White Chocolate Jam Donut Cups {Vegan, Sugar Free, Dairy Free, Keto options)

White chocolate is having its moment in my house!

Up until recently, I wouldn't have given white chocolate so much as a sideways glance, but somehow it's managed to catapult itself right to the top of the pops in my eye. I know, I know - mind blowing stuff right?

Don't take my word for it though - taste these White Chocolate Jam Donut Cups for yourself and see just how good they really are!

You can make these cups totally Vegan, or you can make them Keto - you could probably even make them Vegan Keto if your little heart desires. But whatever you do, just make them because they are so worth it!

Recipe

Chocolate

80g White Chocolate (I used Vitawerx White Protein Chocolate as it's lower in carbs)

Cheesecake Filling

40g MacroMike Salted Hawaiian Vanilla Protein

30g almond butter

60g Greek Yoghurt (or Vegan yoghurt alternative like coconut yoghurt)

dash vanilla extract

10g freeze dried raspberries

METHOD

1. Melt 40g of the chocolate in the microwave, stir until all the lumps are fully melted

2. Divide chocolate into 6 silicon cupcake moulds . Place in the freezer while you prepare the filling.

3. In a bowl, place all ingredients for the filling except the freeze dried raspberries and stir until fully combined. You want the mixture to be similar to a cookie dough consistency. Don't be afraid to use your hands to combine the last little bit.

4. Remove cupcake cases from the freezer and divide the cheesecake mix into 6 even portions. Press firmly into the cupcake moulds.

5. Break up the freeze dried raspberries into small chunks. Divide the chunks evenly across the 6 moulds and press into each of the cheesecakes.

6. Melt the remaining 40g of chocolate in the microwave and stir until fully melted.

7. Pour the chocolate over cheesecake cups, and sprinkle a fine raspberry crumb over the top. Place in the fridge or freezer to set.

Makes 6

Macros per cup (based on the ingredients I used): C 5g, F 8g, P 10g Cals 137