The Best Keto White Chocolate

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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).

Nutritional values (per serving, 1 oz/ 28 g)

Ingredients (makes about 350 g/ 12.4 oz)

• 170 g cacao butter (6 oz)
• ¹/₂ cup sweetened homemade Keto Condensed Milk or Dairy-Free Keto Condensed Milk (120 ml/ 4 fl oz)
• ¹/₂ cup coconut milk powder or heavy cream powder (60 g/ 2.1 oz)
• 1 tsp vanilla bean powder or 2 tsp sugar-free vanilla extract
• Optional: pinch of salt and few drops of liquid stevia to taste
• Optional: ¹/₂ tsp sunflower lecithin powder if you plan to bake with it

Instructions

1. Prepare the Dairy-Free Keto Condensed Milk (uses coconut milk) or Keto Condensed Milk (uses cream) and set aside.
2. 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.
3. 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.
   
4. 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.
5. 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.)
6. 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!

Ingredient nutritional breakdown (per serving, 1 oz/ 28 g)

Net carbs	Protein	Fat	Calories
Cocoa butter, organic (cacao butter)
0 g	0 g	14.2 g	125 kcal
Keto Condensed Milk, dairy-free (KetoDiet blog)
0.6 g	0.3 g	3.5 g	33 kcal
Coconut milk powder, dehydrated coconut milk
1.2 g	0.3 g	3.1 g	34 kcal
Vanilla extract, powder (vanilla bean)
0 g	0 g	0 g	1 kcal
Total per serving, 1 oz/ 28 g
1.8 g	0.7 g	20.8 g	194 kcal

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