What I have found so far:
No white carob chips. Closest I’ve found are the yogurt drops, but I won’t use them because of the trans fats/partially hydrogenated oils.
But, I may try a couple of things. One, I could replace the regular chocolate chips with sugar free ones to greatly reduce the sugar content and glycemic index. I may also try the cocoa powder and butter idea that you posted and substitute some of the cocoa with flour and I could also try using carob powder with the butter and partial flour substitute. I would think the cocoa and carob would reduce the sugar as well.
I haven’t seen any satisfactory white chocolate (cocoa butter) product since we moved to the country. Because cocoa powder is bitter, wouldn’t using it increase the need for sweetener? (Never tried carob powder.) Do you use sucralose? I substitute part of the sugar w/sucralose in baking, but the chlorine molecules are bothersome.