No one needs sugar and if you still doubt, try this low carb chocolate coconut truffles, these tiny balls are namely addictive. Initially, I made them from the third doses, but as my kids started to steal them before I even finish them, I made more 🙂 You can obviously use any low carb sweetener of your choice. I don’t use any. First of all, I primarily don’t want my kids to eat sweeteners and second when you give it a little bit of time, and you stop eating artificial sweets, you will realize, there are so many natural sweet tastes inside foods.
For some reason, I can’t really explain myself, this year I am so looking forward to Christmas. There can actually be more than one reason. I get to see my parents after half a year. My kids are starting to get in the age when they begin to realize there are Christmas and Santa and all that stuff, what makes this magical time even more magical. And this is the first Christmas after four years I don’t have a semester-end with all the exams which belong to it. Last year I didn’t even bake Christmas cookies, cause I was only four months keto and didn’t have time to try myself out with sugar and flour free cookie recipes.
But I have time now, and I decided to pile up a lovely Christmas cookies selection so that I am ready. Finally, I am pretty sure that kids, or a visit and after all we, adults sometimes have a sweet tooth also beside Christmas. I think that these low carb chocolate coconut balls are also a nice present for colleagues or friends. You can put them in a nice box, with a bow and I am sure everyone will appreciate. And you don’t have puzzle over, what to buy and who knows, maybe you bring that person to give low carb a chance. What is more than to give someone health? 🙂
Almond low carb flour in the recipe can be replaced with coconut flour. First of all, it is much cheaper, and if you love coconut, it is a great choice. Chocolate for the wrapping should have at least 80% or more. For an idea, a dark Lindt chocolate 85% has 11-gram carbohydrates from which are 4-gram sugar. The less percentage of chocolate, the more rate of sugar.
Some additional tips for wrapping the truffles in sugar free chocolate and coconut!
Put your bowls next to each other. One with the dough, you will be making balls out of it, then one with melted chocolate with coconut oil and the third one with shredded coconut. (Make sure while buying coconut, it is without added sugar. Unfortunately, I often come across with one of those). Now while rolling the truffles, keep your hand a little bit wet, then the dough won’t stick to your fingers.
Once you rolled your mascarpone balls, put them on a tsp and lay gently in the bowl with chocolate, covering all over. Using tsp helps to keep your hands clean, so you don’t have to wash them all the time. When the ball full chocolate covered, take it out with the spoon and lay gently in a bowl with shredded coconut. Use your hand to sprinkle the truffle with coconut all over, once done they aren’t sticky anymore, and you can remove them carefully with your hand and put them on a plate.
- 250 g / 9 oz mascarpone
- 5 tbsp melted butter
- 5 tbsp almond flour
- Low carb sweetener of your choice (optional)
- 12,5 tbsp shredded coconut (unsweetened)
- 120 g melted chocolate (preferably 80% and more)
- 2 tbsp coconut oil
- Mix in a bowl mascarpone, melted butter, almond (or coconut) flour, and low carb sweetener.
- Put chocolate in a bowl and add two tbsp coconut oil and melt in microwave (around 60 sec) or in a water bath.
- Put shredded coconut in an extra bowl.
- Out of mascarpone dough create balls around 1 inch in average.
- Cover them with melted chocolate and sprinkle with shredded coconut.
- Check wrapping tips above.
- Conserve in an airtight container in the fridge.
- Don’t eat them all at once 🙂