Gingerbread Chocolate Truffles

Servings: 16
Calories: 183.6kcal/768.0kJ (per serving)
Fat: 17.4g (per serving)
Carbs: 6.5g (per serving)
Protein: 4.3g (per serving)

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.