Keto White Chocolate Raspberry Bites
ChefKetogenic.comWant something sweet with a hint of tartness? Try these keto white chocolate raspberry bites!
Serving Size 1
Servings 18
Net Carbs
- Amount Per Serving
- Calories 120
- % Daily Value *
- Total Fat 11.6g18%
- Total Carbohydrate 6.1g3%
- Protein 0g
* 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, vanilla extract, salt, 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, remove ¼ of chocolate to another microwave safe bowl and set aside until needed. Transfer remaining white chocolate to a pastry or plastic bag, remove a corner so that chocolate can be “piped,” fill the silicone mold wells with chocolate, and allow to “set” until firm for ~5 minutes.
While allowing to set, mix raspberry extract and food coloring with reserved chocolate, and stir until a pink color has developed; transfer to a pastry or plastic bag and reserve until next step.
6. Once chocolate that was piped into the silicone mold has set, remove from mold, flip onto a flat surface, then fill the “doughnut” hole with raspberry chocolate and allow to set for ~5 minutes.
Store your white chocolate raspberry bites 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, vanilla extract, salt, 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, remove ¼ of chocolate to another microwave safe bowl and set aside until needed. Transfer remaining white chocolate to a pastry or plastic bag, remove a corner so that chocolate can be “piped,” fill the silicone mold wells with chocolate, and allow to “set” until firm for ~5 minutes.
While allowing to set, mix raspberry extract and food coloring with reserved chocolate, and stir until a pink color has developed; transfer to a pastry or plastic bag and reserve until next step.
6. Once chocolate that was piped into the silicone mold has set, remove from mold, flip onto a flat surface, then fill the “doughnut” hole with raspberry chocolate and allow to set for ~5 minutes.
Store your white chocolate raspberry bites in an airtight container, refrigerated for up to 7 days.
This sounds amazing! I wish there was a picture though. That would be super helpful.