Cacaobar coconut cream
Preparation
- Whip the cream until stiff. Gently melt the Kanso KETO MCT Oil 77% with the chocolate in a water bath. Mix yogurt with vanilla flavoring, coconut flakes and add erythritol as needed.
- Carefully fold the stiffly whipped cream into the yogurt. Now alternately layer the chocolate and the yogurt in dessert glasses. Put the finished cream in the refrigerator so that the chocolate cools down.
- Tip: Before serving, sprinkle with a little finely grated Kanso KETO Cacao Bar to decorate.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whipped cream | 200 g |
| Greek yogurt (10% fat) | 400 g |
| Vanilla flavoring | 1-2 drops |
| Coconut flakes | 20 g |
| Kanso MCT Oil 77 % | 1 TBSP. |
| Erythritol sugar alternative | According to demand |
| Kanso KetoCacao Bar | 50 g |
Nutritional values
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
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