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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
Sarah Young
0I taped on your link for the powdered milk. It took me to Amazon. The product there says for 2 tbsp there’s 12g carbs with no fiber. How did you figure out the carb count for your white chocolate bar?
Maya | Wholesome Yum
0You’re right, Sarah! You and another person brought this up. I apologize for the mix-up. The nutrition info has been updated.
Laura Hickman
0The whole powdered milk that is linked is 12 grams of carbs per 2 dry Tbl. There is a 1/4th cup in the recipe. This means there are 24 carbs from the milk in 8 servings which equals 3 carbs per 1/4th of a bar. Did you use a different brand of dry whole milk?
Maya | Wholesome Yum
0Thank you for bringing this up, Laura! You are correct. It looks like the nutrition calculator had a hiccup with the dry milk powder. I updated it and it should be correct now. Thanks!
Jackie M
0I vote for this too!! That sugar free/stevia sweetened chocolate is kind of a lot.
Roz
0I just got some coconut milk powder. Do you think that would work instead of the milk powder? I like white chocolate and the only sugar free one I’ve seen had a lot of maltitol and carbs.
Maya | Wholesome Yum
0I haven’t tried it with coconut milk powder, but it sounds like a great idea and I do think it would work. Let me know what you think if you try it.
athleticavocado
0I love white chocolate! It’s so nice to be assured that I can make my own sugar-free version! Thanks for the recipe 🙂
Katrin
0I love white chocolate and have no had it for ages. This recipe will have to be made 🙂
Kate
0This is amazing! If you created a recipe for low carb milk chocolate bars I would be forever grateful!
Kelly
0If you’ve created a low carb milk chocolate bar…. please add the link !!! Thanks for the recipes, and all your hard work and creativity !!
Maya | Wholesome Yum
0Thank you, Kelly! I haven’t done that yet but it’s on my list.
Maya | Wholesome Yum
0Thank you, Kate! I’ll add that to my list.
Georgina
0I’m not really a fan of commercial white chocolate – even if it wasn’t carb-laden. But this recipe looks great!
Kim | Low Carb Maven
0I keep meaning to use the large amount of cocoa butter in my cabinet. I haven’t used it in over a year. This looks like just the recipe. Thank you.
STACEY
0I have never made white chocolate before, but is sounds pretty simple to make, and would be loved melted and drizzled on holiday goodies. 🙂
Pam
0I can’t wait to try this! My “signature” Christmas candy has been homemade peanut clusters made with white chocolate/almond bark, semi-sweet chocolate chips and dry roasted nuts – but they are most definitely not low carb, but people love them. Making the white chocolate this way would take a bunch of the carbs out and I could even try Lilly’s low carb chocolate chips to reduce them even further.
Maya | Wholesome Yum
0That sounds like a delicious way to use white chocolate! I love Lilly’s low carb chocolate chips, too.
Samantha
0I live in Australia. Do you mean cacao butter?
Maya | Wholesome Yum
0Yes, cocoa butter and cacao butter are the same.
Gloria Lutzen
0I am having a terrible time. I made the recipe exactly and it turned out like oatmeal. What did I do wrong? I made it over twice and both times it turned out the same. Thanks, Gloria.
Fabrizio
0Hi, I’m thinking about trying this recipe this next week, but I haven’t been able to find heavy cream powder, do you think it would be posible to do it with “normal” heavy cream?
Wholesome Yum M
0Hi Fabrizio, I’m sorry this won’t work. By adding traditional heavy cream, you are adding liquid to the white chocolate bar, which will prevent it from setting correctly. Heavy cream powder can be found here
Maya | Wholesome Yum
0Hi Gloria, I’ve never experienced that, but it’s hard to say what happened without being in the kitchen with you. It could be that the milk powder and sweetener didn’t dissolve well enough into the melted cocoa butter? You could try heating a little longer and/or using a blender to make sure everything mixes well. Hope this helps!
Taryn
0Yum! I just bought cocoa butter to make white chocolate too 🙂