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! I look forward to making this WITH OIT…any lecithin! Question, why use coconut oil? Meet Besti Monk Fruit Allulose Blend, the keto sweetener that tastes, bakes, dissolves, and browns just like sugar, with NO aftertaste and 0 net carbs. I’m looking to either swap out powdered fruits for the sweetener or to create a base which could be used for a ganache to which powdered fruit could be added. I have checked every whole foods type market and regular supermarket around me and all they have is nonfat. I too was a big fan of white chocolate alas being keto killed that. 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. However, keto white chocolate chips do not seem to exist anywhere. Hi Lisa, Sorry you had issues with it. I’m not really a fan of commercial white chocolate – even if it wasn’t carb-laden. (Typically, I chop dark chocolate and add to boiling cream to make a ganache). 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. Hi Kim, the coconut oil creates a creamier consistency. How do you get get your sweetener not to crystalize and separate from the cocoa butter. Your email address will not be published. The splitting was even more common when using neither. If you click on the link in the recipe itself if comes up with the correct product used in the recipe. Once I had the ingredient list figured out, it was simply a matter of testing out different ingredient ratios, primarily the relationship between cocoa butter and heavy cream powder. If you prefer the chocolate to be a bit thinner to work with, you can add an additional tablespoon of coconut oil. That’s a great idea! I’d appreciate any other healthy tips! (Even better, use a double boiler if you can.) I doubled the batch and wasted a ton of ingredients so very disappointed. If you can find whole milk powder, I’d probably go with that. In keto desserts and low carb cookies recipes, chocolate can be pretty easy to work with. Powdered might also work but I haven’t tried it to know for sure. I ask because I have powdered sunflower lecithin for something else I make. I used the exact same quantities as you and I got the three thin bars and about two and a half small trays from a very mini ice cube mold(still waiting on amazon for the “real” choc chip mold to arrive). I’m going to try them out myself as soon as I can get the stuff from Amazon. My family and I like Splenda. I have found that not all powdered Erythritol is created equal. Help! I hope you will give it a try – it will work much better than the old version. I know this was awhile ago, but I weighed it using a kitchen scale. Wholesome Yum | Natural, gluten-free, low carb recipes. Hi Maya, I am fairly new to the ketogenic way of life and I’m no pro baker/chef. Made this tonight, though I used the microwave. That butter and powder are generally combined again with sugar (and often milk) to create what we know as CHOCOLATE. When it comes to keto recipes calling for white chocolate, there are now keto chocolate chips available to be used! I couldn’t find the milk powder but I did find goat milk powder and used that. Try with lower heat next time, preferably in a double boiler, and you can add a tiny bit more sunflower lecithin to be safe if you want to. I’m going let so the milk powder wont work what can I use that’s non dairy? YAY, YOU'RE IN! I added cacao nibs to some, macadamia nuts to others and left some plain. Hi Fiona, I’m in the U.S. but we unfortunately don’t have heavy cream powder in stores either. However, I used Splenda. Perhaps a high speed ninja blender with the multiple tornado style blade (closest I’ve found to a vita mix at only a third or less of the cost)would work better? It might work. I found some on Amazon that I think is exceptional and lovely and creamy. chocolate chip cookies.Which are, incidentally, top 5 of my favorite desserts… of all time! Just a thought… Use Allulose as your natural, no/low-carb sweetener. Also do you have any other things I could use with the sunflower lecithin? I made it over twice and both times it turned out the same. What about THM protein powder for the smooth milky taste? Or, if you’re just wanting sweet treat options WITHOUT the standard added sugars and inflammatory vegetable oils, give these sugar free white chocolate chips a whirl! ⅔ cup cacao butter 1½ Tbsp coconut oil ¼ cup dry whole milk powder ¼ cup powdered erythritol/low-carb sweetener pinch of salt. Simply use the same method I use for these sugar free chocolate chips. I apologize for the mix-up. . Hi Lisa, The sunflower lecithin helps to emulsify and stabilize the chocolate ingredients. ; Stevia Chocolate Chips made with stevia are perfect for a sweet bite or to use in other keto desserts. Are you using a special tool to blend them all after melted? I do plan on reducing the sweetness a bit. Those cravings!!!) I just got some coconut milk powder. I have never made white chocolate before, but is sounds pretty simple to make, and would be loved melted and drizzled on holiday goodies. Would love to hear if it works! ’ re saying that if anyone has please let us know how many chips equals a Tbsp n't to... Powdered sunflower lecithin changed it to that instead to lower carbs more, sugar-free best! Was pretty good hold up best this way during the baking process boiler or the microwave, heat cacao. The granular or powdered pyure sweetener all your hard work and creativity!!!!!!!... 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