This easy sugar-free white chocolate is smooth, creamy, and perfect for keto snacking or baking! Made with cocoa butter and a powdered sweetener blend, it melts beautifully and tastes just like traditional white chocolate. You can customize it with vanilla or a pinch of sea salt for extra flavor. A simple, delicious treat with just a few ingredients!
Ingredients Needed
- 85g (3 oz) cocoa butter
- 3 tbsp coconut oil
- 1/4 tsp liquid sunflower lecithin
- 30g (1/4 cup) powdered monk fruit allulose blend
- 30g (1/4 cup) heavy cream powder (or whole milk powder)
- 1/2 tsp vanilla extract
- 1/16 tsp sea salt (optional)
How To Make Low Carb Keto White Chocolate (Sugar-Free)
- Cut the cocoa butter: Chop it into small pieces (no larger than 1.3 cm / 1/2 inch) to prevent uneven melting.
- Melt the fats: Place the cocoa butter, coconut oil, and sunflower lecithin in a small saucepan. Melt over VERY low heat, stirring occasionally. Do not let it simmer or boil. (For best results, use a double boiler.) Remove from heat once melted.
- Add the sweetener: Stir in the powdered monk fruit allulose blend until fully dissolved.
- Incorporate dry ingredients: Stir in the heavy cream powder (or milk powder), vanilla extract, and sea salt until smooth and well combined.
- Pour and set: Pour the mixture into chocolate molds or spread it on a small parchment-lined tray. Refrigerate until fully hardened.
- Storage: Keep refrigerated for the best texture and freshness.
Recipe Tips
- Chop cocoa butter small: Cut it into tiny pieces (no larger than 1/2 inch or 1.3 cm) to help it melt evenly without overheating.
- Use low heat: Melt the ingredients over VERY low heat or use a double boiler. High heat can burn the cocoa butter and change the texture.
- Blend well: Stir the sweetener and cream powder thoroughly to avoid grainy chocolate. If needed, blend the mixture for a smoother texture.
- Refrigerate immediately: Pour the chocolate into molds and chill right away. This helps it set properly and stay creamy.
- Store in the fridge: Homemade white chocolate melts faster than store-bought versions, so keep it chilled for the best texture.
How To Store Leftovers?
- Refrigerate: Let the white chocolate cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 2 weeks to keep it firm and fresh.
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)
Low Carb Keto White Chocolate (Sugar-Free)
Description
This easy sugar-free white chocolate is smooth, creamy, and perfect for keto snacking or baking! Made with cocoa butter and a powdered sweetener blend, it melts beautifully and tastes just like traditional white chocolate. You can customize it with vanilla or a pinch of sea salt for extra flavor. A simple, delicious treat with just a few ingredients!
Ingredients
Instructions
- Cut the cocoa butter: Chop it into small pieces (no larger than 1.3 cm / 1/2 inch) to prevent uneven melting.
- Melt the fats: Place the cocoa butter, coconut oil, and sunflower lecithin in a small saucepan. Melt over VERY low heat, stirring occasionally. Do not let it simmer or boil. (For best results, use a double boiler.) Remove from heat once melted.
- Add the sweetener: Stir in the powdered monk fruit allulose blend until fully dissolved.
- Incorporate dry ingredients: Stir in the heavy cream powder (or milk powder), vanilla extract, and sea salt until smooth and well combined.
- Pour and set: Pour the mixture into chocolate molds or spread it on a small parchment-lined tray. Refrigerate until fully hardened.
- Storage: Keep refrigerated for the best texture and freshness.
Notes
- Chop cocoa butter small: Cut it into tiny pieces (no larger than 1/2 inch or 1.3 cm) to help it melt evenly without overheating.
- Use low heat: Melt the ingredients over VERY low heat or use a double boiler. High heat can burn the cocoa butter and change the texture.
- Blend well: Stir the sweetener and cream powder thoroughly to avoid grainy chocolate. If needed, blend the mixture for a smoother texture.
- Refrigerate immediately: Pour the chocolate into molds and chill right away. This helps it set properly and stay creamy.
- Store in the fridge: Homemade white chocolate melts faster than store-bought versions, so keep it chilled for the best texture.
Low Carb Keto White Chocolate (Sugar-Free)
