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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 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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262 Comments
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.
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.
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.
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.
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!!!
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.
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!
Rita
0These came out perfect. Followed your recipe exact until I poured it. I put it in little molds to make fat bombs. I added cacao nibs to some, macadamia nuts to others and left some plain. I am so excited they turned out so good. Thank you so much! Love that they have coconut oil. The flavor isn’t pronounced and it’s added benefits are wonderful.
Maya | Wholesome Yum
0Yum, that sounds delicious, Rita! Thanks for sharing!
Pat
0I would like to up the flavor on this recipe but have no idea how. I do plan on reducing the sweetness a bit. However, the white chocolate taste just wasn’t as flavorful as I’d like. Please help!!! It’s definitely a very well thought out recipe!
Maya | Wholesome Yum
0Hi Pat, You could replace some of the coconut oil with more cocoa butter for a stronger flavor.
Diego
0Hi there,
Many thanks for sharing this great recipe. However, I cannot yet put it into practice since I didn’t find heavy powder cream in France. And I don’t want to use milk powder since I’m really strict regarding carbs counting. Is this really necessary? Would coconut hardened butter or coconut cream make it instead?
Maya | Wholesome Yum
0Hi Diego, Sorry, you need either heavy cream powder, milk powder, or coconut cream powder. I have a link to the one I use on the recipe card above, in case you might want to have it shipped. Whole milk powder would be some carbs but less than skim or 2%. Coconut cream would not set unfortunately. I haven’t tried with coconut butter, so you could try that but not sure if it would set and have the right flavor.
Liz
0First I think this recipe is great, but I would up the sweetener…maybe a 3rd of a cup and a whole tsp of vanilla. I got the candy molds for it, and it spilled a little in the freezer. The little chunk I got seemed to not have much flavor at all. I might melt it down and add the extra to it. It’s rich and I like that, just needs more vanilla and a bit more sweetener
Thanks.
Maya | Wholesome Yum
0Thank you for the feedback, Liz! Sweetness is definitely a bit subjective so feel free to add more if you like more. Sometimes the sweetener doesn’t dissolve enough and that can cause uneven sweetness also.
Liz
0Made this last night with Xanthan gum in place of the lecithin (I’m on Plant Paradox so soy and sunflowers are both out) and it turned out fine. I made one batch with only that one substitution and the flavor was just okay but perfect for baking which is what I made it for. I made another batch and replaced the vanilla extract with peppermint extract to try for a more peppermint bark taste and WOW! So happy I found this recipe because I’ve been missing having peppermint bark this year and now I don’t have to miss it as much! Thank you!
Kristina
0Hi, is it at all possible to use psyllium husk, xanthan gum, or some other thing for this recipe? Also do you have any other things I could use with the sunflower lecithin? because if I buy it then I’ll have a huge thing of it and obviously I can’t just make a ton of chocolate.
Maya | Wholesome Yum
0Hi Kristina, This recipe doesn’t call for those things, is there a specific reason you are looking to put them in? Sunflower lecithin is necessary to stabilize the chocolate, and fortunately it lasts a long time. 🙂
Kristina
0Hi sorry for not getting back to you I for some reason didn’t get an email that you wrote back just when other people wrote comments but anyway yeah I was hoping to use 1 of those things INSTEAD of the sunflower lecithin since I’ve heard that they’re thickeners but since you said that it’s a stabilizer (not a thickener) I’m not sure if any of those would work but please let me know if you think they would.
Thanks in advance,
Kristina
P.S. sorry I should have been more descriptive in my first message
Maya | Wholesome Yum
0Sorry, I don’t think they would work to stabilize instead of the lecithin. You could try without it but my trials have been hit or miss. At least half the time, omitting the lecithin results in the chocolate “splitting” or “breaking”. So, I recommend just getting the lecithin. 🙂
Cecilia
0Hi there. I found this recipe while looking for sugar free white chocolate to use as a coating for low-carb pumpkin truffles. This looks promising. Do you think this chocolate will adhere to the truffles and harden? I’d keep the truffles in the fridge before serving, but am concerned that as chocolate coating reaches room temperature it may begin to soften and separate from the truffles. Do you have any experience using the white chocolate as a coating? Thanks so much. Looking forward to trying your recipe.
Maya | Wholesome Yum
0Hi Cecilia, I haven’t tried that, but think it would work. Please let me know how it goes if you try it!
Mary Manello
0Thank you for your diligent work! I want to make a white chocolate ganache, to frost a cake. Will your white chocolate work the same? (Typically, I chop dark chocolate and add to boiling cream to make a ganache). I’d love your advice on this! Being a keto girl, I really miss white chocolate, too!
Maya | Wholesome Yum
0Hi Mary, I haven’t tried that, but would think it should work. Let me know if it does!
Meg McWhirter
0Can you use food coloring and pipe it into shapes. Would it stay together, like a pumpkin?
Maya | Wholesome Yum
0Hi Meg, It’s too liquid to pipe into shapes, but you could do shapes if you have silicone molds.
Dawna Pryor
0Did you use powder or liquid lecithin?
Maya | Wholesome Yum
0Hi Dawna, I used this lecithin.
Amber
0Hi! I have a dairy allergy so I’ve been looking at all your dairy free recipes & came across this one! I’ve never had white chocolate before, so I was excited to try this one. Unfortunately I got my hopes up. You have “heavy cream powder” in the ingredients & im not sure if you know or not, but that contains dairy. I just thought I’d let you know in case any other people with allergies came across this post & didn’t know thank you so much for creating this blog! I have so much food I can try now!
Maya | Wholesome Yum
0So sorry about that, Amber! This one wasn’t tagged correctly (I know heavy cream powder is dairy) – I fixed it now. You might be able to try this with coconut cream powder instead, but haven’t tried to confirm it.
Rev. Linda F
0I’ve been diabetic 45 years and have never had sugar free white chocolate. I’m not a big fan of much sugar free candy, but interested in trying a homemade white chocolate.
Not only for myself, but for my son, mom, and my fiance…all of whom are also diabetic. THANK YOU!
Maya | Wholesome Yum
0I am so happy you liked it, Linda! Thanks for stopping by!
Rev. Linda F
0Too many people in my family complained about the coconut oil taste so I tried a batch without it. The white chocolate came out very creamy and no need for refrigeration. However, I used Splenda. Yes I know…shame on me. My family and I like Splenda.
Carole Adams
0Hi Maya,
I can across your recipe whilst I was looking for a lactose free chocolate recipe after being diagnosed with IBS and determining I had both a gluten and lactose intolerance. I’ve never been a fan of dark chocolate and missed both white and milk chocolate as all the commercial chocolate that was safe for me was pretty vile and vegan rather than lactose free and didn’t taste like chocolate just sugar. After reading the reviews I thought your recipe was a good place to start in making my own lactose free chocolate. First time I attempted it substituted coconut milk powdered for the heavy cream powder but I found the coconut milk powder very grainy and also very sweet and the resulting chocolates very coconuty. So I did some more searching trying to find a lactose free milk powder but to no avail (I’m based in the UK). However I did come across unsweetened almond milk powder so I thought I’d try it and it worked very well. I sieve both the almond milk powder and the powdered erythitol before mixing into the melted cacao butter to make sure there are no lumps. I have also substituted the coconut oil with almond oil as I like coconut but I prefer my chocolate to not taste of it. I thought I’d share these substitutes with you and your readers incase there are other people that are lactose intolerant people out there looking for a lactose free chocolate rather than dairy free. For your readers that have asked about using cream instead of milk powder, I have also come across a milk chocolate recipe that uses actual cream instead of milk powder (I came across the milk chocolate first when I was unable to get hold of any kind of milk powder due to lockdown but could get lactose free cream) you have to heat the cream and reduce it by at least half letting it go slightly yellow colour and then allow it to cool to the same temperature as the melted cacao butter before mixing the two together. It makes a softer milk chocolate which is slightly less stable than your white chocolate, I produces a chocolate that is more like a chocolate praline, the addition of some lecithin does help it set a bit more though and become a bit more stable. Another thing I have noticed is for people that are saying they find it grainy, I keep the white chocolate in the fridge and if I eat it straight from the fridge it can have a slightly grainy texture but if I allow it to come to room temperature first then the grainy texture goes and it’s a nice and creamy chocolate.
I do have a few questions though:
Question 1) when I ordered my lecithin from amazon I hadn’t realised that there was both soya and sunflower lecithins plus I could only find powdered lecithin. I got powdered soya lecithin, but I’m keen to get some sunflower lecithin. The link to the lecithin doesn’t bring up liquid sunflower lecithin for me, it just shows me lecithin powder, I realise this because I am based in the UK, so was wondering what is the name of the liquid sunflower lecithin that you used so I can see if I can find it else where as it is not coming up on amazon uk?
Question 2) is it possible to melt this chocolate once made in order to use it as covering for a cake or will the ingredients separate? It if using it as a cake covering is it best to make it fresh?
Question 3) I find that once the cacao butter has melted and I have mixed in the sweetener and milk powder I have to work very quickly with the chocolate to get it into the moulds as it starts to thicken quite quickly and where I am using a silicon shaped moulds with many holes rather than one big bar mould and a piping bag to fill the moulds it is normally very thick by the time I’m filling the last few shapes. Within a few minutes of taking it off the heat it starts to thicken, have you experienced this?
Question 4) Do you think it would be possible to use Maple syrup as the sweetener?
I have used a lot of you recipes and have since bought your Easy Keto Cookbook, love the maple pecan crusted salmon, it’s become one of favourite dinners, I pair it with the lemon and garlic roasted broccoli I love the contrast in flavours. Also your almond and coconut flour pancakes are great, they work every time. Next on my list to try is your donuts, I’m hoping they will be as good as the rest of your recipes.
Just wanted to say thank you for all the great recipes and meal ideas, not only do I have your cookbook I have signed up to wholesome yum too.
Kind regards
Carole
Wholesome Yum M
0Hi Carole, Thank you for the review! I’ll be sure to answer your questions in order for easy reading 😉 1. I linked to liquid sunflower lecithin in the post, it’s interesting it only gives you a powdered form. It’s NOW Brands for reference. Hopefully, you can find it local to you, as a liquid is preferable. 2. I am not sure if this would work as a frosting for a cake as is. I think the best way to do that would be to turn the white chocolate into a ganache, which would allow it to be more workable. 3. Yes, this is correct. You need to work quickly. Cocoa butter is very temperature sensitive, so it will start to harden as soon as it’s taken off the heat. If you are filling small molds instead of bars, then you may want to slowly reheat your white chocolate at a low temp on the stove as needed to keep it pourable. 4. Maple syrup (or another liquid sweetener) will not work in this recipe. The best choice is a powdered sweetener. I hope this answers all your questions! Enjoy your white chocolate.
Sue Ellen
0I am looking forward to trying this recipe. I, too, love white chocolate. When I started this lifestyle, I found Ross Chocolates. Their chocolate, including white chocolate, tasted just a great as the full sugar chocolates you buy in the store. But, they seem to have discontinued the white chocolate. 🙁 Now it’s time to make my own.
Maya | Wholesome Yum
0I hope you like them, Sue! Thanks for stopping by!
Kristina
0No they still sell them 🙂 but I hope you enjoyed these chocolate bars too. I’m going to try them out myself as soon as I can get the stuff from Amazon.