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.
Prep Time10 minutes mins
Cook Time10 minutes mins
Chill Time30 minutes mins
Total Time50 minutes mins
Course: Desserts
Cuisine: American
Servings: 8
Calories: 192kcal
In a double boiler or saucepan over low heat, gently melt the coconut oil with cacao butter.
1/4 cup coconut oil, 2 ounces cacao butter
Remove from heat and stir in the nut butter. Add Lakanto, collagen, vanilla, and salt. Continue stirring until smooth.
2 tablespoons Brazil nut butter, 1 1/2 tablespoons Keto sugar substitute, 1 tablespoon grass-fed beef collagen powder, 1/4 teaspoon vanilla extract, 1/8 teaspoon salt
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.
1/2 cup Brazil nuts
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 | Sodium: 108mg | Fiber: 1g | Net Carbohydrates: 1g