Chocolate Espresso Truffles

There are so many different types of truffle chocolates, but nearly all of them are unsuitable for a keto diet because of the high sugar content. These decadent truffles, however, are divine, and they also happen to be keto friendly!

PREP TIME: 10 MINUTES

COOK TIME: NONE

PASSIVE TIME: 2 HOURS

MAKES: 9

SERVING SIZE: 1

¹⁄₄ cup (1oz/30g) unsweetened cocoa powder

¹⁄₄ cup (2fl oz/60ml) coconut oil

¹⁄₄ cup (1oz/30g) almond flour

2 tbsp coconut flour

2 tbsp heavy whipping cream

2 tsp granular erythritol

1 tsp instant espresso powder

1 tbsp hot water

2 tbsp unsweetened cocoa powder (for dusting)

1. In a medium bowl, combine the cocoa powder, coconut oil, almond flour, coconut flour, whipping cream, and erythritol. Stir until the ingredients are well combined.

2. Combine the espresso powder and hot water in a small bowl. Stir until the expresso powder dissolves completely, then add to the almond flour mixture. Stir to combine.

3. Spoon the mixture out into 9 equal-sized portions, then roll the portions into equal-sized balls. Place the cocoa powder on a small plate and roll the balls in the cocoa powder.

4. Place the truffles in mini-cupcake liners and transfer to the fridge to set for a minimum of 2 hours. Store in an airtight container in the fridge for up to 5 days.

Tip If the mixture is too soft to roll into balls, place it in the fridge for 5–10 minutes to allow the coconut oil to harden slightly.

NUTRITION PER SERVING

95
CALORIES

9.3g
TOTAL FAT

3g
TOTAL CARBS

1.2g
NET CARBS

1.4g
PROTEIN