• On Oct, 05, 2024
•  ladyrecipes
•  Recipes

Milky and creamy, this sugar free white chocolate tastes just as wonderful as the sugary original. It”s really simple to put together and ready to eat in just 25 minutes. No gritty taste and 2.9g net carbs per portion.
Prep Time
10 mins
cooling time
15 mins
Total Time
25 mins
Course
Dessert
Cuisine
British
Servings
8
Calories
163 kcal

EQUIPMENT
silicone chocolate moulds
INGREDIENTS

1x
2x
3x
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3 oz / 85g cacao butter
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1/2 cup / 60g milk powder or heavy cream powder or coconut milk powder
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1/4 cup / 40g allulose powdered erythritol***
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2 tbsp coconut oil
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1 tsp sugar free vanilla extract or 1/2 tsp vanilla powder
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INSTRUCTIONS

Place the cacao butter (chop into 1cm cubes first if not using drops) and coconut oil in a heat proof bowl over a pan filled with 1 inch of hot water. Simmer on a low heat until melted.
Pour the Sugar Free White Chocolate into your silicone moulds. I find it helpful to put the moulds on a baking tray. Set in the fridge for about 15 – 30 minutes, or until solid. Once set, remove from the moulds and enjoy.
Serves 8 – makes 2 bars / 48 squares (6 squares per serve)
Net Carbs using milk powder: 2.9 g per serve.
Storage: Fridge in an airtight container for 1 month or freezer for 3 months
***Allulose is the perfect sweetener for homemade sugar free white chocolate because it dissolves easily and does not re-crystallise. If you cannot source allulose, use powdered (not granulated!) erythritol instead.
In the UK and Europe, you can buy allulose at mydiet-shop.co.uk
NUTRITION
Calories: 163kcal
Protein: 2g
Fat: 55.1g
Sugar: 2.9g