Once your dough is ready, this is where the fun begins! Using your hands, scoop about a tablespoon of the mixture and roll it between your palms to create a smooth ball. Place the truffles on a parchment-lined baking sheet, and repeat until all the dough is used up. This part is therapeutic for me, feeling the soft dough take shape in my hands. After this, pop the baking sheet in the fridge for about 30 minutes to let the truffles firm up—this step is crucial!
Right before serving, you can get creative! If you’d like, melt some sugar-free chocolate chips and dip each truffle in the melted chocolate, rolling them around for an extra layer of flavor. It’s such a fun touch! Allow them to set on the parchment paper, and voila—your Keto Brownie Truffles are ready to be enjoyed. Trust me, my friends can hardly believe they’re low-carb!
Pro Tips for Best Results
I’ve experimented with this recipe a few times to get it just right. One of my favorite tweaks is adding a sprinkle of espresso powder to the mix. It enhances the chocolate flavor tremendously! Another tip is to let the dough sit for a few minutes before rolling, as it firms up nicely—making it easier to handle and shaping them perfectly.
I also recommend tasting the dough before rolling. This may sound silly, but if you find it’s not sweet enough for your liking, feel free to add a little more sweetener. Each of us has different sweetness preferences, and that’s perfectly okay!
Lastly, don’t skip the chilling time. I’ve rushed this step before and ended up with truffles that were a tad too soft. Just be patient; the fridge works wonders in helping them hold their shape!
Common Mistakes to Avoid
One mistake I’ve made in the past is using too much liquid. Remember, almond flour can vary in density based on brand, so always start with less milk and add gradually until you achieve the right consistency. It’s much easier to add a little bit more than to fix a soupy batter.
Another pitfall is undercooking the truffles in the fridge. I’d often take them out too soon, thinking they were firm enough, only to find them all mushy when I went to roll them. I’ve learned that patience pays off; a solid 30 minutes in the fridge guarantees a perfect, firm truffle. (See the next page below to continue…)