This Vegan friendly recipe creates heavenly little treats. The Cacao butter creates an amazing white chocolate flavour you will love, all while sticking to the Keto diet.
Melt the coconut butter and cacao butter in a double boiler, and mix until thoroughly combined.
Stir in the vanilla extract
In a separate dish, mix together coconut powder and swerve
Stir the Swerve mixture into the Butter mixture one tablespoon at a time, ensuring it is completely mixed before adding the next spoonful.
Then, mix in the crushed Raspberries until evenly dispersed through the mixture.
Pour the mixture into muffin cases and allow to chill in the fridge for around an hour until set.
This recipe is from Liz MacDowell's Website, meatfreeketo.com.
Ingredients
Directions
Melt the coconut butter and cacao butter in a double boiler, and mix until thoroughly combined.
Stir in the vanilla extract
In a separate dish, mix together coconut powder and swerve
Stir the Swerve mixture into the Butter mixture one tablespoon at a time, ensuring it is completely mixed before adding the next spoonful.
Then, mix in the crushed Raspberries until evenly dispersed through the mixture.
Pour the mixture into muffin cases and allow to chill in the fridge for around an hour until set.