Low Carb Keto White Chocolate (Sugar-Free)

I missed white chocolate more than I care to admit. Problem is, most sugar-free versions either taste like coconut-scented candles or melt into a weird, greasy puddle. After burning through way too many batches (and one saucepan), I finally landed on this version. It’s smooth, sweet-but-not-too-sweet, and behaves like actual white chocolate—whether you’re eating it straight or melting it into fat bombs or frostings.

Why This One Works So Well

This recipe nails the tricky texture of white chocolate without any sugar or starch fillers. Here’s the magic:

• Cocoa butter gives that classic melt-in-your-mouth feel.
• Heavy cream powder adds creamy dairy richness without adding carbs.
• Monk fruit + allulose blend sweetens without crystallizing or tasting fake.
• Sunflower lecithin smooths it out and helps keep it from separating or getting grainy. It’s optional—but honestly, it makes a difference.

What I Used (And Why It Worked)

• 85g cocoa butter – This is your base. It’s pure fat and totally keto. Pro tip: chop it small so it melts evenly.
• 3 tbsp coconut oil – Softens the final texture so it doesn’t feel brittle. Don’t skip it, but don’t swap it for MCT oil—it’ll stay too soft.
• 1/4 tsp sunflower lecithin (liquid) – Helps everything emulsify. Without it, things can get a little chalky.
• 30g powdered monk fruit-allulose blend – Zero net carbs, dissolves beautifully. Granular sweeteners will leave it gritty—don’t do it.
• 30g heavy cream powder (or whole milk powder) – Adds that “real” creamy flavor. Heavy cream powder is lower in carbs and higher in fat, so I stick with that.
• 1/2 tsp vanilla extract – Optional but worth it for that nostalgic white chocolate flavor.
• 1/16 tsp sea salt – Just a pinch brings everything into balance. Totally optional, but I always add it.

Keto Swaps That Actually Work

Ingredient	Swap	Result
Coconut oil	Cacao butter only	Firmer texture, less creamy
Cream powder	Collagen powder	More protein, but slightly chewier texture
Monk fruit-allulose	Erythritol	Grainy, no-go. Stick with blends that dissolve well

What I Got Wrong

What Went Wrong	Why It Happens	How to Fix It
Chocolate turned chalky	Skipped lecithin	Use sunflower lecithin or blend well
Gritty texture	Used granular sweetener	Always use powdered sweetener
Didn’t set	Too much oil or added liquids	Stick to solid fats and powders

Step-by-Step: How to Make It

1. Chop cocoa butter – No bigger than ½ inch. Small bits melt evenly and prevent scorching.
2. Melt fats – Cocoa butter, coconut oil, and lecithin go in a small saucepan or double boiler. Stir constantly on very low heat. No simmering allowed.
3. Sweeten it up – Once melted, stir in the powdered monk fruit-allulose blend until fully dissolved.
4. Add the dry goods – Stir in cream powder, vanilla, and salt until smooth. If it clumps, you can use a small blender or immersion blender to fix it.
5. Pour and chill – Pour into silicone molds or a parchment-lined tray. Chill in the fridge until set—about 30–60 minutes depending on thickness.

Keto Cooking Tricks That Help

• Use a double boiler if you’ve got one – Keeps the fats from overheating or separating.
• Don’t rush the cooling – Let it set in the fridge, not the freezer. Freezing can cause texture issues.
• Blend if needed – If it’s not fully smooth, use an immersion blender before pouring it into molds.

Keeping It Keto-Friendly All Week

• Store in fridge – White chocolate softens quickly at room temp. Keep it in an airtight container in the fridge for up to 2 weeks.
• Freezing? – You can freeze it, but the texture can go a bit crumbly after thawing. I’d stick to the fridge if you can.

What I Googled Before Making This

Q: Will this spike my blood sugar?
A: Nope—no sugar, no starches, no maltitol. Allulose can cause mild GI issues in large amounts, but at this portion, it’s metabolically friendly.

Q: Can I use coconut milk powder instead of cream powder?
A: Technically yes, but it adds a strong coconut flavor and a little more carb. Cream powder keeps it neutral.

Q: Why sunflower lecithin?
A: It helps fats and powders stay smooth and bonded. Without it, things can separate or feel gritty.

Nutrition Facts

Serving Size: 1/4 of a bar (approximately 28 grams)

• Calories: 161
• Total Fat: 18.1g
• Total Carbohydrate: 0.1g
• Dietary Fiber: 0.1g
• Sugars: 0.1g
• Protein: 0.1g

Check out More Recipes:

• Low Carb Keto Chocolate Bar
• Low Carb Keto Cheesecake Brownies Recipe
• Low Carb Keto Chocolate Frosting Recipe (Sugar-Free)