Homemade Sugar Free White Chocolate Chips | Low Carb & Keto
Sugar Free White Chocolate Chips
How to Make Low Carb & Keto Chocolate Chips at Home
In keto desserts and low carb cookies recipes, chocolate can be pretty easy to work with. Just use a dark chocolate that’s 75% cacao or more (preferably 100%!), sugar free dark chocolate chips, or cacao nibs. But, if you go looking sugar free WHITE chocolate chips? They’re pretty impossible to find.
That’s because, in traditional white chocolate, the first ingredient is sugar! And, most white chocolate doesn’t even contain ANY actual cacao or real ‘chocolate’… But, it’s delicious and it’s my favorite kind of chocolate!
So, if you’re a white chocolate lover on a low carb lifestyle, or you’re just wanting to cut down on sugar, what to do? Learn how to make homemade white chocolate chips without the sugar, of course!
Putting the Cacao Back in Homemade Sugar Free White Chocolate Chips
Okay, so to understand how homemade sugar free white chocolate chips are possible, we’ve got to take a look at chocolate. To make chocolate, you need cacao beans. To make chocolate, the fatty cacao butter inside of the beans is separated from the skins, which are ground into cocoa powder.
That butter and powder are generally combined again with sugar (and often milk) to create what we know as CHOCOLATE. Luckily, that fatty cacao butter is the perfect luscious, fuel-filled base for low carb and keto chocolate chips! And, that cacao butter from inside the bean is white, while cocoa powder is brown.
So, we can melt down that cacao butter and use it as our base for homemade sugar free white chocolate chips! Cacao butter is a rich source of satiating, heart-healthy fats, much like coconut oil. Plus, it still contains some of the potent polyphenol antioxidants found in cacao beans, which can fight free-radical damage and chronic inflammation!
Best of all, using cacao butter to make homemade chocolate chips means we avoid the inflammatory vegetable oils (and sometimes hydrogenated oils) in the store-bought varieties.
Replacing the Sugar in Homemade White Chocolate Chips
Of course, if we want to use our sugar free white chocolate chips to make truly tasty keto and low carb cookies, we need to replace the sugar! In this recipe, I use a powdered erythritol (which I bought online) to keep the texture light and creamy, while also adding sweetness without the carbs.
Personally, I think a powdered sweetener makes a difference in these sugar free white chocolate chips, and I prefer to use erythritol or stevia because they’re natural low carb sweeteners. But, you can also just grab your blender and whip up some sugar free stevia powdered sugar or powdered erythritol at home!
Let the Low Carb Cookies Bonanza Begin!
This sugar free white chocolate chips recipe is SO simple to make—just melt your cacao butter and oil, make your base, and pour into chocolate chip molds to freeze! And, for any fellow white chocolate lovers on a keto diet or low carb lifestyle, you can make all kinds of low carb desserts and keto cookies.
I highly recommend my low carb white chocolate macadamia nut cookies, but you can also use these in any low carb cookies recipes that you like! Or, if you’re just wanting sweet treat options WITHOUT the standard added sugars and inflammatory vegetable oils, give these homemade white chocolate chips a whirl!
*NOTE on Handling your Sugar Free White Chocolate Chips
Once you’ve popped your homemade white chocolate chips out of the mold, transfer to a freezer-safe bag or container and store in the freezer!
Then, when you want to use them in a low carb cookies recipe, it helps to refrigerate your dough for 10-15 minutes before stirring in your chips. That way, they won’t melt before you get your keto cookies into the oven!
Homemade Sugar Free White Chocolate Chips
- ⅔ cup cacao butter, (150g)
- 1½ Tbsp coconut oil, (21g)
- ¼ cup dry whole milk powder, (29g)
- ¼ cup powdered erythritol, (36g)
- pinch of salt
- In a double boiler or the microwave, melt cacao butter and coconut oil. Mix to combine.
- Add remaining ingredients and whisk everything until smooth (or use a blender).
- Place chocolate chip molds on a flat plate or baking sheet. Pour mixture into molds. (I used a cooking syringe to fill my tiny chocolate chip molds with less mess!)
- Place tray of filled molds on a flat surface in the freezer until hardened.
- Once hardened, carefully pop chocolates out of their molds. Be sure to return them to the freezer to store or until ready to use. (The colder they are when you bake with them, the better!)
- When ready to use homemade chocolate chips in cookies, it’s best to prepare the dough and refrigerate it for 10-15 minutes before folding in your frozen white chocolate chips.
- Once the dough has chilled, fold in frozen chocolate chips, scoop and portion into cookies, and get them into the oven ASAP!
- Store in an airtight container in the freezer.
- Yields ~1 cup sugar free white chocolate chips.