Keto Almond Butter Protein Truffles Recipe
Cook Time: 5 Minutes
Phase: Phase 2
6 tablespoon(s) Coconut Cream, canned unsweetened
6 tbsp Chocolate Chips, sugar free
0 3/4 teaspoon Glucomannan, pure powder (1 tsp= 4 g)
1 scoop (1 scoop= 30 g) Quest Chocolate Milkshake Protein Powder
1 teaspoon(s) COCONUT OIL
6 Tbsp ALMOND BUTTER
1 dash SALT
- In a medium mixing bowl, mix the almond butter, coconut cream, and salt together until well combined. If both the almond butter and coconut cream are solid or cold, you may need to warm them either in the microwave (in a microwaves safe container) or over a pot of steaming water (in a heat proof bowl) to be able to completely incorporate.
- Add the protein powder, glucomannan (or other finely ground fiber source), and mix until all the powder is worked in, and a smooth texture develops. The mixture will be slightly oily.
- Line a baking sheet with parchment paper. Make 14 one tablespoon mounds of the almond butter mixture on the parchment paper lined baking sheet and put into the freezer to cool for 10 minutes, or until chilled enough to form into a ball. Form into balls and freeze until well set, another 20 minutes.
- While the balls are cooling, use a double boiler (or in a medium heat proof bowl over a small saucepan with about 1-inch simmering water) to melt the chocolate chips and coconut oil together, stirring until fully melted and uniform texture. Keep warm until the balls are well cooled.
- Remove the balls from the freezer and, one at a time, roll in the melted chocolate to coat. Place each coated truffle back on the parchment paper and refrigerate until the chocolate has hardened, about 10 minutes. Store in an airtight container in the refrigerator for up to one week. One truffle is one serving.
Try adding diced freeze dried strawberries as a variation. Adding in 1-2 freeze dried strawberry slices won't change the NC of this naturally keto and low carb recipe enough to worry about so just enjoy!