Learn how to make sugar-free white chocolate bars – homemade with just 4 easy steps! You’ll love this UPDATED low carb keto white chocolate recipe.
Thanks for visiting Live Well Corner today. This is Marc Gil . It’s awesome to see your smiling face over here. I’m really into great diet-friendly cooking videos. It would seem that you feel the same. 🙂
I get pretty excited about checking out good healthy cooking vids. It’s nice to know that I’m not the only one. 🙂
You can learn How To Get Started On The Keto Diet Here.
Clearly, there are many diet plans in the world. If you’re like me, you’re probably overwhelmed by all of the options.
It’s for this reason that, when a particular diet has been chosen, and you’re looking to prepare your own tasty meals, you want to avoid looking outside of your chosen diet for meal options. Straying from your original chosen plan may very well lead to failure. You’re quite likely to find yourself needing to start all over.
This is why you definitely want to compile a small library of recipes that fit within your particular diet plan. If you’re going low-calorie, then compile low-calorie recipes.
Healthy Eating has a lot of benefits. Cutting calorie intake by 15 percent can slow aging and protect against diseases such as cancer, diabetes, and Alzheimer’s and help to lose weight.
Wishing you health and happiness,
3 oz Cocoa butter
3 tbsp Coconut oil
1/4 tsp Sunflower lecithin
1/4 cup Powdered erythritol (or any powdered sweetener of choice**)
1/4 cup Heavy cream powder (or whole milk powder)
1/2 tsp Vanilla extract
1/16 tsp Sea salt (optional)
Cut the cocoa butter into small pieces, no larger than 1/2 in (1.3 cm) in any direction. This important to prevent overheating the outside when melting.
Place the cocoa butter, coconut oil, and sunflower lecithin into a small saucepan. Melt on the stove over VERY low heat. Do not allow it to simmer or boil. (Even better, use a double boiler if you can.) Remove from heat once melted.
Stir in the sweetener, until dissolved. Stir in the cream powder, vanilla extract, and sea salt, until smooth.
Pour into chocolate molds (or onto a small parchment lined pan). Refrigerate until hardened. Keep refrigerated for best results.