Following a strict ketogenic diet is something that requires some care to get the desired success to stay in ketosis. Limiting foods, particularly industrialized, it is something we have to deal with all times, however as human, we crave for some sweet things like white chocolate (in my case). Thinking about this, I tried to develop a recipe that was ketogenic, and at the same time could satisfy my cravings for a white chocolate.
Here is the recipe:
- 100g Cacao Butter;
- 60g Powdered Erythritol;
- 15g Powdered Isomaltitol;
- 30ml Boiling Water (to mix the syrup)
- 1 tsp Powdered Vanilla (or the natural form of Vanilla Bean);
- Vanilla Extract for additional flavor
STEP 01 – First of all, let’s prepare the “syrup” for this recipe in order to achieve the same consistency than the regular white chocolate. The syrup is basically a mix of powdered form of Erythritol and Isomaltitol, dissolved in 30ml of boiling water (you need to add the water very, very slowly).
Isomalt is a sugar substitute, a type of sugar alcohol, used primarily for its sugar-
Erythritol is 60–70% as sweet as sucrose (table sugar), yet it is almost non-caloric, does not affect blood sugar, does not cause tooth decay, and is partially absorbed by the body, excreted in urine and feces. A safe sugar alternative for ketogenic recipes.
STEP 02 – After the syrup ready, add the powdered Vanilla and vanilla drops, and then mix it again for some minutes. As we won’t use any dairy in this recipe, try to use a good vanilla extract to add some flavor.
STEP 03 – Melt the cacao butter over medium-low heat (you can also use a microwave for about 3 minutes on low potency). When cacao butter is completely melted, turn the heat off and whisk with the syrup
STEP 04 – When mix is smooth, pour into the chocolate molds and refrigerate for 2 hours or untill firm enough. It gets a better consistency when let cool at room temperature for a few minutes before refrigerating.
STEP 05 – ENJOY