These delicious keto-friendly sugar-free truffles make for a delicious treat. They are ready in 2 hours, including chilling time.
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Yields1 ServingPrep Time1 minCook Time1 minTotal Time2 mins
For Giant Cookie Dough Truffles:
125gSoftened Roasted Almond Butter
85gUnsalted Butter, at room temperature
30gPowdered Eryhritol or Swerve
1tspFresh Lemon Zest
1 ½tspSugar-Free Vanilla Extract
For Giant Chocolate Truffles:
125gSoftened Roasted Almond Butter
85gUnsalted Butter, at room temperature
40gPowdered Eyrthitol or Swerve
22gCocoa Powder
1tspGround Cinnamon
A Pinch of Sea Salt
For The Coating:
50g90% Dark Chocolate
1tbspCacao Butter
2tbspChopped Pecans, Shredded Coconut, Silvered Almonds, or Cacao Nibs, for sprinkling
To Make The Truffles:
1
Place all the ingredients for the truffle filling in a bowl. Use an electric mixer to process until smooth and creamy.
2
Place the mixture in the fridge for about 1 hour. Remove from the fridge and use a batter scoop to make 6 large mounds
(each about 41g for the cookie dough, and 45g for the chocolate). Place in the freezer for about 30 minutes. Don’t worry if they
are not perfectly round.
To Make The Coating:
3
Melt the dark chocolate and cacao butter in a heatproof bowl placed over a small saucepan filled with water and placed over medium heat.
4
Remove from the heat and let cool to room temperature. Alternatively, use a microwave and melt the chocolate in short 10 to 15 second bursts.
To Make Up The Truffles:
5
Gently pierce a very cold truffle with a toothpick. Hold the truffle over the melted chocolate and spoon the chocolate over it to coat completely. Turn the toothpick as you work until the coating is solidified. Repeat for remaining truffles.
6
Place the coated truffles on a parchment-lined tray and drizzle any remaining coating over them. Before they become completely solid, sprinkle with chopped nuts. Refrigerate the coated truffles for at least 15 minutes to harden. Keep refrigerated for up to 1 week or freeze for up to 3 months.
2tbspChopped Pecans, Shredded Coconut, Silvered Almonds, or Cacao Nibs, for sprinkling
Directions
To Make The Truffles:
1
Place all the ingredients for the truffle filling in a bowl. Use an electric mixer to process until smooth and creamy.
2
Place the mixture in the fridge for about 1 hour. Remove from the fridge and use a batter scoop to make 6 large mounds
(each about 41g for the cookie dough, and 45g for the chocolate). Place in the freezer for about 30 minutes. Don’t worry if they
are not perfectly round.
To Make The Coating:
3
Melt the dark chocolate and cacao butter in a heatproof bowl placed over a small saucepan filled with water and placed over medium heat.
4
Remove from the heat and let cool to room temperature. Alternatively, use a microwave and melt the chocolate in short 10 to 15 second bursts.
To Make Up The Truffles:
5
Gently pierce a very cold truffle with a toothpick. Hold the truffle over the melted chocolate and spoon the chocolate over it to coat completely. Turn the toothpick as you work until the coating is solidified. Repeat for remaining truffles.
6
Place the coated truffles on a parchment-lined tray and drizzle any remaining coating over them. Before they become completely solid, sprinkle with chopped nuts. Refrigerate the coated truffles for at least 15 minutes to harden. Keep refrigerated for up to 1 week or freeze for up to 3 months.
