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closer view of keto white chocolate dessert

Sugar Free White Chocolate

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 Servings
Calories 61kcal


Chocolate Bar:

Mix-Ins (optional, not included in nutritional info):


  • 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!


  1. Cocoa butter - Opt for wafers as they're easiest to measure and melt.
  2. 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.
  3. Powdered heavy cream - easiest to find on Amazon. Opt for powdered cream over powdered milk as it's significantly lower in carbs.
  4. 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.
  5. 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.
  6. 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):


Calories: 61kcal | Total Carbohydrates: 9g | Protein: 3g | Fat: 5g | Sodium: 5mg | Fiber: 5g | Sugar: 1g | Net Carbs: 4g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com