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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
By
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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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
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.
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.
Maya | Wholesome Yum
0I hope you like them, Sue! Thanks for stopping by!
Crystal
0I’m terrible at cooking stuff. You should sell them!
Maya | Wholesome Yum
0Ha! That’s a great idea, Crystal! 🙂
Rita
0I’m dying to make this! Thank you so much for your recipe!!! One problem though. Here in South Africa, I can’t get double cream powder… would whey powder be the same?
Maya | Wholesome Yum
0Hi Rita, Sorry to hear that! I haven’t tried it with whey protein powder so am not sure if it would work, but they are pretty different (one is mainly fat and the other is protein), so I have doubts that it would work out. If you can find whole milk powder, I’d probably go with that.
Ali
0Hey, I just made this recipe with a few changes: I didn’t have lecithin, so I used peanut butter powder (the low sugar kind), MCT oil instead of coconut oil, 1tbsp of agave (I can’t have the typical artificial sweeteners), a little more heavy cream powder and a pat of butter. I tested it before I put it in my mini cupcakes pan, and it was pretty good! I’ll update later if it separates, but it’s looking good so far. The peanut butter looks like it’s doing its job!
Maya | Wholesome Yum
0Thanks for sharing your substitutions, Ali! Thanks for stopping by!
jan Ellis
0I cut the erythritol in half and for me it was still too sweet. I used butter instead of coconut oil and I think that next time I’ll use coconut oil as it will yield more snap (I keep them in the freezer). Liquid typically seizes regular chocolate but the vanilla extract mixed in fine. The flavor of these improved with time, perhaps because any erythritol crystals dissolved. This recipe is a keeper!
Maya | Wholesome Yum
0I am so happy you liked it, Jan! Thanks for stopping by!
Sarah
0Maya! Mine came out so grainy! I’m sure it’s something I’m doing wrong. I ground my erythritol powder fine and did the same to my powdered milk. The mixture was creamy till I added the powdered milk. I need your expertise.
Maya | Wholesome Yum
0Hi Sarah, Sorry that happened! It was likely too hot, which can shock the mixture and cause it to split. Try with lower heat next time, preferably in a double boiler, and you can add a tiny bit more sunflower lecithin to be safe if you want to. This helps to stabilize it.
Leslie
0So THIS is what real white chocolate should taste like!! I’ve honestly never had such “chocolately” white chocolate before and I feel like I’ve been gypped my entire pre-keto life. Yum! This is so delicious and a treat for the senses. Thank you for a fantastic, tasty and easy-to-follow recipe.
Maya | Wholesome Yum
0I am so happy you enjoyed this, Leslie!
Alyssa
0Can I make a ganache with this recipe?
Alicia
0any updates with the ganache??
Maya | Wholesome Yum
0Hi Alyssa, I haven’t tried that yet! Let me know how it goes if you do.
Cheryl
0Would these bars work to make white chocolate coffee drinks? I’m trying to replicate Starbucks white chocolate mocha.
Thanks
Mary Jo
0I’ve tried this recipe TWICE with terrible results both times (thought I must have done something wrong the first-time but nope). Used the exact ingredients given but that powered Besti just does NOT dissolve well!! I tried everything, whisking, putting it back over the double boiler longer, nothing helps to get it to dissolve into the cacao butter. The resulting chocolate is so gritty and unpleasant I couldn’t use it.
Wholesome Yum D
0Hi Mary Jo, Sorry to hear this recipe didn’t turn out as expected. This recipe calls for cocoa butter– I just want to confirm that is what you used?
Maya | Wholesome Yum
0Hi Cheryl, I haven’t tried that yet! Such a great idea. I love white chocolate mochas. If you were to do this, it might work but I recommend blending it to avoid an “oily” drink. If you blend it, it should froth up similar to bulletproof coffee. Let me know how it goes!
Kristin Warner
0Have you ever used Clarified Butter instead of Coconut Oil? I would assume it would be the same amount . . . or, 100% Butter Powder (dehydrated)? I’ve been trying to figure out the ratio for the different ingredient and EVERY recipe has different ratios and/or ingredients . . .
Maya | Wholesome Yum
0Hi Kristin! You can use the same amount of clarified butter to substitute for coconut oil. I hope you like it!
Garrett
0Would substituting the sunflower lecithin with xanthan gum work?
Maya | Wholesome Yum
0Hi Garrett, I tried it a few times. Sometimes it works fine and sometimes the white chocolate still splits. Sunflower lecithin is best, but xanthan gum is better than nothing if you don’t have lecithin. The splitting was even more common when using neither. Hope you’ll try the chocolate and let me know what you think!
Laura
0Do you taste the coconut oil in the chocolate? If so, could I replace it with butter? (I’d like to make a Jasmine-infused ganache with this chocolate)
Maya | Wholesome Yum
0Hi Laura, No, you can’t taste it at all. It’s just there for texture. Not sure if butter would work but let me know how it goes if you try.
Allison
0My son (who is gluten, dairy and soy free) is desperate for white chocolate, so really looking forward to making this for him. Can you use sunflower lecithin powder or does it need to be a liquid?
Maya | Wholesome Yum
0Hi Allison, I haven’t tried it with powder, but think it might work. Let me know how it goes if you try! I hope your son will love it.
Paula
0Hi Maya,
Your recipe sounds wonderful! I was looking for a sugar free white chocolate to decorate sugar free dark chocolate (Lily’s) dipped strawberries and this looks like the solution to my problem.
I have one note on the recipe – the link to Amazon for the “Heavy Cream Powder” comes up as “Sour cream Powder” if you tap on the link in the context where you talk about the recipe. If you tap on the link in the recipe itself if comes up with the correct product used in the recipe. Also, I have a question regarding one of the ingredients in the Heavy Cream Powder – sodium caseinate an anti caking agent. I know the cheese industry uses an anti caking agent in pre-shredded cheeses which can cause problems for some people who are gluten free and I was wondering if the caking agent used in this product might cause a similar problem for those that are gluten free.
Maya | Wholesome Yum
0Hi Paula, I love the idea of using this for chocolate covered strawberries! Also, thank you for pointing out the link error – I fixed it. I’m not aware of any gluten in the ingredients for the heavy cream powder, but while I am somewhat sensitive, I do not have celiac’s disease. If it’s a risk I’d recommend asking the manufacturer directly. I hope you can still make the white chocolate and please let me know how you like it!
Melissa
0What about THM protein powder for the smooth milky taste?
Maya | Wholesome Yum
0Hi Melissa, I haven’t tried that, but let us know how it goes if you do.
Antonio
0Hi, where I live, I find it hard to find sunflower lecithin, is there a product that can replace it? Thanks in advance.
Maya | Wholesome Yum
0Hi Antonio, The lecithin acts as a stabilizer. I’ve tried making this recipe without lecithin, and it’s hit or miss. Sometimes it works, and sometimes the mixture splits and doesn’t come out smooth. You can try it and see if it works for you. Otherwise, I can’t find it in stores here either but order it online here.
Colbe
0Thanks for the shopping suggestions! The heavy cream link went to sour cream powder instead. Can you suggest an alternative? Would butter powder work? Could I omit the powder completely?
Maya | Wholesome Yum
0Hi Colbe, Sorry about that – I fixed the link! Unfortunately the heavy cream powder is quite a bit but it’s A LOT so will last a long time. It’s shelf stable. I don’t think butter powder or omitting will work very well, since milk provides part of the flavor for white chocolate, or in the case of a low carb version, the heavy cream powder does. It’s just one of the main ingredients. Powdered milk will probably work but will have a higher carb count.
Jeffrey Hughes
0Do you use powdered sunflower lecithin or liquid?
Do you recommend heating with double boiler to prevent overheating?
Thanks
Jeff
Maya | Wholesome Yum
0Hi Jeff, I used liquid sunflower lecithin – the link is on the recipe card. Powdered might also work but I haven’t tried it to know for sure. I was able to make the chocolate without a double boiler, but it’s probably a good idea to use one. It would make it easier to avoid overheating.