This is a keto recipe for a gourmet treat with chocolate, coffee and rum flavors. Most of the truffles consist of sugar-free cocoa powder and cream cheese instead of chocolate, and they are very easy to make.
Plan in advance how and in what you will store and serve them. If you don’t keep them in the refrigerator, the truffles may be a little soft.
I used instant coffee in this keto recipe, but you can safely omit it from the ingredient list and substitute water for brewed coffee if you like. You can also substitute rum extract for real rum or for your favorite extract, like vanilla. The most interesting flavors come with mint or orange.
Cooking time 15 min.
Serving amount 24
Ingredients :
Cream cheese (soft) 450g
Cocoa 50g
Erythritol 4 tbsp.
Liquid stevia extract 1/4 tsp.
Rum extract 1/2 tsp.
Instant Coffee 1 tablespoon
Water 2 Tablespoons
Heavy whipped cream 1 tsp.
24 paper candy molds (for serving)
Step 1
Mix cream cheese, half the cocoa powder, sweetener, stevia, rum extract, instant coffee, water and cream in a large bowl.
Step 2
Using a mixer, blend all ingredients together until smooth.
Step 3
Take the remaining half of the cocoa powder. Roll about a teaspoonful of the resulting mixture into a ball in your hands, and then dip it into the cocoa powder. You should have 24 truffles. Carefully place them in individual paper candy molds.
Leave in the fridge for 1 hour before serving.
Bon appetit!
Energy value per serving
Calories from fat 63
Calories: 72.7
Fats: 7g
Carbohydrates: 2.2 g
Fiber: 0.5 g
Assimilable carbohydrates: 1.7 g
Protein: 1.2 g
