know if you think heavy cream powder could be substituted for the coconut milk powder? I already have some of it on hand.
Finally got around to making this and its fab! I think i’ll reduce the sugar (but i used eythritol/stevia mix vs your one which I’ve not seen here in NZ) but it’s really really amazing. it made a super pretty bark with crushed dry raspberries and chopped macademias and feel super pro. Love your recipes, Thanks for them.
You are so welcome, Sally!
Excellent site!
I love KETO & I love 3 ingredients! You have a lot of variety of KETO! I am very much enjoying your recipes yummy 😋 THANK YOU KINDLY!
GRATEFULLY YOURS,
LORAINE👌
😀 Thank you, Loraine!