Learn How To Make Homemade Sugar-Free White Chocolate Bar from Scratch, super Quick and Easy with only 3 Ingredients and Vanilla Extract, which is optional. This Creamy, Decadent, Keto White Chocolate Bar is fully Sugar-Free, Low Carb, Gluten-Free, Grain-Free, and perfect for Diabetics.
sugar free chocolate bar white
For the Full List of Ingredients and comprehensive Instructions, please see the Recipe Card below, with a Print-Out Option as well. Before jumping to the Recipe, please note that all the information in the Whole Post contains HOT AND HELPFUL RECIPE TIPS. We try and answer all your questions to guarantee a perfect Recipe every time.
O my. Now I really need to make Mulled wine so I can quickly dip it in.
White Chocolate
I do not know like you, but as a kid, I only liked white chocolate. I was never the type of child who likes sweets. For me, cakes or chocolates did absolutely nothing at all.
Until someone offered me a bar of white chocolate.
That for some reason was WOW. I have never refused a White Chocolate.
This stayed with me till now.
Decadent White Chocolate Bars
Unfortunately, additionally, to that, anything dark chocolate has been added to my liking, and now, I can not refuse anything sweet (Oh, those calories) (Why??).
Some say that white chocolate is not a real Chocolate. But you know what? I do not care.
I LOVE it and will be making those Homemade Sugar-Free White Chocolate Bar FOREVER.
I can not believe that I have never tried making those before.
This recipe is super easy and quick to make. It did not even cross my mind, it will be so simple.
Well, I have first tried to go the complicated way.
Mixing in a few more ingredients. Then subtracting those.
Adding dry fruits to it, then subtracting them.
Coconut oil for shine and additional creaminess. Then subtracting it as it made those Sugar-Free Chocolate Bar, way softer to my liking and creaminess or shine did not really change.
Only 3 Ingredients Sugar-Free Chocolate
And in the end, I stayed with only 3 ingredients and an optional Vanilla Extract for a perfect Sugar-free White Chocolate Bar, you can easily mix it up yourself in the house from scratch in less than 10 minutes.
How many Carbs does Sugar-Free White Chocolate have?
Homemade Sugar-Free Chocolate Bar contains 0 Carbs for a serving and only 45 calories.
One Bar is split into 6 servings.
Each serving is 3 squares, which should be more than enough for your sweet craving.
What Flavors of Sugar-Free White Chocolate Bar can you make?
Homemade Keto White Chocolate Recipe is basic and any other flavor can be added. Just keep in mind if you are thinking of liquid ingredients. Those can change the texture and might not harden as much.
You can add:
Few Drops of Peppermint Oil Tabasco for a bit of spiciness Chopped Nuts of your choice Freeze Dried Berries Coarse Salt for some saltiness
What texture is Sugar-Free White Chocolate Bar?
Homemade Sugar-Free White Chocolate bar has got a perfect creamy texture from Heavy Cream and Allulose. It hardens enough, still melting beautifully in your mouth.
Because this Keto White Chocolate Bar does not contain any stabilizer, it is best to keep it in the refrigerator as it might melt in the counter especially if you live in a warm place or make them during your summertime.
What Sweetener can you use for making Keto White Chocolate?
To make any homemade Sugar-Free Chocolate, you can use various Sweeteners or Sugar Substitutes.
You can also use Erythritol or Stevia if you prefer or have only those at home.
Erythritol might slightly give a grainy texture because it does not fully dissolve as a normal sugar does.
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How To Make Homemade Sugar-Free White Chocolate Bar
*Exact measurements are listed in the recipe card below.
STEP BY STEP INSTRUCTION FOR THE BEST SUGAR-FREE WHITE CHOCOLATE BAR
First Step: Prepare Ingredients
First of all, prepare all of the ingredients.
For the Cocoa Butter, I have experienced that the small chips are the best to use.
They definitely melt much faster and you can precisely weigh or measure them.
As a sweetener, I have used Allulose, as this gives additional smoothness to those sugar-free white chocolate bars.
Vanilla extract is really optional just make sure you put only a few drops as this might soften the texture even more.
Second Step: Heavy Cream
Since there is no way for me to get a heavy cream powder in our area, I have decided to go with a normal heavy cream liquid, which anyone can buy in a supermarket.
The most important is to cook the heavy cream until it reduces in size at least halfway.
As you see on the video or the image below the heavy cream needs to be cooked at a low temperature for a good 10 – 15 minutes until it reduces in size and fully thickens.
Third Step: Double Boiler and Cocoa Butter
Prepare a double boiler to melt the cacao butter.
I have used an Instant Pot, which I found the easiest and simplest way. But you can as well use a simple two pots as you normally would.
Melt cocoa butter fully.
Fourth Step: Add the rest of the Ingredients
Once your cocoa butter is fully melted, take it out of the double boiler and you can start slowly adding one by one all other ingredients in.
First, add Allulose into the bowl with melted cocoa butter and mix it until the sugar sweetener fully dissolves.
When both of the ingredients are fully dissolved, add the thick and heavy cream and a few drops of vanilla extract if you wish.
Mix all of the ingredients until they are fully absorbed and melted together.
Fifth Step: Pour and chill
After everything is fully melted and incorporated, pour the mixture into your silicone mold.
Place it into the refrigerator and keep it set and chill overnight.
Tips and tricks:
Waterdrops – Be careful of water droplets while melting cocoa butter and other ingredients. Even a small drop might change the whole structure, texture, and consistency of the Chocolate bar
No stabilizer – As this recipe does not have any stabilizer, do not leave it for long at room temperature as it might slightly soften.
Harder texture – to be able to keep Chocolate Bar at room temperature, use either heavy cream powder.
Sweeteners – Allulose is the best choice as it smoothes the texture
Heavy Cream Powder – If you do have a powder and would like to use that instead of a fresh Heavy Cream, I would add approximately 1/4 Cup or 30g.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
How Do You Store Homemade Sugar-Free White Chocolate Bar?
With our recipe, I would suggest storing this Sugar-Free White Chocolate bar either in the refrigerator or a freezer for longer shelf life.
If you replace Heavy Cream with Cream Powder you might get harder consistency.
Can you freeze Sugar-Free White Chocolate?
You can freeze Sugar-free White Chocolate without any problems.
This is actually what I do with all of my Keto Chocolates. They have a much longer shelf life and are in a perfect texture once thawed.
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Learn How To Make Homemade Sugar-Free White Chocolate Bar from Scratch, super Quick and Easy with only 3 Ingredients and Vanilla Extract, which is optional. This Creamy, Decadent Keto White Chocolate Bar is fully Sugar-Free, Low Carb, Gluten-Free, Grain-Free, and perfect for Diabetics.
First of all, prepare all of the ingredients. As a sweetener, I have used Allulose, as this gives additional smoothness to those sugar-free white chocolate bars. Vanilla extract is really optional just make sure you put only a few drops as this might soften the texture even more.
Cook Heavy Cream until Thick at a low temperature for a good 10 – 15 minutes until it reduces in size and fully thickens.
Prepare a double boiler to melt the cacao butter.
Melt cocoa butter fully.
Once your cocoa butter is fully melted, take it out of the double boiler and you can start slowly adding one by one all other ingredients in.
First, add Allulose into the bowl with melted cocoa butter and mix it until the sugar sweetener fully dissolves.
Once both of the ingredients are fully dissolved, add the thick and heavy cream and a few drops of vanilla extract if you wish.
Mix all of the ingredients until they are fully absorbed and melted together.
Once everything is fully melted and incorporated, pour the mixture into your silicone mold.
Place it into the refrigerator and keep it set and chill overnight, best 24hrs.
Video
Notes
24Hrs – leave the Chocolate Bar settle in the refridgerator for at least 24Hrs. It takes really a long time for the bar to harden.Waterdrops – Be careful of water droplets while melting cocoa butter and other ingredients. Even a small drop might change the whole structure, texture, and consistency of the Chocolate barNo stabilizer – As this recipe does not have any stabilizer, do not leave it for long at room temperature as it might slightly soften.Harder texture – to be able to keep Chocolate Bar at room temperature, use heavy cream powder. Sweeteners – Allulose is the best choice as it smoothes the textureHeavy Cream Powder – If you do have a powder and would like to use that instead of a fresh Heavy Cream, I would add approximately 1/4 Cup or 30g.
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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I made this yesterday and it never solidified into a candy bar. I watched the video several times and followed the recipe and technique exactly. The consistency was more like fudge. Don’t get me wrong…it was delicious! Just not what I was expecting. I’m not giving up yet! I’ll try again another time.
Help! Everytime I attempt to make chocolate the cocoa butter separates. I’ve tried so many different recipes and wasted a lot of ingredients. I copied the instructions to the tee and although I nearly got it with this recipe… the cocoa butter still separated. So I have a layer of plain cocoa butter sitting on top and an un-set bottom layer. What could I be doing wrong?
Thanks for the recipe! But I believe I overcooked my cream, the fat separated and then it never combined with cocoa butter. I’ll try not to heat it until half it’s weight next time.
The erythritol didn’t melt, you were right, but it’s just impossible to find allulose in Europe. Do you think that Stevia drops could work? I don’t like Stevia taste but for the sake of the recipe I would use it.
Not sure what is a base of your stevia drops. You might have to try it and hope that it will not separate, but should not be a problem. If you can, try using Xylitol. That is feely available and even though it contains tiny bit of carbs, it is still a great replacement. And you are right, Allulose is not yet here, and I do hope it will soon be available for us in Europe. Hope the second round all will work fine with the recipe.
@Ju,
I also had the same problem with the overcooked cream. I put everything in the food processor and added about 1 Tbs uncooked cream and everything became smooth! I didn’t expect but was really happy 😃
I tried this recipe the other day but my chocolate isn’t setting and i can’t work out what i’ve done wrong.
All ingredients amounts and method steps have been followed exactly but after 4 batches and a few days in the fridge (an outside one that doesn’t get opened so as to not affect the temperature etc.) i still have soft textured chocolate and there’s no way to unmold as it just ends up as a mushy blob.
any suggestions?
I don’t know of anywhere in australia to buy heavy cream powder (as per notes for a harder texture) we only really have standard milk powders available in our shops and i’m not sure if they would work.
Is there anything i can do to salvage the batches o have in the fridge?
re-soften and and to so it hardens?
I’ve been using Honest to Goodness brand cocoa butter wafers
I am so sorry Jeannie, that it did not work for some reason. It could be, that heavy cream was not cooked fully and was more liquid as it should be. The only think I can think of is to reheat the whole mixture once again and add a bit more cocoa butter. You might also need a bit more sweetener as the batch might be a bit more.
Sure, just make sure you cook it until almost all water is evaporated. It is quicker with double cream but not impossible. Otherwise your chocolate will not harden fully.
Hi ! In case you have cream powder how much is needed for the recipe ! Thank you !
I would suggest 30g or 1/4 Cup.
I made this yesterday and it never solidified into a candy bar. I watched the video several times and followed the recipe and technique exactly. The consistency was more like fudge. Don’t get me wrong…it was delicious! Just not what I was expecting. I’m not giving up yet! I’ll try again another time.
You have to leave it definitely overnight even more. Mine got hard only the next day having it in the fridge.
I used sugar free coffee creamer.They came out realy good. I love this recipe.
Perfect. Happy it worked out well
Wonderful creation. We should try it in our kitchen.
Thank you for sharing.
Srikanth
happy you like it
Help! Everytime I attempt to make chocolate the cocoa butter separates. I’ve tried so many different recipes and wasted a lot of ingredients. I copied the instructions to the tee and although I nearly got it with this recipe… the cocoa butter still separated. So I have a layer of plain cocoa butter sitting on top and an un-set bottom layer. What could I be doing wrong?
since you have already tried various recipes, have you tried different cocoa butter? maybe the brand you are using could be a bit different?
Thanks for the recipe! But I believe I overcooked my cream, the fat separated and then it never combined with cocoa butter. I’ll try not to heat it until half it’s weight next time.
The erythritol didn’t melt, you were right, but it’s just impossible to find allulose in Europe. Do you think that Stevia drops could work? I don’t like Stevia taste but for the sake of the recipe I would use it.
Not sure what is a base of your stevia drops. You might have to try it and hope that it will not separate, but should not be a problem. If you can, try using Xylitol. That is feely available and even though it contains tiny bit of carbs, it is still a great replacement. And you are right, Allulose is not yet here, and I do hope it will soon be available for us in Europe. Hope the second round all will work fine with the recipe.
@Ju,
I also had the same problem with the overcooked cream. I put everything in the food processor and added about 1 Tbs uncooked cream and everything became smooth! I didn’t expect but was really happy 😃
I tried this recipe the other day but my chocolate isn’t setting and i can’t work out what i’ve done wrong.
All ingredients amounts and method steps have been followed exactly but after 4 batches and a few days in the fridge (an outside one that doesn’t get opened so as to not affect the temperature etc.) i still have soft textured chocolate and there’s no way to unmold as it just ends up as a mushy blob.
any suggestions?
I don’t know of anywhere in australia to buy heavy cream powder (as per notes for a harder texture) we only really have standard milk powders available in our shops and i’m not sure if they would work.
Is there anything i can do to salvage the batches o have in the fridge?
re-soften and and to so it hardens?
I’ve been using Honest to Goodness brand cocoa butter wafers
thank you in advance for any help 🙂
I am so sorry Jeannie, that it did not work for some reason. It could be, that heavy cream was not cooked fully and was more liquid as it should be. The only think I can think of is to reheat the whole mixture once again and add a bit more cocoa butter. You might also need a bit more sweetener as the batch might be a bit more.
The yield says 6? Six full bars? And what is the weight
It is for one whole bar, depending how thick you can make it. If really thin bar, you can make 2 whole chocolate bars out of it.
Hi, can I substitute double cream instead of heavy cream? (heavy cream in either form is almost impossible to get in my area)
Sure, just make sure you cook it until almost all water is evaporated. It is quicker with double cream but not impossible. Otherwise your chocolate will not harden fully.