About
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.
Ingredients
- 1 tablespoon xylitol by now
- 1 tablespoon cocoa powder, unsweetened
- 1 teaspoon cinnamon
- ¼ cup, chopped pecans, dry roasted, unsalted
- ½ cup unsalted butter
Instructions
- Add the butter to a mixing bowl at room temperature so that it is soft and easy to mix.
- 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.
- Arrange a square sheet of saran wrap or baking paper and spoon the butter mixture along the center, forming a rough sausage shape.
- 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.
Nutrition Facts
- Servings: 8
- Calories: 132.0kcal/552.2kJ (per serving)
- Fat: 14.1g (per serving)
- Carbs: 2.6g (per serving)
- Protein: 0.6g (per serving)
