Ingredients for Low Carb Chocolate Truffles
- Unsweetened Chocolate
- Splenda Sugar Substitute
- 1/2 cup (1 stick) unsalted butter
- Whipping Cream
- Vanilla Extract
- Macadamia Nuts
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How to Make Low Carb Chocolate Truffles
- Ensure your melted chocolate and butter are at the same temperature for a perfectly smooth consistency. If temperatures differ, the mixture may separate.
- Melt 12 ounces of high-quality unsweetened chocolate using your preferred method: microwave (in short bursts, stirring frequently) or a double boiler (over simmering water, stirring until smooth).
- In a separate bowl, melt 1/2 cup (1 stick) of unsalted butter.
- Once both the chocolate and butter are melted and at room temperature, gently whisk them together until completely smooth and combined.
- Stir in 1/2 cup Splenda (or your preferred low-carb sweetener) until fully incorporated.
- Add 1/4 cup heavy cream and 1 teaspoon of vanilla extract. Mix well.
- If desired, fold in 1/2 cup chopped nuts (almonds, pecans, or walnuts work well).
- Pour the mixture into a small, parchment-lined loaf pan (approximately 4x7 inches).
- Refrigerate for at least 2 hours, or until the mixture is firm.
- Cut into bite-sized pieces and store in an airtight container in the freezer for long-term storage.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
53g
Fat
306g
Carbs
10g
