Ingredients
– 1 cup pecans, finely chopped
– 1 cup cream cheese, softened
– 1/2 cup powdered erythritol (or your favorite keto sweetener)
– 1/4 cup unsweetened cocoa powder
– 1 tablespoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 cup unsweetened shredded coconut (optional for rolling)
– Dark chocolate (for coating, optional and sugar-free)
Equipment Needed
– Mixing bowl
– Food processor (optional, for chopping pecans)
– Baking sheet
– Parchment paper
– Refrigerator
– Double boiler (if using chocolate for coating)
Step-by-Step Instructions
Let’s get started on these scrumptious truffles! First, I begin by finely chopping the pecans in my food processor—they just can’t be too chunky in this recipe, or they might make the truffles uneven. I mix that chopped pecan goodness with softened cream cheese, powdered erythritol, unsweetened cocoa powder, vanilla extract, and cinnamon in a mixing bowl. The mixture should be creamy and smooth, with a rich and nutty aroma that fills the kitchen. I can’t help but sneak a taste! (See the next page below to continue steps…)