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 prefer allulose and it does not crystalize once set. You can also use keto powdered sugar, but decrease the amount to 2 ounces (1/4 cup).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.