【生酮ketogenic】黄油山核桃白巧克力脂肪炸弹

【生酮ketogenic】黄油山核桃白巧克力脂肪炸弹的做法说明

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

【生酮ketogenic】黄油山核桃白巧克力脂肪炸弹的食材和调料

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与步骤

第1步.
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。
第2步.
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。
3.
Add a pinch of salt to bring out the sweetness. 加入一小撮盐，可以带出甜味。
4.
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。
5.
Add in vanilla extract. 加入香草精。
6.
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。
7.
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。
8.
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。
9.
Enjoy! 享用吧！