Surprisingly simple and with just 4 ingredients, this homemade keto white chocolate is one dreamy fat bomb treat! Think just 2g net carbs per chocolate bar (yup, the entire bar!!).
Homemade Keto White Chocolate
From Scratch!
When I say ‘from scratch’ I mean starting with the basic ingredients that make up white chocolate: cocoa butter, a sweetener and a milk powder.
But, as you probably know, making chocolate of any form isn’t as simple as melting the ingredients together. After all, there’s a reason why chocolatiers are a dedicated branch in the culinary world.
It takes a lifetime to master this beautiful ingredient… and after too many clumped up keto white chocolate messes, I truly get why! But I learned some interesting things in the process, each one yielding a slightly different result in the process.
So think of this as a ‘white chocolate hack’, in that you shouldn’t expect a proper tempered chocolate (which does require some professional equipment)… but there’s no grainy-ness here and it really does taste like white chocolate! Just note that it’s not as smooth as store-bought chocolate (which requires roughly 18 hours of mixing!).
So I’m fairly certain you’ll be amazed at how good it is (and how clean the ingredients are!). You can even skip the stabilizer if you aren’t planning on using it for baking etc, so it’s essentially an ultra special fat bomb treat.
My favorite way to enjoy it? With chopped up toasted macadamias or cacao nibs (think a lazy cookies ‘n cream version!). See section below for more tips for a cookies ‘n cream bar (a definite favorite here!).
The Ingredients
Cocoa Butter. You’ll want to be sure to get a food grade one, and I cannot recommend this organic one from Terrasoul enough (not sponsored). Any of their chocolate-type products is top notch really, but their cacao butter is seriously the best (so aromatic!!). And aside from giving it killer taste, cocoa butter is rich in healthy fats and anti-inflammatory components. Perhaps most famous for being rich in polyphenols, which studies have shown to help skin conditions (think aging and dermatitis), both internally and externally. So feel free to slather your cocoa butter on your skin too!
The Milk Powder. Perhaps unsurprisingly, but white chocolate has got plenty of milk powder in it. I did a bit of testing here and found that you can also use heavy cream powder instead. It obviously lends a different taste (more creamy is the best way I can explain it!), but it does have a lot less carbs.
If you use milk powder rather than heavy cream powder it will be 11g net carbs for 1 bar rather than 2g net for the entire bar. So more in line with what you see in standard keto chocolate of 2g net per 4 squares.
The Sweetener. Allulose (allulose and more allulose!). OK hear me out guys, xylitol seems to never be able to get back to solid (i.e. chocolate stays a liquid paste…!) and erythritol… well it works, but not really? It has a tendency to separate, get grainy (albeit the stabilizer helps here), but most importantly it just tastes minty. And tbh, I don’t think it’s worth it because it just doesn’t taste too great. So allulose guys! No aftertaste, no gastric discomfort and also zero GI (in fact, its a natural sugar not even a sugar alcohol!).
The Coconut Oil. OK, so def not an ingredient of regular white chocolate… but the thing is that I found that without a refiner/melanger (i.e. a professional chocolate mixing machine), the white chocolate turns pasty after you add the milk/cream powder. So a touch of coconut oil helps to keep a nice and smooth consistency. It does leave a slight aftertaste, but you can also try a neutral coconut oil (just note it’s more refined).
The Stabilizer (optional), otherwise known as soy lecithin. You’ve probably noticed, but this is an ingredient in all your chocolate (Lily’s included!). Funny enough, it’s actually optional unless you actually want to temper the chocolate and do some baking with it. I mean texture is a bit smoother, but tbh might not be worth the expense.
The Vanilla Beans (optional). I do love adding vanilla beans to white chocolate as it does make it all the better in my opinion… but totally optional! And be sure to note that I’m talking about the actual beans from a pod, as vanilla extract has water and alcohol that would immediately seize up your chocolate (so avoid at all costs!!!).
Not an ingredient, but you’ll also want to procure some sort of silicon molds for a top finish. I used these rectangular ones so they would resemble actual chocolate bars, but any fat bomb molds will work the charm. Or even cupcake liners if you ain’t too fussy about the looks!
Top Tip!
The most important thing with chocolate, whether your making it or simply melting it, is to keep everything completely dry. And if you’ve ever had your chocolate seize up you know why!
This means avoiding wooden spoons (as they tend to hold on to moisture), steam and water droplets. Also be careful when removing the bowl from the double boiler, as I accidentally got some water into my beautiful chocolate when pouring it into the molds once (from the condensation in the bottom of the bowl… meh!).
For ‘Cookies ‘N Cream’
You can either take the lazy route and through in some cacao nibs in (honestly love this so much!) or actually go make some actual cookies (think either our keto oreos or chocolate shortbread).
But back to the cacao nibs! They’re essentially the unrefined cacao beans and so packed with a whole load of nutrition (think magnesium, potassium, antioxidants, etc). Given that they’re unrefined expect some bitterness, but when mixed with something nice and sweet such as this keto white chocolate they just add beautiful texture and depth.
Oh! And be sure to procure a Criollo variety (the best kind there is!).
Homemade Sugar Free & Keto White Chocolate
Ingredients
- 70 g cocoa butter in pieces
- 1/4 teaspoon lecithin optional, see notes!*
- 1/8 teaspoon vanilla beans optional
- 1/8 teaspoon kosher salt
- 40 g allulose powdered**
- 30 g powdered heavy cream or milk***
- 14-28 g coconut oil
Special equipment
Instructions
- Make sure you have all your ingredients measured out and ready to go. And note that powdered and sieved allulose incorporates better (just run it in a super dry bullet or blender!).
- Set up a double boiler with a bowl on top (metal bowls work great here), ensuring the water isn't touching the bottom (you want indirect heat here). Also ensure no water or steam will reach your chocolate mixture and keep the heat low.
- Add your cocoa butter to the double boiler bowl and whisk until melted. If you have a thermometer it should read roughly 120F. Whisk in the soy lecithin (optional), vanilla beans (optional), salt and the allulose a tablespoon at a time. Once everything is smooth, add in the heavy cream or cream powder a tablespoon at a time, whisking very thoroughly to ensure a smooth texture. The mixture will now begin to turn into a paste so add in one tablespoon of coconut oil (14g) and whisk until smooth, only adding more coconut oil if needed until the mixture smooths out once again. If for any reason you notice your mixture is grainy, simply run it in a bullet or blender until smooth (usually the result of adding the milk powder too fast).
- Pour into your silicon molds, allow to come to room temperature (about 15 minutes) and place in the fridge until set.
- Note: If adding a 'cookies 'n cream' variant, sprinkle the cocoa nibs or cookie bits throughout the molds and pour the white chocolate mixture on top.
Paola, is there a way to salvage these after the fact ? — they turned out grainy after cooling. I believe I performed the recipe correctly and I used the original ingredients, but perhaps I added the cream powder too quickly. I am wondering if remelting would help ? Or is it a loss? Maybe I can bake something with what I have. I hate throw out quality ingredients, esp. cacoa butter . . . and I made a double batch too!
Thanks
Hello, does anyone else have the problem when reheated… I see the oil is separating from the allulose and small little junks form instead of a smooth white chocolate like you would expect it. Can anyone help with this? I like to use this for dipping my cake-pops in.
I’ve seen keto choc recipes that use inulin with similar ingredients. We can’t get alulose here so I thought I would ask if you have tried this
Hi there, would this recipe work with using coconut powder (it can be reconstituted into coconut milk or coconut cream depending on how much liquid is added) rather than whole milk powder? I haven’t been able to get hold of heavy cream powder and whole milk powder seems to have a lot more carbs – plus coconut and white chocolate Together could be a match made in heaven…. curious on your thoughts as I don’t want to waste ingredients (I already tried a recipe for keto white chocolate from another website and had to throw it out – and had used my best raw cacao butter that I got An artisan chocolate shop from a trip to Bali). And how important is the allulose? Thanks!
Hey Paola, thanks for this recipe, I can’t wait to try it! I can’t get allulose in the UK, so I was wondering if liquid stevia would do the trick? Thanks!
Do you know how many ounces one of these bars weigh? I want to use this recipe for peppermint bark and the recipe calls for 12 ounces of white chocolate. I need to know how many servings of your recipe I need to make. Thanks.
I am so thrilled i saw this recipe and want to try but none of the links (like the one for the heavy cream powder) works ? Or maybe it’s not available in France ? Can’t find allulose either. I only use erythritol (i don’t like the taste of stevia). Would xylitol would be better for this one?