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Chocolate Chips
Lily’s Dark Chocolate Chips, Stevia Sweetened (9 oz, 3-pack)
Ketonia
Ketonia Bread Mix — Shop Amazon for Keto Baking Supplies
Parchment Paper
Reynolds Kitchens Parchment Paper Roll (60 sq ft)
Coconut Oil
Nutiva Organic Virgin Coconut Oil (54 oz)
Butter
Kerrygold Pure Irish Butter Unsalted (8 oz, 4-pack)
Almond Butter
Justin’s Classic Almond Butter (16 oz)
Keto Ganache Truffles
Ingredients
Equipment
Method
- Melt 4 oz (half) of the Lily’s chocolate chips with coconut oil in a microwave-safe bowl in 15-second intervals, stirring between, until completely smooth.
- Whisk in almond butter and almond milk until fully incorporated. Stir in crumbled macaroons. Cover with plastic wrap and refrigerate about 1 hour until firm.
- Using a small scoop or spoon, scoop tablespoon-sized portions. Roll between your hands into round balls. Place on a parchment-lined baking sheet and return to fridge for 1 more hour.
- Melt remaining 4 oz of Lily’s chocolate the same way. Using a fork or toothpick, dip each chilled truffle in melted chocolate, shaking off excess. Return to parchment to harden. Store in an airtight container in the fridge or freezer.
