Luscious cakes are not only the privilege of a high-carb diet. You can indulge in scrumptious cakes on a keto diet, too, including fancy frostings and incredible icings, such as drips that have been trendy in the past years.
Making keto-friendly dark chocolate drip is simple as pie, but coming up with a decent Keto White Chocolate Drip is more challenging. But no worries, I did all the hard work and developed a delectable — and extremely easy-to-make — white chocolate drip that crowns your cakes in the most delicious and picturesque way.
How to make this 4-ingredient Keto White Chocolate Drip
Preparing this fabulous icing is a cinch. You combine all ingredients in a saucepan and let them melt over low heat all the time mixing until smooth. That’s it!
However, hold your horses: it’s important to let the drip cool down until room temperature, especially if you plan to use it on a cake with a buttercream frosting. As you can guess, the buttercream frosting melts if you pour a hot drip over it. To make you better understand this, here’s a photo of a cake on which I added Keto White Chocolate Drip when it was still too hot. Not pretty!
So, don’t make the same mistake I made but let the drip cool until room temperature before applying it!
But, let’s take a look at how to make this delicious drip:
Add 3 oz (85 g) coconut manna, i.e., pureed coconut flesh, to a small saucepan.
Add also 1 oz (30 g) cocoa butter…
…3 tablespoons heavy cream…
…and 30 drops (or to taste) vanilla stevia.
Heat over very low heat…
…all the time mixing…
…until all ingredients are melted, and the mixture is slightly thick, like this. And now the important part: Let cool to room temperature.
Spread on your keto cake. Pull a little bit of the drip over the edges so that it creates a nice drip down the side of the cake. You can check more detailed instructions on how to apply the drip here.
Voilà!
How I came up with this Keto White Chocolate Drip recipe
I’m an avid lover of keto cakes. I love to bake cakes — but even more, I love to eat them! Decorating cakes is my passion. It’s both therapeutic and exciting at the same time. I would say it’s a bit terrifying, too. In case you make a mistake, the whole cake is ruined in the worst case. Well, usually, there is a way to save the cake. You just have to be creative. No wonder I want to come up constantly with new cake decoration ideas, preferably with no-fail ideas!
Drip cakes were all the rage a few years ago. They simply look impressive. I got fascinated by these gorgeous cakes and took the time to develop this 2-Ingredient Dark Chocolate Drip recipe. It was relatively easy to come up with a perfect recipe for a naturally keto dark chocolate drip.
However, coming up with a perfect Keto White Chocolate Drip recipe wasn’t easy at all. Nope. I have to admit that this recipe was one of the most challenging recipes I’ve developed during my 15 keto years!
Sugary white chocolate drip is ridiculously easy to make as you can use commercial white chocolate. But things are not that straightforward when you want to make a keto version. First of all, there is no decent keto-friendly white chocolate in the market. And if there is, you can be sure that the brand exists only for a short time, and it mysteriously disappears from the market as soon as you have developed a recipe with it.
I’m speaking from experience. There have been some erythritol-based white chocolate brands in the market, and I’ve developed recipes using them, like these beyond-belief delicious Pumpkin White Chocolate Truffles.
As you can imagine, I got very frustrated after noticing that the manufacturer had decided to discontinue the white chocolate that I used in the recipe. Lesson learned: never rely on commercial third-party products! Because of that, I came up with my own Keto White Chocolate recipe (another version of it you can find from my Low Sugar, So Simple book). Now, I can whip up delicious keto-friendly white chocolate whenever I need!
I remember I did my first Keto White Chocolate Drip experiments shortly after the dark chocolate version. However, all the experiments failed. They were mostly too thin and runny, and the color was too yellow, thanks to using too much cocoa butter.
After the failed experiments, I gave up developing the recipe for quite some time. Well, I had written the idea on my to-do list but never really managed to take the time to develop the recipe further. I was actually planning to perfect the recipe for Christmas, but I was simply too busy.
Now, about a week ago, I decided to take the time to do the needed experiments and come up with a luscious and perfect-looking Keto White Chocolate Drip. I had written down some improvement ideas and now wanted to try out how they work in practice. For example, I had the idea to use coconut manna to thicken the drip as I use coconut manna also in my Ultimate Dairy-Free Sugar-Free White Chocolate.
I chose liquid vanilla stevia for sweetening, as I wanted to avoid all that possible gritty mouthfeel of granular — or even powdered — sweeteners. My goal was to come up with a smooth and velvety result.
For the first experiment (this time…), I used cocoa butter and coconut manna in a 1:1 ratio, however, that produced still a too runny and yellow result. I decided to reduce the cocoa butter drastically.
My next experiment used just a fraction of cocoa butter, but the drip was still a bit too runny. I suddenly came up with the idea of adding heavy cream. At least when combined with milk chocolate or dark chocolate, heavy cream produces a nice and thick result, for example, like in ganache (which, by the way, doesn’t make a good drip even you sometimes see ganache-based drip recipes. Butter works so much better!)
I still did a few other experiments, some of them turned out too thick like this one here:
Some of them separated:
Well, but I didn’t give up. I was devoted to perfecting the recipe. I had a leftover keto cake to test the drip experiments.I have to admit the cake looked quite funny:
After some more experiments, I finally came up with a perfect Keto White Chocolate Drip recipe that looked good even on top of the pieces of my leftover keto cake!
Marvelous! You cannot imagine how happy I was after all those failed experiments when finally managing to develop a luscious and perfect-looking Keto White Chocolate Drip!
However, when I started pouring my perfect drip over a cake, to my devastation, it didn’t make a beautiful drip but started running unevenly on the sides of the cake, making an ugly and unattractive look. Oh mine, was my Keto White Chocolate Drip recipe doomed after all? But it had worked so well on my test cake!
After pondering what went wrong, I realized that the drip was too hot. After I let it cool to room temperature, it behaved as expected and made a beautiful and perfect drip. There is always something to learn!
Here’s the recipe for you to enjoy:
Keto White Chocolate Drip
Luscious cakes are not only the privilege of a high-carb diet. You can indulge in scrumptious cakes on a keto diet, too, including fancy frostings and incredible icings, such as drips that have been trendy in the past years.
Making keto-friendly dark chocolate drip is simple as pie, but coming up with a decent Keto White Chocolate Drip is more challenging. But no worries, I did all the hard work and developed a delectable — and extremely easy-to-make — white chocolate drip that crowns your cakes in the most delicious and picturesque way.
Ingredients
- 3 oz = 85 g coconut manna (pureed coconut flesh)
- 1 oz = 30 g cocoa butter
- 3 tablespoons heavy cream
- 30 drops (or to taste) vanilla stevia
Instructions
1. Combine all ingredients in a small saucepan.
2. Heat over very low heat all the time mixing, until all ingredients are melted, and the mixture is slightly thick.
3. Let cool down to room temperature. (This is important especially if you plan to spread the drip over a buttercream frosting!)
4. Spread on your keto cake. To make the drip: pull a little bit of the drip over the edges of the cake to create a nice drip.
Recommended Products
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-
Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy -
Nutiva Organic Coconut Manna Puréed Coconut Butter, 15 Ounce (Pack of 2) | USDA Organic, Non-GMO | Vegan, Gluten-Free, Keto, Paleo | Creamy Superfood Spread to Boost Smoothies & Oatmeal -
Anthony's Organic Cocoa Butter Wafers, 1 lb, Batch Tested Gluten Free, Non GMO, Keto Friendly
| Nutrition information | In total | Per serving if 8 servings in total |
| Protein | 7.8 g | 1.0 g |
| Fat | 100.7 g | 12.6 g |
| Net carbs | 6.8 g | 0.9 g |
| kcal | 975 kcal | 122 kcal |
Tips for variations
For a dairy-free version, you can try thick coconut cream or coconut milk to replace the heavy cream.
If you don’t find liquid vanilla stevia, you can use a pinch of stevia powder or unflavored liquid stevia and add a dash of vanilla extract. Anything with white chocolate just needs vanilla!
You can certainly add natural colorings to the drip to make it colorful.
Feel free to add natural flavorings, too, if you are not happy with the plain white chocolate taste but want to make the drip a tad fancier. Orange flavoring (or two drops of orange essential oil) would be a perfect match with white chocolate. It’s my personal favorite, too.
I was actually planning to add this drip on a pumpkin cake, but as the season is over, I decided to make a regular cake for these recipe photos and just add the drip over it. If you make an autumnal cake, feel free to sweeten this drip with cinnamon stevia or pumpkin spice stevia.
General prattling
This week was busy, but things went smoothly. I was happily doing recipe experiments like keto granola and Sugar-Free Orange Marmalade recipe using our Ketokamu sweetener. By the way, you’ll find the original Sugar-Free Orange Marmalade recipe from my Low Sugar, So Simple book.
I also wrote many Ketokamu-related texts like newsletters, ads, and brochures.
The most challenging day was Tuesday when an inspector from the Finnish Food Authority visited me. As we have organic Ketokamu products, they have to be inspected every year as the legislation related to all organic foodstuff is really strict. The inspection process is lengthy and complex, but we passed it with flying colors.
Stevia is poison to me (it gives me migraine headaches). Is there a replacement option that you might recommend that might work best here (powdered allulose maybe)?
Hi John-Mark, sorry to hear stevia causes that bad reactions. Monk fruit is another natural option, powered erythritol and allulose are also good, although I don’t know how good the result is with powdered sweeteners. My suggestion is monk fruit drops. Are those okay for you?
I had never thought of monkfruit drops as a replacement for liquid stevia (seems obvious all of a sudden … *chuckles*). Since I have no idea if the dosages would be equal (for example, if 7 drops of one would be equal to 7 drops of the other), I shall have to look into that. If I could find a good conversion / equivalence chart between the two, that would potentially change much of my baking, as I’ve always bypassed recipes, and often entire web sites, that rely on stevia as a sweetener. Thanks for the tip!
You’re welcome John-Mark! Hope you’ll find a conversion chart. There might be some guidance in the monk fruit drop bottles on how many drops equal one teaspoon sugar or something corresponding. That might be helpful info, too.
Thank you Elvira .Will give this a try.
Hi Mary, awesome, hope you’ll like it!