Keto Pecan Pie Truffles
Indulge in these delightful Keto Pecan Pie Truffles, a perfect no-bake treat for any occasion. Featuring a rich caramel pecan center coated in sugar-free dark chocolate, these truffles are a healthy and satisfying snack.
Equipment
- Medium Saucepan
- Food Processor
- Large mixing bowl
- Cookie Sheet
- Waxed Paper
- Heatproof Bowl
- Fork
Ingredients
Caramel Base
- 3 tbsp butter
- 2 tbsp brown sugar replacement
- 2 tbsp allulose (or xylitol)
- 1/4 cup heavy cream
Truffle Dough
- 1 1/4 cups toasted pecans
- 1 cup almond flour
- 3 to 4 tbsp powdered sweetener (erythritol or allulose)
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Chocolate Coating
- 3 oz sugar-free dark chocolate chopped
- 1/2 oz cocoa butter
Instructions
- In a medium saucepan, gently melt the butter, brown sugar replacement, and allulose over medium heat. Bring the mixture to a boil and let it cook for just 2 to 3 minutes, stirring occasionally, being careful not to let it burn. Take it off the heat and carefully stir in the heavy cream – it will bubble! Set it aside to cool down until it's just lukewarm.
- Grab your food processor and finely chop the toasted pecans. You want them to be like coarse crumbs with a few slightly bigger pieces for a nice bite. Set aside about 3 tablespoons of these chopped pecans for decorating later. Transfer the rest to a large mixing bowl.
- To the bowl with the pecans, add the almond flour, powdered sweetener, and salt. Give it a good stir to combine everything. Pour in your lukewarm caramel sauce and mix it well until the dough starts to clump together and holds its shape.
- Scoop out about 1 tablespoon of dough at a time. Press it firmly with your hands and then roll it into a neat little ball. Place all your truffle balls on a cookie sheet lined with waxed paper. Pop them into the freezer for about 1 hour to let them firm up nicely.
- Create a makeshift double boiler: place a heatproof bowl over a pan of barely simmering water (make sure the bowl doesn't touch the water). Add the chopped sugar-free dark chocolate and cocoa butter to the bowl. Stir gently until it's all melted and wonderfully smooth.
- Take one firm truffle ball and dip it into the melted chocolate, making sure it's fully coated. Lift it out with a fork and gently tap it against the bowl's edge to shake off any extra chocolate. Quickly sprinkle a little of your reserved chopped pecans onto the top of each truffle before the chocolate sets.
- Place the decorated truffles back on the waxed paper and refrigerate them until the chocolate coating is completely firm.
Notes
Nutrition Information (per 2 truffles):
Calories: 206 kcal
Total Carbs: 6.6 g
Net Carbs: 3.1 g
Fats: 19.8 g
Protein: 3.5 g For the best taste and texture, serve these delightful treats at room temperature. They store well in the fridge!
Calories: 206 kcal
Total Carbs: 6.6 g
Net Carbs: 3.1 g
Fats: 19.8 g
Protein: 3.5 g For the best taste and texture, serve these delightful treats at room temperature. They store well in the fridge!
