Chocolate Coconut Milk Ice Cream Truffles (Keto, Low Carb)
These coconut milk ice cream truffles have a rich chocolate flavor with salty nuts on the outside. They are sweetened with monk fruit making them completely keto friendly.
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Servings: 6 truffles
Ingredients
- 1 cup coconut cream from canned coconut milk frozen or refrigerated
- 0.25 ounces 100% bakers chocolate 1 1/4 piece or chocolate of choice
- 1 teaspoon Cocoa powder
- 1/2 teaspoon liquid monk fruit
- 1/4 cup macadamia nuts
Instructions
- After you refrigerate or freeze your coconut milk can remove the coconut cream off the top. You will notice the coconut water at the bottom.
- In a sauce pan on medium to low heat add coconut cream
- Add in chocolate, cocoa powder and monk fruit. Stir until evenly combined. Depending on how fine your cocoa powder is small bits may still be there which is fine.
- Pour into a bowl or leave in the sauce pan and cover. Place in refrigerator about an hour. See notes below why.
- After an hour roll a tablespoon of coconut milk in hand and roll through crushed macadamia nuts
- Freeze for about 15-30 minutes. Not too long or they will get too hard to eat. You could even skip the freezer and eat them as it but they taste better frozen.
Notes
***Placing in the refrigerator over the freezer allows for easier molding. You will roll them into balls one removed. They will easily form but some chocolate residue will be left on your hands. Simply lick it off.
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