Ingredients (Makes 12 truffles)

  • 1/2 cup heavy cream
  • 1 cup sugar-free dark chocolate chips (Lily’s or similar brand, around 70% cacao or higher)
  • 1/4 cup unsweetened cocoa powder, for rolling
  • 1 tbsp unsalted butter
  • 1/2 tsp vanilla extract (or almond extract for a twist)

Instructions

1. Prepare the Chocolate Mixture:

  • In a small saucepan over medium heat, warm the heavy cream until it just starts to simmer. Remove from heat immediately.
  • Add the sugar-free chocolate chips and butter to the warm cream. Let it sit for 1-2 minutes to allow the chocolate to melt.
  • Stir the mixture until smooth and glossy. Then add vanilla extract and mix well.

2. Chill the Mixture:

  • Pour the chocolate mixture into a bowl and refrigerate for about 2 hours, or until firm enough to shape.

3. Form the Truffles:

  • Using a spoon or a melon baller, scoop out small amounts of the chilled chocolate mixture and roll them into 1-inch balls between your hands.
  • Place each ball on a plate lined with parchment paper.

4. Coat the Truffles:

  • Roll each truffle in the unsweetened cocoa powder to coat evenly.

5. Serve or Store:

  • Serve immediately, or refrigerate the truffles in an airtight container for up to a week. They can also be frozen for longer storage.

Tips:

  • Flavor Variations: Try adding a dash of espresso powder or a pinch of sea salt to enhance the chocolate flavor.
  • Other Coatings: You can roll the truffles in crushed nuts, shredded coconut, or sugar-free powdered sweetener for a variety of textures and flavors.

Nutritional Information (Per Truffle, approx.):

  • Calories: 60
  • Fat: 6g
  • Net Carbs: 1g
  • Protein: 1g

These Keto Chocolate Truffles are creamy, chocolatey, and satisfy any sweet craving while keeping your carb count low!