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【生酮ketogenic】黄油山核桃白巧克力脂肪炸弹
3
人做过这道菜
转载自http://www.tasteaholics.com/recipes/low-carb-keto/white-chocolate-butter-pecan-fat-bombs/?utm_source=followup&utm_medium=email&utm_campaign=desserts
食谱是4份的用量。
1 tbsp=15 ml
1 tsp=5 ml
1 oz=28 g
1 cup = 16 tbsp = 48 tsp = 240 ml
Macros per serving:
• 287 Calories
• 30g of Fat
• 0.7g of Protein
• 0.25g of Carbs
每份：
• 287卡路里
• 30g脂肪
• 0.7g蛋白质
• 0.25g碳水化合物
食谱是4份的用量。
1 tbsp=15 ml
1 tsp=5 ml
1 oz=28 g
1 cup = 16 tbsp = 48 tsp = 240 ml
Macros per serving:
• 287 Calories
• 30g of Fat
• 0.7g of Protein
• 0.25g of Carbs
每份：
• 287卡路里
• 30g脂肪
• 0.7g蛋白质
• 0.25g碳水化合物
用料
| coconut oil（椰子油） | 2 tbsps（2汤匙） |
| butter（黄油） | 2 tbsps（2汤匙） |
| cocoa butter（可可脂） | 2 oz（2盎司） |
| powdered erythritol（赤藓糖醇粉） | 2 tbsps |
| vanilla extract（香草精） | 1/4 tsps（1/4汤匙） |
| stevia（甜叶菊） | 1 pinch（1撮） |
| salt（盐） | 1 pinch（1撮） |
| chopped pecans（山核桃碎） | 1/2 cups（1/2杯） |
【生酮ketogenic】黄油山核桃白巧克力脂肪炸弹的做法
-
Melt coconut oil, cocoa butter and butter together in a small pan until melted. Then turn the heat off.
在一个小盆子里加入椰子油，可可脂和黄油，加热至融化。关火。
-
If you don't have powdered erythritol, you can easily make it. Place erythritol in a NutriBullet or small blender and pulse until powdery! Stir in 2 tablespoons of it into the butter mixture until combined.
向混合物中加入2汤匙赤藓糖醇粉直至融合。
-
Add a pinch of salt to bring out the sweetness.
加入一小撮盐，可以带出甜味。 -
Add in an optional pinch of Stevia. Some people say it counteracts the cooling effects of erythritol
可以选择加入一小撮甜叶菊。 -
Add in vanilla extract.
加入香草精。 -
Into some silicone cupcake molds or candy molds, add a few chopped pecans. I added about 3-4 pecans total to each mold, but this can be altered. If you don't have pecans, walnuts and hazelnuts work well with white chocolate too!
向硅胶蛋糕或糖果模具中加入山核桃碎，核桃或榛子。 -
Pour your white chocolate mix evenly into the molds over the nuts and place in freezer immediately.
向模具中倒入巧克力混合物，立刻放入冷藏室。 -
Freeze for about 30 minutes. You want them to be nice and cool when eating as they melt easily.
冷藏约30分钟。 -
Enjoy!
享用吧！
