Get RECIPE TIPS in the post above, nutrition info + recipe notes below! I am assuming you will only need a scant amount since it’s pure monk fruit. I am looking forward to trying this recipe. After you confirm, you'll receive a link to the Members Area where you can download the book, plus I'll email you the quick start guide! I used the powder version of the organic sunflower lecithin. If you can find whole milk powder, I’d probably go with that. My son (who is gluten, dairy and soy free) is desperate for white chocolate, so really looking forward to making this for him. Hi Kristin! This looks so amazing but mine went caramel coloured and flavoured I felt the mixture separated so I used the handheld blender in the pot to mix it. I was able to make the chocolate without a double boiler, but it’s probably a good idea to use one. Hi Sita, I’m not sure what went wrong here. After a reader suggested heavy cream powder, I changed it to that instead to lower carbs more. Hi Jake, Powdered lecithin should work fine in this recipe. Thank you for this! That sugar free/stevia sweetened chocolate is kind of a lot. Thanks for stopping by! Hi Allison, I haven’t tried it with powder, but think it might work. Help. If you use fractionated coconut oil, the mixture won’t solidify enough. But this recipe looks great! Place chocolate chip molds on a flat plate or baking sheet. I am trying to add this recipe to my lose it app recipe box thing, but I wasn’t sure how many calories from cocoa butter I used. Would love to hear if you try it! I melted my coconut oil first actually, in order to measure better. It’d require some experimenting! The product there says for 2 tbsp there’s 12g carbs with no fiber. Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. I ask because I have powdered sunflower lecithin for something else I make. Rude or inappropriate comments will not be published. Use the buttons below to buy my new Besti sweeteners and Wholesome Yum keto ingredients, developed by me personally! This looks like just the recipe. I made it over twice and both times it turned out the same. Join 150,000+ subscribers to get a FREE KETO QUICK START GUIDE + new recipes 3x/week! Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. Could regular lowfat powdered milk work? I tested it before I put it in my mini cupcakes pan, and it was pretty good! Thanks for sharing! I ground my erythritol powder fine and did the same to my powdered milk. I figured that would help since most commercial chocolate bars contain soy lecithin. Whats the purpose? Hi Meg, It’s too liquid to pipe into shapes, but you could do shapes if you have silicone molds. Did you use a different kind? However, the white chocolate taste just wasn’t as flavorful as I’d like. I have allergies but would love to have some white chocolate on keto! One problem though. You should sell them! Wanted to get your input before trying so I might avoid wasting time and money if you know it wouldn’t work. I haven’t tried adding food coloring so am not sure about that one. Both contribute to the unique flavor we know and love in white chocolate. The ratios in this recipe were updated in January 2018, and again in September 2018, for better results. . I asked him if he would like some and I gave him one of the squares and I asked him what he thought “really great, a real chocolate flavour!” I think that’s what surprised me the most. I’ll update later if it separates, but it’s looking good so far. Pour mixture into molds. Hi Diego, Sorry, you need either heavy cream powder, milk powder, or coconut cream powder. Poured it over some protein puffs to make white chocolate crunch bars, and they came out great, except for one problem. Regardless I just had to use the back of a spoon and whack the back of the mold quite a bit but they did mostly come out. What about THM protein powder for the smooth milky taste? I look forward to making this WITH OIT…any lecithin! If you’re not following a low carb or keto diet, you can use white sugar or brown sugar but you will need to increase the amount. Hi Erina, Try freezing the chocolate before adding it to your dough. Let me know what you think if you try it. I have heard that allulose sweetener acts more like regular sugar than any other alternative sweetener. Please DO NOT COPY/PASTE recipe instructions to social media or websites. Making the white chocolate this way would take a bunch of the carbs out and I could even try Lilly’s low carb chocolate chips to reduce them even further. But if you haven’t tried it I will give it a whirl and update you. Yes, this recipe should work the same way with heavy cream powder. I don’t have powdered and really want to make this! Now it’s time to make my own. However, I am unsure of where to find a conversion of powder to liquid or vice versa. That’s a great idea! The mixture was creamy till I added the powdered milk. The end result separated slightly with the coconut oil on top and the cocoa butter on the bottom, but once it set it wasn’t very noticable at all. Hope this helps! Or are you left with a slightly gritty texture too? Purists might complain that white chocolate is not “real” chocolate since it doesn’t include cocoa powder, but I’d have to respectfully disagree. Remove from heat and sift in powdered sweetener and cocoa powder. That butter and powder are generally combined again with sugar (and often milk) to create what we know as CHOCOLATE. I will try to modify the recipe with the cocoa butter to see if it makes any difference as per my previous post. Lol! Put a small amount of the melted white chocolate … Long time reader, first time poster. I can’t find whole dry milk anywhere. Add remaining ingredients and whisk everything until smooth (or use a blender). Hi Melissa, I haven’t tried that, but let us know how it goes if you do. Hi, is it at all possible to use psyllium husk, xanthan gum, or some other thing for this recipe? When it comes to keto recipes calling for white chocolate, there are now keto chocolate chips available to be used! So you’re saying that if I substitute heavy whipping cream powder for the liquid I can make a syrup/sauce? Robin, thank you so much for sharing this method “with out” using lecithin! Do you think the sweetener provides anything structural to the chocolate? I hope your son will love it. I love THM collagen though, so let me know how it goes if you try it! I have been trying to make chocolate shells for ice cream and would like to use your sugarfree white chocolate.. How much coconut oil do I add to a bar and should I use the lecithin? Yum, that sounds delicious, Rita! One thing I noticed just from the warmth of my hands the little chocolate chips started to melt quite easily. Required fields are marked *. Are you in a different country? Swerve: To keep things keto-friendly, use half a cup of Swerve granulated sugar substitute (or any other granulated sweetener). I’m not a big fan of much sugar free candy, but interested in trying a homemade white chocolate. Hi Karen, this chocolate breaks apart easily, but it’s a little bit softer and doesn’t “snap” like regular tempered chocolate. I’m not aware of any gluten in the ingredients for the heavy cream powder, but while I am somewhat sensitive, I do not have celiac’s disease. Thank you! I’m looking fwd to trying this especially with Easter coming up. Once the frozen chips are in your batter, get them into oven ASAP! I haven’t tried it but don’t see any reason why it wouldn’t work. Type your question or comment below, and click "Post Comment". I used now erythritol which i powdered very finely and the same liquid lecithin as you. Perhaps a high speed ninja blender with the multiple tornado style blade (closest I’ve found to a vita mix at only a third or less of the cost)would work better? If you’re in the US, Lily’s is a good Keto option for regular (chocolatey) chocolate chips. Hi!! I need your expertise. Hi Mary, I haven’t tried that, but would think it should work. Thanks for taking the time to do this! Thank you for all you share. I don’t have a scale so I could figure out the exact amount except to see that 3 oz is approximately 18 tsp. Thanks Jeff. I’ve found it on amazon in the past. It would make it easier to avoid overheating. I would cut the amount down by half to 1/8th teaspoon. baking powder, and cocoa powder until no lumps remain. Share a photo and tag us — we can't wait to see what you've made! My method to make it is to use my (not used for coffee…coffee grinder) and I make it in small batches and while most of the granular becomes powder there are still some resistant crystals that won’t turn to powder and it creates a slightly grainy texture when making anything that is super silky smooth. Learn how to make sugar-free white chocolate bars - homemade with just 4 easy steps! Both of these issues are caused by overheating. I like white chocolate and the only sugar free one I’ve seen had a lot of maltitol and carbs. ⅔ cup cacao butter 1½ Tbsp coconut oil ¼ cup dry whole milk powder ¼ cup powdered erythritol/low-carb sweetener pinch of salt. Thanks! I hope you will give it a try – it will work much better than the old version. I’m looking to either swap out powdered fruits for the sweetener or to create a base which could be used for a ganache to which powdered fruit could be added. Hi Heather, Powdered monk fruit may work. I just made these with heavy cream powder, and they came out great…along with drastically reducing the carb count. This sounds amazing! Thanks a lot for sharing! Chocolate can be very finicky, so it could possibly seize or create a grainy texture. Despite using coconut milk powder and coconut oil (the kind that actually tastes like coconut) I don’t find the results are too coconuty, although maybe a little. Hi April, Unfortunately, no. Any advice on how to make white chocolate that will do well with dipping? I’m sorry I can’t be of more help! This is so delicious and a treat for the senses. *Per 1 Tbsp sugar free white chocolate chips: 1g net carbs. Let me know if it does! That should work, Pam. I keep meaning to use the large amount of cocoa butter in my cabinet. In a separate bowl whisk together the almond flour, finely ground flax (see notes for the why!) When I started this lifestyle, I found Ross Chocolates. Thanks for this! Melt on the stove over VERY low heat. Didn’t have the liquid sunflower lechithin, but it works without it . You could try heating a little longer and/or using a blender to make sure everything mixes well. I was looking for a sugar free white chocolate to decorate sugar free dark chocolate (Lily’s) dipped strawberries and this looks like the solution to my problem. Best of all, using cacao butter to make our own sugar free white chocolate chips means we avoid the inflammatory vegetable oils (and sometimes hydrogenated oils) in the store-bought varieties. Sunflower lecithin is best, but xanthan gum is better than nothing if you don’t have lecithin. Cream the butter and sugar.Add the egg, vanilla, molasses, and greek yogurt and beat until combined. . The only viable substitute I can think of that might work would be grass-fed butter, but I can’t say for sure! I’ve not tried that if anyone has please let me know if it provides a more consistent powder throughout? I used a double boiler and whisked it up for what seemed a very long time and it wasn’t budging. Thank you. Hi Katrina, I haven’t tried making the recipe with the powdered ingredients so I’m not sure. The flavor of these improved with time, perhaps because any erythritol crystals dissolved. Hi Jeff, I used liquid sunflower lecithin – the link is on the recipe card. I got 2 large bars and 7 candy molds. I really love your dark chocolate. Have you tried making this with powdered lecithin? Hi, would coconut milk powder work in this recipe? It got thick and toffee like. Pour mixture into molds. Thanks, I contacted them and it is a VERY tiny amount! My powdered erythritol usually dissolves, but I imagine an immersion blender would help combine everything if you’re still getting a gritty consistency. I haven’t tried it yet. Being a keto girl, I really miss white chocolate, too! You'll love this UPDATED low carb keto white chocolate recipe. My favorite brand to use is Lily’s and for this recipe I used Lily’s milk chocolate chips which are sweetened with erythritol and Stevia. Maybe it had something to do with Florida in the summer. If you prefer the chocolate to be a bit thinner to work with, you can add an additional tablespoon of coconut oil. I know the cheese industry uses an anti caking agent in pre-shredded cheeses which can cause problems for some people who are gluten free and I was wondering if the caking agent used in this product might cause a similar problem for those that are gluten free. I have checked every whole foods type market and regular supermarket around me and all they have is nonfat. Let me know how it goes if you do. dissolving in liquids or caramelizing). In this recipe, I use a powdered erythritol (which I bought online) to keep the texture light and creamy, while also adding sweetness without the carbs. This recipe looks so good! Butter: You’ll need one whole stick (8 tablespoons) of unsalted butter, melted. These are super low carb, keto-friendly, and are just so deliciously chocolatey. Hope you’ll try the chocolate and let me know what you think! Has anyone actually tried to make this? Hello! How much Stevia did you use ? Will that work? I love white chocolate mochas. I’ve always had a weak spot for white chocolate. Personally, I think a powdered sweetener makes a difference in these sugar free white chocolate chips, and I prefer to use erythritol or stevia because they’re natural low carb sweeteners. It’s just one of the main ingredients. Hi Krysten, Yes, the milk powder is a main component in any white chocolate. Cranberry White Chocolate Layer Cake. Hi Brenda, Yes! I’m soooo happy I’ll be able to make keto macadamia nut cookies and blondies for my sweetie, he will be soooo thrilled. You can buy heavy cream in powdered form! Sometimes it works, and sometimes the mixture splits and doesn’t come out smooth. Try with lower heat next time, preferably in a double boiler, and you can add a tiny bit more sunflower lecithin to be safe if you want to. It looks like the small specks of white in your chocolate came from the cream powder not mixing in well. Liquid typically seizes regular chocolate but the vanilla extract mixed in fine. But, they seem to have discontinued the white chocolate. Would coconut hardened butter or coconut cream make it instead? Hi! You might have heated the mixture too hot, which can cause the cocoa butter to crystallize. Can the mixture be poured onto a parchment lined cookie sheet, frozen, and then chipped? Just a teeny-tiny bit worked wonders! I do plan on reducing the sweetness a bit. Hi Heather, Liquid monk fruit will not work, but the coconut milk powder will work. How would I know the difference? THANK YOU! I can’t wait to try this! Thank you!! This important to prevent overheating the outside when melting. Please help!!! Can you list the per serving by grams, please? Help! So, are you ready to make your own sugar-free white chocolate bars? Of course, they were all made with sugar, cocoa butter, milk, vanilla (or unfortunately synthetic vanilla flavor called vanillin), and often lecithin as a stabilizer. Powdered lecithin should work fine in this recipe. But, if you go looking sugar free WHITE chocolate chips? Is this really necessary? However, it will also depend on where you live, the temperature, humidity, etc. Can you suggest an alternative? but you’d have to experiment a bit to see if any would work. (I’d like to make a Jasmine-infused ganache with this chocolate). I’m new to keto, and, whilst I don’t really miss chocolate, I hate dark chocolate! I recently switched over to a ketogenic lifestyle but I miss my white chocolate mochas from Starbucks! Either whole milk powder or heavy cream powder would be needed. Required fields are marked *. Keto White Chocolate Macadamia Nut Cookies Keto White Chocolate Macadamia Nut Cookies Light Crisp, Perfectly Soft! Question, why use coconut oil? Even hubby came in to the kitchen wondering what I was up to when I was whacking away at the back of the choc chip mold….LOL! You can use the same amount of clarified butter to substitute for coconut oil. I hope this helps! I buy it online here. I’m curious: the heavy cream powder looks a little grainy after you stir it, do you think it will work to blend all together (after melting process) in a hand mixer or blender before pouring into the chocolate mold? Do you use powdered sunflower lecithin or liquid? Instructions. Cacao butter is always white. I haven’t tried it yet I’m waiting for all the items to be shipped from You can use either sunflower or soy lecithin for this. Please let us know how it turns out if you decide to give it a go! Thank you! Hi Rita, Sorry to hear that! Thank you so much! Do you think this chocolate will adhere to the truffles and harden? Let me know how it goes if you try it. They will take you to where you can buy them. I’m not sure if it would affect the flavor, since milk powder contributes to the taste of white chocolate. Thank you. My “signature” Christmas candy has been homemade peanut clusters made with white chocolate/almond bark, semi-sweet chocolate chips and dry roasted nuts – but they are most definitely not low carb, but people love them. Hi, I’m thinking about trying this recipe this next week, but I haven’t been able to find heavy cream powder, do you think it would be posible to do it with “normal” heavy cream? Sugar free white chocolate chips. Let me know how it goes if you give it a try! Best wishes! Whisk until smooth and completely melted. You could try without it but my trials have been hit or miss. I was hoping for a creamy smooth texture but it turned out not so. Soo delicious. I wish I could buy them ready-to-eat, the way I do my beloved milk chocolate bars at Trader Joe’s, but they don’t make a white chocolate version. If it’s a risk I’d recommend asking the manufacturer directly. Serving size in recipe notes above. This one wasn’t tagged correctly (I know heavy cream powder is dairy) – I fixed it now. I know some are going to comment and say oh well you didn’t grind it long enough in the grinder, well if I kept it in any longer it would have turned into some sort of Erythritol paste or butter…and it goes from a powder to an almost flake type consistency and the powder becomes compressed. It depends – if you take them out of the freezer and add them to your batter at the very last moment before forming your cookies and baking, they may hold their shape/texture even after baking in the oven! Hi Heather, Please check with the manufacturer’s website for a chart on the sweetness level of their product. Thank you, Kelly! 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