Truffles? Low carb chocolate truffles? Oh yes.
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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, low carb sweetener (something granular like xylitol or Swerve would work), almond flour and melted butter. 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 1g net carb each, enjoy that treat!!!
This recipe is from my book Low Carb Chocolate Recipes, available in paperback, ebook and Kindle formats.
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Low Carb Chocolate Truffles
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Ingredients
- 4 oz unsweetened chocolate 100% cacao
- ½ cup heavy cream
- ¼ cup low carb sweetener eg xylitol or Swerve
- ¼ cup almond flour
- 2 tbs unsalted butter melted
- 2 tbs unsweetened cocoa powder
Instructions
- Melt the chocolate by placing it in a microwave-proof bowl and cooking for 15-30 second bursts, stirring between each burst.
- Stir the cream, sweetener, almond flour and butter into the chocolate.
- Place the bowl in the fridge for 30 mins or until firm.
- Sprinkle the cocoa onto a small plate. Shape the truffle mixture into 18 balls, then roll them in the cocoa powder.
- Store in an airtight container in the fridge until required.
Notes
Nutrition
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Kimberly says
I’m very confused as to why the recipe calls for almond flour in the ganache, can I not use it, don’t think I want a gritty texture
Georgina says
I include it in the recipe to add bulk and natural sweetness – I don’t find it gritty at all if the flour is fine. If you omit it, let me know how they turn out!