Description
This sugar-free white chocolate is a smooth and creamy low-carb treat made with just three ingredients—cacao butter, coconut milk powder, and allulose. Perfect for snacking or using in keto-friendly baking, it’s easy to make and free from refined sugars.
Ingredients
- 2 1/2 ounces allulose (1/4 cup + 1 tablespoon) *
- 4 ounces coconut milk powder (1/2 cup)
- 4 ounces cacao butter (1/2 cup)
- 1 teaspoon coconut oil (optional)
Instructions
- In a high-speed blender, blend allulose and coconut milk powder until a fine powder forms. Transfer to a bowl.
- Start the double boiling method: In a large saucepan, add 2–3 inches of water. Place a heatproof bowl over the pot, ensuring it doesn’t touch the water. Bring water to a gentle simmer over low heat.
- Add cacao butter to the bowl and stir gently until fully melted and smooth.
- Stir in the blended allulose and coconut milk powder mixture until combined. Remove from heat.
- Transfer the mixture back to the blender and pulse for 1–2 minutes until smooth. If using coconut oil, add and blend again briefly.
- Pour the white chocolate mixture into molds and refrigerate for at least 2 hours or until firm.
Notes
- Allulose is preferred as it doesn’t crystallize. You may substitute with keto powdered sugar (reduce to 2 ounces or 1/4 cup).
- Store in the refrigerator in a sealed container for up to 1 month.
- To freeze, place in a ziplock bag and store in the freezer for up to 6 months.
Nutrition
- Serving Size: 1 serving
- Calories: 135
- Sugar: 0g
- Sodium: 28mg
- Fat: 13g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
