Brazil Nut Ketogenic White Chocolate
This recipe pairs cacao butter with Brazil nuts to achieve a smooth, nutrient dense, good-for-you keto white chocolate.
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.
Calories: 192kcal | Carbohydrates: 2g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 15mg | Sodium: 108mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 177IU | Calcium: 15mg | Iron: 1mg