Name: Keto Chocolate Covered Pink Truffles
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: Keto
Ingredients: 1 cup almond flour; 1/2 cup powdered erythritol; 1/4 cup unsweetened cocoa powder; 1/2 cup heavy cream; 1 teaspoon vanilla extract; 1/2 cup unsweetened coconut flakes; 1/4 cup sugar-free dark chocolate chips; 1 tablespoon coconut oil; Pinch of salt

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Introduction
Satisfy your sweet tooth with Keto Chocolate Covered Pink Truffles, an easy-to-make, low-carb treat perfect for any occasion. These truffles combine the richness of dark chocolate with the sweetness of powdered erythritol, ensuring you stay on track with your ketogenic lifestyle. In this recipe, you’ll find tips on making the perfect truffle and ways to customize them to your taste.

Ingredients

1 cup almond flour
1/2 cup powdered erythritol
1/4 cup unsweetened cocoa powder
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 cup unsweetened coconut flakes
1/4 cup sugar-free dark chocolate chips
1 tablespoon coconut oil
Pinch of salt
Instructions
1. Combine almond flour, powdered erythritol, cocoa powder, and salt in a bowl, ensuring no lumps.
2. Heat heavy cream in a small saucepan over low heat until warm. Remove from heat, and stir in vanilla extract.
3. Slowly pour the warm cream into the dry ingredients, mixing until smooth and dough-like.
4. Fold in the coconut flakes until well mixed.
5. Chill mixture for 30 minutes until firm.
6. Roll tablespoon-sized portions into balls and place on a lined baking sheet.
7. Melt chocolate chips and coconut oil in a microwave-safe bowl, stirring every 30 seconds.
8. Dip truffles in melted chocolate, fully coating them. Let excess drip off before placing back on the sheet.
9. Refrigerate truffles for 15 minutes until chocolate hardens.
  Tips & Variations
For added flavor, incorporate peppermint or almond extract.
Roll truffles in crushed nuts or extra coconut flakes for texture.
Nutritional Information
Calories: 126
Net Carbs: 2g
Protein: 3g
Fat: 12g
Storage
Store your truffles in an airtight container in the refrigerator to maintain their freshness. They’ll keep well for up to one week, making them a great make-ahead dessert option.

FAQs
Can I use different nuts?
Certainly! Substitute almond flour with ground pecans or walnuts for a new flavor.
Are these good for non-keto individuals?
Definitely! Even those not on a keto diet will enjoy these delicious and guilt-free treats.
How can I ensure the chocolate coating is smooth?
Make sure your truffles are chilled and the chocolate is well-melted for the smoothest coating.

Variations
Add spices like cinnamon or nutmeg for warmth.
Experiment with different flavored extracts for new taste experiences.
Related Recipes
Keto Coconut Macaroons
Almond Butter Keto Bars
Conclusion
Keto Chocolate Covered Pink Truffles provide a satisfying, low-carb dessert option. Enjoy them as a sweet treat any day!

Keto Chocolate Covered Pink Truffles

Author: oliva
Total Time: 45
Yield: 12 1x
Diet: Keto

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Description

Delicious Keto Chocolate Covered Pink Truffles made with almond flour and sugar-free ingredients.

Ingredients

Scale

1 cup almond flour
1/2 cup powdered erythritol
1/4 cup unsweetened cocoa powder
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 cup unsweetened coconut flakes
1/4 cup sugar-free dark chocolate chips
1 tablespoon coconut oil
Pinch of salt

Instructions

In a mixing bowl, combine the almond flour, powdered erythritol, unsweetened cocoa powder, and a pinch of salt. Mix well to ensure there are no lumps.
In a small saucepan, heat the heavy cream over low heat until warm, but not boiling. Remove from heat and stir in the vanilla extract.
Gradually pour the warm cream mixture into the dry ingredients, stirring until the mixture is smooth and forms a dough-like consistency.
Fold in the unsweetened coconut flakes, mixing until evenly distributed.
Chill the mixture in the refrigerator for about 30 minutes to firm up.
Once firm, scoop out tablespoon-sized portions and roll them into balls using your hands. Place the rolled truffles on a parchment-lined baking sheet.
In a microwave-safe bowl, combine the sugar-free dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
Dip each truffle into the melted chocolate, ensuring it is coated fully. Use a fork to lift the truffle and allow excess chocolate to drip off before placing it back on the baking sheet.
Refrigerate the chocolate-covered truffles for at least 15 minutes until the chocolate hardens.

Notes

For a different flavor, add a few drops of peppermint or almond extract to the cream mixture before combining with dry ingredients.
Try rolling the finished truffles in crushed nuts or additional coconut flakes for added texture and flavor.

Prep Time: 30
Cook Time: 15
Category: Dessert
Method: Chilling and Dipping
Cuisine: Keto