1.5 cups white chocolate sugar free chips (we used ChocZero brand here, use code "ketocollabs10" to save 10%)
5 Tablespoon unsalted butter
5 Tablespoon heavy whipping cream
pinch of salt
2 teaspoon lemon extract
1 tablespoon unflavored collagen
Over a double boiler melt chocolate, butter and cream , stir until smooth.
Stir in salt and lemon extract.
Cool slightly, transfer into silicone molds of your choice. Place in the freezer for six hours or overnight to set into molds.
Store in the fridge in airtight container up to 1 week, freeze for longer storage.
Yields approximately 18 - 1" molded pieces
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