Recipe By ChocZero
These low carb, keto-friendly truffle balls filled with pecans, melted butter, and sugar free peppermint white chocolate or sugar free peppermint chocolate are unique and perfect for a low carb holiday. The trick to making these truffles look so pretty is to use a melon baller, but if you don't have that, you can roll the truffle dough between your hands. These holiday candies are fun to make with the kids, or as a fun snow day activity.
Ingredients
½ cup finely chopped pecans
¼ cup unsalted butter, melted
¼ cup sugar free peppermint chips, melted
1 tsp coconut oil
Directions
In a medium bowl, mix together pecans, melted butter and melted sugar free peppermint chips.
Slowly stir in powdered sugar free sweetener. Refrigerate dough for 15-30 minutes to harden.
Using a melon baller or teaspoon, scoop a small ball of dough and roll in between the palms of your hands to form a ball about ¾ inch in diameter. Place on a parchment lined baking tray. Repeat with remaining dough spacing balls about ½ inch apart.
Refrigerate dough balls for 15 minutes.
In a small bowl, melt sugar free milk chocolate chips with coconut oil in the microwave at 30 second intervals until melted, stirring in between.
Place a truffle ball on top of a fork, dip it into the melted chocolate and place back on the parchment lined tray to set. Repeat with remaining truffle balls. Drizzle with additional melted mint chips if desired.
Once all truffles are coated, refrigerate them for an additional 10 minutes or until the chocolate is set.
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