Keto Mocha Compound Butter
This sweet and creamy compound butter is rich with coffee, cocoa and heavy cream.
How to Make It
Step 1
Add the coffee, cocoa powder and cream to a small pan over a medium heat. Simmer gently until warmed through, stirring well to dissolve the coffee and cocoa. Set aside to cool whilst you bring the butter to room temperature.
Step 2
Add the softened butter to a mixing bowl with the cooled mocha cream and beat together until well combined and smooth. If your butter is not very soft you may find it easier to blend in a food processor.
Step 3
Form the butter into a log shape roughly 1.5 inches wide and wrap tightly in baking paper or Saran Wrap.
Step 4
Transfer to the fridge for 2-3 hours or until firm and slice to serve.
Ingredients
- Cocoa Powder, Unsweetened
2 teaspoon
- Instant Coffee
1 teaspoon
- 100% Pure Erythritol by Now
1 tablespoon
- Unsalted Butter
⅔ cup
- Heavy Cream
⅓ cup