3 Ingredient Keto Chocolate Truffles

Truffles are a personal favorite of mine, growing up my family owned a restaurant and one of my jobs was to make truffles.

Bourbon, mint, orange, you name it. My husband and I also had lavender truffles as our wedding flavors. You could say I love truffles but I especially love these keto truffles. They are also some of the easiest fat bombs you can make!

With just 3 ingredients: dark chocolate, heavy cream (or coconut milk, or even unsweetened almond milk), and cocoa powder this is a great base recipe to jump off of to create your own flavors, although they’re great as is.

If you’d like to spice them up a bit I’d start by adding 1 teaspoon of a flavoring such as vanilla, maple, mint, almond, or orange extract. It's the perfect threat for Valentine's Day or Mother's Day!

Let us know in the comments how you end up flavoring your batch!

Join my giveaway! Visit my YouTube Channel and check the description of my video for details.

Preparation time

Hands-on:    10 minutes
Overall:      2 hours

Nutritional values (per truffle)

Total Carbs	3.8	grams
Fiber	1.3	grams
Net Carbs	2.5	grams
Protein	1.9	grams
Fat	12	grams
of which Saturated	6.7	grams
Energy	119	kcal
Magnesium	41	mg (10% RDA)
Potassium	130	mg (7% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (6%), fat (86%)

Ingredients (makes 16 truffles)

• 255 g sugar-free dark chocolate chips such as Lily's or 85-90% dark chocolate chips (9 oz)
• 1/2 cup heavy cream (120 ml/ 4 fl oz)
• Optional: 1 tsp cinnamon or sugar-free vanilla, mint, orange, maple or almond extract
• 2 tbsp cacao powder or Dutch process cocoa powder for dusting (11 g/ 0.4 oz)

Instructions

1. Place the chocolate in a large heatproof bowl.
   
2. Heat the cream plus any flavoring (try cinnamon or vanilla, mint, orange, maple or almond extract) a small pot over medium heat until simmering. Pour the hot cream over the chocolate.
3. Let the chocolate soften for a minute or two, and then gently stir to melt.
4. Transfer to the refrigerator to chill for 1 to 2 hours.
   
5. Once chilled use a spoon to scoop up a small amount (about 24 g/ 0.9 oz) of the mix and roll into a ball. Repeat with remaining chocolate and place truffles in an airtight container to store.
6. Roll each ball in cacao powder.
   
7. Store in an airtight container in the refrigerator for up to one week.

http://bit.ly/2RXIQHn