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.
I had great 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 keto condensed milk. 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 this keto white chocolate?Just like in my original sugar-free white chocolate recipe, avoid using this chocolate in any baked treats as it would separate and melt away. The result will be unappetising and greasy.
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!
Preparation timeHands-on: 10 minutes Overall: 1 hour 30 minutes
| Total Carbs | 1.9 | grams |
| Fiber | 0 | grams |
| Net Carbs | 1.8 | grams |
| Protein | 0.7 | grams |
| Fat | 20.8 | grams |
| of which Saturated | 14.5 | grams |
| Energy | 194 | kcal |
| Magnesium | 15 | mg (4% RDA) |
| Potassium | 125 | mg (6% EMR) |
Macronutrient ratio: Calories from carbs (4%), protein (1%), fat (95%)
Ingredients (makes about 12.4 oz/ 350 g)- 170 g cacao butter (6 oz)
- 1/2 cup sweetened keto condensed milk (120 g/ 4.2 oz)
- 1/2 cup coconut milk powder (60 g/ 2.1 oz)
- 1 tsp vanilla bean powder or 2 tsp sugar-free vanilla extract
- Optional: few drops of liquid stevia to taste
Note: For my keto white chocolate recipe 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. If you can eat dairy, you can try my dairy-based keto condensed milk.
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. Once melted, set aside.
- 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 salt. Mix using a spoon until well combined.
- Pour it in a blender or food processor and add the melted cacao butter. Process for a few seconds, until smooth and well combined.
- Pour into candy or chocolate molds (you can find some great ones on Amazon) and let the chocolate harden in the refrigerator.
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.
- 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!
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