Nothing says Winter or Christmas like traditional sweets and desserts, right? But this doesn’t mean that you can’t add a touch of creativity to your meals and serve these keto coconut truffles!
The recipe for these keto coconut truffles has been inspired by some of the most popular spices used during the festive period in December: cinnamon and allspice. These chocolate-covered coconut truffles will remind you of gingerbread cookies but you’ll immediately notice their characteristic fresh finish and soft texture that make them quite unique.
A recipe for coconut lovers…
In these keto coconut truffles, the strong flavour of coconut is paired with melted chocolate to create a classic combination that never gets old. Coconut is the star of this recipe: you’ll need to use fine coconut flour to get the best result in terms of both texture and flavour.
If you love its flavour, there are a lot of other recipes you can make with coconut-based ingredients like coconut milk (curries are a must), water (perfect for smoothies) or flour. Coconut is extremely versatile and you can use it in both savoury and sweet recipes.
Coconut has a high content of fats, fibre and several important minerals. Due to its versatility, it’s a food that you can easily add into your diet; coconut can be helpful for the preparation of vegan, gluten-free or low-carb meals.
To make these keto coconut truffles, you need:
- fine coconut flour (desiccated coconut won’t create the same texture)
- coconut oil (useful both for its flavour and because it’s solid at room temperature)
- a keto-friendly sweetener (like erythritol)
- ground cinnamon, allspice and ginger
- melted chocolate (you can melt a few pieces of a chocolate bar in a microwave or with a bain marie)
For the external layer of these keto coconut truffles, both a 99% or 100% cocoa chocolate bar will work well. These two options are more bitter than the average dark chocolate bar and they also have a stronger flavour. If you prefer a different or milder flavour, you can use a sugar-free chocolate bar.
The inside of these coconut truffles is pretty easy to make (they are similar to fat bombs or energy balls). All you have to do is combining all the ingredients together and add water in small portions until you achieve the right consistency. Once the coconut balls are ready and settled, you just have to drizzle some melted chocolate on top of them. You could also add some little decorations on the outside before the chocolate solidifies.
- 65 g fine coconut flour
- 22 g coconut oil, measured solid
- 22 g erythritol
- 1/2 tsp ground cinnamon
- 1/3 tsp ground ginger
- a pinch of allspice
- 145 ml water
- 25 g 99% cocoa chocolate bar
- 10 g butter
- Combine all the ingredients together and add water in small portions until you achieve the right consistency. You'll have to melt the coconut oil for this step. The coconut balls need to rest in the fridge for at least 10 minutes before moving on to the next step.
- Once the coconut balls are ready and settled, you just have to drizzle some melted chocolate on top of them. You could also add some little decorations on the outside before the chocolate solidifies. When you melt the chocolate, mix the butter to the pieces of chocolate; add 1 tablespoon of milk if needed.
- The truffles need to rest in the fridge for at least 10 minutes before serving. You can store them in the fridge in a closed container for up to 2 days.
Nutrition InformationYield 5
Amount Per Serving Calories 136.8Total Fat 9.7gCarbohydrates 10gNet Carbohydrates 0.5gFiber 5.1gSugar Alcohols 4.4gProtein 3.2g