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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!
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. 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.
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.
Where to Buy Coconut Milk Powder?
Coconut milk powder is dehydrated and powdered coconut milk. It's naturally high in fat, low in carbs and suitable for the ketogenic diet. To avoid unwanted ingredients, always make sure you read the label before purchase.
Because of the naturally high-fat content, the vast majority of coconut milk powders contain additional ingredients, such as maltodextrin, tapioca syrup, or oligosaccharides to reduce clumping and improve dissolving in liquids. Opt for products with paleo-friendly tapioca maltodextrin (instead of the widely used corn maltodextrin). The amount of maltodextrin is negligible (no more than 3%), and won't kick you out of ketosis.
Although I expected all coconut milk powders to be dairy-free, not all of them actually are. Some contain casein (sodium caseinate) - avoid these products if you are allergic to it or follow a paleo approach.
This Coconut Milk Powder is a great option if you live in the US. If you live in the UK like I do, try The Taste Of Coconut Milk Powder (100% coconut milk powder), or Real Food Source Coconut milk Powder (is 97% coconut milk, contains less than 3% of tapioca syrup and dissolves well).
Another option you can use to make dairy-free and vegan keto white chocolate is Coconut Cream Powder which is very similar.
What is Heavy Cream Powder?
Heavy Cream Powder is another option you can use to make keto white chocolate. I find that it produces much smoother results and it never splits which sometimes happens with coconut milk powder.
Tips and Substitutions
When I first made keto white chocolate recipe, I developed two methods. You can follow either one. In the first one, I used coconut milk powder, while in the second one, I substituted half of the coconut milk powder with homemade sweetened keto condensed milk. My updated recipe that uses keto condensed milk can be found here.
If your coconut milk powder has clumps, place it in a coffee grinder, blender or food processor and process for a few seconds until powdered.
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.
When to Use Sunflower Lecithin
Sunflower lecithin is a healthier alternative to soy lecithin. It acts as a stabiliser and will keep the chocolate from separating if you plan to use it for baking.
Don't make the same mistake I made 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. I tried making keto white chocolate & macadamia cookies but with no lecithin it just didn't work. The cookies were too oily (all the fat leaked out) and the taste and texture were just wrong.
How to Use Keto White Chocolate
Apart from snacking, white chocolate can also be used:
- as coating for truffles and other chilled treats (you can find several recipes are in my Fat Bombs Book
- make white chocolate crust and pour over keto ice-cream
- use it to make hot white chocolate drink (dairy-free recipe is in my Fat Bombs Book)
Hands-on Overall
Serving size 1 oz/ 28 g
Nutritional values (per 1 oz/ 28 g)
Net carbs2.6 grams
Protein0.7 grams
Fat20.4 grams
Calories196 kcal
Calories from carbs 5%, protein 1%, fat 94%
Total carbs2.7 gramsFiber0.1 gramsSugars0.9 gramsSaturated fat14.3 gramsSodium12 mg(1% RDA)Magnesium15 mg(4% RDA)Potassium175 mg(9% EMR)
Ingredients (makes about 340 g/ 12 oz)
Instructions
- 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.
- Remove from the heat and set aside. Add sunflower lecithin (if using). Add the coconut milk powder, Erythritol or Swerve.
- 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.
- Pour into candy or chocolate molds 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. Enjoy!
Dairy-Free White Chocolate
Step by Step
Ingredients
Instructions
- 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.
- Remove from the heat and set aside. Add sunflower lecithin (if using). Add the coconut milk powder, Erythritol or Swerve.
- 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.
- Pour into candy or chocolate molds 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. Enjoy!
Nutrition (per 1 oz/ 28 g)
Calories196kcal
Net Carbs2.6g
Carbohydrates2.7g
Protein0.7g
Fat20.4g
Saturated Fat14.3g
Fiber0.1g
Sugar0.9g
Sodium12mg
Magnesium15mg
Potassium175mg
Detailed nutritional breakdown (per 1 oz/ 28 g)
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