A super easy recipe to make some keto white chocolate! I can’t believe how easy it is! This chocolate is full of fat and has barely if any carbs!
The trick to making this delicious treat is to use a bain marie – or double boiler – when melting the cocoa butter. If you don’t you risk burning the chocolate and trust me, it tastes AWFUL.
When you go to cool the chocolate, you can also add a bunch of different things to give it some texture. When I poured the chocolate for cooling, I added some almonds, cinnamon, and cayenne pepper, but the options are limitless! Hazelnuts would be YUMMY.
The macros I used for this recipe is for the FULL thing. So when you divy it up, you’ll have to figure out the specific macros.
- 8oz Cacao butter
- 4-5 tbsp powdered sugar substitute (I used Swerve)
- Any toppings you want, such as cayenne pepper, almonds etc.
Heat up your cacao butter using a bain marie. Once the cacao butter has melted and is a nice yellow colour, add in your sugar substitute and whisk until it is all mixed together.
Pour the mix into molds or a parchment paper lined baking sheet. Freeze or refrigerate until the chocolate is a nice white colour. Approx 2-3 hours.
Nutritional Information per ENTIRE chocolate
- CALS: 2000
- FAT: 224
- CARBS: 0
- FIBRE: 0
- PROTEIN: 0