Low Carb Cookie Dough Truffles
These cookie dough truffles are a rich, indulgent treat that satisfies every sweet craving. Low carb and keto friendly, they're perfect for guilt-free snacking.
Ingredients
- 1 1/2 cups Almond Flour
- 4 oz Cream Cheese, softened
- 3 tbsp Unsalted Butter, softened
- 1/4 cup Powdered Erythritol
- 1 tsp Vanilla Extract
- 1/4 tsp Sea Salt
- 1/3 cup Sugar-Free Mini Chocolate Chips
- 4 oz Sugar-Free Dark Chocolate, chopped
- 1 tsp Coconut Oil
- Flaky Sea Salt (for topping)
Instructions
- In a mixing bowl, beat the softened cream cheese, softened butter, powdered erythritol, vanilla extract, and sea salt together until smooth and creamy, about 2 minutes.
- Add the almond flour and mix on low speed until a thick cookie dough forms. Fold in the sugar-free mini chocolate chips with a spatula. Refrigerate the dough for 20 minutes to make it easier to roll.
- Scoop the dough by the tablespoon and roll into smooth balls between your palms. You should get about 16 to 18 truffles. Place them on a parchment-lined baking sheet and freeze for 15 minutes.
- Melt the sugar-free dark chocolate and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Using a fork, dip each chilled truffle into the melted chocolate, tap off the excess, and return to the parchment-lined sheet. Immediately sprinkle a few flakes of sea salt on top before the chocolate sets.
- Let the truffles sit at room temperature for 10 minutes or refrigerate for 5 minutes until the chocolate shell is completely firm. Store in the refrigerator.
Nutrition
Serving: 1servingCalories: 119kcalCarbohydrates: 2gProtein: 3gFat: 11g
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