About
Nothing says Fall quite like the flavors of gingerbread. These simple keto truffles are inspired by classic gingerbread dough and encased in a chocolate coating.
These are a great treat for the Fall season and are perfect for the Thanksgiving table.
Ingredients
- 1 cup almond butter, unsalted
- ½ cup almond meal finely ground by simple truth
- 1 tablespoon ginger, ground
- 2 teaspoon cinnamon, ground
- 2 tablespoon maple flavored syrup by lakanto
- 1 tablespoon 100% pure erythritol by now
- ½ cup coconut oil
- ¼ teaspoon spices nutmeg ground
- ¼ cup cocoa powder, unsweetened
- ⅛ teaspoon cloves, ground
Instructions
- Add the almond butter, almond meal, lakanto syrup and the spices to a large mixing bowl.
- Mix together well to combine, forming a firm dough.
- Using your hands divide the mixture evenly into 16 truffles. If your mixture is a little wet, you can refrigerate before rolling to firm up (around 15 minutes).
- Transfer to the freezer to chill whilst you prepare the chocolate coating.
- Add the remaining erythritol to a food processor and blitz briefly to a slight powder. Add the cocoa powder to the food processor along with the powdered erythritol and remaining coconut oil.
- Blend until you have a smooth chocolate sauce.
- Take 1 chilled truffle at a time and dip in the chocolate mixture. Return the truffles to the freezer for 5 minutes to allow the chocolate coating to set. Refrigerate until ready to serve.
Nutrition Facts
- Servings: 16
- Calories: 183.6kcal/768.0kJ (per serving)
- Fat: 17.4g (per serving)
- Carbs: 6.5g (per serving)
- Protein: 4.3g (per serving)