Servings 24 of 1 truffle each
Net Carbs 1 gram
Fat 8 grams
Protein 2 grams
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
4 ounces sugar-free dark chocolate
1 Tablespoon solid coconut oil
Sugar-free sprinkles if desired
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.