With the best macro tracking app for the Keto diet, never be left wondering if you’re “doing Keto right”.
To a small saucepan over medium heat, add the almond milk, coconut oil, erythritol, and lakanto syrup and stir. Bring the mixture to a boil, then reduce to a simmer for 2-3 minutes.
Then, add the almond butter and salt. Stir using a spatula until the almond butter is fully incorporated into the mixture. The mixture should resemble that of thickened caramel sauce.
Turn off the heat, remove the saucepan from the heat, and add the chocolate chips and heavy cream. Stir until all the chocolate is melted and the mixture is well combined. Allow the mixture to cool down then transfer to the freezer for 60 minutes until firm.
Line a sheet pan with parchment paper. Divide the mixture into 12 even portions using a tablespoon onto the sheet pan. Transfer the sheet pan to the freezer for 10 minutes until the balls firm up.
Remove the truffles from the freezer. Roll the firm balls in between the palms of your hands to form evenly shaped balls. Then, dust each truffle in cocoa powder.
Stack the balls onto a plate. Sprinkle some sea salt on top, and enjoy.