KetoBrownie Gingerbread Truffles

KetoBrownie Gingerbread Truffles

November 17, 2017

KetoBrownie Gingerbread Truffles

INGREDIENTS
  • 2 Keto Brownie bars - (Chocolate Almond Crunch)
  • 2 Tbls. Almond Butter
  • 2 Tbls. Coconut flour
  • 1 Tbls. Stevia
  • 1 tsp. Cinnamon
  • 1/4 tsp. Ginger
  • 1/8 tsp. Nutmeg
  • 1/2 bar of sugar free chocolate bar (like Lily’s)
  • 1 Tbls. MCT oil
  • Course sea salt

MACROS

Per Serving: 9 Servings

  • Fat: 10g 
  • Net Carbs: 3g
  • Protein: 3.5g
DIRECTIONS

1.) In food processor, blitz brownie bars until they are a course texture

2.) Add spices, stevia and coconut flour and blitz again

3.) Transfer mix into a bowl and add almond butter and combine (can add more almond butter if it is a little dry)

4.) Roll into 9 balls and refrigerate

5.) In a glass bowl, melt chocolate and mct oil by microwaving 15 seconds at a time and stirring until melted and shiny

6.) Dip refrigerated balls into melted chocolate, completely coating each one.

7.) Top with course sea salt and freeze until hard, then store in the fridge

       

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