White Chocolate Root Beer Cream Bonbons
Enjoy the delicious creaminess of white chocolate bonbons with this recipe! They're easy to make and fun to enjoy. If you're on the keto diet, try them today!
Equipment
- Silicone Candy Molds or Ice Cube Trays
Ingredients
- 4ozcream cheeseroom temperature
- 4ozheavy cream
- 1serving Root Beer Float Keto Chow(or 1 scoop)
- 2ozunsalted butter
- 5ozsugar-free white chocolate chipsdivided
Instructions
- Beat the cream cheese in a large bowl with an electric mixer until it is light and fluffy. Beat the heavy cream and Root Beer Float Keto Chow into the cream cheese.
- Melt the butter and 3 ounces of the white chocolate chips together over a double boiler or in a microwave safe bowl in the microwave. Heat on low temperature so it doesn’t burn or seize.
- Beat the melted white chocolate and butter into the cream cheese mixture until fully combined.
- Spread the mixture into oiled candy molds or ice cube trays making sure to press them firmly into all the edges, tapping them on the counter to settle them into the molds.
- Freeze them for at least two hours. They should be firm enough to remove from the molds with ease.
- When they are fully set, melt the remaining two ounces of white chocolate.
- While the bon bons are still frozen spread a small amount of white chocolate on top of each one. Place them back in the freezer to set the chocolate.
- When the chocolate is set, transfer them to an airtight container and store in the freezer for up to a month.
Notes
NOTES: The two hours is a minimum and if you try to unmold them early, they will fall apart and melt when the chocolate touches them.
Nutrition
Serving: 1oz.Calories: 137.4kcalCarbohydrates: 8.6gProtein: 2.8gFat: 13gSaturated Fat: 7.8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.59gTrans Fat: 0.4gCholesterol: 29.4mgSodium: 95.9mgPotassium: 149.58mgFiber: 2.7gSugar: 0.6gVitamin A: 351.9IUVitamin C: 10.57mgCalcium: 74.84mgIron: 0.15mgSugar Alcohol: 5.09gNet Carbs: 0.78g
Photos bySarah DeYoung Photography