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Sugar free white chocolate is one of the easiest and most delicious recipes to throw together!
Which is great news considering store bought sugar free white chocolate isn’t an option! And some of us *ahem…me… prefer the taste of white chocolate to milk or dark.
Whether or not you think white chocolate is chocolate or just a sweet treat, I know you’re going to love this sugar free white chocolate recipe! So grab your double boiler and let’s get mixin’!
How to Make Sugar Free White Chocolate
With a few kitchen gadgets, this sugar free white chocolate is super easy to make! Here’s what you need to get started:
Double Boiler
Sure, you can use a fancy double boiler to make this sugar free white chocolate, but I’ve always used a heat safe mixing bowl over a pot of water instead — just make sure the bottom of the bowl doesn’t touch the top of the water. And be careful, your mixing bowl will get really hot!
Rubber spatula
This makes it easier to incorporate all the sugar free white chocolate ingredients, and to ensure you don’t have any chocolate left in the bowl.
Chocolate Mold
I bought a classic chocolate bar mold for this sugar free white chocolate — feel free to use any chocolate mold you’d like. You can also pour the sugar free white chocolate in a resealable bag and cut off the tip to make sugar free white chocolate chips for baking!
Alternatively, you can create a makeshift mold with a contain of almond flour and a household object you’d like to make a sugar free chocolate candy of! Check out this rad tutorial.
Carbs in White Chocolate
Boy oh boy, there are so many carbs in white chocolate! To give you an idea of how many carbs you’ll be saving yourself from, a 3 ounce bar of regular white chocolate contains 50 grams of carbs and 50 grams of sugar!
The main contributor to this high carb count is obviously sugar, followed by powdered milk products — which are used to add a creamy consistency to regular and sugar free white chocolate.
Now, here’s what we’ll be using instead…
Low Carb Chocolate Ingredients
These low carb chocolate ingredients aren’t your everyday low carb foods. I suggest buying them on Amazon, as they can be hard to find in stores, and when you do they’re pretty pricey! Here’s why each of these sugar free white chocolate bars ingredients are important:
Cocoa butter is a necessary ingredient in any chocolate recipe. It can be hard to find at the store and is definitely cheapest on Amazon. Be sure to buy food grade cocoa butter.
Erythritol is the sweetener we’ll be using instead of sugar in our sugar free white chocolate candy bars. The amount of sweetener can be adjusted to your taste — although I love my sweets and think this sugar free white chocolate is perfectly sweet!
Be sure to use powdered erythritol as opposed to granular to avoid grainy sugar free white chocolate!
Traditionally, powdered milk is used to make white chocolate — but, to save ourselves some carbs, we’ll be using powdered heavy cream instead! This adds that delicious creamy texture to our sugar free white chocolate.
I’ve also made this with unsweetened whey protein powder, and have to say I really like it! Using this ingredients makes for a significantly less creamy sugar free white chocolate, but adds a handful of protein to this low carb desserts nutritional profile — if that’s what you’re looking for simply swap the heavy cream in the recipe below.
This sugar free white chocolate recipe can be made without lecithin, but lemme tell ya — am I glad I stumbled upon this low carb shopping list ingredient! From a food science perspective, lecithin is a critical in emulsifying and stabilizing ingredients that others won’t blend.
If you make sugar free chocolate without lecithin, you’ll find the ingredients will melt together perfectly, then separate while cooling in the chocolate mold — leaving you with a tasteless layer on top and an overly sweet and creamy bottom section.
If you’d like to save a few bucks on ingredients, try pouring your partially cooled sugar free white chocolate into a food processor, and running the machine for a few before pouring the melted ingredient into their mold. This process isn’t perfect, but it helps a ton!
Keto Chocolate Add Ins
Sugar free white chocolate is incredible on it’s own, or with a handful of low carb foods mixed in. If you’re using a large keto chocolate mold (as I did in this recipe’s photos), simply sprinkle your favorite toppings over the cooling chocolate!
For smaller molds, stir your add ons into the sugar free white chocolate before pouring the combo into your molds. Here are some tasty ideas:
- Unsweetened shredded coconut
- Low carb nuts (I prefer roasted/lightly salted keto nuts)
- Freezer dried fruits such as strawberries or raspberries (slightly higher in carbs)
You can also stir in:
Sugar Free Chocolate Chips
Give your sugar free white chocolate a major upgrade with some sugar free chocolate chips! Stir them in while the chocolate is cooling and give your ingredients a spin for that swirled look.
Or Make White Chocolate Bark
I love pouring the melted chocolate in this recipe into a large baking sheet full for white chocolate bark — it makes for the perfect gift around the holidays, at baby showers and on Easter. To do this, multiply this sugar free white chocolate recipe by 4, place a piece of parchment paper over a baking sheet, and pour the melted chocolate along with any add ons in.
Storing Your Low Carb Chocolate Bars
I store these low carb chocolate bars in the fridge or freezer, as they melt easily in warm temps. Confession: I use the freezer to prevent myself from eating the entire sugar free white chocolate bar in one sitting!
Sugar Free White Chocolate Recipe
If you’ve been going crazing trying to figure out where to buy sugar free white chocolate chips, you’re not alone. Because one thing’s for certain: there is no sugar free white chocolate chips walmart sells!
Luckily, this sugar free white chocolate recipe is every bit as tasty as the sugar filled version. Hope you all enjoy as much as I do! Let me know what you stirred into your sugar free white chocolate, and how you liked it in the comments below!
Sugar Free White Chocolate
Ingredients
- 4 Ounces Cocoa (or Cacao) Butter * food grade
- 1/3 Cup Powdered Erythritol I use Swerve
- 1/4 Cup Powdered Heavy Cream
- 1/4 Teaspoon Lecithin Sunflower or Soy
- 2 Teaspoons Vanilla Extract
Instructions
- Prepare a double boiler (I use a pot with water and a heat safe bowl over the top).
- Add cocoa butter, and lecithin to double boiler and melt together.
- Remove from heat and add powdered erythritol and heavy cream.
- Add vanilla and stir to combine.
- Pour into mold sugar free white chocolate mold and refrigerate until it's solid.
Notes
Nutrition
Looking for other forms of sugar free white chocolate? Check out this sugar free white chocolate powder by 5 Sparrows (it’s too high in carbs for my taste, but if you try it, let me know below!), or this sugar free white chocolate syrup from Torani!
How About Some Low Carb Dark Chocolate Instead?
Making low carb dark chocolate is as easy as stirring in one additional ingredient: unsweetened baking chocolate. A little goes a lot way with this ingredient — I usually add about 1/2 – 1 ounce of unsweetened chocolate for every ounce of cocoa butter — adjust this to your taste.
Kate Butters
is there a substitute for powdered heavy cream? it’s not available in my country
Lindsey
Hi Kate! If you’re ok with a few more carbs, you can use powdered milk 🙂
Lizzy
Can I substitute xanthan gum or anything else for the lecithin?
Lindsey
Hi Lizzy! No, unfortunately, lecithin is the best ingredient for emulsifying the chocolate. You can leave it out in this recipe! But the chocolate ingredients will separate a bit as they cool. Hope you enjoy! 🙂
Lizzy
I LOVE this white chocolate and it’s a perfect treat for keto. I did double the heavy cream, because I like it extra creamy with less of the intensity of the cocoa butter. But the lecithin was the ingredient missing from all my other attempt to make this tasty treat! Thank you for sharing your recipe!
Lindsey
YAY Lizzy!! I’m SO happy you enjoyed this recipe! Isn’t it crazy what a difference the lecithin makes?!?
Krystal L Olson
Hum not sure where I went wrong but my bars separated with lecithin?
Lindsey
Hi Krystal! I’m so sorry to hear this, I’ve been doing some research to see why this would happen and I came up with nothing! What if you doubled the lecithin. You can also add your melted ingredients to a food processor or blender, then pour them back into the mold. Hope this helps! 🙂
jen
Hi, I would love to use this recipe as a base for holiday gifts this year. You mention keeping it in the fridge…is there any way for me to keep it a bit more solid at room temp? Thank you!
Lindsey
Hi Jen! I like to store this in the fridge as it doesn’t contain any preservatives, and I’m always overly cautious about this! That said, cocoa butter doesn’t melt unless at high heat. Hope you enjoy ?