About
These super decadent keto truffles are rich with caramel, just a hint of sea salt and lightly dusted in cocoa powder.
These are a great treat over the holiday season and when entertaining guests.
Ingredients
- 2 teaspoon cocoa powder, unsweetened
- ½ cup almond milk, vanilla or other flavors, unsweetened
- ¼ cup 100% pure erythritol by now
- ⅓ cup coconut oil
- ¼ cup 100% unsweerened dark chocolate baking chips by pascha
- ½ cup heavy cream
- 1 tablespoon maple flavored syrup by lakanto
- 2 tablespoon almond butter, unsalted
- ½ teaspoon salt, sea salt
Instructions
- Add the almond milk, coconut oil, erythritol and Lakanto syrup to a small pan over a medium heat.
- Bring the mixture to a rolling boil then reduce to a simmer. Simmer for 2-3 minutes then add the almond butter and salt. Stir to combine until the almond butter has dissolved and you have a thickened caramel sauce.
- Remove the pan from the heat and add in the chocolate chips and the cream and stir until melted and well combined.
- Allow the mixture to cool then transfer to the freezer for 60 minutes or until firm enough to roll.
- Divide the mixture into 12 even balls with your hands and arrange on a sheet pan, then transfer to the freezer for a further 10 minutes to firm.
- Remove the truffles from the freezer and dust with cocoa powder.
- To serve, top each truffle with a small pinch of sea salt.
Nutrition Facts
- Servings: 12
- Calories: 143.2kcal/599.3kJ (per serving)
- Fat: 13.9g (per serving)
- Carbs: 7.2g (per serving)
- Protein: 1.7g (per serving)
