Keto Almond Joy Cream Truffles!

Ingredients:

For the Filling:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup powdered erythritol or another keto-friendly sweetener
• 2 tablespoons coconut oil, melted
• 2 tablespoons almond butter (unsweetened)
• 1 teaspoon vanilla extract
• A pinch of salt

For the Coating:

• 1 cup sugar-free chocolate chips
• 1 tablespoon coconut oil
• Whole almonds (optional, for decoration)

Instructions:

1. Prepare the Filling:
   1. In a mixing bowl, combine the shredded coconut, almond flour, and powdered erythritol.
   2. Add the melted coconut oil, almond butter, vanilla extract, and a pinch of salt. Mix until well combined and a dough-like consistency forms.
   3. Refrigerate the mixture for about 30 minutes to make it easier to handle.
2. Shape the Truffles:
   1. Once the mixture is chilled, use a small cookie scoop or your hands to form small balls, about 1 inch in diameter.
   2. Place the balls on a parchment-lined tray and return them to the fridge to firm up, about 15-20 minutes.
3. Prepare the Coating:
   1. In a heatproof bowl, melt the sugar-free chocolate chips and coconut oil together. You can do this in the microwave in 20-second intervals, stirring in between, or over a double boiler.
   2. Once smooth and fully melted, remove from heat.
4. Coat the Truffles:
   1. Dip each chilled truffle into the melted chocolate, ensuring it’s fully covered.
   2. Place the coated truffles back on the parchment-lined tray. If desired, press a whole almond into the top of each truffle for added decoration and crunch.
5. Chill and Set:
   1. Refrigerate the truffles again for about 30 minutes to allow the chocolate coating to set.
6. Serve:
   • Enjoy these truffles straight from the fridge. Store them in an airtight container in the refrigerator for up to 2 weeks.

Feel free to adjust the sweetness or coconut content according to your taste preferences. Enjoy your Keto Almond Joy Cream Truffles!