White Keto Truffles
Okay, to be honest, I am looking for the perfect white truffle to serve at my wedding. These are some of the contenders! Bonus points if they can hold up out of the fridge.
1 cup coconut butter
1/2 cup solid coconut cream
1/2 t vanilla extract
2 T monk fruit sweetener
1/2 cup finely shredded unsweetened coconut (optional)
Instructions
Heat the coconut cream, coconut butter, and vanilla extract in a double boiler over medium heat until melted (about 7 minutes). Stir in the monk fruit powder and mix until dissolved.
Transfer the mixture to the refrigerator and let it chill for 1 hour, stirring every 20 minutes. The mixture should become soft and pliable.
When ready, use a tablespoon to scoop out the chocolate and roll it into a ball. Repeat with the remaining chocolate and roll each ball into the shredded coconut (if desired). You should have about 14 truffles total.
Place truffles onto a plate lined with parchment paper and freeze for 10 minutes to set. Serve immediately or refrigerate any remaining chocolate in an airtight container for up to 1 week.
White Chocolate Truffles
Truffle Mixture:
1 1/4 cups cocoa butter, melted [150g]
1/3 cup coconut butter, melted [70g]
1/2 cup raw cashews, unsalted [75g]
1/2 cup Vitafiber or Fiberyum, [150g]
3 t pure vanilla extract
6 T xylitol* powdered, [66g]
1/2 cup cream [120 ml]
2 T cream [30 ml]
1/8 t xanthan gum powder
1 pinch salt
2 oz. [50g] coconut powder
1 1/4 cups desiccated coconut** (fine shredded)
Optional Chocolate Dipping Mixture (enough to coat half the truffles):
7 squares Lindt 90% cocoa chocolate , [70g]
7 T cream , [105ml]
6 tsp. xylitol , powdered
1 1/2 tsp. vanilla extract, sugar-free, pure
1/2 tsp. olive oil
Ingredients
200 g/7 oz coarsely chopped white chocolate
¼ cup (60 ml) heavy cream
¼ cup unsweetened shredded coconut
â…“ cup unsweetened shredded coconut, for coating
Optional additions:
1-2 tablespoons butter, for creamier texture
½ teaspoon vanilla extract
1/4 cup (60ml) whipping cream (35%fat)
7 oz (200g) white chocolate, good quality, broken into chuncks
1 tbsp (14g) butter
1/2 tsp vanilla extract, optional
1/3 cup (33g) unsweetened coconut flakes
zest from an orange, optional
20 hazelnuts, toasted or not
1/3 cup (33g) unsweetened coconut flakes for rolling
Directions
Melt chocolate with cream in a bain marie over low heat. Stir continuously until the chocolate is almost melted. Add butter and continue stirring until smooth. Remove from heat. Add vanilla extract and orange zest if using.
Stir in coconut flakes, let it cool, cover and refrigerate for a couple of hours until the mixture gets firm enough to roll it into balls.
Using a teaspoon roll the mixture into small balls adding a hazelnut inside. Roll each ball into coconut flakes. Serve or refrigerate until ready to serve. They keep well refrigerated in an airtight container for up to 2 weeks.
