Recently I found a recipe online which was mostly allergen friendly, needing only a few substitutions for the crowd feed. See the original recipe below for the original author’s instructions and details. Below is the version and steps I did to make truffles.
INGREDIENTS:
- 8 ounces of full fat Cream Cheese (see Note)
- 1 Cup Cocoa Powder (see Note)
- 4 TBSP HWC
- 2/3 cup Confectioners Swerve
- 1 TSP cream de cocoa (optional)
- 4 packs sweet leaf Stevia
- Rolling Ingredient(s)
METHOD:
- Measure out all of the ingredients in a mixing bowl. If you would like, use a blender or mixer and just add the ingredients directly to the bowl of your blender or mixer.
- Use a scoop to get even portion sizes.
- Roll in optional ingredients, as desired.
- Place in air-tight container.
- Refrigerate until desired.
- Enjoy!
NOTES:
- CREAM CHEESE: This is lowest carb with a full fat cream cheese. This recipe works best if the cream cheese is at room temperature. Also, I dislike recipes calling for part of a package of cream cheese as the left over always spoils, so I adapt all recipes to use the entire brick of cream cheese.
- COCOA POWDER: The base of this recipe’s flavor comes from this cocoa powder. Use the best quality cocoa powder you can afford. Sift if necessary to ensure no lumps are in the cocoa powder. I have not yet tried this recipe with “black” or so called “oreo” cocoa powder, but I may try that next, and/or roll in it.
- HWC: While the original recipe mentioned the use of heavy whipping cream is optional, I chose to use it. Including it makes it great for when you need fat macros, for those who monitor fats, carbs and protein consumption.
- FLAVORING: use an extract if you aren’t sensitive to the corn-based alcohols in most extracts; or a drop of essential oil (Peppermint, or Tangerine, might be two nice ones) or an alcohol based flavoring (such as rum, cream de minte, cream de cocoa, etc) which blends well with chocolate.
- ROLLING INGREDIENTS: These are optional but make it easier to eat and tastier to to the eye, s well! Suggestions include using one or more of these: black cocoa powder, cocoa powder, finely chopped coconut, finely chopped nuts, cocoa nibs, food-colored swerve.
- SWEETENER: While any sweetener can be used, use something ground in a coffee or spice grinder if necessary, which is fine in texture as this won’t be cooked at all and grain-like sweeteners are crunchy in this recipe. The combo of Swerve (or any erythritol-based sweetener and stevia makes both sweeter. It also minimizes the “cooling” effect of erythritol. If the cooling effect of erythritol bugs you, try adding peppermint as the flavoring.
- TASTE: These taste exactly like what you’re expecting! They don’t set up well until they are in the fridge for a while. Personally, I wouldn’t eat one the same day I made it (except to taste and adjust for sweetness and/or add-in flavoring adjustments). After a day or two in the fridge, they are perfect. One satisfies your sweet tooth. You don’t need more than one. These could be frozen, and then thawed when you want a treat as portion control, with ease of availability (just not too easy!) 🙂
- INSTRUCTIONS FOR THOSE WHO HATE ROLLING TRUFFLES: These definitely do not taste the same if they are not rolled. Rolled they tasted like truffles. Rolling is not just an aesthetic effect. However, having said that, this is a lot like eating “frosting” from a can. If you’ve enjoyed frosting from a can on a spoon, or on graham crackers in the past, you will likely enjoy the flavor/texture of this as a substitute for canned frosting too.
- ORIGINAL SOURCE: Keto Chocolate Cream Cheese Truffles Recipe – Low Carb Yum This recipe, this author, and this website are all fabulous resources for those on Keto! Highly recommended source. I’ve followed the Low Carb Yum website posts for years and only modify the receipts for the allergen needs of those I cook for here.
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