The big day of love quickly approaches. Flowers, chocolates, and hearts are everywhere. While the flowers and the hearts are naturally low carb, many of the commercial chocolates are not. It’s time to take matters into your own hands and make these delicious and easy low carb brownie batter truffles. Your valentine will thank you.
- 1 1/4 cup almond flour
- Sweetener equivalent to 1/2 cup sugar (powdered or liquid works best)
- 1/3 cup cocoa powder
- Pinch salt
- 1/2 cup butter, melted
- 1 tsp vanilla extract
- Water if needed
- 3 ounces sugar-free dark chocolate such as Lily’s or Chocoperfection, chopped
- 1/2 ounce cocoa butter or 1 tbsp coconut oil
- In a large bowl, whisk together the almond flour, sweetener, cocoa powder, and salt. Stir in the melted butter and vanilla extract until the dough comes together.
- If the dough is too crumbly to roll into balls, add water 1 tbsp at a time until it can be squeezed together.
- Roll into 1 inch balls and place on a waxed paper lined baking sheet. Freeze at least 1 hour.
- In a heatproof bowl set over a pan of barely simmering water, combine the chopped chocolate and the cocoa butter or coconut oil. Stir until melted and smooth.
- Drop a frozen truffle into the chocolate, tossing to coat thoroughly. Lift out with a fork and tap gently on the side of the bowl to remove excess chocolate.
- Return to the baking sheet to set. If using sprinkles to decorate, add them right away before the chocolate hardens. Repeat with remaining truffles.