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.
18 Comments on “Homemade Sugar Free White Chocolate Chips | Low Carb & Keto”
does this recipe produce a white chocolate that is gritty or smooth?
Our homemade sugar free white chocolate chips turned out nice and smooth 🙂 For best results, we recommend using a double boiler to melt your cacao butter and coconut oil. And for maximum smoothness (and convenience), you can blend everything together rather than whisking by hand.
Me again! I would like to use these for cookies – but it seems they will melt away in the heat of the oven is that right?
Since these homemade white chocolate chips have a cacao butter base, they can melt easily, yes. (Cacao butter is a solid at room temperature, but it melts as temperatures rise – like coconut oil.) However, our sugar free chocolate chips held up great when we baked them into our low carb white chocolate macadamia nut cookies!
The key is to keep your white chocolate chips cold and make sure your cookie dough is cold. When making cookies with these chips:
-After popping chocolate chips out of molds, keep them stored in the freezer until ready to use. The more frozen they are, the better!
-To make cookies, prepare your dough and then chill in the fridge for 10-15 minutes. It helps to cool down the dough before adding in your chocolate chips.
-Once the dough has chilled, fold in your frozen white chocolate chips, scoop and portion cookies, and bake ASAP! 🙂
I have big chunks of cacao butter so trying to work out what 2/3 cup is in grams – do you have a unit equivalent? thanks!
Hi Karen, great question! 2/3 cup of cacao butter would be equivalent to around 150g 🙂
Hello. How long can I keep it stored to use? Can I use it as a ganache filling?
Hi there! These sugar free white chocolate chips should be safe to store in the freezer for up to 3 months. We haven’t personally tried using them to make a ganache filling so I can’t speak to how that might turn out, but it sounds like a great idea to experiment with 🙂 let us know if you do end up giving it a try!
This recipe looks so good! I can’t wait to try this someday. Thanks a lot for sharing!
Glad you enjoy!
Can the mixture be poured onto a parchment lined cookie sheet, frozen, and then chipped? I can’t get molds shipped in time before needing them in a recipe next week.
Hi Dana, unfortunately we haven’t tried this recipe in any other way besides using the molds, so I can’t say for sure how the freezing & chipping method would work. It’d require some experimenting!
Can I use something other than the coconut? I have allergies but would love to have some white chocolate on keto!
Hi there, unfortunately the coconut oil is essential to this recipe because it’s a saturated fat – it solidifies at room temperature or when refrigerated, and it liquefies when heated. The only viable substitute I can think of that might work would be grass-fed butter, but I can’t say for sure!
If you use these in a cookie recipe willing they melt in the oven while cooking?
It depends – if you take them out of the freezer and add them to your batter at the very last moment before forming your cookies and baking, they may hold their shape/texture even after baking in the oven! However, it will also depend on where you live, the temperature, humidity, etc.
I’m going let so the milk powder wont work what can I use that’s non dairy?
Unfortunately, I don’t know of a non-dairy substitute that would work in this recipe. There are some non-dairy powdered milk options out there (soymilk powder, powdered rice milk, almond milk powder, etc.) but you’d have to experiment a bit to see if any would work. I’m sorry I can’t be of more help!