Then, when you want to use them in a low carb cookies recipe, it helps to refrigerate your dough for 10-15 minutes before stirring in your chips. That way, the cacao butter base in your sugar free white chocolate chips won’t melt before you get your keto cookies into the oven! In a double boiler or the microwave, melt cacao butter and coconut oil.
Powdered sugar makes a regular white chocolate version, but I prefer powdered erythritol for low carb and sugar-free white chocolate bars. The ratios in this recipe were updated in January 2018, and again in September 2018, for better results. Amount per serving. Serving size in recipe notes above. Nutrition facts are provided as a courtesy.
Low carb chocolate chip cookies are made with almond flour, which you know is gluten free. This means you need to add xanthan gum to act as a binder that will keep your cookies from falling apart. Using erythritol will sweeten your low carb chocolate chip cookies without the need for traditional sugar.
Just use a dark chocolate that’s 75% cacao or more (preferably 100%!), sugar free dark chocolate chips, or cacao nibs. But, if you go looking sugar free WHITE chocolate chips? They’re pretty impossible to find. That’s because, in traditional white chocolate, the first ingredient is sugar!