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Keto White Chocolate/Cookies and Cream Recipe

Updated: Dec 10, 2019

Sweets are probably the hardest thing to find a good keto version of. Though you can find keto friendly chocolate, such as Lily's, I have yet to find a keto white chocolate or keto cookies are cream bar. This recipes is sweet, smooth, and comes in at less than 2 net carbs per ounce!


Total Time: 30 minutes + cooling time

Servings: 22 (1 ounce)

Macros per serving:

  • Calories: 187

  • Fat: 19g

  • Protein: 3g

  • Net Carbs: 1.8g

*macros calculated without cacao nibs. Only monk fruit has been subtracted from carbs.



(Ingredients can be purchased by clicking on the green link)


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Let's Do This:

** Use a pot of water with a glass bowl or a double-boiler for this recipe.

  1. Add enough water to the pot so it does not touch the bottom of the bowl.

  2. Heat the water to a simmer.

  3. Place the bowl of cacao butter on top of the pot of water to melt.

  4. Let the cacao butter melt until it is 120F. Check the temperature with a candy thermometer or a regular thermometer.

  5. Once your cacao butter comes to temperature, remove from heat, put the bowl on a pot holder. Add 4 oz sweetener, heavy cream powder, and salt. Mix until your chocolate is smooth. Taste your chocolate, if it is not sweet enough add the other 1/4 to 1/2 oz of sweetener.

  6. Mix your chocolate until it is about 85F. Add sunflower lecithin.

  7. Return your chocolate to the double-boiler. Bring temperature to 90F, stirring constantly.

  8. Remove from heat. Stir in cacao nibs (optional). Immediately pour into chocolate molds.

  9. Wait 3 to 4 hours until chocolate cools. I leave mine over night.

  10. Enoy!


How We Did It!

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