Truffles? Low carb chocolate truffles? Oh yes.
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
The main ingredients in a truffle are chocolate and cream. The only problem is that chocolate is sugary and carby. A solution? Unsweetened chocolate. If you’ve never tasted it I wouldn’t particularly advise it. Because, well, it’s not very sweet. So let’s take unsweetened chocolate, and make it sweeter. Ta-da – a low carb chocolate truffle.
The first task is to melt the unsweetened chocolate. By the way, it’s also known as 100% cacao chocolate. Baker’s make one that is readily available but there are many others on the market – you just might need to look online or in specialist stores. Two little squares of the Baker’s brand is only 1g net carbs – so it really works well as long as you know how to work with it.
So yes, melt the chocolate. You can use a bain marie (or double boiler) but personally I prefer to melt it in the microwave. Much less chance of water droplets falling into the chocolate, causing it to split. Break up the squares and place in a microwave-safe bowl. Zap it for 30 seconds on high, stir well. Then zap it for 15 seconds, stir again. Keep going until you only have a few pieces of solid chocolate left. At this point keep stirring and let the heat of the chocolate melt the last few bits.
Add in some heavy cream, granulated Splenda, almond flour and melted butter. I’ve chosen Splenda here because it is super low in carbs and there is no chance of spotting any after-taste with all the other flavors in these truffles. Stir everything together – it will look odd for a bit but then it will all come together.
Leave it in the fridge for at least 30 minutes or until firm. Sprinkle some unsweetened cocoa powder onto a plate, then shape small balls of the truffle mixture with your hands and roll them in the cocoa powder. Make sure your cocoa is unsweetened – I buy mine by the pound from nuts.com. They sell almond flour, sweeteners and lots more fabulous things, too!
I am usually able to make around 18 truffles from this recipe. Don’t they look good enough to eat? Which is rather convenient…
Store them in an airtight container in the fridge. They are the perfect treat for when you need something indulgent and sweet. At 2g net carbs each they really aren’t that bad for you, either.
This recipe is from my book Low Carb Chocolate Recipes, available in paperback, ebook and Kindle formats.Low Carb Chocolate Truffles #lowcarb Click To Tweet