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prep time
30 min
cook time
0 min
ready time
30 min
Keto Gingerbread Chocolate Truffles
Nothing speaks Fall season quite like the flavors of gingerbread. These simple and easy-to-make Keto truffles are inspired by classic gingerbread cookies and encased in a delicious chocolate coating. They make a great treat for Autumn and are perfect for Thanksgiving. With a couple of pantry-friendly ingredients and four simple steps, you can make these delicious Keto chocolate truffles to enjoy as a dessert or midday treat.
How to customize these Keto gingerbread chocolate truffles?
The most common way to customize these chocolate truffles is by switching the flavors. There is a variety of flavor combinations to make when it comes to truffles. A few flavor combinations include chocolate and mint (simply add 1/8 tsp. of pure peppermint extract to the chocolate mixture), coconut (coat the truffles in shredded coconut), Orange (add orange zest to the chocolate mixture), and espresso (stir in a teaspoon of espresso powder in the chocolate mixture).
How to make these Keto gingerbread chocolate truffles?
These truffles are pretty straightforward to make. Start by mixing your dry ingredients (almond meal, sweetener, ground ginger, ground cinnamon, and ground cloves) with the binding ingredient (almond butter) to form a dough. Refrigerate the dough to slightly firm it up, then divide it into 16 dough balls and roll each dough ball between the palms of your hands to form round-shaped truffles. Make the chocolate coating in the food processor by combining coconut oil, cacao powder, and erythritol to form a smooth paste. Coat each dough ball in the chocolate mixture and refrigerate until you are ready to enjoy.
How to store these Keto truffles?
To store, place the truffles in an airtight container lined with parchment paper or lightly dusted with cocoa powder and store in the refrigerator for about 2 weeks and in the freezer for 1 month.
Net Carbs
3.7 g
Fiber
5.6 g
Total Carbs
14.7 g
Protein
4.9 g
Fats
17.8 g
207 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Butter, Unsalted
1 cup
Almond Meal Finely Ground by Simple Truth
½ cup
Ginger, Ground
1 tablespoon
Cinnamon, Ground
2 teaspoon
Maple Flavored Syrup by Lakanto
2 tablespoon
100% Pure Erythritol by Now
1 tablespoon
Coconut Oil
½ cup
Spices Nutmeg Ground
¼ tsp
Cocoa Powder, Unsweetened
¼ cup
Cloves, Ground
⅛ teaspoon
Recipe Steps
steps 4
30 min
Step 1
To a mixing bowl, add the almond butter, almond meal, sweetener, ground ginger, ground cinnamon, and ground cloves. Mix to combine until a firm but slightly crumbly dough forms. Use your hands to bring the dough together to form a firm uniform dough.Step 2
Refrigerate the mixture for about 15 minutes if the mixture is a little wet. Using your hands, divide the mixture into 16 evenly-sized truffle dough balls. Roll each dough ball between the palms of your hands to create evenly round truffles. Place the truffles on a baking sheet lined with parchment paper and transfer them to the freezer to chill.Step 3
Meanwhile, prepare the chocolate coating. To a food processor, add the erythritol and slightly blitz to form a powder. Add the cocoa powder along with the coconut oil. Blend until a smooth chocolate sauce forms.Step 4
Remove the food processor blade and take the chilled truffles out of the freezer. Dip one truffle at a time in the chocolate mixture and place them back on the same baking sheet. Return the truffles to the freezer to allow the chocolate to set for another 5 minutes. Refrigerate until ready to serve.
