Today I’d like to share my favourite recipe from the Fat Bombs Book: homemade sugar-free white chocolate. I’ve used it in several recipes throughout my book: in bars, fudge, as coating for truffles, and even to make hot chocolate! Low-Carb White Chocolate!
Low-Carb White Chocolate
Creating white chocolate that is sugar-free and milk-free wasn’t as easy as I thought. When you look at the main ingredients of a typical white chocolate bar, it’s sugar and milk powder, both of which should be avoided on a ketogenic diet.
Sugar can easily be replaced with a healthy low-carb sweetener such as Erythritol. However, finding a good replacement for milk powder wasn’t easy. Without it, the chocolate just tasted like sweetened cocoa butter with a hint of vanilla. First, I tried to replace the milk powder with whey protein but I wasn’t happy with the results. After some trial and error, I used coconut milk powder, which is not only keto but also paleo-friendly, and it was the closest I got to “proper” white chocolate.
How to use Keto White Chocolate
Apart from snacking, white chocolate can also be used:
- as coating for truffles and other chilled treats
- make white chocolate crust and pour over keto ice-cream
- use it to make hot white chocolate drink
Don’t make the same mistake I did and don’t use the chocolate to make cookies unless you use a stabiliser like sunflower lecithin! Without the stabiliser, it doesn’t work the same way as regular white chocolate and will melt into an unpalatable mess. Below is my failed attempt of white chocolate & macadamia cookies. They were too oily (all the fat leaked out) and the taste and texture were just wrong.
If You’re Looking For More Recipe
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. Sunflower lecithin acts as a stabiliser and will keep the chocolate from separating if you plan to use it for baking. 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.
Remove from the heat and set aside. Add sunflower lecithin (if using). Add the coconut milk powder, Erythritol or Swerve. (Note: If your coconut milk powder has clumps, place it in a coffee grinder, blender or food processor and and process for a few seconds until powdered.)
Add vanilla powder (or vanilla extract), and salt. If you want a sweeter taste, add a few drops of stevia. Pour the mixture into a food processor or blender. Pulse for 30 to 60 seconds, or until smooth. (Tip For an extra nutritional boost: Swap 1/2 cup (60 g/2.1 oz) of coconut milk powder with 1/2 cup (40 g/1.4 oz) of lucuma powder. Lucuma is an anti-inflammatory superfood that will add natural sweetness to the chocolate, and make it creamier. Using lucuma powder in this recipe will result in 4.3 grams of net carbs per serving.)
Pour into candy or chocolate molds (you can find some great ones on Amazon) and let the chocolate harden in the refrigerator.
Once solid, remove from the molds.
Store at room temperature or refrigerate for up to 3 months.
Yield: 340 g
Serving Size: 28 g
Amount Per Serving: Calories: 196Total Fat: 20.4gSaturated Fat: 14.3gSodium: 12mgNet Carbohydrates: 2.6gFiber: 0.1gSugar: 0.9gProtein: 0.7g
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.
Sunflower lecithin acts as a stabiliser and will keep the chocolate from separating if you plan to use it for baking. 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.