Valentine’s day is just around the corner. If any of you are fellow carb junkies, you know how tempting those boxes of candies are! So, I had to come up with a keto friendlier version of the truffles, I imagine in those lovely boxes.
Now, here is a disclaimer: These are candy, depending on how you make them, some are pretty low carb. However, the raspberry for example is a bit higher in carbs (thank you fructose), they are meant to be a treat. By comparison to their counterparts who boast in the neighborhood of 14-18 net carbs, these are definitely more keto friendly. But, if you sit and eat your entire box of candies, well…..probably not going to stay in ketosis, no matter that they are keto friendly. One of the mistakes that can be made, by those new to keto, is to eat as much of a keto friendly food as you want, because, well…it’s keto friendly. Especially, when it comes to keto “goodies” pay attention to the net carbs and the serving sizes. The recipes are not all created equal.
I also want to tip my hat to Lisa at LowCarbYum (click on the name to go to the website). The truffle recipe is a variation of hers, that I tried, then added my own spin. If you haven’t visited this site, it another one of my favorites.
On to the sweets!
Remember you can click on the recipe name to be taken to a printer friendly version:
1 cup unsweetened cocoa powder
In food processor mix all ingredients and mix on high speed until mixture looks like really nice topsoil.
Prepare your topping: Nuts, cocoa powder, or coconut (use unsweetened macaroon coconut) can be put on the plate (start with about 1/4 cup and add more if needed) then roll each truffle until coated and set aside.
Chocolate: To coat with chocolate simply melt about 7 ounces of 85% or higher chocolate and dip each truffle. You can also use unsweetened bakers chocolate and add keto friendly sweetener (if using keto sweetener I recommend powdering it first).
Place dipped/rolled truffles into the refrigerator and chill until firm.
2 cups unsweetened coconut flakes
Place ingredients into food processor and mix on high speed until smooth.
If coating with chocolate, melt about 3.5 ounces of 85% or higher chocolate (or use unsweetened baker chocolate and add powdered keto sweetener), dip each coconut ball (again, gently as these are soft and sticky) and then set on parchment paper to set.