I seem to be on something of a chocolate kick lately. Well, in reality, I am always on a chocolate kick, because I love the stuff. Worship the stuff. This little brain of mine is always a-whirr with ideas for low carb chocolate recipes. What I really mean is that I seem to be on a bit of a chocolate streak here on All Day I Dream About Food. Usually I try to space it out a bit, have one chocolate-heavy recipe per week and then post some other baked goods and maybe, just maybe, a main course or a side dish. But I looked the other day at the recipes I had developed and had ready to go and realized…they were all about chocolate. Which isn’t necessarily a bad thing. Unless you don’t like chocolate. Or worse, are allergic to chocolate. Oh dear, that would be my version of hell, actually. Surrounded by chocolate and unable to eat it lest my throat swell up. Torture, pure torture. I’d probably risk my life and eat it anyway.
Anyhoo, I digress. Normally I try to strike a balance here and bring you recipes of all sorts. And I have some fantastic ideas for savoury recipes, I just haven’t had time to execute them. Some I’ve actually made, and they were so good, my family gobbled them up before I could photograph them. So now you are stuck with chocolate because I don’t have anything else ready to post. What a hardship, eh?
So, these truffle thingies. They’ve been on my mind for a while now. About a zillion years ago, I made low carb thin mints. I thought I was pretty freakin’ brilliant at the time. And it seems some other people agreed, because that was my first ever post to go viral. Mind you, back then, my idea of going viral was a couple of thousand views on one post. And my “going viral” was aided by my dear Katrina, of In Katrina’s Kitchen, who posted them on a then-practically-unknown site called Pinterest. Pinterest? What the heck is Pinterest? With her recommendation, I hopped on the Pinterest bandwagon early. That may be the only time in my life I’ve ever jumped on a bandwagon early. Or even on time. I am usually so far behind the bandwagon, I can no longer hear the band playing.
I digress again. Where was I? The thin mints. The truffles. The two ideas come together. I probably first saw the idea on Pinterest, because I see a lot of great ideas on Pinterest. And then I can no longer remember where I saw them. It hardly matters, it’s my idea now. And it was so easy to create my own low carb thin mint truffles. I simply made the dough for the cookies, rolled it out and baked it. I didn’t bother to cut it out, I just baked it as one ginormous chocolate cracker. And then I ground it up again in my food processor, mixed it with some cream cheese to hold it together, shaped it into balls, froze them and then dipped them in chocolate.
Voila, low carb thin mint truffles. Now go pin them, maybe they will go viral!
Thin Mint Truffles
Sweet mint chocolate cookie truffles in a mint chocolate coating. Low Carb and Gluten-Free. Deliciously good for you.
- 1 3/4 cups almond flour
- 1/3 cup cocao powder
- 1/3 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg, slightly beaten
- 2 tbsp butter, melted
- 1/2 tsp peppermint extract
- 4 oz cream cheese, softened
- For the cookies, preheat the oven to 300F.
- In a large bowl, combine almond flour, cocao powder, erythritol, baking powder and salt. Add in egg, butter, and mint extract and stir well until dough comes together.
- Roll out dough between two pieces of parchment paper and roll to about 1/8 inch thick. Lift off top piece of parchment and place on a large baking sheet.
- Bake until firm, about 30 to 40 minutes. Remove and let cool completely.
- Break the big cookie into chunks and place into the bowl of a food processor. Process until it resembles coarse crumbs.
- Transfer to a medium bowl and add cream cheese. Mix until thoroughly combined.
- Form mixture into 1 inch balls and place on a parchment or waxed paper lined baking sheet. Freeze for at least 1 hour.
- For the coating, melt cocoa butter and chocolate together in a medium saucepan over low heat, stirring until smooth.
- Stir in sifted powdered erythritol, then stir in cocoa powder, until smooth.
- Remove from heat and stir in mint extract.
- Drop truffles, one at time, into melted coating and remove with a fork, tapping against the side of the pan to remove excess chocolate.
- Place on another parchment or waxed paper lined baking sheet and chill until firm, about 30 minutes.
- If you have excess coating, you can let it cool until it's thicker but not fully solidified. Then pipe over truffles in a decorative fashion.
Serves 15 (2 truffles each). Each serving has 5.6 g of carbs and 2.8 g of fiber. Total NET CARBS = 2.8 g.