An easy keto hazelnut truffles recipe made from sugar free milk chocolate, heavy cream, and toasted hazelnuts. Perfect for any low carb diet.
Prep Time 15minutes
Cook Time 12minutes
Total Time 27minutes
2barsSukrin Milk Chocolate(80 g)
Preheat the oven to 350 and spread the hazelnuts onto a small sheet pan. Toast the hazelnuts in the oven for approximately 10 minutes. When fragrant and toasted, remove and cover with a clean tea towel to steam for 5 minutes. Vigorously rub the hazelnuts together in the towel to remove the bitter skins. Let cool.
Chop the chocolate bars into chocolate chip sized pieces and put into a microwaveable dish. Add the heavy cream and microwave for 50-70 seconds depending on your microwave. Let the chocolate sit for 3 minutes, then gently whisk until the chocolate is combined with the heavy cream. Add the vanilla and hazelnut flavoring. Refrigerate overnight.
With a spoon, scoop 12 even portions from the truffle mixture and set on a plate that can go into the freezer. The milk chocolate ganache will be very sticky. I weighed my portions at 15 g each. Place the truffle portions into the freezer for 10 minutes.
Chop or crush the toasted hazelnuts. To crush, simply put into a plastic bag and gently hit with the flat portion of a meat mallet until crushed into small pieces. Remove the truffles from the freezer, roll into balls, then roll into the chopped hazelnuts. Keep refrigerated because these are a softer truffle.
Makes 12 truffles with 1 net carb per truffle.
Keto Hazelnut Truffles
Amount Per Serving
Calories 70Calories from Fat 63
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.