#1 Low Carb & Keto Diet App Since 2010
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prep time
30 min
cook time
0 min
ready time
30 min
Keto Pecan, Chocolate And Cinnamon Compound Butter
This sweet compound butter is perfect to make ahead and store in the fridge for topping breakfast pancakes or smothering on low carb toast.
Although xylitol has been used in the recipe, this can be easily swapped for your preferred low carb powdered sweetener.
Net Carbs
0.7 g
Fiber
1.2 g
Total Carbs
3.4 g
Protein
0.9 g
Fats
14.3 g
135 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Xylitol by Now
1 tablespoon
Cocoa Powder, Unsweetened
1 tablespoon
Cinnamon
1 teaspoon
Pecans, Dry Roasted, Unsalted
¼ cup, chopped
Unsalted Butter
½ cup
Recipe Steps
steps 4
30 min
Step 1
Add the butter to a mixing bowl at room temperature so that it is soft and easy to mix.Step 2
Finely chop the pecans and add to the bowl with the butter, along with the cocoa powder, xylitol and cinnamon. Mix together thoroughly to combine.Step 3
Arrange a square sheet of saran wrap or baking paper and spoon the butter mixture along the center, forming a rough sausage shape.Step 4
Bring the edges of the wrap or paper up around the butter, wrapping it tightly into a sausage shape. Twist the ends of the wrap/paper tightly to seal. Transfer the butter to the fridge to firm up for 20 minutes before use.
