Love making your own sugar free baking staples? Try my sugar free chocolate chips, keto maple syrup, and keto powdered sugar next. If you ever thought making chocolate from scratch was hard, this recipe will convince you otherwise. After running out of white chocolate in the middle of a recipe, I decided to try making my own. Ever since then, I don’t even buy it anymore! Not only is it easy, but it tastes far better than store-bought sugar-free chocolate.
Why I love this recipe
Simple ingredients. If you bake keto desserts often, then you probably have them on hand already. Cost-effective. A small bag of Lily’s white chocolate chips costs $6, but this homemade recipe is a fraction of that. Super low in carbs. With only 3 grams of net carbs per serving, this is a great way to enjoy a little candy while still watching your carbs. No weird aftertaste. Sugar-free chocolate can really be hit or miss. This recipe tastes just like chocolate, with no bitter or obviously fake flavor.
Ingredients needed
Allulose. One of my preferred keto sweeteners since it bakes beautifully and doesn’t crystalize. If you don’t have allulose, you can use granulated monk fruit. Coconut milk powder. A low-carb, dairy-free alternative to traditional whole milk powder. If you can find heavy cream powder, that’ll work too. Cacao butter. Either a block of cacao butter or cacao butter buttons. If you can’t find cacao butter, you can use cocoa butter, as they are interchangeable in this recipe. Coconut oil. Optional, but a few drops of coconut oil give the chocolate an even creamier texture. I recommend this if you plan on enjoying the chocolate as a snack.
How to make sugar free white chocolate
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Combine sugar and milk powder. In a high-speed blender, blend the allulose and coconut milk powder until a fine powder remains. Transfer the mixture to a small bowl. Step 2- Prep the double-broiler. In a deep pot or large saucepan, fill it with 2-3 inches of water. Place a heat-proof bowl or plate on top, ensuring the bottom isn’t touching the water. Set it to low heat and bring the water to a gentle simmer. Step 3- Melt. Once it starts to simmer, add the cacao butter and let it melt, stirring gently until smooth. Add the allulose and coconut milk powder mixture and mix until combined. Remove from the heat. Step 4- Blend. Transfer the mixture to the high-speed blender. Pulse for 1-2 minutes or until smooth. If using coconut oil, add it now and blend once more. Step 5- Mold. Pour the white chocolate mixture into the chocolate bar molds or a chocolate chip mold. Refrigerate for at least 2 hours to firm up.
Arman’s recipe tips
Keep your utensils dry. Water can make chocolate seize and crack, so make sure your blender and all utensils are completely dry. Don’t microwave the cacao butter. I know the double-boiler method may seem like an extra step, but trust me, microwaving the cacao butter will likely scorch it and leave unmelted clumps. If you’re using a block of cacao butter, chop it into small pieces to melt easier. Add some color. Why stick with plain white when you don’t have to? Add a few drops of food coloring to make a pink, blue, or green candy bar!
Storage instructions
To store: Since there are no stabilizers, refrigeration is necessary to keep your chocolate fresh. Store it in an airtight container in the fridge and it’ll last for up to one month. White chocolate is decadent enough to enjoy as is, but why not play around with some fun mix-ins? Here are some suggestions:
Peppermint. Add 1-2 drops of peppermint extract and fold in some crushed candy canes. Vanilla. Add 1 teaspoon of vanilla extract and fold in the seeds of 1 vanilla bean. Cookies and cream. Fold in some crushed keto Oreos before pouring the chocolate into molds. Chocolate chip. Fold in some cacao nibs right before pouring into the mold. Dried fruit. Fold in some dried blueberries, raspberries, or chopped orange peel. Nuts. Add 1-2 drops of almond extract and fold in chopped almonds, pecans, or pistachios. Salt. Add ¼ teaspoon of salt to the chocolate mixture to enhance the overall flavor of the chocolate.
To freeze: Place the chocolate in a ziplock bag and store it in the freezer for up to 6 months.
Recipes to use this
Keto white chocolate macadamia nut cookies Keto peppermint bark White chocolate peanut butter cups Keto fat bombs
