10/2/2020 Low Carb Keto Milk Chocolate Recipe – Sugar Free Londoner

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Don't waste your money on expensive shop-bought Keto

milk chocolate! You can make your own sugar free milk
chocolate with only four ingredients. It's melt-in-the-mouth
creamy and totally addictive. 

Total Time 10 mins

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LOW CARB KETO MILK CHOCOLATE RECIPE

Published May 3, 2019. Last modified September 27, 2020 By Katrin Nürnberger — 67 Comments

It’s quick and easy to make creamy keto milk chocolate at home! All you need for
this simple sugar free recipe are 4 ingredients and a silicone chocolate mould.

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10/2/2020 Low Carb Keto Milk Chocolate Recipe – Sugar Free Londoner

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Since going sugar free a few years ago, I’ve been opting for dark and darker
chocolate. Chocolate with 90% cocoa solids contains only 7 grams of sugar for a
whole 100g/3.5 oz bar – perfectly fine for a low carb diet.

I then started to make my own, TOTALLY sugar free dark chocolate (sweetened it
with powdered erythritol) and posted my recipe for low carb chocolate on

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10/2/2020 Low Carb Keto Milk Chocolate Recipe – Sugar Free Londoner

the blog. Check it out –OUT

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variations!

But. Sometimes it’s just got to be milk chocolate, right?

CAN YOU HAVE MILK CHOCOLATE ON KETO?

Shop-bought milk chocolate contains around 50% sugar. Not a good idea for
anyone, basically. And all the shop-bought sugar free milk chocolate bars I have
tried so far have been more or less disappointing. Firstly, they are expensive,
And secondly, they may be sweetened with stevia or erythritol, but the taste….
meh.

So. Here’s my homemade version. Simple, rich and super-milky! 

HOW TO MAKE VELVETY-CREAMY KETO MILK CHOCOLATE – STEP BY STEP:

1.) Heat double cream / heavy cream in a frying pan until it stats to bubble,
thicken and reduce.

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2.) Keep stirring with a spatula so the cream does not burn. I used 1/4 cup / 60g
of cream. A er a few minutes, my cream had reduced by half and I was le with
2 tbsp / 30 grams. Can you see how thick it has become?

3.) While the cream cools in a bowl, melt your cacao butter.

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4.) Add in the powdered erythritol and cacao powder and stir until combined.

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10/2/2020 Low Carb Keto Milk Chocolate Recipe – Sugar Free Londoner

5.) Here’s a CRUCIAL step.

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COOL DOWN. You want the reduced cream and the cacao butter to be of a
SIMILAR TEMPERATURE. Stir and combine them…

6.) …. and pour the mixture into a silicone chocolate mould. Chill in the fridge
or freezer until set.

TIPS AND TRICKS FOR A VELVETY-CREAMY, IRRESISTIBLY DELICIOUS

HOMEMADE CHOCOLATE

The key ingredient in regular milk chocolate is whole milk powder. There are
Keto chocolate recipes out there that use heavy cream powder, which has less
carbohydrates. Cream powder is a specialist ingredient and not cheap. And I did
not want to buy a huge pot of milk powder that I KNOW I will NEVER use again.

Therefore, I settled on using REAL double / heavy cream in this recipe and
simply reduced the liquid by half. It does make the chocolate so er. I don’t
recommend keeping it at room temperature – it turns into the consistency of a
creamy praline. Store it in the fridge or freezer!

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10/2/2020 Low Carb Keto Milk Chocolate Recipe – Sugar Free Londoner

I’ve mentioned above how important

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need to have a similar temperature when mixed. This is ESSENTIAL! I have
made the mistake for you here, guys. If the temperature di erence is too great,
THE CHOCOLATE WILL SEIZE AND SEPARATE!!!!! You don’t need fancy
equipment – just test with your finger and combine the two when the time is
right.

The amounts given will make you only 1 chocolate bar. Which is not a lot, but I
thought it’s better for you to try first before making a larger batch. Double or
triple the recipe as you wish.

You can use either cacao powder or cocoa powder in this recipe. Cacao has the
added benefit that it contains more antioxidants and nutrients as it is not
roasted.
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10/2/2020 Low Carb Keto Milk Chocolate Recipe – Sugar Free Londoner

If you wish, you can addOUT

vanilla to the
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quality here. Regular vanilla extract contains alcohol, which you would be able to
taste. Go for a vanilla powder instead, or even splash out on a vanilla bean and
scrape out the seeds.

A chocolate bar mold is great for this recipe, but not essential. Just put
parchment paper on a plate and pour in your chocolate. Freeze, then break
into pieces. Voila – keto milk chocolate bark. Alternatively, make pralines with
a silicone ice cube tray!

SEE MY OTHER CHOCOLATE RECIPES AND DISHES THIS SUGAR FREE MILK CHOCOLATE
WOULD WORK WELL IN: 

Low Carb Chocolate

Keto Sugar Free White Chocolate
Easy Sugar Free Chocolate Chips
The Ultimate Low Carb Chocolate Chip Cookies
Keto Almond Butter Brownie Cookies
Chocolate Chip Keto Mug Cake

Tried this recipe? Give it a star rating below!

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Creamy Keto Milk
Chocolate Recipe
Katrin Nürnberger
Don't waste your money on expensive
shop-bought Keto milk chocolate! You can
make your own sugar free milk chocolate
with only four ingredients. It's melt-in-the-
mouth creamy and totally addictive. 
5 from 22 votes

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Prep Time Cook Time chilling time Total Time

5 mins 5 mins 10 mins 10 mins

Course Cuisine Servings Calories

Dessert British 6 100 kcal

1 2 3
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10/2/2020 Low Carb Keto Milk Chocolate Recipe – Sugar Free Londoner

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1.5 oz / 40g cacao butter
1/4 cup / 60g thick double cream / heavy cream
1 1/2 tbsp cacao powder unsweetened
1 tbsp powdered erythritol (use an additional 1/2 tbsp if you like
your chocolate sweet)

INSTRUCTIONS  
1. Heat the cream in a pan until it bubbles. Lower the heat and stir
regularly so the cream does not burn. Cook it until it has reduced
by half and has become thick and slightly yellow in colour. Pour
into a bowl and set aside. 
2. Melt the cacao butter in a pan. Stir in the cacao powder and the
powdered erythritol. 
3. Once the cream and the cacao mix have the same (lukewarm!!)
temperature, combine them and stir. Pour into a chocolate bar
mould and place in the freezer or fridge until set. 

VIDEO

NOTES
You can use cacao or cocoa powder in the recipe - just make sure it is
unsweetened. 
You could use stevia drops instead of the powdered erythritol - I'd use
6 drops. 
Store the chocolate in the freezer or in the fridge. Because of the
added cream, it is not firm enough at room temperature. 
If you have milk powder to hand, you could use this in place of the
cream. This would make the chocolate stable at room temperature, but
also add on a few carbs. 
My sugar free chocolate bar had 24 squares, so I calculated 4 squares
per portion = 6 portions in total.  

NUTRITION

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