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white chocolate



Adapted from:




Serving Size: 1/4 cup (25g)

Yield: 10 servings 




  • 6 Tbsp (75g) *powdered erythritol // OR 1/4 cup (50g) powdered (confectioner's) Swerve

  • 6 oz (170g) unsweetened cacao butter 

  • 1/2 tsp vanilla powder (or dehydrated vanilla extract**)

  • 3 Tbsp (20g) ***powdered coffee creamer (unsweetened) // OR**** coconut milk powder (unsweetened)

    • *Swerve confectioner's sweetener is ground very finely (which is important for the texture of the chocolate), so if you choose to use erythritol or another sweetener, you will need to first grind it down to a very fine powder using either a clean spice grinder, coffee grinder, or food processor.

    • **To make your own vanilla powder, mix together an equal volume of powdered erythritol and liquid vanilla extract and spread over a flat plate in a thin layer. Let it dry out completely (using the lowest setting on your oven will work if using a heat-safe plate), then scrape it off the plate using a spoon or butter knife so that you have dry "vanilla flakes".

    • ***For best flavor you should actually use full-fat cow's milk powder, but it has a higher carb count (and sugar count!) than either of the options I've given above, so I'd recommend against it.

    • ****For the lowest carb count, go with the keto-friendly coconut creamer (click the "coconut milk powder" link above) instead of real coconut milk powder, but both of those items can be a bit expensive, if you don't plan on using these creamers for anything other than this recipe, go ahead and get the much more affordable commercial coffee creamer (linked on the left).




1. In a dry food processor (or large high-powered blender) grind the powdered creamer, powdered sweetener and dry vanilla powder together until well combined, then add the chopped cocoa butter and pulse until you get very small bits.


2. Dump this mixture into a double-boiler (bain marie) or heavy-bottomed pot and heat on the lowest temperature setting to gently melt the cocoa butter without burning the powdered creamer, making sure to stir every minute or so. This will take at least 5 minutes.

3. As soon as the cocoa butter has fully melted, remove the pan from the heat and use an immersion blender to blend the mixture together until it has a creamy look. Let it sit and cool for 5 minutes, then blend it again, and so on until it has cooled to room temperature but is still liquidy enough to pour.


4. Pour the liquid keto white chocolate into either silicone molds, hard chocolate molds, or into any container that has been lined with plastic wrap. Let it set up at room temperature, or put it in the fridge to harden more quickly. (If you find that the chocolate has been at room temperature for more than 30 minutes and still has not solidified, re-melt it and check the link below to learn how to temper chocolate to prevent this problem.)






TEXTURE issues:


1. Commercial chocolate is run through a special grinder to make the particle size of all ingredients incredibly small, resulting in a smooth and creamy mouthfeel, but unless you have $300 extra in your pocket to buy one of these special grinders, you'll have to content yourself with the less-than-optimal texture of homemade chocolate, which can taste great, but will have a less smooth texture.


2. If you find that your chocolate is super grainy (even though you used very finely powdered sweetener), your chocolate may need to be tempered in order to make the cocoa butter set up in smaller crystals for a smoother texture. Learn how to do this here: (start the video at 2:02). 







Alternate Method:

IF you are using a very VERY high-powered blender or food processor, you can go ahead and leave it running after step #1 until it has ground the cocoa butter and other ingredients into a very fine paste and has warmed the cocoa butter up past melting point. It will require at least 5 minutes of CONTINUOUS grinding to reach this point, but once the mixture is completely smooth and liquidy enough to pour, go ahead and pour it into molds to set, or follow directions linked above for tempering.













Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.




Full-Carb White Chocolate (25g):

kcal 135 / net Carbs 16g / Sugars 16g / Fat 7g / Protein <1g


TPH Keto White Chocolate (1 serving / 25g):

kcal 160 / net Carbs 1g / Sugars 0g / Fat 18g / Protein 0g

(using powdered coffee creamer)




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