End game

Keto white chocolate that has almost no carbohydrate, achieved through the use of polyols and pea protein. Great as a snacking digestive.

Ingredients

Cacao Butter (40g)
Erythritol (25g)
Pea Protein (25g)
Table Salt (1 pinch)
Vanilla Extract (1 tsp)

Equipment

Blender / Nutribullet
Saucepan
Silicone Egg Poacher
Fridge

Method

I use a silicone egg poacher, which is soft, simply because it’s easy to roll it off the finished product once it’s cooled, but it’s not essential, you could use any container of your choice.

Place the Cacao butter in a saucepan on low heat and begin slowly melting for 2 or 3 minutes or until liquid.
Blend the Erythritol until it has the consistency of icing sugar, this is important because Erythritol is like salt in this regard, it is not soluable in oil or fat so grinding it to dust will improve the consistency of your chocolate considerably.
Mix the Erythritol and Pea Protein together.
Now blend in the melted Cacao Butter and Vanilla Extract until the mixture is a smooth paste - you can add some more Cacao Butter if the mixture is too solid.
Pour the mixture into the plastic egg poacher and place in the fridge to cool for 20 minutes.