Keto Butterfinger Bites
ChefKetogenic.comDifficultyIntermediateKeto Butterfinger bites are a delicious treat that lets you indulge your sweet tooth while keeping you in ketosis. So go ahead and snack without guilt!
Servings 9
Serving size 1
Net Carbs
- Amount Per Serving
- Calories 109
- % Daily Value *
- Total Fat 9.8g13%
- Protein 1.8g
- Total Carbohydrate 1.3g1%
- Dietary Fiber 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Temper chocolate by placing ¾ of chocolate and cocoa butter in a microwave safe bowl, microwave on high for 1-2 minutes, stirring every 15 seconds until chocolate is melted.
Add butter, erythritol, and raw stevia to chocolate, stir until combined, check temperature with a kitchen thermometer to ensure it is above 115ºF, if proper temperature is reached add in remaining chocolate, if not heat in the microwave until proper temperature is acquired, then add remaining chocolate.
Stir with a rubber spatula until chocolate is smooth, there are no chunks remaining and temperature is between 88-92ºF.
Once proper temperature is reached transfer chocolate to a pastry or plastic bag, remove a corner so that chocolate can be “piped,” fill half of the silicone mold wells with chocolate, and allow to “set” until firm for ~5 minutes.
Mix together peanut butter and pork rinds until a thick paste forms, place a dollop of pork rind mixture on chocolate (~1 teaspoon), fill remaining mold with chocolate, place in the refrigerator to set for 5-10 minutes, remove from mold and store in an airtight container, refrigerated for up to 7 days.
Ingredients
Ingredients
Directions
Directions
Temper chocolate by placing ¾ of chocolate and cocoa butter in a microwave safe bowl, microwave on high for 1-2 minutes, stirring every 15 seconds until chocolate is melted.
Add butter, erythritol, and raw stevia to chocolate, stir until combined, check temperature with a kitchen thermometer to ensure it is above 115ºF, if proper temperature is reached add in remaining chocolate, if not heat in the microwave until proper temperature is acquired, then add remaining chocolate.
Stir with a rubber spatula until chocolate is smooth, there are no chunks remaining and temperature is between 88-92ºF.
Once proper temperature is reached transfer chocolate to a pastry or plastic bag, remove a corner so that chocolate can be “piped,” fill half of the silicone mold wells with chocolate, and allow to “set” until firm for ~5 minutes.
Mix together peanut butter and pork rinds until a thick paste forms, place a dollop of pork rind mixture on chocolate (~1 teaspoon), fill remaining mold with chocolate, place in the refrigerator to set for 5-10 minutes, remove from mold and store in an airtight container, refrigerated for up to 7 days.
Notes
