walnut cardamom sugar-free white chocolate featured

Walnut Cardamom Sugar-Free White Chocolate

posted in: Recipes, Sweets | 12

This sugar-free white chocolate recipe takes a spin on traditional flavor combinations. The coconut oil and cacao butter contribute the rich, creamy base and walnuts provide a crunchy texture. Sweetening with Lakanto keeps these bites 100% sugar-free and ketogenic, while flavors of vanilla, cardamom, and sea salt permeate each bite. The grass-fed beef collagen emulsifies Lakanto with the fats, further enhancing the creaminess and at the same time, adds a pinch of nutrient density.

Each ingredient mixes wonderfully in your mouth – all in perfect harmony!

Walnut Cardamom Sugar-Free White Chocolate Recipe - Primal Edge Health

I poured these sugar-free white chocolates into mini muffin tins bought from Amazon. This tin is a great little kitchen tool that I use for chocolates, egg muffins, and homemade pemmican. Using muffin tins to form individual portion sizes is a nifty kitchen hack I often employ. I like that each piece will be uniform in size and ready made to easily add into my meal. This simplifies tracking macros and makes portion control all the more easy.

The most recent thing I added to my mini muffin tins was a stevia extract. I froze small portions to keep on hand until I am ready to use them. Usually I use a locally made alcohol called punta, derived from sugar cane, and follow my Homemade Liquid Stevia Extract recipe. However, my pantry has been “dry” lately and I haven’t found any local production. So instead, I made a bit of an experiment with just water. I steeped the whole stevia leaf like a tea, strained it, and warmed the water oh-so-carefully so as not to boil it and let the water evaporate out until it reduced by about half. I have yet to test the result, but I remain hopeful that it will be successful!

If you do not have mini muffin molds, molding the white chocolate in a small glass dish will work just as well. Reusable silicon chocolate molds are also fun to have in your kitchen and play around with.

walnut cardamom sugar-free white chocolate pile

Do you have The Ketogenic Edge Cookbook?

Enjoy our selection of sugar-free, ketogenic desserts. You will find 16 delicious and nutritious, high-fat, low-carb desserts that are centered around chocolate, cream (dairy and coconut), and various nuts. Learn how to sweeten and flavor nutrient dense foods without relying on refined or artificial sweeteners. Vanilla powder, citrus, and hints of salt are just a few hints I can share with you now on how to bring out the natural sweetness of certain foods. Read more about enhancing and making your own healthy keto desserts here!

Make your own:

  • Panna Cotta (Italian Cream Dessert with grass-fed beef gelatin)
  • Lemon Curd
  • Chocolate Mousse
  • Maca Fudge Brownie (one of our signature dessert recipes)
  • Double Chocolate Nutella (along with 4 other nut butter recipes and complete tips on how to customize your own flavors)

Be sure to tag us (@primaledgehealth or #primaledgehealth) on Instagram and Facebook to share your photos with us and others interested in top quality, nutrient dense, low-carb food!

Get a discount on your Lakanto order

Visit their website and apply the coupon code “primaledgehealth” and receive a discount on your purchase!

walnut cardamom sugar-free white chocolate featured
Walnut and Cardamom Sugar-free White Chocolate
A delicious ketogenic and sugar-free white chocolate recipe with hints of vanilla and cardamom.
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Walnut and Cardamom Sugar-free White Chocolate
A delicious ketogenic and sugar-free white chocolate recipe with hints of vanilla and cardamom.
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walnut cardamom sugar-free white chocolate featured
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Instructions
  1. In a double boiler or saucepan over low heat, gently melt the coconut oil with cacao butter.
  2. Remove from heat and add in Lakanto, collagen, cardamom. vanilla, and salt. Continue stirring until smooth.
  3. Distribute the walnuts evenly between 8 mini muffin molds. Pour the melted chocolate mixture equally each muffin well.
  4. Place in the freezer for 30 minutes to chill. Once set, they will pop out easily. Tip upside down and bang on the counter to release or take a knife, run around the edges, and separate the chocolate from the mold.
Recipe Notes

Macros per serving: 15.5 g fat, 1 g carb, .5 g net carb, 1.8 g protein

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12 Responses

  1. Ysabelle
    | Reply

    Hello Jessica and Tristan, first I want to say I love your cookbook..:) secondly, when I seen your walnut, cardamom, sugar free white chocolates I just had to try them since my mouth was watering lol….I only have one little problem. It seems impossible here in Canada to find any and before I buy anything on amazon or anything like that, i was wondering if there is a substitute for this delicious looking recipe?

    Thanks a bunch, Ysabelle

    • Jessica Haggard
      | Reply

      Thanks for your kind words Ysabelle. Forgive me, but I’m not clear on what you are looking for on Amazon or what you would like to substitute.

  2. Ysabelle
    | Reply

    Oh my lol…I’m so sorry Jessica!!! I’m looking for vanilla powder! Does it matter if I just put vanilla extract or is it important to have it in powder form?

    • Jessica Haggard
      | Reply

      You can use extract also. I prefer to use a non-alcohol based extract because sometimes I can taste the alcohol, but that may just be me!

  3. Elizabeth
    | Reply

    Hi Jessica! I got the cookbook and it’s awesome! The recipes have been fab! I just tried making this white chocolate but unfortunately the lakonta and cardamom separated after pouring into molds. So the bottom was sweetner and the top was the chocolate. I’m obviously doing something wrong. Can you help me trouble shoot?

    • Jessica Haggard
      | Reply

      Oh shoot! I’ve seen that problem as well. I would try adding in more grass-fed collagen which acts as a binder between the cacao butter and Lakanto or let the cacao butter cool a bit first before adding the Lakanto.

  4. Elizabeth
    | Reply

    Yay! I tried both of things. I added a bit more collagen and cooled everything way down before mixing. It worked! Thank you!

    • Jessica Haggard
      | Reply

      Excellent!! I am so glad!

  5. jill
    | Reply

    could swerve be used instead of lakanto? Thanks

    • Jessica Haggard
      | Reply

      Sure, it could

  6. Peter
    | Reply

    Will gelatin powder work in the place of collagen?

    • Jessica Haggard
      | Reply

      They are two different things. It would be an experiment!

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