• Cooking Time: 10 minutes (plus chilling time)
  • Prepping Time: 15 minutes
  • Servings: 12 truffles

Ingredients

  • 1 cup sugar-free dark chocolate chips
  • 2 tbsp heavy cream
  • 1 tbsp coconut oil
  • ΒΌ cup freeze-dried raspberries, crushed
  • 2 tbsp unsweetened cocoa powder
  • 1-2 tbsp powdered erythritol (optional, for added sweetness)

Instructions

  1. Melt Chocolate
    In a microwave-safe bowl, combine the chocolate chips, heavy cream, and coconut oil. Microwave in 20-second increments, stirring each time, until the mixture is smooth.
  2. Mix in Raspberries
    Stir in the crushed freeze-dried raspberries to distribute the flavor evenly.
  3. Chill Mixture
    Place the bowl in the refrigerator for 1-2 hours, or until the mixture is firm enough to shape.
  4. Shape Truffles
    Using a small spoon, scoop portions of the chilled chocolate mixture and roll them into balls with your hands.
  5. Coat the Truffles
    Roll each truffle in unsweetened cocoa powder and, if desired, a bit of powdered erythritol for added sweetness.
  6. Chill Before Serving
    Refrigerate the truffles for an additional 20-30 minutes to let them set fully.

Nutritional Information (per serving)

  • Calories: 60
  • Fat: 6g
  • Carbohydrates: 3g (Net carbs: 1g)
  • Protein: 1g

Enjoy your rich, creamy keto raspberry chocolate truffles!