Here is my super simple, 4-ingredient recipe for making white chocolate at home. White chocolate is a great afternoon snack when you need a boost of energy, and it is also good to have on hand when making delicious cookies, cakes and other baked goods that involve white chocolate in some form- whether it is chunks or chips. This recipe is sugar-free, gluten-free, keto-friendly and low-carb!

I tried a few other recipes on the internet for white chocolate but none of them turned out great because they left out one key step which is to blend the ingredients with a powerful blender to emulsify the ingredients and remove some of the grainy-ness that comes naturally from the powdered milk. Chocolate that you buy from a store is made using a conching machine to emulsify and blend the ingredients to make silky smooth chocolate. While at-home recipes cannot guarantee that you will get the same results for white chocolate, this recipe is the next best thing.

What’s Healthy About This Recipe

Cocoa butter contains healthy fat and is full of antioxidants. It’s also minimally processed which means that it retains most of the healthy fats. It’s also vegan and suitable for plant-based diets.

This recipe contains NO sugar, and substitutes sugar with zero-calorie allulose sweetener instead. To put this into perspective, this recipe calls for 1/4 cup of allulose sweetener. 1/4 cup of white sugar contains about 194 calories, whereas allulose contains zero. Unlike white sugar, allulose also does not impact blood sugar.

NOTE: I am not a doctor and I am not offering diet or health advice. This section of my blog is for information purposes only and explains how I substitute ingredients and/or methods to make my recipes healthier than other recipes or restaurant-offerings out there. If you’re looking for medical/dietary advice, please speak to a doctor or dietitian.

Ingredients

Cocoa butter: is dairy free and vegan butter that is made from fat extracted from cocoa beans. It smells very much like chocolate and is available in chocolate blocks of small callets (the callets or wafers are much easier to work with).

Sweetener: I use allulose for this recipe because it dissolves quickly and does not leave a grainy texture. I’ve also tried powdered zero calorie monk fruit sweetener, liquid monk fruit as well as agave syrup. My preferred method is allulose but you can also use powdered monk fruit for this recipe. Just keep in mind that you’ll have to adjust the sweetness level – taste as you go is the best method for ensuring the sweetness is to your liking.

Whole milk powder: can be substituted for a dairy-free and vegan alternative such as coconut milk powder (it will however have a slight coconutty taste).

Sunflour lecithin: is an emulsifier that gives the chocolate a smoother consistency, reduces its viscosity, and acts as a stabilizer and binder needed to bring together the cocoa butter, allulose and milk powder.

Check Out a Related Recipe Video Here

Step by Step Instructions

Using a double boiler or a temperature-controlled chocolate fondue pot, melt the cocoa butter

Transfer melted cocoa butter to a large mixing bowl, then add the allulose and whisk until combined. Then add powdered whole milk and sunflower lecithin and stir well using a whisk until smooth and thoroughly combined. Note that if using whole milk powder, it is possible that the chocolate may look slightly grainy.

To remove the grainy-ness, pour all the chocolate mixture into a high powered blender (or immersion blend) and blend until all the chocolate has a smooth consistency, about 2 minutes.

Pour the chocolate into your preferred silicone mold and transfer to the fridge for at least 30 minutes until it solidifies. Remove from mold and enjoy!

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