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I’ve always had a weak spot for white chocolate. I even have fond childhood memories of picking through the (wrapped) candy bowl in search of the white Lindor truffles that may be buried in there. I’m not a white chocolate snob though – I’ll totally eat a plain white chocolate bar just as happily. And now, thanks to my new recipe, that can be low carb sugar-free white chocolate.
Purists might complain that white chocolate is not “real” chocolate since it doesn’t include cocoa powder, but I’d have to respectfully disagree. It’s still made with cocoa butter, so I say that totally counts.
Unfortunately, I have yet to find a good sugar-free white chocolate bar on the market. I wish I could buy them ready-to-eat, the way I do my beloved milk chocolate bars at Trader Joe’s, but they don’t make a white chocolate version.
That could only mean one thing – it was time to make my own!
When I first set out to make my own sugar-free white chocolate, I pored through ingredient lists for white chocolate bars I liked to find the common ground. I figured that would point me in the right direction of how to make my sugar-free white chocolate.
Of course, they were all made with sugar, cocoa butter, milk, vanilla (or unfortunately synthetic vanilla flavor called vanillin), and often lecithin as a stabilizer. This list was far from ideal, but I had to start somewhere.
It was time to make some ingredient replacements. I’d previously heard somewhere (wish I remembered where!) that the milk listed on chocolate bars was actually milk powder to avoid introducing excess liquid, so I knew that was what I had to use.
Originally I made this sugar-free white chocolate recipe with whole milk powder. After a reader suggested heavy cream powder, I changed it to that instead to lower carbs more. And, it tastes better.
Otherwise, I made the natural swaps of erythritol for sugar and real vanilla extract for vanillin. Make sure to use powdered erythritol, so that your sugar-free white chocolate is not grainy.
I skipped the stabilizer in my original recipe. Unfortunately, that turned out to be a mistake. The low carb white chocolate recipe ended up causing problems for people. Sure enough, when I tried to make it again, the chocolate didn’t emulsify properly.
As a result, I modified the steps to include sunflower lecithin. I figured that would help since most commercial chocolate bars contain soy lecithin. I opted for the sunflower kind to avoid soy. Just a teeny-tiny bit worked wonders!
I threw in a pinch of sea salt for depth, but you can skip it if you’d like.
Once I had the ingredient list figured out, it was simply a matter of testing out different ingredient ratios, primarily the relationship between cocoa butter and heavy cream powder. Both contribute to the unique flavor we know and love in white chocolate.
I settled at a ratio of one tablespoon of powder per ounce of cocoa butter – a wonderful combination of smoothness and white-chocolatiness. In addition, my revised sugar-free white chocolate recipe includes a tablespoon of coconut oil. I found that this helped to make it creamier.
So, are you ready to make your own sugar-free white chocolate bars? With the holidays coming up, having a sugar-free, healthier option for white chocolate is much-needed. I’ll bet these keto white chocolates and keto chocolate bars would be so cute wrapped up as little gifts, too.
How To Make Sugar-Free White Chocolate (Low Carb, Keto)
Tools To Make Sugar-free White Chocolate
Tap the links below to see the items used to make this recipe.
- Double boiler – For melting the cocoa butter and coconut oil. Highly, highly recommend this, otherwise there’s a good chance the chocolate will burn or separate.
- Chocolate bar molds – I like this pack because it’s 4 for one low price. And, the chocolates pop out effortless because they are food-grade silicone.
- Chocolate chip molds – If you want white chocolate chips, this mold makes the same shape as real store-bought ones!
- Sunflower lecithin – Many people aren’t sure where to get this, so I wanted to point it out here. This is the one I use. It’s a must to stabilize the sugar-free white chocolate and help keep it smooth.
- Heavy cream powder – This is harder to find in stores. I buy it here online for making low carb white chocolate. Plus, you can reconstitute it with water to use as actual heavy cream in recipes.
How To Make Sugar-Free White Chocolate (Low Carb, Gluten-free)
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Cut the cocoa butter into small pieces, no larger than 1/2 in (1.3 cm) in any direction. This important to prevent overheating the outside when melting.
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Place the cocoa butter, coconut oil, and sunflower lecithin into a small saucepan. Melt on the stove over VERY low heat. Do not allow it to simmer or boil. (Even better, use a double boiler if you can.) Remove from heat once melted.
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Stir in Besti, until dissolved. Stir in the cream powder, vanilla extract, and sea salt, until smooth.
- Pour into chocolate molds (or onto a small parchment lined pan). Refrigerate until hardened. Keep refrigerated for best results.
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Recipe Notes
- Makes 2 chocolate bars of typical size. A serving is 1/4 of a bar.
- Any powdered sweetener will work. Powdered sugar makes a regular white chocolate version, but I prefer powdered erythritol for low carb and sugar-free white chocolate bars.
- The ratios in this recipe were updated in January 2018, and again in September 2018, for better results.
Serving size: 1/4 of a bar
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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258 Comments
denise
0I am confused. The ingredient list states:
1/4 cup Besti Powdered Monk Fruit Allulose Blend
But elsewhere the text says: “I made the natural swaps of erythritol for sugar and real vanilla extract for vanillin. Make sure to use powdered erythritol, so that your sugar-free white chocolate is not grainy”
and
“Any powdered sweetener will work. Powdered sugar makes a regular white chocolate version, but I prefer powdered erythritol for low carb and sugar-free white chocolate bars.”
So, which is it?
I personally do not like erythritol, and was looking on this site for monkfruit allulose recipes. Then I read the texts I quoted, and I got confused.
So if any powdered sweetener will work, it would be helpful to say that in the ingredient list. Also monkfruit allulose is I think not as powdery as powdered sugar or erythritol, so if you keep this ingredient on the list, it would be great to know how you suggest powdering it. It’s not so easy, even with a high speed blender.
Thanks!
Maya | Wholesome Yum
0Hi Denise, Sorry for the confusion — some of the comments are very old. The original recipe used erythritol but the end result was actually a little gritty, so I no longer recommend it. Besti was not available back then. It turns out smooth if using powdered Besti, which is as fine as powdered sugar. We made an improvement to the consistency last year. It was slightly coarser before but that’s no longer the case, the granules are now the exact same size as powdered sugar, and to my knowledge it’s the only allulose-based sweetener with this super fine consistency because we actually powder it ourselves. Hope this helps to clarify!
Karen Kitt
0Would this work as a coating to dip strawberries in that would harden on the strawberry?
Wholesome Yum D
0Hi Karen, Yes, that would work.
Gayle
0I have powdered sunflower lecithin. Can I use it?
Wholesome Yum D
0Hi Gayle, I have not tried that but please let me know the results if you do try it.
Johanna
0Hello! Thank you so much for this. I made this and the first try was a little rocky, but the second batch hit it out of the park! I have a question. How long do these stay fresh in the refrigerator before going bad?
Wholesome Yum D
0Hi Johanna, These could last up to a month if stored in the refrigerator.
Kristyn
0I used besti powdered monk fruit allulose blend. Mine turned out gritty. Anyone else have this problem?
Wholesome Yum M
0Hi Kristen, I am sorry you experienced a gritty texture. Allulose dissolves well in recipes and works great for this recipe, is it possible that it didn’t get stirred in enough to allow it to fully dissolve?
Katy
0I also used the besti allulose brown sugar and it turned to paste. I even blended it before so it was finer.
Wholesome Yum D
0Hi Katy, I suggest using powdered erythritol as I have found that will dissolve better than the brown allulose.
Robin Graves
0Could you make this without sweetener of any kind? I’m trying to find an unsweetened white chocolate for (non-keto) baking purposes and am leaning toward making my own.
Wholesome Yum D
0Hi Robin, I have never attempted it without a sweetener.
Marie
0Hey Maya! I haven’t tried to make this yet, but you/your site are quickly becoming my #1 and done for Keto/low carb recipes ~ they’ve ALL been wonderful! I’ve longed to make (or buy) a low carb white chocolate recipe for Years, so I started at wholesomeyum.com FIRST without reading the others (yours are always Better!)
My (maybe dumb) question is: Can I substitute heavy cream for powdered? (Probably not, but I figured it couldn’t hurt to ask)
Thank you so much!
Wholesome Yum D
0Hi Marie, I don’t recommend that for this recipe.
Samantha Whitson
0Ok Maya, I just have to say~ your link, in my DuckDuckGo search results, is the ONLY one that actually answered the question I typed in the search bar, without taping all the way into the link- if not needed. THANK YOU. So happens that I did need to tap in this time, yet that is not my point- this time. Businesses/bloggers may want to consider that they will stand out in peoples’ minds for their own consideration in how they present articles/recipes/information on their websites, as well as how it then appears in search results. This makes me always want to go to your website, your recipes, your products, your assistance when I need it~ EVERY TIME. Mind you, prior to seeing your link in the search query results, I had taped on the first one that popped up, spent 15 mins. re-reading the entire post, & never did get my question answered. In fact, it was a recipe that failed to even document what a serving amount was or what the total amount of that recipe yielded~ & it was another well-known, well-advertised site! Craziness. 15 minutes I’ll never get back, & quite frustrating. While I do understand that we are human, mistakes happen, etc~ the main point of my comment today was to thank you, specifically. It is obvious that a great deal of thought, consideration, and work goes into your site, services, products & how they present to the consumer. THANK YOU!! I want to consume them, because of that very attention to detail! =) Now I’m rambling, so I will stop. May your efforts continue to be blessed, they surely continue to bless me. (Feel free to edit this comment, btw) ~ Most sincerely, Samantha A. Whitson- Prescott Valley, AZ
Nicky
0Do you think the sweetener provides anything structural to the chocolate? I’m looking to either swap out powdered fruits for the sweetener or to create a base which could be used for a ganache to which powdered fruit could be added.
Wholesome Yum M
0Hi Nicky, The sweetener does add structure, however, other readers have made this using concentrated powder sweeteners like stevia with success. I would avoid liquid sweeteners though, the recipe won’t turn out well with those. I hope this helps!
Caroline
0Hi Maya, I bought powder Letheringsett by mistake. Would it still work?
Wholesome Yum D
0Hi Caroline, I have never used that so I can’t say for sure if it would work.
Carol
0Hello! By any chance can one use stevia in this recipe? I know it doesn’t take much to sweeten (I make my own chocolate for us) but that is all we can use in our home. We do not do well with other sweeteners.
Wholesome Yum M
0Hi Carol, I have not tested this recipe with stevia, but it may affect the texture if you are using liquid stevia. Chocolate can be very finicky, so it could possibly seize or create a grainy texture.
Michelle Harris
0I’m waiting for my chocolate to set but it looks more than tan chocolate than white chocolate. What did I do wrong?
Wholesome Yum M
0Hi Michelle, If the chocolate gets too hot it will start to brown. Next time be sure to melt over low heat.
Karen Park
0Didn’t have the liquid sunflower lechithin, but it works without it . I used this as a base for peppermint bark.