I love white chocolate (and yes, I know it’s not real chocolate), but unfortunately, I haven’t been able to find a sugar free, low-carb version. So, what’s a girl to do but make her own sugar free white chocolate?
Now, as much as I like white chocolate, I also really prefer fudgier chocolate options to hard chocolate. So, white chocolate fudge seemed like a natural choice. About five minutes of searching the internet yielded a slew of recipes I could use as inspiration. The main ingredients seemed to be cocoa butter, milk powder, sugar and vanilla. Not too bad. I thought I’d sub whey powder for milk powder to cut down on carbs, and increase the protein. I also figured that I’d be able to make the chocolate fudgelike with gelatin. This would not only give the fudge a nice, soft texture, but would also add protein (yay, protein!).
Gelatin is great for joint health, as well as hair, nails, skin and other connective tissue. It can also help to repair your gut lining. What’s not to love? I try to sneak gelatin into my food here and there, but it can be a challenge, so I love when I can find a new use for this great stuff. I’ve been using the Great Lakes brand of kosher gelatin (red canister), and love it.
Notes on Making Sugar Free White Chocolate Fudge
- You could always use flavored whey instead of the plain whey and vanilla extract. I also tried this with strawberry whey powder, and it was amazing!
- If you’re going to use flavored and sweetened whey, be sure to adjust the level of sweetener!
- I made them in this adorable heart shaped mold, but obviously, any mold would do. Silicone makes it easy to remove them, though!
- To make them even tastier and prettier, you could crumble in some freeze dried strawberries to the mixture before putting it in the molds.
Ingredients
- 6 ounces of cocoa butter
- 1/4 cup Swerve, or other granulated sweetener
- 1/3 cup plain whey protein
- 1 tbsp gelatin
- 1 tbsp water
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Method
- Bloom tablespoon of gelatin in the tablespoon of water, mix and set aside.
- In a double boiler (basically, a metal/heatsafe glass bowl over a simmering pot of water), melt together cocoa butter, heavy cream and vanilla.
- Once melted, stir in Swerve and whey protein. Remove the mixture from the stove. The mixture might be weird looking and not yet smooth, but fear not!
- Let cool in the fridge for about five minutes. Remove and stir in gelatin. Keep stirring until the mixture is slightly thicker, and smooth and glossy.
- Spoon mixture into the mold, and chill for an hour or two.
- Pop out of the mold, and enjoy!
