Low-Carb Almond Butter Chocolate Truffles
An easy Low-carb Almond Butter Chocolate Truffles filled with a creamy center, shredded coconut, chocolate chips and sliced almonds. It’s also gluten/egg/dairy-free!
Servings 15 people
In a large bowl, add almond butter, shredded coconut, sliced almond, ½ cup chocolate chips and butter together. Mix well until combine.
The dough will be a bit running. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes.
Using a cookie scoop, or your hands, form into small balls.
Place on a baking sheet lined with parchment paper and place in the freezer for 20 minutes.
In a microwave-safe bowl, melt ¾ cup chocolate chips.
Heat for 1 minute.
Remove from the microwave and stir.
Return it to the microwave and repeat, stopping to stir every 15-seconds until the mixture is totally melted.
Dip the truffles in the melted chocolate, and then return to freezer to harden.
Store the truffles in the refrigerator. Enjoy!
Serving: 1/15 | Calories: 165kcal | Carbohydrates: 9g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 7mg | Fiber: 3g | Sugar: 1g