These deliciously rich and decadent low carb truffles are loaded with fats and flavor – perfect served as a Keto treat for your New Years celebrations! Our Keto truffles are prepared with a base of dark chocolate, warming ginger and cinnamon, butter, low carb sweetener, and a hint of rum. Once set, the truffles are rolled in a dusting of cocoa powder and chilled until ready to serve.
Add the almond milk to a small saucepan. Set the saucepan over a low/medium heat and bring up to a gentle simmer. The almond milk should be piping hot through with small bubbles appearing on the surface but not rapidly boiling.
Break the chocolate into bite-sized chunks and add to a mixing bowl. Melt the butter and add to the bowl along with the erythritol. Pour the piping hot almond milk over the chocolate and butter. Stir together until the chocolate is melted and everything is smooth and well combined.
Add the rum, ginger, cinnamon, vanilla and salt to the mixing bowl. Stir together until smooth and well combined. Please feel free to adjust the level of spices to suit your own personal tastes. You may also taste the mixture and add more sweetener if you wish. Set aside to cool a little.
Cover the mixture and transfer to the fridge for a minimum of 4-5 hours to set, or until the mixture is firm enough to scoop and roll. Once the mixture is firm enough to shape, divide into 12 even portions – roughly each a heaped teaspoon size – and roll each into a ball with your hands. Roll each ball in the cocoa powder until lightly dusted all over. Place in individual truffle cases if desired and transfer to an airtight container. Place in the fridge to firm and chill until ready to serve.
3-½ ounce
2 tablespoon
1-½ tablespoon
1 tablespoon
1 teaspoon
1 teaspoon
1 tablespoon
1 teaspoon
⅓ cup