Keto Sugar free White Chocolate Recipe
It's the last bastion of making chocolate at home and it's possible due to the Keto Cream Powder product that we've exclusively made available. We are so excited as this recipe only has 5 ingredients, it's super simple and delicious.
Serving size: this recipe makes 2 bars of chocolate in the silicon mold, each mold is 24 squares. Carbs per 6 squares: 0.75g
Ingredients (* = available here at Keto Store NZ):
85g Cacao Butter*
2 Tablespoons Coconut Oil for a real smooth consistency
60g Cream Powder*
1 teaspoon Vanilla Extract
pinch of salt is recommended to bring out depth in the flavour.
Keep all utensils DRY - chocolate hates moisture and will seize when it comes into contact with any wetness - this includes condensation from the saucepan of boiled water to melt the chocolate. So care needs to be taken to keep water and chocolate separated. Dry utensils, dry bowl, dry spoons, dry silicone molds and dry hands are key.
1 - Create room in the fridge somewhere to land a couple of molds of chocolate.
2 - Prepare and set aside the Cacao Butter, break up any large clumps
3 - Blitz the Allulose and Cream Powder together
4 - Set up a heat proof bowl over a saucepan filled with 4cm of boiled water
5 - Add in the Cacao Butter and Coconut Oil on a low heat, simmer until it's melted
TIP: you don't need to get it massively hot, as both these ingredients melt at low temperatures.
6 - Remove the bowl off the saucepan and add Allulose, Cream Powder, Vanilla and Salt
7 - Stir to combine, and then blitz, stick blend or put the mixture into a blender machine to make sure it's really combined and smooth.
8 - It goes thicker before it loosens up to become pourable into molds placed on a baking tray. We have molds that are the exact shape of chocolate bars, which are perfect for this mixture to go into.
9 - Set the chocolate in the fridge for about 15-30 minutes or until solid.
Storage - air tight container in the fridge is best up to a month, if they ever last that long! Chocolate can also be frozen but chop the portions down so that you can defrost pieces inside your mouth : ) Chocolate tends to go soft when stored in the pantry or in ambient temperatures.