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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
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.