Keto Almond Joy Cream Truffles

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/3 cup coconut cream (or heavy cream for extra richness)
• 2 tbsp powdered erythritol (adjust to taste)
• 1/2 tsp vanilla extract
• 12 whole almonds (roasted, unsalted)
• 3.5 oz (100g) sugar-free dark chocolate (like 85% or keto chocolate chips)
• 1 tsp coconut oil (optional, for smoother chocolate)

Instructions:

1. Make the coconut mixture:
   Mix shredded coconut, coconut cream, erythritol, and vanilla extract in a bowl until well combined and sticky.
2. Shape the truffles:
   Scoop a spoonful, flatten it slightly, place an almond in the center, and roll into a ball. Repeat for all.
3. Freeze:
   Place the balls on a tray and freeze for 15–20 minutes so they firm up.
4. Melt the chocolate:
   In a microwave or double boiler, melt the dark chocolate with coconut oil until smooth.
5. Coat the truffles:
   Dip each frozen coconut ball into the melted chocolate, coat well, and place on parchment paper.
6. Chill again:
   Refrigerate until the chocolate sets (about 10–15 minutes).

✅ Tips:

• You can sprinkle a little sea salt or crushed almonds on top before the chocolate sets.
• Store in the fridge in an airtight container.