Brazilian Keto Brigadeiro Trio

Allergens

Dairy

Ingredients

• 1 1/2 cups heavy cream 2 tablespoons unsalted butter 3/4 cup erythritol, divided 2 ounces unsweetened baking chocolate 1 teaspoon vanilla extract 1 cup unsweetened shredded coconut 1/2 cup guava paste, cut into small cubes

Instructions

1. In a medium saucepan over low heat, combine the heavy cream and butter. Stir until fully combined and the butter is melted.
2. Add 3/4 cup of erythritol and stir until completely dissolved.
3. In a separate saucepan, combine the unsweetened baking chocolate and remaining 1/4 cup of erythritol. Melt over low heat, stirring continuously to avoid scorching. Once fully melted and smooth, add this mixture to the first saucepan.
4. Add the vanilla extract to the combined sauce and cook on low heat for an additional 5 minutes, stirring occasionally to prevent sticking.
5. For the trio of brigadeiros: Divide the mixture into three equal portions, one for each flavor.
6. For the chocolate brigadeiros: Stir in 1/4 cup of unsweetened shredded coconut and mix until fully incorporated. Form small balls from the mixture, and roll them in additional shredded coconut to coat. Set aside.
7. For the coconut brigadeiros: Keep one portion as is, without adding any additional ingredients, and form small balls. Roll them in extra unsweetened shredded coconut for added texture. Set aside.
8. For the guava brigadeiros: Stir in guava paste cubes into one portion of the mixture until evenly distributed. Form small balls from the mixture and set aside.
9. Allow all brigadeiro balls to cool and firm up in the refrigerator for at least 30 minutes.
10. Serve chilled and enjoy!

Chef’s Insight

The combination of flavors in this trio creates a symphony of taste that will have you samba-ing right out of your seat!

Notes

This recipe is easy to make and perfect for those following a ketogenic diet. The trio of flavors will keep your guests guessing, while the velvety texture keeps them coming back for more.