Comments on: Sugar-Free White Chocolate Bars (Low Carb, Keto)

By: Eap

Eap — Sun, 09 Oct 2022 19:13:41 +0000

Has anyone tried using Allulose or Bocha Sweet in this recipe?? Just curious as they are such popular sweeteners now . . . Allulose is my go-to sweetener these days.

By: Brenda

Brenda — Sun, 15 Nov 2020 13:25:39 +0000

In reply to Tegan. Do you keep your stevia in the fridge, so was it cold?

By: Tegan

Tegan — Sun, 15 Nov 2020 05:35:03 +0000

I tried making this and everything was going along fine until I added the stevia. The mixture broke, separating into the transparent yellow liquid and lighter yellow solids. I tried adding more protein powder and then a tiny amount of heavy cream to try get it to come back together, Reheated on double boiler, no luck. Any idea what could have happened?

By: Loly Brandes

Loly Brandes — Thu, 11 Jun 2020 23:07:24 +0000

Ok, I ordered everything from Amazon, and did it this morning. I was so exited about the chocolate thing, my mouth was been watering all morning. Finally after several hour in the refrigerator I graved a piece and to my disappointment, it is so oily and granely taste….. Flavor is kind of ok, but the amount of oil is a bit gross!! What it went wrong??

By: Viviane

Viviane — Sun, 16 Feb 2020 17:18:31 +0000

In reply to Peggy.

Hello,
I love most of your recipes!!
Unfortunately, for some reason this did not work for me. It hardened well and did not disintegrate when I mix the ingredients with the cocoa butter, but the vanilla taste is stronger than I have expected and the powdered sweetner did not incorporated well (it acts like sand – strange cristalization that dissolves when eating it) . I followed the recipe exactly as described. I was hoping to be able to “remelt” and try to redo it so I would not waste these expensive ingredients.

By: Cara

Cara — Fri, 17 Jan 2020 22:36:41 +0000

I recently made this as I needed white chocolate in order to make a ketofied Japanese cheese cake. I wasn’t patient enough to let it cool for 15 minutes before adding the sweetener and the protein powder, so there was some separation. I put it in the blender and poured it quickly before refrigerating, so this helped. When I melted it again to make the cheesecake, it separated again…I’m wondering if I had let it cool in the first place, this might have been avoided? It all worked out as when I combined it with the cream cheese and used the hand blender, I got a nice smooth result. I will definitely keep this recipe as the ingredients are much easier to have on hand than other recipes I have seen (and you have less steps). Cheers!

The only other problem is that I almost the entire cheese cake (it was a trial recipe), and I used the rest of the white chocolate in a mug cake. I did take a big calorie hit, but it was soooooo worth it!

By: Jill

Jill — Sat, 28 Dec 2019 05:17:36 +0000

In reply to Carmela. I would just use 4 oz baking chocolate and 2-3 oz of cocoa butter, stevia and powdered vanilla. I think that seems right. I usually make a truffle-like version of dark chocolate with heavy cream, same technique as ganache, I would say,[warm heavy cream and add chopped baking bar and stevia and vanilla, cover with a lid and let sit until chocolate is melted (about 5 minutes and stir)]. I use a candy mold placed in freezer and when solid pop out and keep in freezer in a jar.

By: Carmela

Carmela — Sun, 22 Dec 2019 16:04:57 +0000

Hi Brenda,
I’m not a fan of whites chocolate, and would love to find a way to make 60 or 70% dark chocolate using 100% baking chocolate , sweetener and I assume some cacao butter. Have you ever tried making this? I would like very much to make it.

Thanks

By: Mir

Mir — Tue, 11 Dec 2018 22:12:03 +0000

In reply to Jeannine Flores. Don’t use Jay Robb egg white protein powder. (Which is what I had on hand) There’s no saving my ingredients now :( darn

By: Brenda

Brenda — Wed, 18 Jul 2018 02:09:39 +0000

In reply to Jeannine Flores. Swerve confectioners and I used Jay Robb brand whey protein powder.

By: Jeannine Flores

Jeannine Flores — Tue, 17 Jul 2018 16:04:45 +0000

The link for the protein powder is unavailable. Is the protein powder whey or eggs. Can you give the exact name please. And is the swerve or erythritol powdered? Or do you have to powder it.
I bought the cocoa butter and am so looking forward to making this!
Thanks for your trial, error and success

By: Brenda

Brenda — Tue, 03 Jul 2018 19:25:19 +0000

In reply to Nancy. Wonderful to hear thank you!

By: Nancy

Nancy — Tue, 03 Jul 2018 18:13:29 +0000

I just wanted to thank you for sharing this. I was almost going to use regular white chocolate chips but the carbs even for a tablespoon are ridiculous. So I found and made this. I had all but the protein powder and because of the magic of the internet I had that as well in a couple of days. Worth the wait, this recipe made LOTS of chips which I am using in my LC ice cream (and to grab for a nagging sweet tooth!). I did not use a blender but a hand whisk, it worked fine, just keep whisking once the ingredients are added. Thank you so much for sharing your talent!

By: Robin Rodgers

Robin Rodgers — Fri, 01 Jun 2018 16:05:35 +0000

Hi Brenda,
I like your recipe most of the ones I’ve seen. Have you tried the protein powder in a smoothie? I’m wondering about the taste. Every protein powder I’ve tried has a flavor that more often than not overwhelms the flavors in the smoothie. Pro powders are expensive, so I don’t want to try another for recipes that I will also use for other things that isn’t yummy.
Thank you for all you do and bring to us!
Robin

By: Brenda Staples

Brenda Staples — Sun, 03 Dec 2017 02:50:15 +0000

Is this 4 oz by weight or measuring cup?