Brazil Nut Ketogenic White Chocolate
Brazil nuts show up twice in this Brazil nut chocolate, as a buttery nut butter in the smooth white base and as nuts set right into it. Vanilla and a pinch of salt round out each piece.
Servings: 8
Calories: 192kcal
Ingredients
- ¼ cup coconut oil
- 2 ounces cacao butter
- 2 tablespoons Brazil nut butter
- 1 tablespoon powdered Monkfruit Sweetener
- 1 tablespoon grass-fed beef collagen powder
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- ½ cup Brazil nuts whole
Instructions
- In a double boiler or saucepan over low heat, gently melt the coconut oil with cacao butter.
- Remove from heat and stir in the nut butter. Add Lakanto, collagen, vanilla, and salt. Continue stirring until smooth.
- Distribute the whole Brazil nuts equally between 8 mini muffin molds or at the bottom of whatever container you choose to shape the chocolate in.
- Pour the white chocolate mixture evenly into each of the wells. 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.
Nutrition
Calories: 192kcal | Carbohydrates: 2g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Sodium: 108mg | Fiber: 1g | Net Carbohydrates: 1g
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