Do you ever just need a little bite of chocolate? You don’t need a whole dessert or an entire slice of pie, but you just want a bite or two of something sweet. These Keto chocolate truffles are the answer to having that little bite, without having a huge dessert.
In a microwave safe bowl add together butter, cream and low carb chocolate chips. Stir together the cream, chocolate chips and butter to coat before you place in the microwave. Microwave for 1 minute and then let the bowl sit in the microwave for 2 minutes before opening the door.
Using a whisk stir together the melted chocolate chips with the warm cream and melted butter. Depending on the power of your microwave you may have to put your bowl back into the microwave for more time. If this is the case, do shorter spurts of time of 10-15 seconds in the microwave until all chocolate is melted.
Again using the whisk add in the powdered low carb sweetener and the vanilla extract. Stir mixture to fully combine. Place in the fridge for 1-3 hours to solidify in the bowl.
Once chocolate truffle mixture is solid in the bowl remove from the fridge. Line a baking sheet with parchment paper. Fill a small bowl with the shredded coconut and set aside.
Using a small scooper (or a small spoon) scoop small balls of chocolate truffle mixture and place on lined parchment paper. You should get about 22 chocolate truffles.
Dampen your hands with the tiniest amount of water. Take each scoop of chocolate and roll in the palms of your hands. Once your ball is formed and round roll in the shredded coconut. Place the rolled truffles back on the parchment paper until all truffles have been rolled and covered in coconut.
Place truffles back in the fridge for 15 minutes to firm up again.
Once truffles are solid you can store in an airtight container in the fridge or freezer for up to 2 weeks.
If you’re not a fan of coconut then feel free to roll your truffles in chopped nuts, unsweetened cocoa powder or even finely chopped bacon.