bon bons – Old Keto Chow

Peach Cobbler Bon-Bons

These bon-bons feature all the flavors of a scrumptious peach cobbler in a bite sized treat.

Prep Time30

Chill Time30

Total Time1

Course: Desserts

Keyword: Chef Taffiny Elrod, Peaches & Cream

Servings: 25 bon bons

Calories: 96.4kcal

Author: Taffiny Elrod

Mix the butter with the sweetener, vanilla, nutmeg, and cinnamon, then mix in the cream cheese and Keto Chow.
Chill the mixture for 30 minutes.
Scoop chilled mixture into half ounce balls, using a tablespoon or half ounce scoop.
Roll each bon-bon in the ground pecans to coat.
Store in the refrigerator in an airtight container for a week or in the freezer for three months.

Prep Time20

Freezing2

Total Time2 20

Course: Desserts

Keyword: Chef Taffiny Elrod, Rootbeer Float

Servings: 13 1 oz pieces

Calories: 137.4kcal

Author: Taffiny Elrod

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: 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.