- 1 cup unsweetened cocoa powder
- 8 ounces cream cheese
- 2 Tbsp heavy cream
- 1/2 cup keto friendly sweetener
- 1 tsp xanthan gum
- Mint: Add 1/2 tsp peppermint extract
- Raspberry: Add 1/2 cup freeze dried raspberries
- Ground nuts
- Melted Chocolate
In food processor mix all ingredients and mix on high speed until mixture looks like really nice topsoil.
Using a cookie scoop or your hands form mixture into balls and set aside on parchment paper.
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.
Nutrition information is for chocolate truffle rolled in cocoa powder.
total fat (grams) 3.8
net carbs (grams) 1.6
protein (grams) 1.6
Net Carbs for mint truffle coated with 85% chocolate: 2.8 per serving
Net Carbs for Raspberry truffle coated with 85% chocolate: 3.0 per serving