Low-Carb Raspberry and White Chocolate Truffles

An elegant and decadent dessert that is surprisingly low in carbohydrates and sugar. Smooth and creamy white chocolate ganache is infused with the vibrant flavors of raspberries, creating a harmonious balance between sweetness and tartness. The truffles are coated in a delicate layer of powdered raspberries, adding a touch of color and a burst of flavor in every bite.

The inspiration for these low-carb raspberry and white chocolate truffles emerged from a desire to create a dessert that satisfied the cravings for something sweet and indulgent without compromising dietary restrictions. After meticulous experimentation and countless taste tests, this recipe was born. The combination of unsweetened almond milk, granulated sweetener, and vanilla extract forms the base of the ganache, providing a rich and creamy foundation. Unsweetened white chocolate chips melt seamlessly into the mixture, adding a touch of sweetness and a velvety texture. Freeze-dried raspberries are pulverized into a vibrant powder, infusing the ganache with their characteristic tartness and vibrant color. Unsweetened cocoa powder deepens the flavor profile, adding a hint of bitterness that balances out the sweetness. Coconut oil, melted to a liquid state, provides a touch of richness and helps to create a smooth and cohesive ganache. The mixture is poured into a lined baking dish and refrigerated until firm, allowing the flavors to meld and the texture to develop. Once chilled, the ganache is transformed into bite-sized truffles using a melon baller or small spoon. These truffles are then rolled in additional powdered raspberries, creating a delicate and visually appealing coating that adds an extra burst of flavor with each bite. Whether served immediately or stored in the refrigerator for later enjoyment, these low-carb raspberry and white chocolate truffles are sure to impress even the most discerning palate.

Prep time: 15 | Cook time: 5 | Serves: 16

Ingredients

• 1 cup unsweetened almond milk
• 1/4 cup granulated sweetener of choice (such as erythritol or stevia)
• 1/2 teaspoon vanilla extract
• 1/2 cup unsweetened white chocolate chips
• 1/2 cup freeze-dried raspberries, powdered
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon coconut oil, melted

Instructions

1. In a small saucepan, bring the almond milk, sweetener, and vanilla extract to a simmer over medium heat. Remove from heat and stir in the white chocolate chips until melted and smooth.
2. Add the powdered raspberries and cocoa powder and mix until well combined.
3. Stir in the coconut oil until the mixture is smooth and creamy.
4. Pour the mixture into a lined 8x8 inch baking dish and refrigerate for at least 2 hours, or until firm.
5. Use a melon baller or small spoon to scoop out the truffles and roll them in additional powdered raspberries.
6. Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.
7. Enjoy these delicious and low-carb truffles as a special treat!

Why It Works

• The use of unsweetened almond milk keeps the carbohydrate count low while providing a rich and creamy base for the ganache.
• Granulated sweetener of choice allows you to customize the sweetness level to your preference, ensuring the truffles are not overly sweet.
• Freeze-dried raspberries provide a concentrated burst of raspberry flavor without adding excess moisture to the ganache.
• Unsweetened cocoa powder adds depth and complexity to the flavor profile, balancing out the sweetness of the white chocolate.
• Coconut oil adds richness and helps to create a smooth and cohesive ganache, making it easy to transform into truffles.
• Refrigerating the ganache allows the flavors to meld and the texture to develop, resulting in firm and flavorful truffles.
• Rolling the truffles in powdered raspberries adds an extra layer of flavor and creates a visually appealing presentation.