How To Make Sugar-Free White Chocolate Chips

Keto Chocolate Chips inside the coffee cup with saucer

How To Make Sugar-Free White Chocolate Chips

Learn How To Make extra smooth and melt in your mouth Homemade Sugar-Free White Chocolate Chips with only 3 Ingredients. Our Keto White Chocolate Chips are also Gluten-Free and Low-Carb.

Course Desserts

Cuisine International

Keyword chocolate chips, homemade, homemade chocolate, how to make chocolate, keto, keto dessert, keto pantry, ketochocolate, low carb, low carb chocolateketo, sugar free, sugar-free chocolate, white chocolate

Prep Time 5

Cook Time 15

Additional Time 2

Total Time 22

Servings Servings

Calories 67kcal

Author Zuzana Paar

Equipment

Ingredients

US Customary - Metric

Instructions

First of all, prepare all of your ingredients.
On the stove, medium-high heat, cook your heavy cream until it reduces in size to about half.
Using a double boiler or an Instant Pot, as I did in my video, melt your cocoa butter in a big glass bowl.
Once your cocoa butter is fully melted, add reduced whipping cream and sugar sweetener (allulose in our case), and make sure all is fully dissolved.
At this stage, you can add a few drops of vanilla extract.
Pour all into your chocolate chip mold, making sure each of the tiny holes is filled up fully with the chocolate mixture.
Place into the refrigerator for 24 hours to let the sugar-free white chocolate chips harden fully.

Video

Notes

Drops of water - while melting your cocoa butter, make sure not a single drop of water gets in as it might change the whole texture and consistency.

Stabilizer - I have not used any in our recipe and therefore those chocolate chips should be stored either in the fridge or freezer.

Cocoa Butter - With regards to the cocoa butter, it is best, if you could purchase the one which has got either small chips or is broken into tiny pieces. This works much better if you need to make something with precise measurements as the whole Cocoa block is very difficult to break apart.

Heavy Cream - With regards to the heavy cream I have chosen to use it for two reasons. First of all, there is no powdered version of coconut or almond milk powder in my area which I would use instead and I did not want to use the real milk powder because of our lifestyle.

Milk Powders - to have the white chocolate chips a bit harder, you can use Coconut or Almond powder.

Sugar sweetener - Allulose is what I have chosen because after several trials allulose gives me the best results. Of course, it is possible to use something different as not all have allulose on hand. In case you’re planning to use Erythritol which gives a slight graininess It would be better if you mix it with some other sweetener.

Nutrition