Chocolate and Peanut butter..is there really a better combo?
Continue reading “EASY-Keto Chocolate Peanut Butter Truffles”
EASY-Keto Chocolate Peanut Butter Truffles
Tag: ball
Keto Lemon Coconut Balls (No-Bake)
Delicious, chewy, sweet keto lemon coconut balls of heavenly bliss..
These Lemon Coconut Balls are the perfect thing to curb any candy craving.
Just be sure to hide them from friends and family…
..because even non-keto people will be asking you for the recipe! Continue reading “Keto Lemon Coconut Balls (No-Bake)”
No-Bake Almond Joy Cheesecake Truffles (Keto)
GUYS. These Almond Joy Cheesecake Truffles were amazing! So simple to make and they make the perfect dessert, not too big but just the perfect amount of sweetness to fight off any chocolate cravings.
They also store well in the fridge and don’t melt immediately at room temperature which is great! (No mess!)
Some Ingredients I’d Like to Highlight:
- Truvia and Splenda -I have now switched over to only using a monkfruit/erythritol blend sweetener in all of my recipes since originally writing this post. I MUCH prefer the taste and affect it has on the body. I use the SoNourished brand for both granular and powdered sweetener and love it!
- Almond Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Tools I used:
- Camera – I get a lot of questions asking what I take my photos with..I typically use my iphone OR this Nikon Camera (It’s honestly amazing!)
- Nutritional Scale – I’ve used this scale for almost every single recipe on this blog…I’ve had it for over 4 years and it’s still yet to fail me! I only replace the batteries maybe once per year.
Almond Joy Cheesecake Truffles
Serves: 10
Ingredients:
-1/4 cup(60g) Cream Cheese
-1/2 cup(63g) Almond Flour
-2 tbsp(15g) Flaked or Shredded Unsweetened Coconut
-2 tsp Truvia
-2 tsp Splenda (or to taste)
-1/8 tsp vanilla extract
-1/8 tsp almond extract
-1/16 tsp coconut extract(optional)
-1/16 tsp salt
-10 whole almonds
Chocolate Coating:
-1tsp coconut oil
-1/4 cup(60g) sugar-free chocolate chips(I use Krisda)
Topping(optional)
-Additional shredded coconut
-Finely chopped almonds
-Pinch of sweetener
(Combine on a plate or in a shallow bowl)
Directions:
1. Combine all base ingredients except the whole almonds until a thick dough forms.
2. Freeze the dough for 5-7min.
3. Roll the dough into 10 small balls, placing an almond in the center of each one.
4. Freeze the dough balls on parchment for 10min.
5. Melt the chocolate-chips and coconut oil in the microwave (1-1:30min), stir until smooth.
6. Dip each ball, using a fork into the chocolate and then coat with the topping mixture.
7. Place the truffles on parchment and repeat with the rest of the the dough.
8. Freeze the truffles until chocolate is set (8-10min).
9. Store in an air-tight container in the fridge or freezer and enjoy your Almond Joy Cheesecake Truffles!
Nutrition (coconut/almond topping not included): 8.5F/2.5C(NET)/2.5P & 3g fibre
Camera I use: Nikon D5100 16.2MP Digital SLR
Disclaimer: This post contains affiliate links. If you choose to click on one I may receive a small commission!
OTHER SIMILAR RECIPES YOU MAY LIKE:
KETO Chocolate-Chip Cookies-3 WAYS
Alright guys, let’s get into this.
I was trying to come up with a recipe for today and my brain kept switching between wanting to bake something simple like chocolate-chip cookies.. and at the same time wanting to fry something..anything, so I could test a keto batter I’d thought up.
Well, as you can see, I am highly indecisive. Thus, this “test” video was created.
I wanted to see which was the best way to eat chocolate-chip cookie-dough.
And not just any cookie-dough….KETO COOKIE DOUGH.
Which in-itself is a success and I am very pleased with the outcome.
Anyways, back to the competition.
Which was better?
I froze the dough balls raw(which by the way only contain pasteurized SAFE TO EAT liquid egg whites), I fried them(with multiple attempts using 2 different batters and temperatures) and I baked them the good-old-fashioned way in the oven.
****Drum Roll***
My favourite was the fried dough!
Surprised?
Probably not, everything fried tastes better, let’s just be honest.
Plus, I love the flavour coconut oil adds.
But I will let you be the judge. I can’t say I was disappointed eating the dough regardless of the baking method used.
I have left the recipe below for the dough, the batter for frying and the instructions to simply bake the cookies.
Note: If you do try the frying method, I strongly advise you to do a few small test balls to check your batter, as all coconut flours are different and the temperature of your fryer or pan will make a difference. I have written the batter recipe using the amounts that I found most success with. If at first you don’t succeed, try, try again, because the first dough-ball I created was PERFECT (of course I didn’t get that one on film). But all the little details really do matter!
-If you are lucky enough to own a fryer, USE IT. Fill it with coconut oil.
-Use enough coconut oil to cover the cookie dough balls if you have it (I didn’t).
-Make sure your oil is hot but not TOO hot.
-GOODLUCK.
Ingredients: (Serves 12)
Cookie Dough
-3/4 cup +2tbsp almond flour
-1/2 scoop unflavoured protein
-1 tbsp truvia
-1 tbsp splenda
-1/4 tsp xanthan gum
-1/4 tsp baking soda (optional: only if baking)
-2 Tbsp butter
-2 tbsp egg whites
-1 tsp blackstrap molasses
-1 tsp vanilla extract
-1/4 cup sugar-free chocolate chips(I use the brand Krisda)
- Combine all dry ingredients.
- Add your wet ingredients and mix well until a thick dough forms.
- Mix in your chocolate chips.
- Freeze for 15min, eat immediately or store in the freezer in an air-tight container for later.
To Bake:
- Preheat oven to 350*.
- Flatten dough balls slightly with a spoon
- Bake on parchment for 7-8 minutes
- Cool on a wire rack.
- Store in an air-tight container.
Frying Batter(Optional):
-1/4 cup coconut flour
-1 tbsp Truvia Sweetener
-1/2 tsp baking powder
-1/4 tsp salt
-1/3 cup almond milk OR heavy cream (+more if needed to reach smooth consistency)*
-90g egg whites*
-1 tsp coconut oil
-1/4 tsp vanilla extract
+
-1/2 cup coconut oil for frying
*Improved from original recipe in video.
- Heat a deep pan with at least 1/2 cup coconut oil over medium heat.
- Mix together all ingredients until a smooth batter is formed.
- Use cookie dough-balls frozen for 15min for frying.
- Coat each ball thoroughly with the batter before placing in the oil.
- Fry a few at a time for 2-4min, rotating a few times before removing and placing on paper towel to drain excess oil. *
- Optional: Grind up splenda or erythritol to a fine powder to top each one.
- Best eaten the day of!
*If you find your batter coming off, try turning down your heat or changing your milk to egg ratio in your batter.
That’s it! If you find any other ways to bake this dough…let me know in the comments below! …I’m thinking of making one giant cookie and eating it that way, considering I already ate half the recipe today. Haha.
Nutrition for each dough ball WITHOUT frying: 7.5f/2.5C(NET)/3.3P & 2.5g fibre
Frying Batter Nutrition per 1/12 serving: 0.8F/0.7C(NET)/1.2P & 0.8g fibre
*Note: Does not include coconut oil used for frying as amount absorbed/used can vary.
~Sam~
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