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zero-calorie organic erythritol sweetener
to replace sugar everywhere without any of the risks of sugar
ORGANIC ERYTHRITOL
Erythritol is a 100% natural sugar substitute with clean sweet taste. It can be used in all recipes where sugar is normally used. Since it does not get absorbed, it does not create blood sugar spikes.
400 g / 100 servings
Regular price
€12,90
Sale price
€12,90
Regular price
Unit price
per
Tax included.
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QUALITY GUARANTEED
KETO CERTIFIED
GLUTEN-FREE
NON GMO
ZERO DAIRY
VEGAN
ZERO SOY
ORGANIC
RECYCLABLE PACKAGING
HOW TO USE IT
Bulletproof Coffee
Simply add 1 tablespoon into the blender in your next bulletproof coffee
Porridge
Add 1 teaspoon to your morning bowl of Ketonico Porridge to enhance the sweetness without any guilt!Energy Balls
Simply roll you energy balls into the erythritol for a sweet coating.
Sweet avocado + nuts
Simply add 1 teaspoon (or more if desired) to some mashed avocado. Mix it well before adding some of your favourite nuts and seeds for a sweet, delicious breakfast or snack.Matcha Ice Latte
Mix 1 tsp MATCHA POWDER, 50 ml WATER, 1 tsp KETO SWEETENER. Blend until it's lump free. And pour into glass of iced almond milk.CHOC HAZELNUT MUG CAKE
For this recipe you will need: 2 tbsp of Choc Hazelnut Nut Butter, 1 tbsp of coconut oil, 1 tbsp of almond milk, 3 tbsp of almond flour, 1 egg, 1 tsp of baking powder, 3 tbsp of erythritol. Instructions: Mix everything in a cup until smooth. Add chocolate nibs. Bake 15 to 20 mins. in a pre-heat oven. Add minced almond as topping. Enjoy!Lowcarb Pancakes
Ingredients: 2 tbsp ALMOND FLOUR, 2 tbsp BONE BROTH POWDER, 2 tsp KETO SWEETENER, 1 EGG, 1/4 cup ALMOND MILKIntructions: Add more almond flour if necessaryWHISK until smooth POUR the batter onto a pan on medium low heat. COOK until bubbles start to form . FLIP AND REPEAT until golden. SERVE with your favorite toppings.coconut Tortilla Bread Chips
Cut coconut tortilla bread into smal pieces. In a hot pan fry both sides with coconut oil. Sprinkle erythtritol on top and eat as sweet and healthy chips.BERRIES ICE CREAM
Ingredients (4u):300 g of red fruits
400 ml of coconut milk
2 tablespoons of Keto Nut butter
110g erythritol
1 teaspoon vanilla powder
Zest of 2 lemons
Instructions:
We cut the lemons horizontally at one end and empty them with a spoon, removing the white part, we will store the pulp in the fridge (for smoothies, salads) and we will reserve the outer parts in the freezer.
We beat all the ingredients very well in a processor, the red fruits, the coconut milk, the keto nut butter, erythritol, vanilla and lemon zest. If you don't want it to have the seeds of the fruit, you can strain it after grinding, we haven't strained it.
Place the mixture in a container suitable for the freezer, we must freeze for 1 hour, remove, stir with a spoon/fork and repeat 3 times. We will reserve in the freezer until we serve it.
Remove the ice cream and lemons, serve the mixture inside with 2 balls or until filled. We will place our edible spoon and we will have a SUSTAINABLE KETO ice cream to enjoy.
CHOCOLATE VAINILLA ICE CREAM
Ingredients (6 units):150 g cream
150 g mascarpone cream cheese
2 Tablespoons Keto Nut butter Choc Hazelnut Ketonico
2 tbsp Organic Ketonico Erythritol
Keto Dark Chocolate Sugar Free Sweet Vanilla Ketonico
1 teaspoon coconut oil
20 g of freeze-dried raspberries
Instructions:
Mix the ingredients in a bowl, the cold cream, the mascarpone cheese, the erythritol, 2 tablespoons of choco keto nut butter. Assemble by hand with rods or with a rod mixer.
Fill the molds or tub (if you don't have them), place the sticks and put them in the freezer for 1-2 hours. Remove and unmold.
Melt the chocolate in the microwave with 1 teaspoon of coconut oil.
Unmold the ice creams and bathe them in chocolate (glass), add pieces of freeze-dried raspberries.