THM S Recipes · Uncategorized

Sugar-free, low-carb white mocha sauce

One of things I loved and hated about working at Starbucks was the unlimited white mochas while on the clock. Loved it because, well, free white mocha! Hated it because I knew the sugar was bad for me, my weight ballooned and I kept craving more and more. I’ve not worked at Starbucks for a couple years so my white mocha intake has drastically decreased but before we got back on track with THM I would catch myself in the drive-thru more often than I’d like to admit πŸ™ˆ

I knew I had to make a sugar-free version of the famous white mocha sauce.



makes approx. 3/4 cup

1/2 cup cocoa butter, chopped (you can find this online or at Whole Foods or another health food store. They do make cocoa butter for skin care so make 100% sure the only ingredients are cocoa butter)

1 cup heavy cream

1/3 cup Swerve sweetener (or 1 tbsp THM super sweet or 2 tbsp THM gentle sweet. You can always adjust sweetener to taste)

1 1/2 tsp glucommannon (not pictured) (xantham gum should work fine)

1/4 teaspoon salt (I used Celtic sea salt)

1 teaspoon vanilla


In a saucepan over medium heat begin to melt the cocoa butter with the heavy cream, stirring occasionally. Β Once it starts meting you’ll begin to see the fat of the cocoa butter separating.

That means it’s time to start whisking .

Once the fat begins to meld with the cream whisk in sweetener and then your glucommannon. Remove from heat and whisk in vanilla and salt.

Let cool, stirring occasionally. Store in fridge for up to 2 weeks (like it will last that long!)

This would be an S on the THM PLAN because of the fat content.


Brew 2 shots of espresso or 1/4 cup very strong coffee. Stir in 2 tbs of sauce, add more to taste. Steam 3/4 almond milk (or warm on stove top, whisking until frothy) and add to coffee mixture. You can make it iced by keeping the milk cold and pouring it over ice. Makes ~ 12 oz (or a Starbucks tall)



Add 2 shots of espresso or 1/4 cup coffee to a blender. Add 3 tbls of sauce or to taste, 1 cup almond milk, 1 tsp glucommannon (option), about 10 or so ice cubes and blend. For an S snack add 1/2-1 scoop protein powder and blend again. You can also add collagen powder or myo-inositol powder (for my PCOS peeps). Top with whipped heavy cream or FF Reddi-whip if you like!

Hope you enjoy!



29 thoughts on “Sugar-free, low-carb white mocha sauce

    1. Are you thinking of coconut butter? Cocoa butter involves roasting cocoa beans and extracting the cocoa nibs and then straining the oil…easier to buy πŸ˜‰


    1. I got NOW Foods brand at Whole Foods, it was in the health and beauty section. You can find that brand or others at most health food stores or online. If you buy a brand being sold for cosmetic uses you can use it but be sure the only ingredient is cocoa butter.


  1. Thanks for your persistence Amanda!! Going to buy some cocoa butter because this sounds amazing!! What is Swerve sweetener & where do you find it? I’ve not heard of it before.


    1. Swerve sweetener is just ground erythritol! They sell in granulated and powdered versions, which is super helpful for baking! I have seen it at Whole Foods, Earth Fare, and I know Lucky’s carries it, but I usually just order it from Amazon. Thanks for visiting and good luck with your white chocolate sauce!


  2. Thank you SOOO much for this. I’m addicted to Starbucks white mochas and was sad not to be able to enjoy them on plan. This recipe is a life saver!


  3. I didn’t read thru all the comments so not sure if it’s been asked but can I sub coconut cream for heavy cream?


  4. I tried making this today, but I kind of failed. It’s my first time working with glucomannan and I let the mixture come up to a boil, which turned it into a super thick pudding consistency. I thinned it out with about two cups of water, and, unsurprisingly, it became very bland while still goopy. :/ I presume I wasn’t supposed to let it boil? (I also made a double batch… any ideas how to use up a liter of bland white chocolate pudding? :P)


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