I had a go at making sugar-free white chocolate today. Oooh boy, it's a learning curve. I used the recipe on the Sugar-Free Londoner blog. It called for allulose but I can't find it anywhere, so went with the recommended substitute of powdered erythritol. I used powdered coconut instead of powdered milk, which is one of the options in the recipe.
Couldn't get it to the 'pourable' consistency described as I lost the lid to my blender (recipe calls for blending well), so I tried it in my food processor and gave up.
I ended up with a gritty paste oozing oil and pressed it into my mould. I put some shredded coconut in first and topped it off with more.
I... am actually gobsmacked that it worked! The taste isn't quite right but I think that's mostly the cooling effect of the erythritol.
It is very very melty to the touch, so it will have to live in the fridge
Has anyone else tried making sugar-free white chocolate?