These keto chocolate hazelnut truffles are little bites of sugar-free heaven. With a creamy center and a crunchy exterior, they rival the famous Ferrero Rocher chocolates. .
In a heatproof bowl set over pan of barely simmering water, combine the chocolate, hazelnut spread, and cocoa butter. Stir until melted and smooth.
Stir in the powdered sweetener and the hazelnut extract until well combined. Transfer the bowl to the refrigerator for 1 to 2 hours, until the mixture is firm.
With your hands, roll the mixture into balls about 1 ½ inches in diameter (you should get about 12 balls). Flatten each ball into a disc. Place a roasted hazelnut in the center of each and fold back into a ball around the hazelnut.
Chop the remaining hazelnuts finely, and roll the balls in the chopped nuts.
Chocolate Coating (optional)
To dip the truffles in chocolate, set them on a waxed paper-lined cookie sheet and freeze at least 2 hours.
In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together until smooth.
Dip the frozen truffles into the melted chocolate, and lift out with a fork. Tap the fork lightly on the side of the bowl to remove excess chocolate. Place back on the lined cookie sheet to set.