Low Carb Chocolate Covered Vanilla Buttercream Truffle Candy (Keto Fat Bombs)
Simultaneously get in those healthy fats and satisfy your sweet tooth with these rich chocolate-coated vanilla buttercream truffle keto fat bombs!
Servings 8 truffles
Calories 234kcal
Ingredients
- 1 oz cacao butter
- 6 tablespoons organic grass-fed unsalted butter cut into cubes
- 2 tablespoons Swerve Confectioners
- 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/8 teaspoon stevia glycerite
- 1 pinch sea salt
- 6 tablespoons organic heavy whipping cream
- 4 oz 90% dark chocolate
Instructions
- Melt the cacao butter in a double boiler or microwave. Once melted, add the cubed butter and stir until melted.
- Stir in the Swerve Confectioners, vanilla bean paste, vanilla extract, almond extract, stevia glycerite, and salt.
- Once mixed, stir in the cream.
- Pour the mixture into 8 cubes of a standard ice cube tray, and transfer to the freezer. Freeze until solid, about 2 hours.
- Remove the candy from the ice cube tray. (If they don’t easily pop out, dip the bottom in warm water for a few seconds.)
- Melt the dark chocolate in a double boiler or microwave. Coat the candy in the dark chocolate and transfer the candy to a wire rack so any excess chocolate can drip off.
- Let the chocolate harden before serving. Store the candy in the fridge for up to 2 weeks.
Nutrition
Calories: 234kcal | Carbohydrates: 8.6g | Protein: 1.8g | Fat: 24g | Saturated Fat: 119g | Polyunsaturated Fat: 2.9g | Cholesterol: 3.8mg | Sodium: 26mg | Fiber: 1.9g