Keto Sugar Free White Chocolate
User Reviews
4.8
Keto Sugar Free White Chocolate
Description
Keto Sugar Free White Chocolate combines cacao butter and coconut oil melted gently, then mixed with milk powder, a low-carb sweetener (allulose or powdered erythritol), vanilla extract, and optional salt. The mixture is blended until smooth and pourable, then poured into molds and chilled until firm. This process yields a creamy and firm white chocolate with a gentle vanilla note without using sugar.
The texture is smooth and melts nicely, similar to traditional white chocolate, with sweetness provided by the allulose or erythritol powder. The recipe yields about two bars or forty-eight small squares, with approximately 2.9 g net carbs per serving when milk powder is used, and even fewer carbs if heavy cream powder is substituted.
The chocolate should be stored in the fridge in an airtight container for up to a month or frozen for longer storage. Using allulose is preferred to prevent crystallization and maintain the smooth texture of homemade white chocolate.
Ingredients
- 3 oz / 85g cacao butter
- ½ cup / 60g milk powder or heavy cream powder or coconut milk powder
- ¼ cup / 40g allulose or powdered erythritol***
- 2 tablespoon coconut oil
- 1 teaspoon vanilla extract sugar free; or ½ teaspoon vanilla powder
- Pinch salt optional
Instructions
- Blitz the allulose and milk powder in a blender until fine. I did separately but you could blitz together.
- Place the cacao butter (chop into 1cm cubes first if not using drops) and coconut oil in a heat proof bowl over a pan filled with 1 inch of hot water. Simmer on a low heat until just melted. Do this very slowly and stir regularly. Do not overheat or the mixture can seize.
- Remove the bowl from the pan. Add the milk powder, allulose, vanilla and salt. Stir to combine then blend with a stick blender until smooth. (Note it will go thick at first when you stir but keep blending and it will thin down to a pourable chocolate consistency.)
- Pour the Sugar Free White Chocolate into your silicone moulds. I find it helpful to put the moulds on a baking tray. Set in the fridge for about 15 - 30 minutes, or until solid. Once set, remove from the moulds and enjoy.
Notes
- The recipe makes about 2 bars or 48 squares with 2.9g net carbs per serving using milk powder.
- Substitute heavy cream powder for milk powder to reduce net carbs to 0.75g per serve.
- Store the white chocolate in an airtight container in the fridge for one month or freeze for up to three months.
- Allulose is recommended as it dissolves well and prevents re-crystallization; powdered erythritol can be used if allulose is not available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Total Carbohydrates | 2.9g | 1% |
| Protein | 2g | 4% |
| Fat | 55.1g | 85% |
| Saturated Fat | 10.4g | 52% |
| Sugar | 2.9g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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