Keto Almond Joy Cream Truffles

Step by Step Instructions

1. 1

   Add ¼ cup sugar-free chocolate chips to a small microwave safe bowl. Melt the chocolate in the microwave at 30 second intervals, stirring in between, until melted.

2. 2

   Combine heavy whipping cream, melted chocolate, powdered erythritol and almond extract in a medium bowl using an electric mixer. Whip until stiff peaks form.

3. 3

   Using a cookie scoop or tablespoon, scoop 1 inch sized balls of the thick chocolate mixture onto a parchment lined baking tray, spacing about 1/2 to 1 inch apart. Place in the freezer for 1 hour or until hardened.

4. 4

   Melt remaining 1 cup of sugar-free chocolate chips and butter in the microwave at 30 second intervals until melted, stirring in between. Stir in coconut extract.

5. 5

   Dip each chocolate truffle in the melted chocolate using a toothpick or fork. Return to parchment lined baking tray to set. Immediately sprinkle shredded coconut on top. Store in the refrigerator or freezer until ready to serve.