Just sweet enough, this creamy sugar free white chocolate is my favorite. I almost always have this on hand—I love it as a snack straight from the freezer. It’s also great mixed into all kinds of treats.
Are you one of those that doesn’t consider white chocolate to be…well…chocolate?? I’ve got more keto desserts for you — make keto chocolate, keto fudge, or chocolate fat bombs.
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Call it Chocolate or Call it Confection
I call it my favorite—even if the absence of cocoa powder classifies white chocolate as candy or confection on most official lists. (Official chocolate lists. Delicious.) In the past, it’s gotten a bad reputation for being overly sweet or full of fillers (or both.) That’s what led me to create my own fool-proof, filler-free version.
I’ll admit that quality white chocolate is easier to find these days (Lily’s recently started making white chocolate chips—you know I love ‘em) I still really like making my own bars. One reason is that I love a good nibble of chocolate for a snack—a handful of chips is great, but doesn’t quite hit the same.
Another reason is that white chocolate is great for getting creative. The milder flavor means it’s the perfect base for adding your favorite mix-ins—for your own Ultimate. Chocolate. Bar. Experience. Candy bar. Chocolate bar.
Whatever you call it—you’re gonna wanna make it. Enjoy! 🤍 – Linds x
Keto White Chocolate Ingredients:
- Food-grade cocoa butter, or cacao butter – This is easiest to find on Amazon. I like to buy cocoa butter “wafers”, as they’re easier to measure.
- Sweetener – I like Swerve or Lakanto, although any erythritol-based sweetener will do. Opt for powdered, granular will add a gritty texture to your sugar-free white chocolate. You can also use allulose.
- Heavy cream powder – This is another great product to grab on Amazon. Whole milk powder is used in traditional white chocolate, I prefer heavy cream as it’s significantly lower in carbs and (duh) creamier. I haven’t tested coconut milk powder, but that may work as well!
- Lecithin is critical in emulsifying and stabilizing ingredients that otherwise wouldn’t blend. Technically you can make chocolate without lecithin, but the ingredients will separate as they cool, leaving a tasteless layer on top and an overly sweet section on the bottom. You can use sunflower lecithin or soy lecithin. If you’d like to skip the lecithin, pour your partially cooled sugar free white chocolate into a food processor or a blender. Run the machine for a few before pouring the melted ingredients into their mold. This process isn’t perfect, but it helps!
- Vanilla extract, or vanilla bean.
How to Make Sugar Free White Chocolate Bars?
Follow the recipe below and pour your white chocolate into a mold (suggestions next…). You can also mix in some toppings — here are a few ideas for the keto white chocolate bar of your dreams:
- Add freeze-dried fruits, just crumble strawberries or raspberries (these are the lowest carb keto fruits), and mix them in.
- Or chopped keto nuts, like pistachios, almonds, or pecans.
- How about coconut? Shredded unsweetened is delicious here.
- Or food-grade rose petals / lavender.
- Craving keto peanut butter? Make Reeses by following my chocolate peanut butter fat bombs recipe, subbing white chocolate in for the chocolate.
Let’s Talk Molds, What Should I Use?
There are a ton of options! My favorite mold for this homemade sugar free white chocolate is this candy bar mold I bought on Amazon. Some other ideas include…
- Mini muffin pan filled with liners.
- Small silicone molds, whatever shape you like.
Or…
Can I Make Sugar Free White Chocolate Chips?
Absolutely! Make keto white chocolate chips by simply pouring the melted chocolate into a silicone mold for chocolate chips. You can create chocolate chips with a piping bag (instructions here), however, they won’t look as nice as using a mold.
Where to Buy Sugar Free White Chocolate Chips?
Lily’s makes sugar free white chocolate chips AND bars, which can be purchased on Amazon (although they’re often less expensive at Walmart or Sprouts). There are other brands of low carb white chocolate, but Lily’s is my favorite so far.
How to Store Low Carb White Chocolate
Store your low carb white chocolate in the refrigerator or freezer — they melt easily at warm temps.
Keto White Chocolate Dessert Ideas:
Use this sugar free white chocolate in lieu of chocolate in any recipe. Think, keto chocolate chip cookies, keto brownies, or even keto ice cream.
More Keto Chocolate Recipes
- Keto Double Chocolate Chip Cookies
- Sugar Free Chocolate Syrup
- Keto Chocolate Milk
- Keto Cookie Dough Fat Bombs
- Keto Hot Chocolate
Sugar Free White Chocolate
Print Recipe Pin RecipeIngredients
Chocolate Bar:
- 4 Ounces Food-Grade Cocoa Butter (note 1)
- 1/3 Cup Powdered Swerve or Lakanto (note 2)
- 1/4 Cup Powdered Heavy Cream (note 3)
- 1/4 Teaspoon Lecithin Sunflower or Soy (note 4)
- 2 Teaspoons Vanilla Extract or vanilla bean
Mix-Ins (optional, not included in nutritional info):
- Freeze-dried fruits crumbled. Think strawberries or raspberries
- Keto nuts chopped. Such as pistachios or pecans
- Coconut shredded + unsweetened
- Food grade rose petals or lavender
Instructions
- Melt. Prepare a double boiler (I use a pot filled with water and a heat safe bowl over the top). Add cocoa butter (4 ounces), and lecithin (1/4 teaspoon) to double boiler and melt together.
- Remove from heat and add powdered erythritol (1/3 cup) and powdered heavy cream (1/4 cup). Add vanilla extract (2 teaspoons) and stir to combine.
- Pour into mold (Note 5). If using any toppings, sprinkle these over the top of the melted chocolate. Refrigerate until solid, and enjoy!
Fans Also Made These Low Carb Recipes:
Lindsey's Tips
- Cocoa butter - Opt for wafers as they're easiest to measure and melt.
- Sweetener - Powdered is key for a non-gritty texture. If using a different brand of erythritol, know that they're typically 70% as sweet as Swerve/Lakanto.
- Powdered heavy cream - easiest to find on Amazon. Opt for powdered cream over powdered milk as it's significantly lower in carbs.
- Lecithin is critical in emulsifying and stabilizing ingredients that otherwise wouldn’t blend. Don't skip! But if you have to... your texture will be slightly off... blend all melted chocolate ingredients together in a food processor before pouring it into the mold.
- Molds - I used a similar mold to this candy bar mold. Other options include a mini muffin pan filled with liners, small silicone molds, or chocolate chip molds.
- Nutritional information is for 1 serving if you divide this recipe into 8 servings (this will vary depending on the mold you use, so the easiest way to calculate is to divide into 8):
Nutrition
