Looking for a keto-friendly dessert that won't derail your healthy eating goals? Look no further than our delicious keto chocolate truffles recipe! These rich and indulgent treats are the perfect way to satisfy your sweet tooth without breaking your diet.
Our keto chocolate truffles recipe is the ultimate indulgence for anyone following a low-carb, high-fat diet. Not only are these truffles decadent and delicious, but they're also incredibly easy to make.
One of the key ingredients in our recipe is powdered erythritol, a keto-friendly sweetener that adds just the right amount of sweetness without adding any carbs. We also use unsweetened baking chocolate, which is low in carbs and high in healthy fats, making it the perfect ingredient for a keto dessert.
Another thing that sets our recipe apart is the addition of sea salt. Just a pinch of this savory seasoning helps to balance out the sweetness of the chocolate and enhance its flavor.
Finally, we use a melon baller or small spoon to shape the truffles, giving them a professional look and feel. And with just a few simple ingredients and steps, you'll be able to make these delicious treats in no time.
Our keto chocolate truffles recipe is a delicious and satisfying way to indulge in a sweet treat while still sticking to your healthy eating goals. With just a few simple ingredients and steps, you can make these decadent truffles at home and enjoy a guilt-free dessert that's sure to please. So why wait? Try our recipe today and see for yourself just how delicious keto can be!
In a medium-sized saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove the pan from the heat and add the chopped chocolate and butter. Stir until the chocolate and butter are completely melted and the mixture is smooth.
Stir in the powdered erythritol, vanilla extract, and sea salt until well combined.
Transfer the mixture to a bowl and let it cool to room temperature.
Once the mixture has cooled, cover the bowl and place it in the refrigerator for 2-3 hours, or until the mixture is firm.
Using a melon baller or small spoon, scoop the mixture into small balls and roll them in the unsweetened cocoa powder until coated.
Store the truffles in an airtight container in the refrigerator for up to a week.