Sugar Free Homemade White Chocolate

A homemade white chocolate recipe that offers all the flavor and creaminess without the overly sweet flavor of the store bought stuff!
5 minutes
Show nutritional information
This is our estimate based on online research.
Fat:5 g
Carbohydrates:0 g
Protein:0 g
Calculated per serving.

Serves: 24

Serves: 24decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Put the melted coconut oil and cocoa butter in a large mixing bowl. Whisk in the milk powder and sweetener until smooth and well combined.
  2. Whisk in the vanilla extract and the salt.
  3. Pour chocolate into molds.
  4. Transfer to the refrigerator to chill and set.


Before you put the chocolate into molds, taste it for sweetness. One of the things I hate about most commercial white chocolate is how sweet it is, so this is *not* very sweet by comparison. I used heart-shaped silicone chocolate molds, but if you prefer to make one larger bar, use mini loaf pans instead. Both are available at craft stores or online (such as through Amazon.com). If you don't have chocolate molds, you can use mini loaf pans, but you need to lightly grease them first. To remove the chocolate, run a sharp knife around the edges to loosen, turn the loaf pan over and tap firmly on the base. The chocolate bar should pop right out. Store in an airtight container in the refrigerator or freezer. Because this chocolate is so pure, and contains no emulsifiers or gums to hold its shape, you have to freeze it before you bake with it. Take it out of the freezer immediately before folding it into the batter, then pop whatever you're baking in the oven immediately. Freezing it gives the chocolate a snowball's chance in hell (literally) of holding it's shape during the baking process, because it will take longer to heat up to its melting point (ideally, it will take longer to get to its melting point than it will be in the oven, preventing it from liquefying and absorbing into the batter). Yield: Varies, depending on what mold you're using

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