Keto Ganache Truffles
Keto Ganache Truffles
- 8 oz Lily’s chocolate chips
- ¼ cup coconut oil
- ½ cup almond butter
- ¼ cup unsweetened almond milk
- 6 Ketonia Coconut Macaroons crumbled
- Melt 4oz of Lily’s chocolate and coconut oil in a microwave-safe bowl or on a double boiler. Mix every 15 seconds if using the microwave to avoid burning. Once the chocolate is completely melted and smooth, whisk in the almond butter and almond milk, and crumbled coconut macaroons. Stir until completely combined. Cover with plastic wrap and cool in the fridge for about 1 hour. Once the ganache is firm, use a small scooper or spoon to make tbsp-sized balls. Roll them between your hands to make them round. Place the truffles on a baking sheet lined with parchment paper and return back into the fridge for another 1 hour. Once the truffles are cool, melt the remaining chocolate the same way you did before. Using a fork or a toothpick, carefully dip each truffle in the melted chocolate. Shake off the excess chocolate and return back to the baking sheet to harden. Store in an airtight container in the fridge or the freezer.
This Keto Ganache Truffles is a keto-friendly dessert recipe.
Aunt Ger is our head Chef behind Ketonia responsible for creating the delicious Ketonia products you know and love. Geri strives to create delicious and keto-friendly recipes as well as keto-fy your favorite comfort foods to help you reach your goals and enjoy the keto journey.
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