Keto Gingerbread Truffles
Servings 16
Calories 146kcal
Ingredients
- ½ cup walnuts or pecans
- 2 tablespoon coconut oil
- 3 tablespoon Swerve confectioners
- ⅓ cup coconut cream
- ½ cup almond butter or cashew butter
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon allspice optional
- pinch salt if not in nut butter
- 1 teaspoon vanilla extract
- 3 tablespoon coconut flour
- 100 grams 85% dark chocolate
- ½ teaspoon coconut oil
- 2-3 tablespoon cacao nibs optional
Instructions
- Place the nuts in a food processor and blitz until fine.
- Add the coconut oil, erythritol, coconut cream, nut butter, spices, vanilla, optional salt and blitz until smooth and slightly sticky.
- Add the coconut flour and roll into balls. Place in the fridge for 1 hour to firm up.
- Meanwhile melt the dark chocolate and coconut oil in glass bowl or jug on top of a small saucepan filled with 1 cup of water on a medium / low heat. Once melted, removed from the heat.
- Cut an apple/ turnip or something round in half (cut side down) and cover with tin toil. Insert a toothpick into each truffle and dip in the chocolate. Shake off the excess and insert into your apple to set. Top Tip - doing it this way rather than placing the keto truffles on a greaseproof lined baking tray means the truffles stay round!
- Allow the NoBake Keto Gingerbread Truffles to cool naturally at room temperature, (option to top with cacao nibs) and then place in the fridge for at least 15 minutes to set before serving.
Notes
Net Carbs: 3g
Nutrition
Serving: 1truffle | Calories: 146kcal | Carbohydrates: 5g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Sodium: 3mg | Potassium: 32mg | Fiber: 2g | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.3mg