Sweetener-Free Keto Dark Chocolate Coated Marzipan Candy Truffles
How to Make It
Step 1
Separate the egg white from the yolk. Reserve the egg yolk for another recipe. Add the almond butter, 1 tablespoon coconut oil, and the egg white into the top bowl of a double boiler/ bain-marie with an inch of water in the bottom saucepan. Whisk very well until combined. Place the saucepan over low heat and bring the mixture to a gentle simmer for 1 minute and remove from heat. Add the almond flour, egg mixture, 1 teaspoon vanilla extract, almond extract, and a pinch of sea salt to a large bowl of a stand mixer with the paddle attachment. Beat together on medium-high speed until fully incorporated and the marzipan paste comes together. If you don’t have a stand mixer, you can also combine all the ingredients using your hands to form a ball of sticky paste.
Step 2
Line a small baking tray with baking paper. Grab a small chunk of marzipan and roll it between your palms into small balls. Use a digital scale to weigh approx 0.7oz/ 20g per ball. Transfer to the baking tray. Repeat with all the marzipan.
Step 3
Place a clean heatproof bowl over the double boiler/ bain-marie. Over medium heat, melt the cocoa mass (or dark chocolate if using), the remaining 1 tablespoon coconut oil, and 1 teaspoon vanilla extract until silky smooth. Set aside to cool so it thickens slightly.
Step 4
Chop the almonds into small pieces, or use prechopped almond pieces. Place into a frying pan and gently toast until just beginning to turn golden. Transfer to a medium bowl to cool.
Step 5
Drop the marzipan balls into the melted chocolate. Use 2 toothpicks or forks to turn and evenly coat each ball with the melted chocolate. You will need to do this in batches.
Step 6
Roll each ball in the toasted almond pieces and place them onto the baking tray. Leave to chill in the fridge for at least 30 minutes so the chocolate is set before serving.
Ingredients
- Almond butter, unsalted – 3 tbsp
- Coconut oil – 2 tbsp
- Egg whites only, cooked – 1 large
- Almond flour – 1 cup
- Vanilla extract – 2 tsp
- Almond extract – 1 tsp
- Salt, sea salt – 0.13 tsp
- 100% Pure Cocoa/Cacao Mass/Paste/Liquor – 0.33 cup
- Almonds, raw – 0.75 cup, chopped