The Best Keto White Chocolate
Martina Slajerova- Ready in 1h 30m
- 1.8 g net carbs
- 194 kcal
- Serves 12
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Dark chocolate or white chocolate — which one is your favourite?
Until recently, white chocolate was a no-no for a healthy low-carb diet but not any more! This is an updated & improved version of my sugar-free white chocolate recipe from the Fat Bombs Book. In my original recipe I simply swapped regular dairy milk powder for coconut milk powder and sugar for powdered low-carb sweetener.
If you can get allulose, use powdered allulose instead of the Erythritol (you can use a coffee grinder to do that). It will result is smooth texture without any cooling aftertaste.
Using Coconut Milk Powder vs Keto Condensed Milk
I had good results using coconut milk powder. However, not all products dissolve well and some of my readers ended up with clumps of coconut milk powder that separated from the melted cacao butter. In fact, I realised that the vast majority of products contain fillers such as maltodextrin — I was just lucky to find pure coconut milk powder. Fillers like maltodextrin not only increase the carb count but also seem to cause separation in this keto white chocolate fat bomb.
The good news is that there is another way to make super smooth white chocolate! In this new method, I substituted part of the coconut milk powder with my Dairy-Free Keto Condensed Milk (uses coconut milk) or Keto Condensed Milk (uses cream).
The result was super smooth, silky, sweet and delicious. The only drawback is that you will need to keep the chocolate refrigerated, because it gets soft at room temperature. It doesn't taste just like white chocolate but it's quite close and will satisfy your sweet tooth. It's better to use pure coconut milk powder but even if you use one that has some tapioca maltodextrin, it will work and the extra carbs will be negligible.
How to Use Keto White Chocolate?
Just like in my original sugar-free white chocolate recipe, avoid using this chocolate in any baked treats unless you also use a stabiliser such as sunflower lecithin, as it would otherwise separate and melt away. The result would be just unappetising and greasy.
Sunflower lecithin acts as a stabiliser and will keep the chocolate from separating if you plan to use it for baking.
This low-carb white chocolate is great in any cold or frozen treats. It works well as popsicle coating or truffle coating, chopped in any keto granola or keto cereal. Or eat on its own just like you would white chocolate!
Tips and Substitutions
When I first made keto white chocolate recipe, I developed two methods. You can follow either one. In the first one, which you can find here, I used coconut milk powder, while in this one, I substituted half of the coconut milk powder with homemade sweetened dairy-free keto condensed milk.
Tip for an extra nutritional boost: Swap 1/4 cup (30 g/1.1 oz) of coconut milk powder for lucuma powder. Lucuma is an anti-inflammatory superfood that will add natural sweetness to the chocolate, and make it creamier.
I used chocolate bar molds to make this keto white chocolate. You can find some great ones on Amazon).
Step-by-step
Prepare the Dairy-Free Keto Condensed Milk (uses coconut milk) or Keto Condensed Milk (uses cream) and set aside.
Melt the cacao butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Once melted, set aside.
Gently heat up the keto condensed milk (in a microwave or in a small sauce pan). Pour it in a bowl and add the coconut milk powder, vanilla powder (or vanilla extract), and optionally a pinch of salt. If you plan to bake with it, add 1/2 tsp sunflower lecithin powder. Mix using a spoon until well combined.
Pour it in a blender or food processor and add melted cacao butter and sunflower lecithin (if using). Process for a few seconds, until smooth and well combined.
Pour into candy or chocolate molds and let the chocolate harden in the refrigerator. (I added some lucuma powder, that's why they have a yellow hue. Check the intro for more information.)
Once solid, remove from the molds. Store refrigerated for up to a week, or freeze for up to 3 months. Do not keep at room temperature. Enjoy!
Recipe
The Best Keto White Chocolate
★★★★★4.7An improved version of our very best keto white chocolate. No sugar, dairy, nuts and no junk. Just a healthy ...
- Hands on
- 10m
- Overall
- 1h 30m
- Servings
- 12
- 1.8 g
- Net carbs
- 0.7 g
- Protein
- 20.8 g
- Fat
- 194
- kcal
Ingredients makes about 350 g/ 12.4 oz
Instructions
Prepare the Dairy-Free Keto Condensed Milk (uses coconut milk) or Keto Condensed Milk (uses cream) and set aside.
Melt the cacao butter in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Once melted, set aside.
Gently heat up the keto condensed milk (in a microwave or in a small sauce pan). Pour it in a bowl and add the coconut milk powder, vanilla powder (or vanilla extract), and optionally a pinch of salt. If you plan to bake with it, add 1/2 tsp sunflower lecithin powder. Mix using a spoon until well combined.
Pour it in a blender or food processor and add melted cacao butter and sunflower lecithin (if using). Process for a few seconds, until smooth and well combined.
Pour into candy or chocolate molds and let the chocolate harden in the refrigerator. (I added some lucuma powder, that's why they have a yellow hue. Check the intro for more information.)
Once solid, remove from the molds. Store refrigerated for up to a week, or freeze for up to 3 months. Do not keep at room temperature. Enjoy!
Nutrition per 1 oz/ 28 g
Carbs 4%Protein 1%Fat 95% of calories
- Net carbs
- 1.8 g
- Total carbs
- 1.9 g
- Fiber
- 0 g
- Sugars
- 0.5 g
- Protein
- 0.7 g
- Fat
- 20.8 g
- Saturated fat
- 14.5 g
- Calories
- 194 kcal
- Sodium
- 8 mg · 0.36% RDA
- Magnesium
- 15 mg · 3.8% RDA
- Potassium
- 125 mg · 6.23% EMR
Nutrition by ingredient
| Per 1 oz/ 28 g | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Cocoa butter, organic (cacao butter) | 0 g | 0 g | 14.2 g | 125 |
| Keto Condensed Milk, dairy-free (KetoDiet blog) | 0.6 g | 0.3 g | 3.5 g | 33 |
| Coconut milk powder, dehydrated coconut milk | 1.2 g | 0.3 g | 3.1 g | 34 |
| Vanilla powder, dried (from vanilla beans, vanilla pods) | 0 g | 0 g | 0 g | 1 |
| Total | 1.8 g | 0.7 g | 20.8 g | 194 |
Serving size 1 oz/ 28 g
- Gluten free
- Dairy free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Low FODMAP
- Vegetarian
- Vegan
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Comments & ratings (22)
I don't have heavy milk powder. Does normal full milk powder work fairly well in this?
Hi Chris, that will work but you do need to keep an eye on the extra carbs (milk powder in general contains more carbs than cream powder etc).
Can we use desiccated coconut powder instead of milk powder?
Sorry about the delayed response, it's been quite a week! So these are the options you can use that will work - other than those I can't guarantee the results: coconut milk powder, coconut cream powder, heavy cream powder or milk powder (the last one is least suitable for keto and would personally avoid).
I've seen recipes using whey protein and egg white protein but I know that doesn't work - it's just too gritty. Same with powdered coconut meat.
Can you make more cocoa butter recipes please? I am hesitant on making dark chocolate from cocoa butter because of oxalates in cocoa powder. So I want to just use cocoa butter instead.
Definitely! I added this to my recipe list 😊 You could use some cinnamon and maybe your preferred nut or seed butter to make a high-fat treat.
hello😊
how much salt do you add in step 3? I cannot find it in the recipe card
Thank you for noticing, it's just a pinch and it's optional - I added this to the ingredients 😊
Can I substitute the coconut milk powder with same amount of vanilla collagen?
That's a great suggestion! It will be a bit grainy as collagen won't dissolve completely but it will still be delicious 😊
If I'm making ice cream instead, could I add the melted cacao butter and Alullose to the french custard base while is thickening, to make white chocolate ice cream? Would the white chocolate flavor would come across?
Absolutely! Just like you would melted white chocolate 😊 Or you could let it solidify and add it chopped into pieces. I haven't tried it yet so I'm not sure which way would be better for flavour. Let me know if you have any feedback!
I was planning to do an Amazon product review/crafting keto ice cream with my subscription box ingredients, I’ll send you the link.
Thank you!
Dear Lovely young Lady,
I only have one question, when can you move in ???
I wish I just had an ounce of your delightful skills,
perhaps I might get thin...😊
I hope to try your recipes one day, they look fabulous..
Thank you, for taking the time to post these, I will order
the Keto bars.
cheers, Linda
Thank you so much Linda, you are very kind! ❤️
Can I use Coconut milk instead of coconut powder?
thank you.
I'm afraid that won't work because you need to use a powdered product. You could use powdered whole milk - just make sure to count in any extra carbs (the extra carbs per serving will not be too high). One of my readers also suggested powdered heavy cream in another recipe. It may not be available everywhere thought as this suggestion came from the US.
This worked out so well! There is a tiny bit of separated cacao butter on top but the flavor is great and the texture is soooo creamy. Not exactly like white chocolate but very very good, much better than any other recipe I've tried. Thank you!
Thank you Kayla!
Hi
I've made this recipe a couple of times now. Tastes great. Only problem is it sends to seperate in the fridge so I send up with the vanilla and denser layer at the bottom of each chocolate, and (I think) cocoa butter on the top. Any ideas? I've tried making sure the cocoa butter doesn't get over 50 degrees c etc but doesn't seem to help
Many thanks
It seems to be an issue with white chocolate but the separation should not be significant. In my case it happened on the candy shaped chocolate (you can see about a millimetre of separation on some of them). I poured the mixture for these in the molds while still warm. The bars were done last, and also they are thinner compared to the candies so I think they solidified faster than the candies and didn't allow for any separation. Try bringing the mixture to room temperature, then blend of mix again if needed just before pouring in the molds. Or put the molds in the freezer so the chocolate solidifies fast. I hope this helps!