Low Carb Dark Chocolate Peanut Butter Truffles
- Number of Servings: 16
Ingredients
Peanuts, dry-roasted, 1 cupBob's Red Mill Coconut Flour, 2 tbspHeavy Whipping Cream, 6 tbspTruvia Natural Sweetener, 2 servingPure Xylitol, 12 gram(s) Cocoa Hershey's Special Dark Powder 1T, 5 gram(s) Vanilla Extract, 1 tbspCoconut Flakes - Dry, Unsweetened, 8 tbsp
Grind coconut flakes into fine consistence, set aside.
Place peanuts in food processor. Grind until it makes a nice creamy peanut butter.
Add cocoa powder, blend.
Add Truvia and Xylitol and vanilla, blend.
Add coconut flour, blend.
Add whipping cream, blend.
Spread ground coconut into a flat bowl or on a plate.
Use a 1 Tbsp scooper and make scoop a tightly packed ball. Roll the ball into a smooth round shape, roll in ground coconut, place on a plate. Eat straight away or refrigerate for a firmer truffle.
Store in an airtight container in the fridge, eat within a few days because of the whipping cream.
Serving Size: makes 16 truffles
Number of Servings: 16
Recipe submitted by SparkPeople user LOSTITINAK.
Place peanuts in food processor. Grind until it makes a nice creamy peanut butter.
Add cocoa powder, blend.
Add Truvia and Xylitol and vanilla, blend.
Add coconut flour, blend.
Add whipping cream, blend.
Spread ground coconut into a flat bowl or on a plate.
Use a 1 Tbsp scooper and make scoop a tightly packed ball. Roll the ball into a smooth round shape, roll in ground coconut, place on a plate. Eat straight away or refrigerate for a firmer truffle.
Store in an airtight container in the fridge, eat within a few days because of the whipping cream.
Serving Size: makes 16 truffles
Number of Servings: 16
Recipe submitted by SparkPeople user LOSTITINAK.
Nutritional Info Amount Per Serving
- Calories: 101.1
- Total Fat: 8.5 g
- Cholesterol: 7.7 mg
- Sodium: 7.6 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 1.6 g
- Protein: 2.6 g
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