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Get It NowI’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 Besti, 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.
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.
Sugar Free White Chocolate
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
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Pour into chocolate molds (or onto a small parchment lined pan). Refrigerate until hardened. Keep refrigerated for best results.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya's 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 Besti 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
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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How To Make Sugar-Free White Chocolate (Low Carb, Keto)
266 Comments
Angie
0Can you use coconut milk powder for the heavy cream powder?
Maya | Wholesome Yum
0Hi Angie, Yes, that should work.
Mary
0I love white chocolate but didn’t like this at all. I followed the recipe exactly except to use 1/8 tsp of powdered soy lecithin instead of the liquid sunflower and I used a different brand of sweetener (but it was powdered allulose and monkfruit) The texture was perfect, but the flavor was like sweetened cocoa butter lotion. It did not taste anything like even the worst white chocolate I’ve ever had.
Wholesome Yum D
0Hi Mary, Sorry this recipe didn’t turn out as expected. I suggest using the recommend products including Powdered Besti.
MRS HEATHER DARVILL
0Hello, thank you so much for your recipes! I’ve made dark chocolate (keto) but not white so looking forward to trying. We folk in the UK can’t get Besti Monkfruit/Allulose, but I do have some Swerve powdered sweetener (which sadly contains Erythritol which we now know has been proven to raise BP, cause blood clots and put you at high risk of stroke & heart attacks (although I’m sure not in small amounts!). So I prefer Xylitol, which melts nicely too, and doesn’t have that vile aftertaste. So can I use granulated Xylitol or do I have to use powder sweetener like Swerve? Really appreciate any help you can offer. Heather UK
Wholesome Yum D
0Hi Heather, I suggest using a powdered sweetener in this recipe.
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?
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.
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.
Wholesome Yum D
0Hi Robin, I have never attempted it without a sweetener.
Katy
0I also used the Wholesome Yum 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.
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.
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.
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!
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.
Shehper Rehman
0Please kindly send me details for where I can order ingredients needed for your white chocolate recipe thanks
Wholesome Yum M
0Hi Shehper, All the ingredients you need are linked in the recipe card. They will take you to where you can buy them.
Brenda Egelston
0Could mint oil be added to the chocolate mixture to make a mint chocolate bar for Christmas time?
Wholesome Yum M
0Hi Brenda, Yes! Start with a small amount as work up as it suits your tastes.
Heather
0Would you please help with the conversion from erythritol to powdered monk fruit? I’m having trouble finding the answer. I bought Nu Naturals Pure Monk Fruit Sweetener for this recipe. Thank you.
Wholesome Yum M
0Hi Heather, Please check with the manufacturer’s website for a chart on the sweetness level of their product. I am assuming you will only need a scant amount since it’s pure monk fruit. Keep in mind you will likely have a different texture and yield in the final product because you will be using a concentrated form of sweetener. Best wishes!
Heather
0Thanks, I contacted them and it is a VERY tiny amount! About .14 tsp!
Heather
0Hi, will powdered monk fruit powder work? Thank you. 🙂
Wholesome Yum M
0Hi Heather, Powdered monk fruit may work. Be sure you know what the concentration is before adding to the recipe. You may need more or less than what is written in the recipe.
Heather
0Hi, would coconut milk powder work in this recipe? What about liquid monk fruit? Thank you.
Wholesome Yum M
0Hi Heather, Liquid monk fruit will not work, but the coconut milk powder will work.
john xxiii
0thank you very cool
Jake
0Can I use powdered lecithin?
Wholesome Yum M
0Hi Jake, Powdered lecithin should work fine in this recipe. I would cut the amount down by half to 1/8th teaspoon.
Clayton Sengvilay
0I agree with you
Ann
0Hi!!
Love your recipes!!
I have been trying to make chocolate shells for ice cream and would like to use your sugarfree white chocolate.. How much coconut oil do I add to a bar and should I use the lecithin?
I need your guidance.. thank you so much in advance!!
Wholesome Yum M
0Hi Ann, The recipe will work as-is for chocolate shells. If you prefer the chocolate to be a bit thinner to work with, you can add an additional tablespoon of coconut oil. The lecithin helps to keep the chocolate emulsified, so I would continue to use it for this purpose. Best of luck!
Jessica
0I have heard that allulose sweetener acts more like regular sugar than any other alternative sweetener.
I was wondering if you have ever used allulose in any of your recipes? And do you think it would work well in the white chocolate recipe?
Wholesome Yum M
0Hi Jessica, I love using allulose; you’ll find it in many recipes on the site. I also have my own blend of Besti Monk Fruit Allulose Blend! It actually is a rare form of sugar that we can’t absorb, so it has many familiar qualities (i.e. dissolving in liquids or caramelizing). I have not personally tested allulose in this white chocolate, but it should work fine. It may not set as hard, but that won’t make a difference when stored in the fridge. Enjoy!
Robin
0I used your allulose/monkfruit blend and it turned into a weird glop at the bottom and wouldn’t incorporate. I LOVE that sweetener and I use it for other stuff but I’m not gonna try it with chocolate again. Haha. I just didn’t have any other powdered stuff on hand, and didn’t feel like powdering some erythritol myself. Maybe this wouldn’t happen with someone else (and maybe I did something else wrong – it wasn’t with this recipe though…the one I used didn’t have lecithin or powdered cream), but I thought I’d just let people know. I’m gonna try this recipe just as soon as my lecithin arrives. I have everything else! I’ll come back and report once I make it.
Wholesome Yum M
0Hi Robin, Did you use a double boiler to melt your chocolate ingredients? It sounds like the chocolate seized. Seizing can happen either when your chocolate gets too hot or when water gets into your chocolate mixture.
Amy
0How could I make this into a white chocolate sauce?
Wholesome Yum M
0Hi Amy, If you reduce the amount of cocoa butter and increase the amount of coconut oil, you should be able to get a nice white chocolate sauce.
Jon
0Made this tonight, though I used the microwave. Like another poster mentioned, a minute at a time until the cocoa butter was all melted. Everything mixed together smoothly, completely, and easily. Maybe it had something to do with Florida in the summer. Poured it over some protein puffs to make white chocolate crunch bars, and they came out great, except for one problem. Florida in the summertime, they were melting at the least little touch. But a good flavor, and absolutely smashing!
Terri Samudio
0Hello do you think that’s a avocado oil work as a substitute for the coconut oil??
Wholesome Yum M
0Hi Terri, Unfortunately, that won’t work in this recipe. The chocolate needs an oil that can harden and avocado can’t do that.
Terri Samudio
0Ok no problem thank you.
Michelle
0I love this recipe and your site! I was wondering if there is anything that could be added to this to increase snap and decrease room temperature melting. Thank you for all you share.
Erina
0Hi! I tried this recipe so I could make white chocolate macadamia cookies and unfortunately the white chocolate melted away during the baking process. Any tips on how to correct this? I used powdered monkfruit and coconut milk powder. Thank you!
Wholesome Yum M
0Hi Erina, Try freezing the chocolate before adding it to your dough. This should help to preserve some of the white chocolate in your recipe.
Wholesome Yum M
0Hi Michelle, Increasing the amount of cocoa butter and decreasing the amount of coconut oil will give you better temperature stability, but a stronger cocoa taste. It may also improve the “snap” factor, but keep in mind that it may make it more difficult to bite through.
Lisa Doyle
0How do these, as white chocolate chips hold up in cookie recipes when baking?
Wholesome Yum M
0Hi Lisa, I recommend freezing your white chocolate chips before using them. They will hold up best this way during the baking process.
Dianna
0Hi! Long time reader, first time poster. Have you tried making this with powdered lecithin? I ask because I have powdered sunflower lecithin for something else I make. However, I am unsure of where to find a conversion of powder to liquid or vice versa. Thank you for any insight!
Wholesome Yum M
0Hi Dianna, Great question! Powdered lecithin should work fine in this recipe. I would cut the amount down by half to 1/8th teaspoon.
Dianna
0Thank you so much!
Suzanne Hick
0Disaster.
I’m new at making chocolate so didn’t know how to rectify the problem.
I followed the recipe exactly and it wouldn’t become smooth. It stayed lumpy. I put it in molds anyway. The taste test felt gritty and I could feel the coconut oil in my mouth.
Has anyone any idea what went wrong?
Wholesome Yum M
0Hi Suzanne, You can use a whisk to incorporate ingredients. Also, make sure that there isn’t any water left on your tools before using, water can change the texture and consistency of the final product of your chocolate.
Lisa Bell
0What does the Liquid sunflower lecithin do and is there a substitute?
Wholesome Yum M
0Hi Lisa, The sunflower lecithin helps to emulsify and stabilize the chocolate ingredients. You can use either sunflower or soy lecithin for this.
Rekha
0Can we make ganache from this white chocolate??
Wholesome Yum M
0Hi Rekha, I have not personally tried this, however, it should work the same way that a regular ganache does. Please let us know how it turns out if you decide to try it!
Cush El
0I want a harder bar that is less prone to melt. Can I substitute the coconut oil for the cacao butter of the same amount?
Wholesome Yum M
0Hi Cush El, The coconut oil helps to give the white chocolate a creamier texture, but it is not necessary. You can use all cocoa butter if you wish. It does have a stronger flavor that way.
Sia
0Hello! I followed your recipe faithfully and ended up with a strong flavor in my white chocolate. Any ideas on how to remedy this?
Wholesome Yum M
0Hi Sia, If you are sensitive to the flavor, then I would try a natural vanilla flavor instead of extract.
Leanne
0I read your comments about the coconut oil needed to be “ a form of coconut oil that solidifies, though (refined or unrefined). If you use fractionated coconut oil, the mixture won’t solidify enough.” I was wondering if you have tried coconut butter? It’s solid at room temperature and it hardens when refrigerated I think this may give the end result more of the snap to the chocolate that one person mentioned it still lacks?? Of course you can make your own coconut butter just by putting shredded unsweetened coconut in a food processor and blends until it’s smooth and creamy which I have made but it takes an awful lot of coconut to make a very small amount of butter. I found some on Amazon that I think is exceptional and lovely and creamy. Organic raw Yupik coconut butter. 100% pure coconut cholesterol & trans fat free. 1 kg. Origin Sri Lanka. If you have tried this and it didn’t work I’d love to know and I won’t waste my time. But if you haven’t tried it I will give it a whirl and update you. Please advise.
Wholesome Yum A
0I haven’t tried that here, Leanne. Would love to hear if it works!
Leanne
0Okay so here’s the scoop so far. Instead of experimenting around since I’ve never tried to make white chocolate before and my knowledge of chocolate making is at the very beginner level, I decided to “follow the recipe sister!” which is what my mom is always telling me because her sister tells her that all the time. Lol! So I followed your recipe to the T and it worked! I didn’t have a problem with getting that nice snap when I unmolded mine however the mold I’m using from Amazon.ca is one with three bars and it’s very thin. I used the exact same quantities as you and I got the three thin bars and about two and a half small trays from a very mini ice cube mold(still waiting on amazon for the “real” choc chip mold to arrive). I did find compared to the unsweetened dark choc recipe that I made the “chips” were a little more difficult to unmold although that could be because I had put them in the fridge instead of the freezer now that I’m thinking about it. Regardless I just had to use the back of a spoon and whack the back of the mold quite a bit but they did mostly come out. One thing I noticed just from the warmth of my hands the little chocolate chips started to melt quite easily. I’m not sure if they would hold up well enough to be used in a white chocolate macadamia nut cookie(which is the thing I’m dying to make sugarfree! Those cravings!!!) I will try to modify the recipe with the cocoa butter to see if it makes any difference as per my previous post. I have to say even after watching your video I was still totally amazed how the heavy cream powder changed the color so dramatically and stayed white. Also as for the gritty texture I added each ingredient separately and I had noticed after adding the erythritol that it initially melted well and then I added the heavy cream powder and I had some “dust” up the side of the pan that I used my plastic whisk and tried to incorporate it into the rest of the pan and when I did that I noticed a gritty texture so I kept stirring and then I got rid of the whisk in favour of a thin plastic spatula and with it off the heat continued to stir it and i noticed the grit did reduce quite a bit and I thought it was good enough and began pouring it into my molds I have to say I was really surprised at how much I got from only 3oz of cacao chunks. I did weigh the cacao so I know it was an exact measurement. I was really surprised at how fantastic it tasted! To be honest I’ve never been a huge fan of white chocolate because just eating it plain (not in a cookie) it just tasted soooo sweet and made my teeth ache thinking about it, but your recipe is INCREDIBLE, I HIGHLY RECOMMEND! Even hubby came in to the kitchen wondering what I was up to when I was whacking away at the back of the choc chip mold….LOL! I asked him if he would like some and I gave him one of the squares and I asked him what he thought “really great, a real chocolate flavour!” I think that’s what surprised me the most. Thank you! Thank you!! For this incredible recipe, I will follow up if I try it with cocoa butter with the cacao chunks. So after enjoying the taste of this my next thought is how about some creamy sugar free milk chocolate?? At first I thought okay why couldn’t I just take my whites chocolate and my dark chocolate and melt them together? But now I’m thinking wouldn’t it be easier to just add some heavy cream powder to the dark chocolate recipe?? Have you made a milk chocolate yet? This chocolate making is fun stuff! I also discovered through my failed experiment at caramel how to make the creamy centers for my homemade boxed style chocolate, and I have been able to flavour and color them. I’m sooo looking forward to giving those to family for Christmas.
Paige Glenn
0Hello! With Thanksgiving in just a few weeks, I am searching for a tasty white chocolate covered cranberry recipe that is keto-friendly. Any advice on how to make white chocolate that will do well with dipping?
Wholesome Yum M
0Hi Paige, You may need to add an additional 1/2 oz of cocoa butter to make this white chocolate more “dip-able.” Also, wait until the chocolate is no longer hot, but warm before dipping. Doing this will create a thicker, more consistent layer.
Tara
0So I have now made your no-bake chocolate cheesecake and want to do a white chocolate version for Christmas with raspberry coulee. Do you think this recipe for white chocolate will work in that no-bake cheesecake recipe?
Wholesome Yum A
0Hi Tara, I haven’t tried repurposing this in other recipes so I don’t know for certain if it would work. Would love to hear if you try it!
Tiana
0I’m sure you haven’t tried this but we are a mostly dairy free family so I was just wondering if you think powdered coconut milk would work in place here? Can’t wait to try out your recipe. Thanks in advance.
Wholesome Yum M
0Hi Tiana, In theory, the recipe should still work out fine. I have not personally tried making white chocolate using coconut milk powder, so I can’t guarantee results. Please let us know how it turns out if you decide to give it a go!
Jeremy
0It looks like the small specks of white in your chocolate came from the cream powder not mixing in well. Did you use a stick blender? Mix by hand?
Wholesome Yum A
0Hi Jeremy, see the recipe video for more guidance. I used a spoon, but you could also use a stick blender.
Dylan
0Hey!!! I’m new to keto, and, whilst I don’t really miss chocolate, I don’t like dark chocolate! I found this recipe and figured it would be great drizzled over some fat bombs or something.
I’ve run into an issue though! The milk powder (heavy cream powder doesn’t seem to exist in the UK) makes the chocolate very….grainy feeling. Is this normal or am I doing something wrong?
Also, I switched out powdered erythritol for stevia drops as I found it made the chocolate even grainier!
Wholesome Yum
0Hi Dylan, I suspect it’s your cocoa butter instead of the milk powder (although that might be the problem too — I’ve never worked with it so I don’t know for sure). You might have heated the mixture too hot, which can cause the cocoa butter to crystallize. Try heating as low and slow as you can next time.
RoseAnn Pacheco
0Just made this recipe and I am just awaiting it to chill out…I know it will never look as good as yours does in the video..
I was wondering about the measuring out the cocoa butter? I don’t have a scale so I could figure out the exact amount except to see that 3 oz is approximately 18 tsp. But as you have to chop up the cocoa butter before melting it, I hope this was correct?
I also used liquid coconut oil as in the video you used the regular coconut oil?
Thanks for sharing a way to make my very favorite treat.
Wholesome Yum
0Hi RoseAnn, I highly recommend a food scale for ingredients like cocoa butter, but measuring in tablespoons would probably be the next best option. You must use a form of coconut oil that solidifies, though (refined or unrefined). If you use fractionated coconut oil, the mixture won’t solidify enough.
Sebastian
0Does erythritol usually take a long while to dissolve?
Wholesome Yum
0Hi Sebastian, granulated erythritol can be difficult to dissolve. The powdered erythritol in this recipe should be easier, though.
Karen B Serrano
0Does this chocolate harden like tempered chocolate?
Wholesome Yum
0Hi Karen, this chocolate breaks apart easily, but it’s a little bit softer and doesn’t “snap” like regular tempered chocolate.
Kim
0Thanks for taking the time to do this! Question, why use coconut oil? Whats the purpose?
Wholesome Yum
0Hi Kim, the coconut oil creates a creamier consistency.
Pam
0Hey Maya, I loved that you’ve updated this recipe!
I’m curious: the heavy cream powder looks a little grainy after you stir it, do you think it will work to blend all together (after melting process) in a hand mixer or blender before pouring into the chocolate mold?
Wholesome Yum
0That should work, Pam. Let me know if you try it!
Lea Lawn
0Would powdered sunflower lecithin work ?
Maya | Wholesome Yum
0Hi Lea, I haven’t tried it. It might work. Let me know how it goes if you try it.
Sita
0Hi! I was hoping you could tell me how long you specifically had to mix the cocoa butter, coconut oil, erythritol and lecithin mixture before the erythritol actually completely dissolved? Or are you left with a slightly gritty texture too? The pictures of your bars seem to show texture in the chocolate. In the video it seems as though you barely mixed both the sugar and milk powder. I made these tonight and although the flavor was lovely there was no way for me to get the sugar to completely dissolve. I used a double boiler and whisked it up for what seemed a very long time and it wasn’t budging. I would love to try to make this again with some success 🙂 Am I whisking for too long? Are you using a special tool to blend them all after melted? magic bullet?? I used now erythritol which i powdered very finely and the same liquid lecithin as you. I’d really appreciate hearing back from you or anyone else that has actually been successful in making smooth sugar free chocolate using erythritol.
Wholesome Yum
0Hi Sita, I’m not sure what went wrong here. My powdered erythritol usually dissolves, but I imagine an immersion blender would help combine everything if you’re still getting a gritty consistency.
Elke Betz
0Is there any sub for the soy or sunflower lecithin? I’ve got one family member allergic to soy and one to sunflower! Help!
Wholesome Yum M
0Hi Elke, I am sorry, I don’t know of an alternative to either of those versions of lecithin.
Leanne
0I have found that not all powdered Erythritol is created equal. There seems to be an enormous difference in the quality of the powder especially if I make it myself from granular. My method to make it is to use my (not used for coffee…coffee grinder) and I make it in small batches and while most of the granular becomes powder there are still some resistant crystals that won’t turn to powder and it creates a slightly grainy texture when making anything that is super silky smooth. However when I purchase the powdered version of Erythritol the entire bag is powder soft and smooth and gives the perfect end result.
I know some are going to comment and say oh well you didn’t grind it long enough in the grinder, well if I kept it in any longer it would have turned into some sort of Erythritol paste or butter…and it goes from a powder to an almost flake type consistency and the powder becomes compressed. Anyway I’ve tried to get it a consistent powder by making smaller batches but I find if I don’t have enough then it becomes almost impossible to grind. Perhaps a high speed ninja blender with the multiple tornado style blade (closest I’ve found to a vita mix at only a third or less of the cost)would work better? I’ve not tried that if anyone has please let me know if it provides a more consistent powder throughout?
By the way THANK YOU SO MUCH FOR THIS HOW TO TUTORIAL VIDEO AND THE RECIPE COMPLETE WITH EXACTLY WHAT YOU USED! I haven’t tried it yet I’m waiting for all the items to be shipped from Amazon.ca. I’m soooo happy I’ll be able to make keto macadamia nut cookies and blondies for my sweetie, he will be soooo thrilled. We are new to Keto and are desperately trying to reverse his type 2 diabetes but it’s so important that he doesn’t feel deprived or it could lead to not being able to stick with it. This will seal the deal for sure! God Bless and thank you so much!!!
Cindy Love
0Would this recipe be good for using with chocolate molds? & would food coloring change anything? I like using chocolate decor on my cakes & cupcakes. Thanks for this!
Maya | Wholesome Yum
0Hi Cindy, Yes, it’s great for molds. I haven’t tried adding food coloring so am not sure about that one.
Katrina
0Hi there! I really love your dark chocolate. I made it and came out so good. Thank you so much! I’m now ready to try white chocolate this time. I noticed that if I use items in liquid form the more the chocolate easily melts and doesn’t hold the shape, so for this recipe can I use the powdered form or the lecithin? And powdered form of vanilla? Also can you please share if you have a coffee or peanut butter chocolate recipe?
Wholesome Yum L
0Hi Katrina, I haven’t tried making the recipe with the powdered ingredients so I’m not sure. You might like to try this recipe: https://www.wholesomeyum.com/low-carb-keto-chocolate-bar-recipe/.
Jahmila D
0I made your white chocolate recipe and loved it. I used the powder version of the organic sunflower lecithin. I made a salted hazelnut version. Soo delicious
Sarah
0Is there a reason why the recipe calls for heavy cream powder instead of regular heavy cream? I’ve tried a similar recipe to this (the one I used didn’t include sunflower lecithin or coconut oil) and the texture was too grainy for me. I was hoping for a creamy smooth texture but it turned out not so.
Maya | Wholesome Yum
0Hi Sarah, Yes, you need heavy cream powder. Regular heavy cream will just make a liquid instead of a solid chocolate bar.
Chris
0So you’re saying that if I substitute heavy whipping cream powder for the liquid I can make a syrup/sauce? I recently switched over to a ketogenic lifestyle but I miss my white chocolate mochas from Starbucks! Lol. The world would love you (well at least I would!) if you could make whatever alterations required to make this a syrup/sauce that can be refrigerated and then used as a coffee sweetener or maybe even a desert drizzle or topping!! Pretty please, with white chocolate on top?!?! Lol
Maya | Wholesome Yum
0Hi Chris, I haven’t tried it, but yes, I think you’d end up with a white chocolate sauce if you use liquid heavy cream instead of the powder. That sounds delicious over coffee!
DuneUnit
0Just a thought… Use Allulose as your natural, no/low-carb sweetener. It works remarkably well… I made caramel with it and still can’t believe how accurately it mimics the real thing.
Robin
0Hello!
I made this recipe without the lecithin, and I also used coconut milk powder instead of heavy cream powder. (I found that easily in stores, Grace brand).
I microwaved my cocoa butter and coconut oil instead of stove top, 1 min, stir, then 30 seconds at a time, stir, until completely melted. I melted my coconut oil first actually, in order to measure better.
The end result separated slightly with the coconut oil on top and the cocoa butter on the bottom, but once it set it wasn’t very noticable at all.
Mine were very very sweet, but I believe now it’s because I used Swerve powdered, which is 100% as sweet as sugar vs powdered erythritol which is 70% as sweet. I do think that the other commenters saying something similar about sweetness made the same mistake. Perhaps you could make a note on the recipe?
Despite using coconut milk powder and coconut oil (the kind that actually tastes like coconut) I don’t find the results are too coconuty, although maybe a little. Not unpleasantly so.
They aren’t too hard to bite into either. Even when coming out of the fridge, they have a light consistency, like soft milk chocolate.
Overall I’m very pleased, next time I’ll cut on the Swerve though. If you used 1/4 cup of powdered erythritol for the original recipe, I would guess I should use about 3tbsp Swerve or 3/4 as much. (60ml at 70% sweetness would be 42ml at 100% sweetness).
Despite all those changes, I’ll give the recipe 5*, lol even though I don’t like it when people do that on other recipes.
Janis Nordmeyer
0Robin, thank you so much for sharing this method “with out” using lecithin! We have listened and learned so much from Dr Ken D Berry, MD, author pf best selling “Lies My Doctor Told Me”!!! His medical insight to chemical additives have opened our eyes! I look forward to making this WITH OIT…any lecithin! I’d appreciate any other healthy tips!