My favourite chocolate is the star of the show with these delicious low carb chocolate truffles. I know right?? How can they be low carb?
Officially you have to use a sweetener that is not sugar based, personally I don't mind a few carbs, (clearly) and so I go with the maple syrup, but knock yourself out and go fully keto with a sugar substitute. They still taste pretty good, but there may be some other side effects. Read the package directions carefully before eating too many!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 120 Grams Shelled Pecans
- 75 Grams Brew Choc granules BUY
- 25 Grams Cocoa Powder plus some more for rolling BUY
- 50 Grams Cacao Butter
- 50 Grams Coconut Oil BUY
- Pinches Pink Salt Flakes BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 3 Tablespoons Pure Maple Syrup
- OR 2 Tablespoons Xylitol sweetener to make them carb free
Place pecans onto a lined tray and put into a cold oven set to 200°C. Toast for 10 minutes.Remove and cool.
Place Brew Choc granules and cocoa powder into Thermomix bowl and mill 1 min/speed 10.
Add cacao butter, coconut oil, salt, vanilla and syrup. Blend 1 min/speed 8, stopping to scrape down sides of bowl as needed.
Add 100g of the toasted pecans and blend 8 sec/speed 5.
Spread mixture onto a lined tray and refrigerate for at least 10 minutes before rolling into truffles. Roll truffles in remaining chopped pecans, Brew Choc granules or cacao powder as desired.
Store in the fridge, but serve at room temperature for that melt in your mouth amazing truffle sensation.