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I thought I’d give you something super easy, super fast, super scrumptious, and super pretty, which given the limitations that the finickiness of chocolate so generously provides us, was a very tall order. These Sugar-Free Chocolate Orange Truffles are the result. One of the secret ingredients in this recipe is gelatin – it helps to give it the creamy consistency. I suggest keeping a batch of these Chocolate Orange Truffles in your ‘fridge at all times so whenever you get that chocolate urge, or need a fat bomb to finish off your meal, they’ll be ready when you are!
Further Food Commentary:
These delectable truffles make the perfect anytime snack! At only 15 calories per truffle, you can indulge in a few and remain guilt-free because honestly, who has just ONE truffle at a time? Each piece has just 1g fat, 1g carbs and zero sugar!
By Liz Lederman
Sugar Free Chocolate Orange Truffles (Keto, Low-Carb)
Carrie Brown
Rated 5.0 stars by 1 users
Cuisine
Desserts
Servings
80
Prep Time
5 minutes
Cook Time
5 minutes
Calories
15
I thought I’d give you something super easy, super fast, super scrumptious, and super pretty, which given the limitations that the finickiness of chocolate so generously provides us, was a very tall order. These Sugar-Free Chocolate Orange Truffles are the result. One of the secret ingredients in this recipe is gelatin - it helps to give it the creamy consistency. I suggest keeping a batch of these Chocolate Orange Truffles in your ‘fridge at all times so whenever you get that chocolate urge, or need a fat bomb to finish off your meal, they’ll be ready when you are!
Ingredients
- 8 ounces / 1 cup thick coconut milk (canned)
-
3 tablespoons powdered gelatin such as Further Food Premium Gelatin
- 1/2 cup water
- 2 ounces cocoa powder
- 2 ounces xylitol or erythritol (or monkfruit extract)
- 2 teaspoons vanilla extract
- 2 teaspoons orange extract
- 1/4 teaspoon sea salt
- 3 ounces 100% unsweetened chocolate (not cocoa powder), chopped
Directions
Shake the thick coconut milk well before opening the can. If the contents don’t sound liquid as you shake, stand the unopened can in hot water for 10 minutes and try again.
- Pour the 8 fl oz. / 1 cup of thick coconut milk into a large jug or bowl with a pouring spout.
- Sprinkle the gelatin evenly over the surface of the coconut milk and stir. It will become very thick and lumpy. Don’t panic!
- In a small pan put the water, cocoa powder, and xylitol or erythritol, and whisk well until the cocoa powder is mixed in.
- Bring to the boil whisking continuously. Once boiling, turn off the heat.
- Pour (or scrape!) the coconut milk and gelatin mixture into the hot chocolate mixture and stir until it is completely smooth.
- Stir in the vanilla and orange extracts and the sea salt.
- Add the chopped chocolate and stir until it is completely melted.
- Pour the mixture back into the jug or pouring bowl.
- Carefully pour into your silicone molds.
- Carry carefully to the ‘fridge or freezer.
- They will set in 10 minutes in the freezer or an hour in the ‘fridge.
- Remove from the ‘fridge or freezer. Hold the molds upside down and push the truffles out. They are pretty hardy.
- Store in an airtight container in the ‘fridge. If any make it to the ‘fridge.
Nutrition
Nutrition
- per serving
- Calories
- 15
- Fat
- 1 grams
- Saturated Fat
- 1 grams
- Monounsaturated Fat
- 0 grams
- Polyunsaturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 13 milligrams
- Potassium
- 13 milligrams
- Carbs
- 1 grams
- Fiber
- 0 grams
- Sugar
- 0 grams
- Protein
- 0 grams
- Vitamin C
- milligrams
- 0%
- Vitamin A
- milligrams
- 0%
- Iron
- milligrams
- 1%
- Calcium
- milligrams
- 0%
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