Description
Indulgent low carb keto white chocolate brings Swiss-style sweetness without sugar guilt. Creamy cocoa butter and natural sweeteners merge into silky perfection, delivering rich dessert pleasure for health-conscious chocolate enthusiasts.
Ingredients
Scale
Main Ingredients:
- 85 grams (3 ounces) cocoa butter
- 3 tablespoons coconut oil
- 30 grams (¼ cup) powdered monk fruit allulose blend
- 30 grams (¼ cup) heavy cream powder
Supporting Ingredients:
- ¼ teaspoon liquid sunflower lecithin
- ½ teaspoon vanilla extract
Optional Ingredients:
- 1/16 teaspoon sea salt (optional)
Instructions
- Precisely dice cocoa butter into uniform, small fragments measuring no more than 1.3 centimeters (1/2 inch) to ensure consistent melting and prevent potential texture irregularities.
- Select a small saucepan or double boiler and gently combine cocoa butter, coconut oil, and sunflower lecithin. Apply minimal heat, stirring intermittently to prevent scorching. Maintain a low temperature, avoiding any simmering or boiling that could compromise the mixture’s integrity.
- Once fats have completely liquefied, remove from heat source and thoroughly integrate powdered monk fruit allulose blend, whisking until the sweetener dissolves seamlessly into the liquid.
- Introduce heavy cream powder (or milk powder), pure vanilla extract, and fine sea salt into the warm mixture. Stir continuously until the ingredients merge into a silky, homogeneous liquid without any visible granules.
- Transfer the smooth liquid into silicone chocolate molds or distribute evenly across a parchment-lined baking tray, ensuring an uniform thickness for consistent setting.
- Position the filled molds or tray inside the refrigerator, allowing the mixture to solidify completely, which typically requires approximately 30 to 45 minutes depending on ambient temperature.
- After full hardening, carefully extract the chocolate from molds or slice into desired shapes if using a tray method. Store the finished product in an airtight container within the refrigerator to maintain optimal texture and prevent potential flavor degradation.
Notes
- Keep chocolate stable in the refrigerator to maintain its smooth, creamy consistency and prevent quick melting.
- Chill chocolate immediately after pouring into molds to ensure proper setting and professional-looking finish.
- Mix sweetener and cream powder completely to eliminate any potential graininess in the final chocolate texture.
- Utilize gentle heating methods like low heat or double boiler to protect delicate cocoa butter from burning.
- Dice cocoa butter into small, uniform pieces (under 1/2 inch) for consistent melting and even chocolate distribution.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Desserts, Snacks, Drinks
- Method: Melting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 161
- Sugar: 0.1g
- Fat: 18.1g
- Carbohydrates: 0.1g
- Fiber: 0.1g
- Protein: 0.1g