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Sugar-Free White Chocolate is a simple recipe that’s low carb, gluten free and keto and needs just a few ingredients to prepare in under 10 minutes.
How to Make Sugar-Free White Chocolate
When all you have to do to prepare a recipe is melt something, whisk something then pour it into molds to make it look beautiful, I’m all in. When a recipe makes me look like a star, especially when I am anything but the candy expert, I will repeat this idea as much as possible.
I’ve made sugar-free chocolate bars as well as dairy free chocolate bars you will find at the same link and this recipe is only slightly different in the fact I’m using cacao butter to make this creamy white color you see here.
To be completely honest with you I’m not really a fan of white chocolate, never have been even before I went sugar free 10 years ago. BUT tackling white chocolate was a foodie goal (my hubby loves white chocolate!), I’ve had for a long time simply because you can do more with a white color then a chocolate brown color. In the very near future you will see this white chocolate recipe being used to coat and cover and make some fabulous recipes even more spectacular!
Sugar Free Sweeteners
Now certainly if you’ve been eating a sugar-free lifestyle for a period of time, you have come to enjoy it and understand the fact that baked goodies and products made without refined white sugar will have some differences. The differences are often in texture, but that doesn’t mean it tastes any less delicious, it’s just something to get used to. If you are completely new to the sugar-free way of life, this fact may take some time to accept. This white chocolate is a fabulous sugar-free candy, but it will not be the same as typical white chocolate you may be comparing it to.
And since I’m not a connoisseur of white chocolate and my hubby is and also 45 year old man who loves typical white chocolate, he made sure to let me know it’s not quite the same, but good of course, for sugar-free. My kids on the other hand think it’s fantastic because quite frankly, they have nothing to COMPARE it to, and they are also not set in their ways as my picky husband is.
You have some options for the sweetener you prefer since there are some many now on the market. I like Swerve Confectioners and Vanilla Liquid stevia. Using both in recipes seems, in my opinion, to cancel out the aftertaste some experience with both.
Moral of the story, even if you have a man or partner in your life that is not fully on board with a healthier way of life and removing sugar, YOU can still make a difference in your own life as I have. YOU can change the taste buds of your children before they get used to white sugar and fall prey to it. You may not win the hubby over all the time or make him stop eating sugar, but you can certainly make a change in the way you cook and bake in the home. And that is good enough for me.
Tools to Make Sugar Free White Chocolate
Silicone Chocolate Bar Molds– Silicone is the best for candy as they are super easy and flexible and won’t crack your final product when you try to remove it. I’ve tried other ones and these are the ones I love and use often. If you’d rather have white chocolate chips instead of bars, try these Silicone Chocolate Chip molds.
Cacao Butter– This is a must for this recipe. If you want an authentic tasting white chocolate flavor this can not be subbed or swapped or removed.
Double Boiler– This is awesome to have for all your melting needs in the kitchen. You add your water to the bottom pot and the ingredients to the top pot. They fit perfectly and won’t cause you to burn or scorch your ingredients as opposed to just using a regular sauce pan directly on the stove.
Sugar Free White Chocolate Bars (Low Carb, Keto)
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Sugar-Free White Chocolate Bars
Melt the cacao butter over low heat in a bowl set over a pot of simmering water, until completed melted.
Whisk in Swerve until combined and smooth.
Let cool about 15 minutes then add mixture into a blender.
Add in the rest of the ingredients and blend until smooth.
Pour into chocolate bar molds and add optional ingredients if desired.
Refrigerate until hardened.
This recipe was first published in October 2014 and updated in December 2019.