The whole milk powder is so much for just one recipe! Pour into chocolate molds (or onto a small parchment lined pan). Any tips on how to correct this? I tested it before I put it in my mini cupcakes pan, and it was pretty good! There seems to be an enormous difference in the quality of the powder especially if I make it myself from granular. I have not personally tried making white chocolate using coconut milk powder, so I can’t guarantee results. This recipe … This one wasn’t tagged correctly (I know heavy cream powder is dairy) – I fixed it now. I highly recommend my low carb white chocolate macadamia nut cookies, but you can also use these in any low carb cookies recipes that you like! This Keto-Friendly Double Chocolate Chip Cookies recipe makes soft, rich chocolate cookies loaded with chocolate chips. I found the HWC powder too!! I want a harder bar that is less prone to melt. I settled at a ratio of one tablespoon of powder per ounce of cocoa butter – a wonderful combination of smoothness and white-chocolatiness. Thank you! I made it and came out so good. Hi Tara, I haven’t tried repurposing this in other recipes so I don’t know for certain if it would work. I love this recipe and your site! THANK YOU! Whats the purpose? Is this normal or am I doing something wrong? Will that work? Hi Heather, Liquid monk fruit will not work, but the coconut milk powder will work. I’m in the UK, does anyone know what I can use in place of the heavy cream powder, or what it might be called please? Sweetness is definitely a bit subjective so feel free to add more if you like more. Instructions. In addition, my revised sugar-free white chocolate recipe includes a tablespoon of coconut oil. These easy keto recipes are sugar-free, LCHF, and often paleo. Do you think that would work instead of the milk powder? I haven’t tried it yet. Maybe it had something to do with Florida in the summer. Cacao butter is a rich source of satiating, heart-healthy fats, much like coconut oil. If you used 1/4 cup of powdered erythritol for the original recipe, I would guess I should use about 3tbsp Swerve or 3/4 as much. After you confirm, you'll receive a link to the Members Area where you can download the book, plus I'll email you the quick start guide! I’m not sure if they would hold up well enough to be used in a white chocolate macadamia nut cookie(which is the thing I’m dying to make sugarfree! I’ve not tried that if anyone has please let me know if it provides a more consistent powder throughout? Be sure you know what the concentration is before adding to the recipe. Or, if you’re just wanting sweet treat options WITHOUT the standard added sugars and inflammatory vegetable oils, give these sugar free white chocolate chips a whirl! I would assume it would be the same amount . Or are you left with a slightly gritty texture too? That’s a great idea! Place the cocoa butter, coconut oil, and sunflower lecithin into a small saucepan. I would cut the amount down by half to 1/8th teaspoon. I don’t think butter powder or omitting will work very well, since milk provides part of the flavor for white chocolate, or in the case of a low carb version, the heavy cream powder does. Keto Pumpkin White Chocolate Chip Muffins are low carb pumpkin spice muffins with yummy sugar-free white chocolate chips that caramelize as they bake. Amount per serving. Could regular lowfat powdered milk work? So happy I found this recipe because I’ve been missing having peppermint bark this year and now I don’t have to miss it as much! Hi! Your email address will not be published. Rude or inappropriate comments will not be published. If you use fractionated coconut oil, the mixture won’t solidify enough.” I was wondering if you have tried coconut butter? Personally, I think a powdered sweetener makes a difference in these sugar free white chocolate chips, and I prefer to use erythritol or stevia because they’re natural low carb sweeteners. Would butter powder work? Hi Lisa, Sorry you had issues with it. I have found that not all powdered Erythritol is created equal. Chocolate Chip Cookie Bars are an almond flour cookie dough filled with sugar free chocolate chips and baked to perfection! 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. It might work. The recipe card is below! Robin, thank you so much for sharing this method “with out” using lecithin! Either whole milk powder or heavy cream powder would be needed. I recently switched over to a ketogenic lifestyle but I miss my white chocolate mochas from Starbucks! How do I know how many chips equals a tbsp? This looks so amazing but mine went caramel coloured and flavoured I felt the mixture separated so I used the handheld blender in the pot to mix it. I am looking forward to trying this recipe. It took me to Amazon. Click the links below to see the items used to make this recipe. That could only mean one thing – it was time to make my own! Hi Allison, I haven’t tried it with powder, but think it might work. Let me know if it does! I made another batch and replaced the vanilla extract with peppermint extract to try for a more peppermint bark taste and WOW! What about THM protein powder for the smooth milky taste? YAY, YOU'RE IN! You can use either sunflower or soy lecithin for this. With Thanksgiving in just a few weeks, I am searching for a tasty white chocolate covered cranberry recipe that is keto-friendly. Hi Antonio, The lecithin acts as a stabilizer. However when I purchase the powdered version of Erythritol the entire bag is powder soft and smooth and gives the perfect end result. A serving is 1/4 of a bar. Remove from heat and sift in powdered sweetener and cocoa powder. It may also improve the “snap” factor, but keep in mind that it may make it more difficult to bite through. ), sugar free dark chocolate chips, or cacao nibs. (I used a … Making the white chocolate this way would take a bunch of the carbs out and I could even try Lilly’s low carb chocolate chips to reduce them even further. Add remaining ingredients and whisk everything until smooth (or use a blender). It works remarkably well… I made caramel with it and still can’t believe how accurately it mimics the real thing. I did just update the recipe so you might want to try it again the new way, too. (Full disclosure). Thank you, Kate! Do you taste the coconut oil in the chocolate? 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). If you’re not following a low carb or keto diet, you can use white sugar or brown sugar but you will need to increase the amount. At first I thought okay why couldn’t I just take my whites chocolate and my dark chocolate and melt them together? You may be able to use powdered coconut cream powder instead, but haven’t tried that. I made the recipe exactly and it turned out like oatmeal. Hey!!! Using a handheld electric whisk, whip together the butter, stevia, vanilla and egg, mixing until well … I used granulated but buzzed it in a nutribullet first. Hi Caryn, Sorry you had issues with it. His medical insight to chemical additives have opened our eyes! A fun twist to a traditional chocolate chip cookie is to make a keto white chocolate macadamia nut cookie. Hope this helps! Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. 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. Let me know how you like it once you try! Disaster. Unfortunately, the link I clicked on took me to sour cream powder on Amazon, not powdered heavy cream. Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. I’d really appreciate hearing back from you or anyone else that has actually been successful in making smooth sugar free chocolate using erythritol. You could try heating a little longer and/or using a blender to make sure everything mixes well. Lol! my low carb white chocolate macadamia nut cookies, Keto Shortbread Cookies | Low Carb Cookies, Low Carb Desserts for Fall! Otherwise, I made the natural swaps of erythritol for sugar and real vanilla extract for vanillin. Hi there. Organic raw Yupik coconut butter. Mine came out with a really weird flavor and gritty texture, and I can’t figure out why. I want to make a white chocolate ganache, to frost a cake. So, I recommend just getting the lecithin. This helps to stabilize it. 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 vote for this too!! What I would recommend is freezing the pieces of chocolate, and use the frozen pieces in the cookie dough. It’s still made with cocoa butter, so I say that totally counts. But, you can also just grab your blender and whip up some sugar free stevia powdered sugar or powdered erythritol at home! Thank you, Kelly! Hello! Unfortunately, I have yet to find a good sugar-free white chocolate bar on the market. Can you use sunflower lecithin powder or does it need to be a liquid? But as you have to chop up the cocoa butter before melting it, I hope this was correct? Hi Jessica, I love using allulose; you’ll find it in many recipes on the site. (Learn about net carbs here.) I was wondering if this recipe could be used as chips to make white chocolate macadamia nut cookies? Is there any sub for the soy or sunflower lecithin? We have listened and learned so much from Dr Ken D Berry, MD, author pf best selling “Lies My Doctor Told Me”!!! And what brand ? It was likely too hot, which can shock the mixture and cause it to split. I used now erythritol which i powdered very finely and the same liquid lecithin as you. Hi Kim, the coconut oil creates a creamier consistency. This recipe will have to be made . . Let me know what you think if you try it. Now it’s time to make my own. Hi there! Hi Cindy, Yes, it’s great for molds. I have allergies but would love to have some white chocolate on keto! Line two baking sheets with a silicone baking mat or parchment paper.When ready, heat oven to 350°F. And powdered form of vanilla? Unfortunately the heavy cream powder is quite a bit but it’s A LOT so will last a long time. Would it stay together, like a pumpkin? 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. Pretty please, with white chocolate on top?!?! Share a photo and tag us — we can't wait to see what you've made! In a double boiler or the microwave, melt cacao butter and coconut oil. 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. Hi Shehper, All the ingredients you need are linked in the recipe card. I can’t wait to try this! It could be that the milk powder and sweetener didn’t dissolve well enough into the melted cocoa butter? I followed the recipe exactly and it wouldn’t become smooth. I would avoid liquid sweeteners though, the recipe won’t turn out well with those. Where does nutrition info come from? Try with lower heat next time, preferably in a double boiler, and you can add a tiny bit more sunflower lecithin to be safe if you want to. I do plan on reducing the sweetness a bit. I suppose you could try a thickener, but haven’t tried that so couldn’t vouch for the results. We do not do well with other sweeteners. Everyone’s taste buds are different so you can definitely adjust the sweetness to taste. I just bought cocoa butter to make white chocolate too . Poured it over some protein puffs to make white chocolate crunch bars, and they came out great, except for one problem. I used a spoon, but you could also use a stick blender. 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. I hope you like them, Sue! You’re right, Sarah! If you use gmail, drag the welcome email to your Priority Inbox so you won't miss future freebies. Yes, this recipe should work the same way with heavy cream powder. Love that they have coconut oil. I’m not a big fan of much sugar free candy, but interested in trying a homemade white chocolate. I’ll bet these keto white chocolates and keto chocolate bars would be so cute wrapped up as little gifts, too. I’m soooo happy I’ll be able to make keto macadamia nut cookies and blondies for my sweetie, he will be soooo thrilled. Hi Sarah, Yes, you need heavy cream powder. Hi Rita, Sorry to hear that! I put it in little molds to make fat bombs. Thanks for the recipe , I love white chocolate and have no had it for ages. 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. I haven’t tried that here, Leanne. 100% pure coconut cholesterol & trans fat free. Thanks, Gloria. If you are looking for a low-carb dessert recipe using Lily’s chocolate chips, chocolate chip cookies are likely first… They aren’t too hard to bite into either. For Amazon US, you could try this link also. You are correct. Mix to combine. How could I make this into a white chocolate sauce? There are some non-dairy powdered milk options out there (soymilk powder, powdered rice milk, almond milk powder, etc.) Make sure to use powdered erythritol, so that your sugar-free white chocolate is not grainy. Thank you for your diligent work! *Per 1 Tbsp sugar free white chocolate chips: 1g net carbs. Is there a reason why the recipe calls for heavy cream powder instead of regular heavy cream? Terribly grained and tasted like suntan lotion. Too many people in my family complained about the coconut oil taste so I tried a batch without it. Did you use a different kind? This post may contain affiliate links, which help keep this content free. That sugar free/stevia sweetened chocolate is kind of a lot. (You'll also get free recipes via email.). Cut the cocoa butter into small pieces, no larger than 1/2 in (1.3 cm) in any direction. I hope this helps! The peanut butter looks like it’s doing its job! 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