Thin Mint Truffles
Sweet mint chocolate cookie truffles in a mint chocolate coating. Low Carb and Gluten-Free. Deliciously good for you.
food-grade cocoa butter
powdered Swerve Sweetener or other powdered erythritol
mint extract extract
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.
By Carolyn Ketchum of All Day I Dream About Food