Ingredients

The following ingredients have 3 Servings
  • 4 tbsp cacao butter ((approx 1 ounce, roughly chopped))
  • ¼ cup nondairy whipping cream ((or nondairy creamer or unsweetened soymilk))
  • 2 ¾ cups almond milk
  • 2 tsp cornstarch
  • 5 tsp erythritol ((or any keto sweetener of your choice))
  • 1 tsp pure vanilla extract
  • Vegan whipped cream
  • Cacao powder or cinnamon

Instruction

  • Place the cacao butter in a saucepan with the whipping cream. Bring to a boil and let it simmer, stirring frequently, until the cacao butter melts.
  • Make a slurry in a small bowl by stirring the cornstarch into 1/4 cup of almond milk until smooth. Stir it into the saucepan using a whisk and let the cream come to a boil.
  • Add the remaining almond milk and the erythritol. Stir with the whisk to make sure everything is incorporated and heat over medium-low heat until bubbles form on the sides and the white chocolate is hot. Stir in the pure vanilla extract.
  • Pour into cups or mugs and decorate with vegan whipped cream, if desired. You can also sprinkle on some cinnamon or nutmeg or, as I did, some cacao powder.