Ingredients:
For the Filling:
- 1 cup of shredded unsweetened coconut
- 1/2 cup of almond flour
- 1/4 cup of powdered erythritol or your preferred keto-friendly sweetener
- 2 tablespoons of melted coconut oil
- 2 tablespoons of unsweetened almond butter
- 1 teaspoon of vanilla extract
- A pinch of salt
For the Coating:
- 1 cup of sugar-free chocolate chips
- 1 tablespoon of coconut oil
- Whole almonds (optional, for garnish)
Instructions:
Prepare the Filling:
In a mixing bowl, blend together the shredded coconut, almond flour, and powdered erythritol. Next, incorporate the melted coconut oil, almond butter, vanilla extract, and a pinch of salt.
Mix thoroughly until a dough-like texture is achieved. Place the mixture in the refrigerator for about 30 minutes to make it easier to handle.
Shape the Truffles:
Once the filling has chilled, use a small cookie scoop or your hands to shape it into small balls, roughly 1 inch in diameter.
Arrange the balls on a tray lined with parchment paper and refrigerate them again for about 15-20 minutes to firm up.
Prepare the Coating:
In a heatproof bowl, melt the sugar-free chocolate chips and coconut oil together. This can be done in the microwave in 20-second intervals, stirring between each, or over a double boiler. Once the mixture is smooth and fully melted, remove it from the heat.
Coat the Truffles:
Dip each chilled truffle into the melted chocolate, ensuring it’s completely coated. Place the coated truffles back onto the parchment-lined tray.
For an extra touch, you can press a whole almond on top of each truffle before the chocolate sets.
Chill and Set:
Refrigerate the truffles for about 30 minutes to allow the chocolate coating to harden.
Serve:
These truffles are best enjoyed straight from the fridge. Store them in an airtight container in the refrigerator for up to 2 weeks.
Feel free to adjust the sweetness or coconut content to suit your taste. Enjoy your Keto Almond Joy Cream Truffles!
