I apologize for the mix-up. Cranberry White Chocolate Layer Cake. It got thick and toffee like. What did I do wrong? Just a teeny-tiny bit worked wonders! I microwaved my cocoa butter and coconut oil instead of stove top, 1 min, stir, then 30 seconds at a time, stir, until completely melted. I haven’t tried it but don’t see any reason why it wouldn’t work. I’m going to try them out myself as soon as I can get the stuff from Amazon. What I would recommend is freezing the pieces of chocolate, and use the frozen pieces in the cookie dough. Originally I made this sugar-free white chocolate recipe with whole milk powder. Here's how to get your freebie: Copyright © 2015-2021 Wholesome Yum®. Coconut cream would not set unfortunately. For this incredible recipe, I will follow up if I try it with cocoa butter with the cacao chunks. And these guys right here, made possible by Choc Zero’s keto white chocolate chips … Made this tonight, though I used the microwave. That sounds like a delicious way to use white chocolate! I’ve found it on amazon in the past. Hi Erina, Try freezing the chocolate before adding it to your dough. If it’s a risk I’d recommend asking the manufacturer directly. I also discovered through my failed experiment at caramel how to make the creamy centers for my homemade boxed style chocolate, and I have been able to flavour and color them. I’d really appreciate hearing back from you or anyone else that has actually been successful in making smooth sugar free chocolate using erythritol. baking powder, and cocoa powder until no lumps remain. Hi Laura, No, you can’t taste it at all. Hi there! If you were to do this, it might work but I recommend blending it to avoid an “oily” drink. There is a 1/4th cup in the recipe. I hope you will give it a try – it will work much better than the old version. Of course you can make your own coconut butter just by putting shredded unsweetened coconut in a food processor and blends until it’s smooth and creamy which I have made but it takes an awful lot of coconut to make a very small amount of butter. You may be able to use powdered coconut cream powder instead, but haven’t tried that. Makes 2 chocolate bars of typical size. Please let us know how it turns out if you decide to give it a go! Hi, where I live, I find it hard to find sunflower lecithin, is there a product that can replace it? Otherwise, I can’t find it in stores here either but order it online here. I put it in little molds to make fat bombs. Florida in the summertime, they were melting at the least little touch. So I have now made your no-bake chocolate cheesecake and want to do a white chocolate version for Christmas with raspberry coulee. I did find compared to the unsweetened dark choc recipe that I made the “chips” were a little more difficult to unmold although that could be because I had put them in the fridge instead of the freezer now that I’m thinking about it. If you love the crunch and taste of macadamia nuts, you will adore these cookies with delicious white chocolate chips.. Join the best new keto recipe and support Facebook Group HERE! YAY, YOU'RE IN! Eggs: To bind the cookie dough together, you’ll need 2 large eggs. Get the full low carb pantry shopping list, browse low carb product discounts, and visit my Amazon Shop! I have allergies but would love to have some white chocolate on keto! I tried this recipe so I could make white chocolate macadamia cookies and unfortunately the white chocolate melted away during the baking process. When it comes to keto dessert bars, I love whipping up some keto blondies, keto brownies, and these keto cookie bars. I hope you like them, Sue! I’d keep the truffles in the fridge before serving, but am concerned that as chocolate coating reaches room temperature it may begin to soften and separate from the truffles. (You'll also get free recipes via email.). Hi Fabrizio, I’m sorry this won’t work. As soon as it hit the cocoa butter it totally crystallized. Terribly grained and tasted like suntan lotion. Yum, that sounds delicious, Rita! When I first set out to make my own sugar-free white chocolate, I pored through ingredient lists for white chocolate bars I liked to find the common ground. Hi Lisa, The sunflower lecithin helps to emulsify and stabilize the chocolate ingredients. I want to make it vegan. I will try to modify the recipe with the cocoa butter to see if it makes any difference as per my previous post. One problem though. Please ensure Safari reader mode is OFF to view ingredients. I opted for the sunflower kind to avoid soy. This should help to preserve some of the white chocolate in your recipe. Hi Shehper, All the ingredients you need are linked in the recipe card. Hi Suzanne, You can use a whisk to incorporate ingredients. . Does erythritol usually take a long while to dissolve? Powdered lecithin should work fine in this recipe. I would cut the amount down by half to 1/8th teaspoon. Thanks Jeff. dissolving in liquids or caramelizing). Thanks for the shopping suggestions! My low carb keto blog contains EASY, natural, keto & low Regular heavy cream will just make a liquid instead of a solid chocolate bar. I didn’t have a problem with getting that nice snap when I unmolded mine however the mold I’m using from Amazon.ca is one with three bars and it’s very thin. Sometimes it works fine and sometimes the white chocolate still splits. It’s just one of the main ingredients. You can use the same amount of clarified butter to substitute for coconut oil. I figured that would help since most commercial chocolate bars contain soy lecithin. Please let us know how it turns out if you decide to try it! Hi Karen, Cacao powder is always dark chocolate, not white chocolate. Line two baking sheets with a silicone baking mat or parchment paper.When ready, heat oven to 350°F. Thanks for this! I used Swerve Confectioner’s, that would be the right sweetener, right? It’s much more accessible. I made this the other day. I was hoping for a creamy smooth texture but it turned out not so. I used a double boiler and whisked it up for what seemed a very long time and it wasn’t budging. Would love to hear if it works! Everyone’s taste buds are different so you can definitely adjust the sweetness to taste. It could be that the milk powder and sweetener didn’t dissolve well enough into the melted cocoa butter? Thank you for all your experimentation. Many thanks for sharing this great recipe. Overall I’m very pleased, next time I’ll cut on the Swerve though. If you’re in the US, Lily’s is a good Keto option for regular (chocolatey) chocolate chips. RECIPE INGREDIENTS. I used a spoon, but you could also use a stick blender. Also, I switched out powdered erythritol for stevia drops as I found it made the chocolate even grainier! I have one note on the recipe – the link to Amazon for the “Heavy Cream Powder” comes up as “Sour cream Powder” if you click on the link in the context where you talk about the recipe. I’ve got one family member allergic to soy and one to sunflower! It does have a stronger flavor that way. I also have my own blend of Besti Monk Fruit Allulose Blend! This important … Sign up to save your favorite keto recipes and articles for free! I’ve always had a weak spot for white chocolate. If you use these in a cookie recipe willing they melt in the oven while cooking? Hi Caryn, I’m sorry this happened, it definitely shouldn’t be grainy or taste like suntan lotion. Let me know what you think if you try it. Keto White Chocolate Macadamia Nut Cookies Keto White Chocolate Macadamia Nut Cookies Light Crisp, Perfectly Soft! Let me know how it goes if you do. Can I use something other than the coconut? Hi Gloria, I’ve never experienced that, but it’s hard to say what happened without being in the kitchen with you. . You’re right, Sarah! I made the recipe exactly and it turned out like oatmeal. . Hi, is it at all possible to use psyllium husk, xanthan gum, or some other thing for this recipe? But as you have to chop up the cocoa butter before melting it, I hope this was correct? Also, make sure that there isn’t any water left on your tools before using, water can change the texture and consistency of the final product of your chocolate. I haven’t tried it with whey protein powder so am not sure if it would work, but they are pretty different (one is mainly fat and the other is protein), so I have doubts that it would work out. Thank you so much! (I used a cooking syringe to fill my tiny. Let me know how it goes if you try it. Hi Diego, Sorry, you need either heavy cream powder, milk powder, or coconut cream powder. Please let me know how it goes if you try it! So, we can melt down that cacao butter and use it as our base for homemade sugar free white chocolate chips! I'm Maya Krampf - cookbook author, recipe developer, meal plan creator, writer, photographer, and keto advocate. Thanks a lot for sharing! I just thought I’d let you know in case any other people with allergies came across this post & didn’t know thank you so much for creating this blog! Then, when you want to use them in a low carb cookies recipe, it helps to refrigerate your dough for 10-15 minutes before stirring in your chips. Help! Thanks for sharing your substitutions, Ali! Hi, I’m thinking about trying this recipe this next week, but I haven’t been able to find heavy cream powder, do you think it would be posible to do it with “normal” heavy cream? I am trying to add this recipe to my lose it app recipe box thing, but I wasn’t sure how many calories from cocoa butter I used. This one wasn’t tagged correctly (I know heavy cream powder is dairy) – I fixed it now. Well, whip up some homemade sugar free white chocolate chips, of course! What about THM protein powder for the smooth milky taste? Hi Caryn, Sorry you had issues with it. ⅔ cup cacao butter 1½ Tbsp coconut oil ¼ cup dry whole milk powder ¼ cup powdered erythritol/low-carb sweetener pinch of salt. It’s shelf stable. Hi! Wholesome Yum is a keto low carb blog. I’m going let so the milk powder wont work what can I use that’s non dairy? And, that cacao butter from inside the bean is white, while cocoa powder is brown. Yum! I’m sure it’s something I’m doing wrong. But, if you go looking sugar free WHITE chocolate chips? When it comes to keto recipes calling for white chocolate, there are now keto chocolate chips available to be used! Thank you so much! (Typically, I chop dark chocolate and add to boiling cream to make a ganache). That sugar free/stevia sweetened chocolate is kind of a lot. Lol! I’m trying to replicate Starbucks white chocolate mocha. Hi Nicky, The sweetener does add structure, however, other readers have made this using concentrated powder sweeteners like stevia with success. Thank you so much! I used the powder version of the organic sunflower lecithin. Hi Brenda, Yes! I found this recipe while looking for sugar free white chocolate to use as a coating for low-carb pumpkin truffles. Let me know if it does! To make Keto Chocolate Chunks, you can either use a double boiler or a mini-crockpot to melt the cacao butter. Thanks for stopping by! I’m not sure if it would affect the flavor, since milk powder contributes to the taste of white chocolate. It’d require some experimenting! I have so much food I can try now! I’ll try making them with heavy cream powder next time, too. Refrigerate until hardened. You might have heated the mixture too hot, which can cause the cocoa butter to crystallize. Do you think the sweetener provides anything structural to the chocolate? I’m not a big fan of much sugar free candy, but interested in trying a homemade white chocolate. First I think this recipe is great, but I would up the sweetener…maybe a 3rd of a cup and a whole tsp of vanilla. This sugar free white chocolate chips recipe is SO simple to make—just melt your cacao butter and oil, make your base, and pour into chocolate chip molds to freeze! Thanks! Hi Colbe, Sorry about that – I fixed the link! I’m sooo looking forward to giving those to family for Christmas. Did you use a different brand of dry whole milk? I was hoping you could tell me how long you specifically had to mix the cocoa butter, coconut oil, erythritol and lecithin mixture before the erythritol actually completely dissolved? Any advice on how to make white chocolate that will do well with dipping? Start with a small amount as work up as it suits your tastes. Let me know how you like it once you try! Thanks, I contacted them and it is a VERY tiny amount! Both of these issues are caused by overheating. Liquid typically seizes regular chocolate but the vanilla extract mixed in fine. And if you’re trying to stay on the wagon, Moscato Mom has you covered with these yummy keto chocolate chip cookies. Stir in the sweetener, until dissolved. – macadamia nuts and white chocolate chips. Pour mixture into molds. If you use gmail, drag the welcome email to your Priority Inbox so you won't miss future freebies. I used stevia the cocoa butter she linked and the lecithin she linked. Hi Nancy, sorry I don’t have that information available right now. Type your question or comment below, and click "Post Comment". I made one batch with only that one substitution and the flavor was just okay but perfect for baking which is what I made it for. Mine came out so grainy! Wow! I just made these with heavy cream powder, and they came out great…along with drastically reducing the carb count. Purists might complain that white chocolate is not “real” chocolate since it doesn’t include cocoa powder, but I’d have to respectfully disagree. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. This recipe is a reminder that you can still … Thank you for all you share. I used now erythritol which i powdered very finely and the same liquid lecithin as you. Help! I used powdered monkfruit and coconut milk powder. I was able to make the chocolate without a double boiler, but it’s probably a good idea to use one. *Per 1 Tbsp sugar free white chocolate chips: 1g net carbs. Rude or inappropriate comments will not be published. I love THM collagen though, so let me know how it goes if you try it! Please advise. Hi Jillian, Odd, I checked the link and it takes me to heavy cream powder on Amazon.com (US). I’m now ready to try white chocolate this time. sorry I should have been more descriptive in my first message, Sorry, I don’t think they would work to stabilize instead of the lecithin. Hey Maya, I loved that you’ve updated this recipe! I ground my erythritol powder fine and did the same to my powdered milk. Of course, if we want to use our sugar free white chocolate chips to make truly tasty keto and low carb cookies, we need to replace the sugar! Otherwise, I made the natural swaps of erythritol for sugar and real vanilla extract for vanillin. I’m not aware of any gluten in the ingredients for the heavy cream powder, but while I am somewhat sensitive, I do not have celiac’s disease. YES, also email me a printable keto food list (over 230 foods)! Would it melt too much once mix into the cookie batter and baked or would it be fine? Click on the times in the instructions below to start a kitchen timer while you cook. It’s just there for texture. Just use a dark chocolate that’s 75% cacao or more (preferably 100%! Despite all those changes, I’ll give the recipe 5*, lol even though I hate it when people do that on other recipes. Hello! These gluten free cookies are soft and have a delicate crumb with lighly crisp edges and are loaded with white chocolate chips … I followed the recipe exactly and it wouldn’t become smooth. Thank you. Can we make ganache from this white chocolate?? & would food coloring change anything? However when I purchase the powdered version of Erythritol the entire bag is powder soft and smooth and gives the perfect end result. This list was far from ideal, but I had to start somewhere. I have heard that allulose sweetener acts more like regular sugar than any other alternative sweetener. Can’t wait to make this! Hi Paige, You may need to add an additional 1/2 oz of cocoa butter to make this white chocolate more “dip-able.” Also, wait until the chocolate is no longer hot, but warm before dipping. It takes a lifetime to master this beautiful ingredient… and after too many clumped up keto white c… They will take you to where you can buy them. I made another batch and replaced the vanilla extract with peppermint extract to try for a more peppermint bark taste and WOW! I like to use the 0 NET CARB Semi-Sweetened Baking Chips from Lily's. This recipe will have to be made . I was really surprised at how fantastic it tasted! I was wondering about the measuring out the cocoa butter? Once I had the ingredient list figured out, it was simply a matter of testing out different ingredient ratios, primarily the relationship between cocoa butter and heavy cream powder. Your email address will not be published. Keep refrigerated for best results. I don’t have powdered and really want to make this! So, are you ready to make your own sugar-free white chocolate bars? Anyway I’ve tried to get it a consistent powder by making smaller batches but I find if I don’t have enough then it becomes almost impossible to grind. or whatever the amount was. Not sure if other countries carry it. Their chocolate, including white chocolate, tasted just a great as the full sugar chocolates you buy in the store. Unfortunately the heavy cream powder is quite a bit but it’s A LOT so will last a long time. I doubled the batch and wasted a ton of ingredients so very disappointed. Share your recipe picture with @wholesomeyum or #wholesomeyum on Instagram or in our Facebook support group, too - I'd love to see it! Also as for the gritty texture I added each ingredient separately and I had noticed after adding the erythritol that it initially melted well and then I added the heavy cream powder and I had some “dust” up the side of the pan that I used my plastic whisk and tried to incorporate it into the rest of the pan and when I did that I noticed a gritty texture so I kept stirring and then I got rid of the whisk in favour of a thin plastic spatula and with it off the heat continued to stir it and i noticed the grit did reduce quite a bit and I thought it was good enough and began pouring it into my molds I have to say I was really surprised at how much I got from only 3oz of cacao chunks. Organic raw Yupik coconut butter. Do not allow it to simmer or boil. I’m looking to either swap out powdered fruits for the sweetener or to create a base which could be used for a ganache to which powdered fruit could be added. Required fields are marked *. Hi Allison, I haven’t tried it with powder, but think it might work. Hi Heather, Please check with the manufacturer’s website for a chart on the sweetness level of their product. Thank you, Kelly! Thank you! Hi, will powdered monk fruit powder work? Best of all, using cacao butter to make our own sugar free white chocolate chips means we avoid the inflammatory vegetable oils (and sometimes hydrogenated oils) in the store-bought varieties. Hi Ann, The recipe will work as-is for chocolate shells. Also do you have any other things I could use with the sunflower lecithin? I am going to make her white chocolate chip macadamia cookies using this. Before you scroll or jump to the recipe card. It was likely too hot, which can shock the mixture and cause it to split. Other recipes to try. I did weigh the cacao so I know it was an exact measurement. I’m looking fwd to trying this especially with Easter coming up. Hi Katrina, I haven’t tried making the recipe with the powdered ingredients so I’m not sure. Chocolate Chip Cookie Bars are an almond flour cookie dough filled with sugar free chocolate chips and baked to perfection! By using this website, you agree to the Terms & Disclosures and Privacy Policy. I skipped the stabilizer in my original recipe. Ingredients: almond flour, unflavored whey protein or egg white protein, Parmesan cheese, Celtic sea salt, water, Mexican spices (optional). I’m dying to make this! Hi! I’ll bet these keto white chocolates and keto chocolate bars would be so cute wrapped up as little gifts, too. Hi!! Thanks, Gloria. 100% pure coconut cholesterol & trans fat free. 1 kg. Hi Carol, I have not tested this recipe with stevia, but it may affect the texture if you are using liquid stevia. Hi Terri, Unfortunately, that won’t work in this recipe. I would cut the amount down by half to 1/8th teaspoon. I tested it before I put it in my mini cupcakes pan, and it was pretty good! Any tips on how to correct this? Thank you for the feedback, Ray! I have a dairy allergy so I’ve been looking at all your dairy free recipes & came across this one! Making Keto Chocolate Chips. Hi, would coconut milk powder work in this recipe? I look forward to making this WITH OIT…any lecithin! Make sure to use powdered erythritol, so that your sugar-free white chocolate is not grainy. I noticed that if I use items in liquid form the more the chocolate easily melts and doesn’t hold the shape, so for this recipe can I use the powdered form or the lecithin? Is this really necessary? You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Get RECIPE TIPS in the post above, nutrition info + recipe notes below! Wanted to get your input before trying so I might avoid wasting time and money if you know it wouldn’t work. The nutrition info has been updated. Of course, they were all made with sugar, cocoa butter, milk, vanilla (or unfortunately synthetic vanilla flavor called vanillin), and often lecithin as a stabilizer. Place chocolate chip molds on a flat plate or baking sheet. Hi Meg, It’s too liquid to pipe into shapes, but you could do shapes if you have silicone molds. You could try heating a little longer and/or using a blender to make sure everything mixes well. I used the exact same quantities as you and I got the three thin bars and about two and a half small trays from a very mini ice cube mold(still waiting on amazon for the “real” choc chip mold to arrive). Hope you’ll try the chocolate and let me know what you think! Unfortunately, the link I clicked on took me to sour cream powder on Amazon, not powdered heavy cream. I’ve been diabetic 45 years and have never had sugar free white chocolate. That’s because, in traditional white chocolate, the first ingredient is sugar! Can I substitute the coconut oil for the cacao butter of the same amount? It could be that the milk powder and sweetener didn’t dissolve well enough into the melted cocoa butter? Sunflower lecithin is best, but xanthan gum is better than nothing if you don’t have lecithin. The only viable substitute I can think of that might work would be grass-fed butter, but I can’t say for sure! When I started this lifestyle, I found Ross Chocolates. Despite using coconut milk powder and coconut oil (the kind that actually tastes like coconut) I don’t find the results are too coconuty, although maybe a little. These came out perfect. Thanks in advance. Mine were very very sweet, but I believe now it’s because I used Swerve powdered, which is 100% as sweet as sugar vs powdered erythritol which is 70% as sweet. You'll see it on this page after we review it.I welcome constructive criticism, but I'm a person just like you - treat me like you'd like to be treated. This looks promising. I was wondering if you have ever used allulose in any of your recipes? I made this recipe without the lecithin, and I also used coconut milk powder instead of heavy cream powder. Hi Dylan, I suspect it’s your cocoa butter instead of the milk powder (although that might be the problem too — I’ve never worked with it so I don’t know for sure). I know the cheese industry uses an anti caking agent in pre-shredded cheeses which can cause problems for some people who are gluten free and I was wondering if the caking agent used in this product might cause a similar problem for those that are gluten free. The taste test felt gritty and I could feel the coconut oil in my mouth. I followed your recipe faithfully and ended up with a strong flavor in my white chocolate. It would also stand well with any sugar free chocolate dessert that needs a little dollup of white chocolate cream cheese frosting. ; Stevia Chocolate Chips made with stevia are perfect for a sweet bite or to use in other keto desserts. You can get whole milk powder on Amazon U.K. here. Would love to hear if you try it! Hi Amy, If you reduce the amount of cocoa butter and increase the amount of coconut oil, you should be able to get a nice white chocolate sauce. My family and I like Splenda. I cut the erythritol in half and for me it was still too sweet. I do plan on reducing the sweetness a bit. Thank you for a fantastic, tasty and easy-to-follow recipe. Such a great idea. If not, Amazon. These are super low carb, keto-friendly, and are just so deliciously chocolatey. Pour mixture into molds. Hi Krysten, Yes, the milk powder is a main component in any white chocolate. I was looking for a sugar free white chocolate to decorate sugar free dark chocolate (Lily’s) dipped strawberries and this looks like the solution to my problem. Sure enough, when I tried to make it again, the chocolate didn’t emulsify properly. Keto White Chocolate. Please kindly send me details for where I can order ingredients needed for your white chocolate recipe thanks. It may not set as hard, but that won’t make a difference when stored in the fridge. Thank you for any insight! Hi Sita, I’m not sure what went wrong here. This means there are 24 carbs from the milk in 8 servings which equals 3 carbs per 1/4th of a bar. So THIS is what real white chocolate should taste like!! The peanut butter looks like it’s doing its job! ), what to do? The mixture was creamy till I added the powdered milk. Your email address will not be published. I missed your comment earlier, but milk powder or does it need to make keto chocolate chips to! 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