Reddit Reddit reviews Kerrygold Pure Irish Grass-fed Butter, Unsalted, 8 Oz (10 Pack)

We found 1 Reddit comments about Kerrygold Pure Irish Grass-fed Butter, Unsalted, 8 Oz (10 Pack). Here are the top ones, ranked by their Reddit score.

Grocery & Gourmet Food
Dairy, Cheese & Eggs
Butter & Margarine
Butter
Kerrygold Pure Irish Grass-fed Butter, Unsalted, 8 Oz (10 Pack)
Imported Grass Fed Unsalted Butter from Ireland100% Natural, free of artifical flavoring or coloring.Butter will ship frozen via Priority Mail.The foil wrapper preserves freshness and premium qualityKerrygold's higher fat content gives its butter a distinctive richness
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1 Reddit comment about Kerrygold Pure Irish Grass-fed Butter, Unsalted, 8 Oz (10 Pack):

u/MY_transformation ยท 2 pointsr/ketorecipes

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Course Dessert
Cuisine American
Calories 344 kcal

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

INGREDIENTS


Pecan Crust


  1. Preheat the oven to 350 degrees F. Line a 9x9 in (23x23 cm) baking dish with parchment paper.
  2. In a large bowl, stir together almond flour, pecan meal, and powdered erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
  3. Bake for 12-15 minutes, until golden and firm. Set aside to cool.

    Cream Cheese Layer


  4. While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
  5. Once the crust has cooled, spread the cream cheese mixture evenly over it.

    Chocolate Layer - Option 1 (old version, like pudding)


  6. While the crust is cooling, make the chocolate pudding layer. In a medium saucepan, combine the heavy cream, almond milk, sugar-free dark chocolate, butter, and powdered erythritol. Cook over medium-low to low heat, stirring frequently, until the chocolate is melted and sweetener dissolves (about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
  7. Gradually sprinkle the xanthan gum into the saucepan a little at a time (don't just dump it in) and immediately whisk to incorporate. Continue to heat for about 5 minutes, whisking constantly. Remove from heat, then whisk in the vanilla extract.
  8. Cool the chocolate pudding for 15 minutes (it will thicken, but still be liquid). You can add more xanthan gum if needed, but don't add too much or it will get slimy. Stir/whisk again after cooling, then pour it over the cream cheese layer.
  9. Cover with plastic wrap, making sure it's directly against the surface to prevent a film forming. Refrigerate for at least 2 hours.

    Chocolate Layer - Option 2 (new version, faster)


  10. While the crust is cooling, make the chocolate layer. Beat the heavy cream, powdered sweetener, and vanilla until stiff peaks form. Beat in cocoa powder gradually.
  11. Spread the chocolate whipped cream over the cream cheese layer.

    Whipped Cream Layer


  12. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
  13. Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
  14. Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.