Avocado chocolate keto truffles are the perfect low carb alternative to regular chocolate truffles with only 2g of net carbs. These guilt-free truffles are so fluffy and decandent your guests will never know they were made with avocado.
Initially, start with slicing the avocado lengthwise in half and removing the pit. Then use a potato masher, food processor, or a hand blender to mash it until smooth.
1 cup Mashed Avocado
Melt
Next, chop the chocolate into evenly sized pieces and melt it using either a double boiler on the stovetop or a microwave.
3.5 oz Dark chocolate
Microwave method: Heat the chocolate pieces in a microwave safe bowl on 50% power for approximately 2 mins, stopping every 20 to 30 secs to stir.
Double boiler method: Simmer one cup of water in a medium saucepan on low heat. Then, place a glass or metal bowl with chocolate pieces on top of the saucepan resting on its edges without touching water. Stir occasionally until the chocolate if melted and then remove from the heat.
Mix
Now, let the chocolate cool down slightly to room temperature and add the melted chocolate to the mashed avocado and mix until combined. Next, stir in powdered monk fruit, vanilla extract, and cacao powder and stir well to combine.
Chill the batter in the refrigerator for 30 minutes to harden.This batter will make soft and moist truffles. If you prefer denser and harder truffles, check the texture first and add an extra tablespoon of cacao powder if needed after chilling.
Roll
Next, grease your hands slightly and roll the batter into even sized balls.
Coat
Finally, you can coat these keto truffles with any preferred coatings such as cacao powder, shredded coconut, or drizzled melted chocolate
Notes
The type of dark chocolate you choose will impact the final flavor. Use dark chocolate made with at least 70% or more cocoa to limit the carbs and sugars. The more the cocoa percentage, the less the sugar. I have used 75% Lindt chocolate and the result was delicious without being super sweet.
If the Avocado yields to firm and gentle pressure, then it is ready to eat. It should feel slightly soft but not entirely mushy to touch.
These truffles will keep in an airtight container in the refrigerator for 3 to 5 days.
This batter makes around 15 to 18 truffles.
Tip: Use a small cookie scoop to scoop the batter for rolling to achieve even-sized chocolate truffles.