By Cat, Feb 2018 (photo, right, cropped from Kettle & Fire (2))
I’ve been following a ketogenic eating program for over 3 years and am always on the lookout for a healthful high-fat, low carb treat. More well-known as Keto Fat Bombs, the first recipe fits the bill perfectly. But I prefer to call them “truffles,” because it sounds more delicious.
The second recipe is similar, but also includes heavy (whipping) cream and optional liqueur for flavoring.
NOTE: I intend to replace the photo (above, from Kettle & Fire), with one of my own, once I’ve tested the recipe.
- Includes: 1. Keto Cacao Truffles; 2. Chocolate Truffles, with Heavy Cream
- See also: 1. Pastries and Misc. Treats Menu; 2. Chocolate (about)
Keto Cacao Truffles
I’ve adapted this recipe from one on Mercola’s site (1), originally from Kettle & Fire (2). The balls are rolled in cashews that are chopped in a blender, but I’d prefer finely chopped almonds (or coarse almond meal). Makes 10 “truffles.”
Ingredients & Equipment
- 1 cup coconut oil, preferably Organic
- 1 cup almond butter, preferably Organic
- ¼ cup coconut flour, preferably Organic
- ½ cup cacao powder, preferably Organic
- 1 cup whole, raw cashews. preferably Organic (optional)
- medium saucepan
- wooden or silicon spoon
- Tablespoon measure
- plate or covered storage container
- In a medium saucepan over medium heat, heat the coconut oil and almond butter until mixed evenly, stirring often.
- Pour the mixture into a bowl, mix in the coconut flour and cacao powder, then place bowl in the freezer for 5 – 15 minutes until the mixture cools and is solid.
While the mixture is cooling, place the cashews in a food processor and pulse lightly for a chopped texture.
When the coconut mixture is solidified, scoop 1 tablespoon of the mixture from the bowl, roll into a ball, and dip/roll in the blended cashews. Place fat bombs on a plate or storage container. Repeat until you have used all of the mixture.
- Store leftover “truffles” in the refrigerator; otherwise they will melt quickly.
Chocolate Truffles, with Whipped Cream
I’ve adapted this recipe from one by Wellness Mama (3), with hints from a recipe in Simca’s Cuisine (4). While you can use commercial pasteurized heavy cream, I prefer to use local raw heavy cream from pastured dairy animals to avoid the issues caused by pasteurization. And instead of “dark chocolate chips,” I prefer to use chopped Belgian dark chocolate (from a bar). Just be sure the chocolate is at least 70% cacao mass; see Chocolate, About for more.
The original recipe also suggests optional ingredients:
- Chopped nuts, cocoa powder, toasted coconut chips or citrus zest for coating the truffles; of these options, I prefer nuts or cocoa powder.
- 2-3 drops of essential oil, such as orange, mint or lavender can be added for flavor.
Makes 8 small truffles.
Ingredients & Equipment
- ¼ cup coconut oil or real butter (preferably from grass-fed dairy)
- ¼ cup heavy whipping cream, preferably raw and local
- 1¼ cups 70% or higher chopped dark chocolate (preferably Belgian) or dark chocolate chips; plus extra, melted, if needed for coating the truffles
- Optional flavorings
- 2 – 3 Tbsp of your favorite liqueur, such as Bailey’s, Benedictine, Cointreau, Kahlua, Triple Sec, etc.
- 2 – 3 drops essential oil of choice (optional): orange, mint, or lavender
- Optional toppings:
- chopped or pulverized almonds, hazelnuts (filberts), walnut or pecans
- Cocoa powder
- grated citrus zest
- small saucepan
- medium mixing bowl
- spoon or mellon baller
- glass container and parchment paper, for storage
- If using chocolate bar, chop into small bite-size pieces.
- In saucepan, melt coconut oil/butter with heavy cream, and bring to a strong simmer.
- Place chocolate (chopped or chips) in bowl; pour the hot cream mixture over the chocolate and whisk slowly until chocolate is completely melted and mixture is smooth.
- Optional: whisk in 2-3 drops of essential oil if desired.
- Place bowl in refrigerator to chill for at least 2 hours, until mixture is firm.
- Meanwhile, chop nuts (if using) finely, or pulverize them. Or grate zest from an orange or other citrus.
- Remove from fridge. Using a teaspoon or melon baller, scoop out small amounts of chocolate mixture, and roll into 1-inch balls. While balls are still warm from your hands, dip/roll in chopped nuts, cocoa powder or zest if desired. NOTE: if balls are not warm enough (from your hands) for the topping to stick, drizzle the balls with a bit of melted chocolate before dipping/rolling.
- Store in a glass container on natural parchment paper, and keep in the fridge.
- Simca’s Cuisine, by Simone Beck (see Beloved Cookbooks for more about this book)