Creamy low cab brigadeiro
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- Sour cream1 can(s)
- Chocolate 70%350 g
- Xylitol2 tablespoon
- Coconut oil1 tablespoon
- Melt the chocolate in a bain-marie or in the microwave. Then add it with the cream (with whey) inside a pan.
- Add the sweetener and coconut oil as an option and mix well until a homogeneous cream is formed. Bring to a low heat and stir occasionally until it starts to unglue from the pan. This may take a while. Creamy Low Carb Brigadeiro
- Wait for it to reduce but never stop stirring. Let it thicken until it reaches the desired point. Tip: Remember that the brigadeiro after cold gets a little firmer. Turn off the heat and let cool. You can speed up this step by taking it to the fridge.
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