Nutritional Info

Servings 24 of 1 truffle each

Calories 80

Net Carbs 1 gram

Fat 8 grams

Protein 2 grams

Truffles

1 1/4 cups almond  flour

1/2 cup Swerve  Confectioner’s

1/3 cup extra dark  cocoa

1./4 teaspoon salt

6 Tablespoons butter, melted

1 teaspoon vanilla extract

2-3 Tablespoons water

Chocolate  Coating

4 ounces sugar-free dark  chocolate

1 Tablespoon solid coconut oil

Sugar-free sprinkles if desired

Directions

Mix dry ingredients and stir in melted  butter and vanilla extract then stir in water 1 Tablespoon at a time til dough holds together.

Scoop dough out by the rounded Tablespoon and squeeze in your palms til it sticks together and roll into balls. Place on a wax paper lined cookie sheet and freeze 1 hour.

Combine chopped chocolate and coconut oil in the  top of a double boiler and stir til smooth.

Drop a frozen truffle into the melted  chocolate and toss to coat thoroughly. Lift out with a fork and tap off the excess chocolate.

Return  to  the  cookie sheet to set. If using sprinkles,  add right away before chocolate hardens.

Set in fridge til chocolate is set.