This might be our favorite truffle of all times. Since we've been making so many variations of truffles, we wanted them to look different. These are coated in dark chocolate then topped with a pinch of coarse salt, but if you don't like salted caramel just skip that part. Although, it compliments the sweet caramel perfectly.
Keto Salted Caramel Truffle
1/4c butter
1c sugar free sweetened condensed milk (see our recipe)
1/2c brown sugar substitute (we use Swerve)
1c sugar-free white chocolate chips
Coating
3oz sugar-free chocolate (we use Lily's Original)
1 tsp coconut oil
1 tsp coarse salt (optional)
1. In a saucepan on medium heat, combine butter and brown sugar until mixture is syrupy. Add sweetened condensed milk and stir.
2. Once combined, add white chocolate and stir until completely melted.
For Basic Fat Bombs:
3. Spoon the mixture into silicone molds and freeze for 2 hours. Once firm, pop them out and drizzle with melted chocolate and sprinkle with coarse salt, if desired. Store in an airtight container in the fridge for one week or freezer for one month.
For Fancy Truffles:
3. Cover mixture and refrigerate for 4-5 hours.
4. Using a small cookie scoop, make 30 balls. Lay them on a parchment lined or silicone lined cookie sheet. Use your hands to roll the balls until they are uniform. Place tray in the freezer while making the coating.
5. In a double-boiler or microwave, melt the chocolate and coconut oil until smooth. Remove from heat.
6. Dip the truffles, one at a time, into the chocolate (2 fork method works best) and set them back on the cookie sheet. Sprinkle the tops with a pinch of coarse salt, if desired. Refrigerate for 1 hour. Makes 30 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 sweetestmenu.com
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