Sugar-Free White Chocolate is a simple recipe that's low carb, gluten free and keto and needs just a few ingredients to prepare in under 10 minutes.
How to Make Sugar-Free White Chocolate
When all you have to do to prepare a recipe is melt something, whisk something then pour it into molds to make it look beautiful, I'm all in. When a recipe makes me look like a star, especially when I am anything but the candy expert, I will repeat this idea as much as possible.
I've made sugar-free chocolate bars as well as dairy free chocolate bars you will find at the same link and this recipe is only slightly different in the fact I'm using cacao butter to make this creamy white color you see here.
To be completely honest with you I'm not really a fan of white chocolate, never have been even before I went sugar free 10 years ago. BUT tackling white chocolate was a foodie goal (my hubby loves white chocolate!), I've had for a long time simply because you can do more with a white color then a chocolate brown color. In the very near future you will see this white chocolate recipe being used to coat and cover and make some fabulous recipes even more spectacular!
Sugar Free Sweeteners
Now certainly if you've been eating a sugar-free lifestyle for a period of time, you have come to enjoy it and understand the fact that baked goodies and products made without refined white sugar will have some differences. The differences are often in texture, but that doesn't mean it tastes any less delicious, it's just something to get used to. If you are completely new to the sugar-free way of life, this fact may take some time to accept. This white chocolate is a fabulous sugar-free candy, but it will not be the same as typical white chocolate you may be comparing it to.
And since I'm not a connoisseur of white chocolate and my hubby is and also 45 year old man who loves typical white chocolate, he made sure to let me know it's not quite the same, but good of course, for sugar-free. My kids on the other hand think it's fantastic because quite frankly, they have nothing to COMPARE it to, and they are also not set in their ways as my picky husband is.
You have some options for the sweetener you prefer since there are some many now on the market. I like Swerve Confectioners and Vanilla Liquid stevia. Using both in recipes seems, in my opinion, to cancel out the aftertaste some experience with both.
Moral of the story, even if you have a man or partner in your life that is not fully on board with a healthier way of life and removing sugar, YOU can still make a difference in your own life as I have. YOU can change the taste buds of your children before they get used to white sugar and fall prey to it. You may not win the hubby over all the time or make him stop eating sugar, but you can certainly make a change in the way you cook and bake in the home. And that is good enough for me.
Tools to Make Sugar Free White Chocolate
Silicone Chocolate Bar Molds- Silicone is the best for candy as they are super easy and flexible and won't crack your final product when you try to remove it. I've tried other ones and these are the ones I love and use often. If you'd rather have white chocolate chips instead of bars, try these Silicone Chocolate Chip molds.
Cacao Butter- This is a must for this recipe. If you want an authentic tasting white chocolate flavor this can not be subbed or swapped or removed.
Double Boiler- This is awesome to have for all your melting needs in the kitchen. You add your water to the bottom pot and the ingredients to the top pot. They fit perfectly and won't cause you to burn or scorch your ingredients as opposed to just using a regular sauce pan directly on the stove.
Sugar Free White Chocolate Bars (Low Carb, Keto)
Sugar-Free White Chocolate Bars
Ingredients
- 8 ounces cacao butter
- ½ cup Swerve confectioners
- ¼ cup vanilla protein powder Jay Robb which is sweetened with stevia
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 ½ teaspoon vanilla liquid stevia
- Optional: dried cranberries or chopped nuts
Instructions
- Melt the cacao butter over low heat in a bowl set over a pot of simmering water, until completed melted.
- Whisk in Swerve until combined and smooth.
- Let cool about 15 minutes then add mixture into a blender.
- Add in the rest of the ingredients and blend until smooth.
- Pour into chocolate bar molds and add optional ingredients if desired.
- Refrigerate until hardened.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Eap
Has anyone tried using Allulose or Bocha Sweet in this recipe?? Just curious as they are such popular sweeteners now . . . Allulose is my go-to sweetener these days.
Tegan
I tried making this and everything was going along fine until I added the stevia. The mixture broke, separating into the transparent yellow liquid and lighter yellow solids. I tried adding more protein powder and then a tiny amount of heavy cream to try get it to come back together, Reheated on double boiler, no luck. Any idea what could have happened?
Brenda
Do you keep your stevia in the fridge, so was it cold?
Loly Brandes
Ok, I ordered everything from Amazon, and did it this morning. I was so exited about the chocolate thing, my mouth was been watering all morning. Finally after several hour in the refrigerator I graved a piece and to my disappointment, it is so oily and granely taste..... Flavor is kind of ok, but the amount of oil is a bit gross!! What it went wrong??
Cara
I recently made this as I needed white chocolate in order to make a ketofied Japanese cheese cake. I wasn't patient enough to let it cool for 15 minutes before adding the sweetener and the protein powder, so there was some separation. I put it in the blender and poured it quickly before refrigerating, so this helped. When I melted it again to make the cheesecake, it separated again...I'm wondering if I had let it cool in the first place, this might have been avoided? It all worked out as when I combined it with the cream cheese and used the hand blender, I got a nice smooth result. I will definitely keep this recipe as the ingredients are much easier to have on hand than other recipes I have seen (and you have less steps). Cheers!
The only other problem is that I almost the entire cheese cake (it was a trial recipe), and I used the rest of the white chocolate in a mug cake. I did take a big calorie hit, but it was soooooo worth it!
Carmela
Hi Brenda,
I’m not a fan of whites chocolate, and would love to find a way to make 60 or 70% dark chocolate using 100% baking chocolate , sweetener and I assume some cacao butter. Have you ever tried making this? I would like very much to make it.
Thanks
Jill
I would just use 4 oz baking chocolate and 2-3 oz of cocoa butter, stevia and powdered vanilla. I think that seems right. I usually make a truffle-like version of dark chocolate with heavy cream, same technique as ganache, I would say,[warm heavy cream and add chopped baking bar and stevia and vanilla, cover with a lid and let sit until chocolate is melted (about 5 minutes and stir)]. I use a candy mold placed in freezer and when solid pop out and keep in freezer in a jar.
Jeannine Flores
The link for the protein powder is unavailable. Is the protein powder whey or eggs. Can you give the exact name please. And is the swerve or erythritol powdered? Or do you have to powder it.
I bought the cocoa butter and am so looking forward to making this!
Thanks for your trial, error and success
Brenda
Swerve confectioners and I used Jay Robb brand whey protein powder.
Mir
Don’t use Jay Robb egg white protein powder. (Which is what I had on hand) There’s no saving my ingredients now 🙁 darn
Nancy
I just wanted to thank you for sharing this. I was almost going to use regular white chocolate chips but the carbs even for a tablespoon are ridiculous. So I found and made this. I had all but the protein powder and because of the magic of the internet I had that as well in a couple of days. Worth the wait, this recipe made LOTS of chips which I am using in my LC ice cream (and to grab for a nagging sweet tooth!). I did not use a blender but a hand whisk, it worked fine, just keep whisking once the ingredients are added. Thank you so much for sharing your talent!
Brenda
Wonderful to hear thank you!
Robin Rodgers
Hi Brenda,
I like your recipe most of the ones I've seen. Have you tried the protein powder in a smoothie? I'm wondering about the taste. Every protein powder I've tried has a flavor that more often than not overwhelms the flavors in the smoothie. Pro powders are expensive, so I don't want to try another for recipes that I will also use for other things that isn't yummy.
Thank you for all you do and bring to us!
Robin
Brenda Staples
Is this 4 oz by weight or measuring cup?
LPG_Gas
You said it did not have sugar, and it is 0.2g of sugar per serving? Plz mind revising the title and the description.
Michaela
Hi. Great recipes. Thanks for sharing. Is the protein powder necessary to the success of the recipe? Can I leave it out? Or, perhaps sub it for somethings else (like coconut flour, if the reason for it is thickening)? Thanks again. LOVE white chocolate.
Brenda
Yes it is for thickening, acts a bit like gluten in a recipe. I can't say coconut flour would work the same as it is quite dense and heavily absorbs liquid.
Linda Christianson
Can this be used to dip strawberries in?
Brenda
I've not tried it but sounds pretty good to me!
Nanabella
I love that this is VANILLA to the core!!! Making tonight. ??????❤️
Kathy Jo Horan
Hi Brenda, thank you for the recipe, I'm a white chocolate LOVER! My question is how you got the bars so white, mine is a sickly yellowish brown color, like the actual butter only darker.
claire
Lean body protein powder contains cane sugar!?
Brenda
I believe it is the fourth ingredient? That's my rule of thumb, if sugar is listed as the 4th or 5th ingredient it works for me.
Claire
But the recipe is called 'Sugar- Free White Chocolate Bars'.....hence one would assume they don't contain sugar!!.....sugar doesn't work for me however small the amount.
Brenda
I'm sure that you could find a protein powder that contains no sugar, maybe online. The serving has 0.2 grams of total sugar in it. Another protein powder you might look at is Jay Robbs which is sweetened with stevia.
Julie Flournoy
This recipe looks great! I might try it, in chunk form, in a cookie bar recipe. I'm wondering though, will the heat of the oven make the white chocolate melt back to liquid, or will it just be soft and gooey, like regular white chocolate?
Thanks!
Brenda
It will probably melt back to liquid although I am not positive as I haven't tried it.
Julie Flournoy
Alright, thanks!
hiba
is there a substituted for vanilla protein powder
Brenda
I'm sorry I haven't tried another sub for that.
Tere
Just made this tonight to experiment for holiday recipies! Love it! I do, however, have several questions and I'm sincerely hoping you'll give me guidance.
1) What size candy mold are you using? I'm new to trying to make my own sugar free candy, and the only mold I have is a silicone bar mold which is quite small (Freshware CB-607BR Silicone Break-Apart Chocolate, Protein and Energy Bar Mold); like one square is 1"x 3/4". I'm either going to need to purchase about 2-3 more of these molds; or buy larger ones; because I filled up the one I have and had to pour the rest into a ginormous bar on parchment paper.
2) I have never been a huge fan of Swerve -- or any Erythitol. I just don't like the flavor. But I used Swerve in this batch tonight. Using only half of it tonight made my bars taste like Bourbon White chocolate. (I used 1/4 C Swerve, 1/4 C VitaFiber powder). Do you think using only SweetLeaf powdered Stevia would work. Or maybe using it as 1/4 C w/ 1/4 VF??? I know the Stevia could be a little overpowering if I use too much; so, I was hoping you might advise me.
3). Would you please tell me what size a square should be? I need to know what size to slice the bars.
Thank you! I'm so glad I stumbled upon your website! I've been sugar free, processed food/flour free for almost three years!
Brenda
The length of one whole candy bar is 6.5 inches and the width is 3.5 inches. One square is 1.75 inches by 1.75 inches. There are two of these on one plastic sheet I have which I bought at Hobby Lobby. I don't have a baking blend of stevia in powder form, I only use liquid or organic extract and you'd never use 1/4 cup of that. I also have never used Vitapowder either, sorry I can't be of more help.
Tere
Thank you, anyway, Brenda. I'll figure it out. Sounds like I need to get a larger mold. I've really enjoyed this candy -- putting up with the weird aftertaste of the Swerve. I'll make it again, omit the Erythritol and experiment with VitaFiber & Stevia.
Will let you know how it turns out.
BTW: you should give VitaFiber a try. It comes in both liquid and powder form. Not as bitter as pure stevia. (I like my debittered liquid stevia, too). Might use a bit more VF than other sweeteners, depending on the taste you're going for. It's an all natural, plant based, oggliosacchiride...90% dietary fiber.
Thank you so much for your help!!
Chris
Great recipes as always. I hear people having trouble with this one. The truth is that to get a smooth and creamy textured chocolate that is full of flavour is virtually impossible without 'conching' the chocolate mixture prior to tempering. Professional chocolatiers conch their mixtures constantly for days on end. Its a slow process but it smooths out all of the cocoa butter crystals and releases flavour. A basic conching machine will cost you a couple of hundred pounds on amazon in the UK.
All the best. =)
Brenda
Thanks!
Margaret
WONDERFUL!
I just improvised my own recipe based on this one and its fabulous. I've always missed white chocolate and have never gotten it to work out since omitting sugar and dairy from my diet.
TWO PROPOSED OPTIONS in leu of that protein powder for those who need to:
powdered goat milk (Ive discovered I can use this product even though I"m allergic to regular dairy, for those of you who can consume goat milk try this!)
vegan option: healthforce nutritionals bioavailable sprouted rice based protein powder (I'm not affiliated with healthforce I just like their products!)
I added a bit of coconut oil to the straight cacao butter from my experience making chocolate the straight cacao has such a high melting point that its a little creamier and easier to digest with slightly less cacao butter and adding coconut oil for a vegan option. you could also add organic grassfed butter if you eat it, or some other oil of choice in lower quantities.
proportion would have to be based on feel as I don't measure for this kind of thing, but perhaps as much as 1/3 coconut oil to 2/3 cacao butter.
also I added a bunch of powdered vanilla bean to mine and it all settled to the bottom of the batch which gave a lovely cookies and cream look and still has a strong vanilla taste.
thanks so much, and enjoy!
Sara
THANK YOU! I have been trying to think of something besides melting sugar free chocolate chips to use in my little hearts mold for the tops of the heart shaped low carb cupcakes I'm making for my daughter's wedding so the low carb people (only four of us, but still, we want cake!!) I've found several cake recipes that work great in my Wilton Fluted Hearts silicone cupcake pan but I wanted a bit of decoration. This will be perfect!
zelda rose
Hi Sugar Free Mum,
Can I ask about the protein powder in this recipe. Does it actually contain processed sugar. Also dairy and gluten? There is so much stuff in those powders as with whey isolate powder that I am often hesitant to use them in sugar free baking.
Can I ask your opinion regarding inulin and glucommanon, as in their use in baking and their health effects good or bad. Only if your schedule permits and if you havent already spoken of them on your blog.
Thank you, Zelsa.
Brenda
You really have to search the ingredients in protein powders. I like the brand Lean Body for Her because it contains just about 6 ingredients and sugar is listed as the 5th ingredient and that is my rule of thumb when purchasing store bought products. I have no issues with inulin as it is fiber found naturally in plants. I don't know much about glucommanon.
Jan
I made this today and doubled the recipe. I added the salt in the melt stage before adding the Swerve (love that stuff!). I left out the vanilla stevia and it was still way too sweet for me. So I re-melted it and added 8 more oz. cacao, 1/4 t. salt and 1/4 c. vanilla rice protein powder. The end product is not uniform, though. It's like the protein powder settled to the bottom. Have you had this same experience? It;s about 28* here now and I set it out on the back porch so it set up fast. It will get eaten regardless, though!
Jan
I was on another site and found my answer! This is exactly what happened to me. I melted it over a double boiler and waited for the last piece to melt and evidently that was too long.
"These chips are pretty fickle, but worth it. Make sure that you heat the cocoa butter on the lowest setting possible. Overheating causes the rest of the ingredients to not blend in as well. You end up with a mealy sweet layer under a layer of pure cocoa butter–like uber-sweet candy topped with candle wax."