3-Way (dairy-free, keto) White Chocolate Love Butter to Reduce Inflammation and Boost Your Awesome
September 21, 2014 by
Leanne VogelMay 2, 2017
3 low-carb, high-fat, keto nut butter recipes made with the minimally processed, plant-based, antioxidant-rich oil that you need to eat more of.
You hate inflammation just as much as I do, I’m sure of it. The swollen belly, painful limbs, creaky joints, throbbing headaches, less-than-reliable digestion… it ain’t sexy.
So, okay, we’re on the same page: inflammation sucks. Now, what do we do about it? This is a heavy question with not one, clear, super simple answer. It’s layered. One great place to start, though, is to load up on ultra-powerful, minimally processed, high-fat, keto foods that encourage an inflammation-free body.
Sounds logical, right?
Cacao butter (aka cacao oil) is the antioxidant-rich, keto component of the cacao bean, the fat in chocolate. All of the awesome benefits that you’ve likely heard about chocolate, are largely in part because of cacao butter. And; just so happens, one of the major health benefits is cacao butters’ anti-inflammatory powers.
Note on quality:: There’s cacao butter, minimally processed, extracted through low-heat, rich with minerals (calcium, magnesium, potassium) and flavonoids. Then there’s cocoa butter: massively processed, extracted with high-heat that destroys much of the minerals and bio-available awesomeness.
We want cacao butter NOT cocoa butter. A flip of the a’s and o’s makes a huge difference.
What can you do with this keto cacao butter? Melt it down and…
:: use it as a replacement for butter in your favorite cookies, cakes or muffins,
:: mix it with cacao powder in a batch of homemade keto chocolates,
:: rub it all over your body (for real, it heals stretch marks like whoa),
… or grind it with fresh-roasted nuts for a deliciously high-fat, keto, anti-inflammatory nut butter that taste like white chocolate (without the dairy, sugars or processed gunk)
I’ve created 3 different approaches to today’s keto nut butter recipe, all with a strong base of cacao butter. I think… wait, no, I KNOW you’re going to love them.
A dairy-free, keto nut butter spread with 3 different recipe variations - white chocolate, <g class="gr_ gr_132 gr-alert gr_gramm gr_run_anim Punctuation only-ins replaceWithoutSep" id="132" data-gr-id="132">fudge</g> and au naturel. Low-carb, high-fat, paleo and vegan.
Version 1: White Chocolate Love Butter
2 cups (165 g) unsweetened coconut, toasted
2 cups (280 g) hazelnuts, toasted and skin removed
To toast shredded coconut, spread on a baking sheet and toast in a 325F oven for 5-8 minutes, being sure to rotate and watch to prevent burning. Set aside to cool.
To toast and skin the hazelnuts, spread the nuts in a single layer on a baking sheet. Bake at 325F until they give off an aroma, and their skins are brown and split, about 10 minutes. Check the nuts every few minutes and shake them so that they toast evenly and do not burn. Remove them from the oven, and allow hazelnuts to cool to room temperature. Place them between two clean kitchen towels and begin to rub the towels together. The skins will come off with the friction, leaving clean and toasted nuts. Don't worry if there's a bit of extra skin on the nuts.
To melt cacao butter, add to a small pan and heat on low heat until oil is melted.
Regardless of which recipe you choose, add all ingredients to the bowl of your food processor and process on high for 8-10 minutes, until drippy. Transfer to a mason jar and store in the fridge for up to 2 weeks.
It’s likely that this recipe will be fine past 2 weeks. It’s just nuts and oil. Honestly? You’ll polish your first batch off in a mere couple of days, so I wouldn’t worry about it.
Serving Size: 1 serving = 25 grams or approximately 1½ tablespoon
View Nutrition Information (once on page, scroll down)
Characteristics of cacao butter:: it’s HARD at room temperature. Like, really hard. So, if you keep this keto nut butter on the counter it will harden slightly. If you put it in the fridge, it will transform into the best fudge you’ve ever tasted. And, hey, it’s dairy-free and keto. Bonus.
One of my favorite things of becoming keto-adapted is how anti-inflammatory this keto eating style is. My stomach is flat, my digestion is singing and the inflammatory markers in my blood have gone way, way down. The further I go on my journey in discovering how nutritional ketosis feels in my body, the more inspired I am to share my keto process.
I’ve been working feverishly hard at creating a keto beginners guide + 30-day meal plan to dairy-free, whole foods-based nutritional ketosis. When it launches (in October) I’ll be hosting a live Q&A session all about keto.
If you’re ready to create a new, keto life for yourself – liberated from food cravings, blood sugar irregularities, mind fog, excess body weight, cancer risks and infertility, this keto Q&A and meal plan may be the next step in your evolution toward health and hotness.
Sign up to receive updates about the online keto event + meal plan.
And, in a couple of days, I’ll be sharing the keto book outline + first chapter with you!
Now over to you: What reservations (if any) do you have about using fats as a form of healing? How have you improved, or would you like to improve, your body’s inflammatory response?
Sharing your personal keto experiences help support the healing process for the thousands of health-seeking women in the Healthful Pursuit community. Let’s continue to create a safe, inspiring space for all of us to grow, heal and feel empowered to transform.