Keto Pistachio Cream Truffles
These creamy pistachio truffles are a delicious low carb and keto friendly treat that feels totally indulgent. Perfect for satisfying your sweet tooth!
Ingredients
- 8 oz Cream Cheese, softened
- 1/3 cup Powdered Erythritol
- 1/2 tsp Almond Extract
- 1/4 tsp Vanilla Extract
- 1/2 cup Shelled Pistachios, finely chopped
- 2 tbsp Unsweetened Coconut Flakes
Instructions
- In a bowl, beat the cream cheese, powdered erythritol, almond extract, and vanilla extract together until smooth and creamy. Make sure there are no lumps.
- Fold in half of the finely chopped pistachios until evenly distributed throughout the mixture.
- Place the bowl in the refrigerator for 20 minutes to firm up the mixture, making it easier to roll.
- In a shallow dish, combine the remaining chopped pistachios and the coconut flakes. Mix them together.
- Scoop the chilled mixture into 14 equal portions using a tablespoon. Roll each one into a smooth ball between your palms, then roll in the pistachio-coconut coating, pressing gently so it adheres.
- Place the finished truffles on a parchment-lined plate and refrigerate for at least 30 minutes before serving. Store in an airtight container in the refrigerator for up to one week.
Nutrition
Serving: 1servingCalories: 88kcalCarbohydrates: 2gProtein: 2gFat: 8g
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