Fudge, keto fat bomb; I wanna use beef tallow instead of cocoa butter or coconut oil How?

The general idea is this:

the substitutions:
3/4 cup beef tallow
4 tablespoons unsweetened cocoa powder
4 tablespoons erythritol (I used Swerve)
1/3 cup goat cheese
1/2 cup macadamia nuts
1/4 cup gelatin
2 tsp vanilla

is this going to be a descent substitution from the original recipe?

Actually this is a better recipe: https://www.carbwarscookbooks.com/good-fat-fudge/

1/4 cup cocoa butter, (the pale-yellow fat from cocoa beans)
½ cup total clarified butter from grass-fed cows,* at room temperature
¼ cup cream cheese or goat cheese, at room temperature
1 and 1/2 tablespoons MCT oil (an extract from coconut oil)
½ cup unsweetened, Dutch process cocoa powder**
1/4 cup powdered sweetener with bulk, such as xylitol, oligofructose, or erythritol
Hi-intensity sweetener, such as liquid monk fruit or stevia to equal 2 tablespoons of sugar or to taste, if needed
1/4 cup collagen powder from grass fed animals, such as Great Lakes brand
A pinch of salt
½ cup espresso, strong coffee, or water
2 teaspoons sugar-free vanilla extract or vanilla seeds
¼ cup walnuts or pecans, chopped, optional

Swap out the ghee for beef tallow or the cocoa butter?

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1 Response

  1. ilovecarrotcakes dedi ki:

    The amount of conflicting flavors here makes my brain short circuit. No clue how it would taste. People use coconut oil because it’s sweet and these are considered a dessert.

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