Chocolate Keto Truffles
These individual serving chocolate keto truffles are just as decadent as they are pretty. Thick, rich chocolate and creamy peanut butter form the perfect truffle base.
Equipment
Ingredients
- 2/3 cup Lily’s baking chips
- 1/4 cup natural carb peanut butter
- 1/2 cup heavy whipping cream
- 2 tablespoons butter unsalted
- 1/2 teaspoon vanilla extract
- 3 tablespoons low carb powdered sugar substitute
- optional unsweetened cocoa or cacao powder for sprinkling
Instructions
- Place the baking chips and peanut butter in a heat proof mixing bowl.
- Add the heavy whipping cream, butter and sugar substitute to a saucepan over medium heat, and bring to a low boil.
- Remove the mixture from the heat, and whisk in the vanilla.
- Pour the heated mixture over the chocolate and peanut butter, and whisk until smooth and creamy.
- Add the mixture to a fridge to set for several hours.
- Use a small cookie scoop to portion out and roll the truffles into balls.
- Place the truffles back into the freezer to set for 1 hour before serving.
- Dust with some unsweetened cocoa powder if desired.
Nutrition
Serving: 1Calories: 99kcalCarbohydrates: 3gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 4gCholesterol: 16mgSodium: 45mgSugar: 1g
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