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Eggnog Truffle Fat Bombs

Updated: Dec 3, 2020

Enjoy the taste of eggnog all year long with this little candy. Fat bombs are a great treat for Keto eaters because they are high in fat and super low in carbs. Keep a batch of these in your freezer for when cravings hit. Enjoy!

Keto Eggnog Truffles

  • 4oz cream cheese, softened

  • 1/2c fine almond flour

  • 1/4c powdered sweetener (we use Splenda)

  • 1/4 tsp ground nutmeg

  • 1 tsp rum extract OR 1T spiced rum

  • 8oz sugar free white chocolate chips (we use ChocZero)

Coating

  • 8oz sugar free white chocolate chips (we use ChocZero)

  • 1 tsp coconut oil or cacao butter

  • 1 tsp ground nutmeg

1. In a mixing bowl, beat cream cheese, almond flour, sweetener and nutmeg until smooth and creamy. Stir in the rum or extract and set aside.

2. In a double-boiler or microwave, melt the white chocolate. Pour into cream cheese mixture and blend until thoroughly combined. At this point, you can spoon the mixture into a parchment lined loaf pan or silicone molds and freeze to make fat bombs quickly, We like to drizzle them with melted white chocolate and sprinkle with nutmeg once they've firmed up.


OR continue with recipe to make truffles


3. Refrigerate for 2-3 hours. Using a small cookie scoop, make 18-20 balls. Lay them on a parchment lined or silicone lined cookie sheet. Use your hands to roll the balls until they are uniform. Set aside while making the coating.

4. In a double-boiler or microwave, melt the white chocolate and coconut oil until smooth. Remove from heat.

5. Dip the truffles into chocolate (2 fork method works best) and set it back on the cookie sheet. Sprinkle the tops with a pinch of nutmeg. Refrigerate for 1 hour. Makes 18-20 truffles.


NOTE: If mixture is too hard to shape after initial refrigeration, set out on counter for 10-15 minutes until you can shape it.


Recipe inspired by keyingredient.com



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