Keto truffles are delicious and healthy candies for Easter, Christmas or Valentine's Day. They have flavorful citrus filling that is so addictive, without compromising your health or weight.
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: Global
Keyword: easy, low carb, no bake, treats
Servings: 14truffles
Calories: 162kcal
Author: Cooking Journey
Equipment
Bowls and pots
Scoop
Teaspoons and tablespoons
A flat tray
Pestle
Food processor or coffee grinder if you're using raw almonds
parchment paper
Ingredients
For the citrus filling:
5tbspbuttercubed
3/4cuperythritolgranulated
1whole eggmedium
2egg yolksmedium
⅓cupfresh orange juice1/2 orange
⅓cupfresh lemon juice1 1/2 small lemons
⅓cupfresh grapefruit juice1/2 medium grapefruit
yellow gel food coloring
red gel food coloring
Chocolate balls:
1cupalmond mealor 150 g raw almonds (a little more than 1 cup)
Wash all citrus fruits and prepare all ingredients for the base.
Juice each fruit separately.
⅓ cup fresh lemon juice, ⅓ cup fresh grapefruit juice, ⅓ cup fresh orange juice
Whip egg and egg yolks for 5 minutes until thick and creamy.
1 whole egg, 2 egg yolks
Gradually add erythritol, continue whipping.
3/4 cup erythritol
Add cubes of butter, one by one.
5 tbsp butter
Whip until incorporated. Don't worry if it is lumpy. The lumps will melt in the next step!
Distribute the filling to 3 bowls.
Add one of the citrus juices in each bowl. Mix with a hand whisk, and don't forget which bowl is orange, lemon and grapefruit!
⅓ cup fresh orange juice, ⅓ cup fresh lemon juice, ⅓ cup fresh grapefruit juice
Place every bowl on the pot with boiling water (Bain-Marie or double boiler).
Set to the lowest heat and cook for an hour, whisking from time to time.
Prepare ingredients for chocolate truffles-balls.
Make almond meal. Use coffee grinder or food processor to process almond. You can use a store-bought almond meal and skip this step!
1 cup almond meal
Combine all dry ingredients in a large bowl - cocoa powder, almond meal and shredded coconut.
1 cup almond meal, 4 tbsp cocoa powder, 1/2 cup shredded coconut
Mash banana in a separate bowl.
1 banana
Add stevia and mix together with mashed banana.
8 drops stevia
Add mashed banana with stevia to the dry ingredients and combine.
Add melted coconut oil and mix once again until all well-combined. Make sure the chocolate mixture is like a very wet, sticky sand.
1 tsp coconut oil
After 1 hour simmering on Bain-Marie or double-boiler, your filling should be thick and creamy. Remove from heat.
Add few drops of yellow food coloring to lemon filling, mix.
yellow gel food coloring
Add yellow and red coloring to the orange filling, mix. Add more, if needed, until you have orange color.
yellow gel food coloring, red gel food coloring
Add a little bit of red coloring to the grapefruit cream, mix until it has rose-grapefruit color.
red gel food coloring
Set the bowls with citrus curd to cool aside.
Prepare all the ingredients to assemble candies. Prepare a tray, layered with parchment paper.
Use a scoop for portions. You can use a tablespoon instead. Scoop chocolate mixture in your palm.
Roll a ball between your hands.
Make a well in the center.
Add about 1/2 tsp of filling. Roll the ball between your hands.
Place the ball on the parchment paper. Place every ball in a row, so you know which filling is inside.
Repeat with other citrus cream fillings until you have about 14 candies.
Crush some almond flakes with pestle in a small bowl.
1/4 cup almond flakes
Add erythritol in another small bowl. Add grapefruit chocolate balls one by one in the bowl and dust with two teaspoons. It should be covered from all sides.
1/4 cup erythritol
Use coconut to coat orange candies or truffles.
1/4 cup shredded coconut
Almond flakes coat lemon candies or truffles.
With a help of 2 spoons, transfer each ball back to the parchment paper or right to the serving plate.
Notes
Store candies for about 2 weeks in the fridge. Remove from the fridge 30-60 minutes before serving. You can transport them to your friend, if you eat them the same day!You will have some leftover cream, you can store it in the jar, in the fridge for about 1-2 weeks.