How To Make Sugar-Free White Chocolate (Low Carb, Gluten-free)
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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.
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.
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.
- 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
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