Duo of Healthy and Keto Chocolate Desserts

Our two recipes for healthy, ketogenic (keto) dessert bites are perfect make-ahead options. The recipe for Salted Caramel Buckeye Balls and Espresso Truffles will keep their freshness for up to ten days in the fridge, or can be frozen for small quantities.

Whether you or those around you are following a ketogenic diet or not, these desserts are excellent healthy options. Sugar-free and packed with healthy fats, these desserts cut unnecessary sugars and promote satiety at the end of meals.

Discover our duo of healthy, keto chocolate desserts!

Salted caramel buckeye balls

This ketogenic adaptation of traditional "buckeye" balls is absolutely delicious, thanks to the crunchy texture and salted caramel flavours.

Servings 35 ketogenic buckeye balls with salted caramel

Preparation 30 minutes

Ingredients

• 1 cup of Fatso salted caramel ketogenic peanut butter
• ¾ cup blanched almond flour
• ¾ cup Swerve powdered sugar
• ¾ cup Lily's sugar-free chocolate
• 2 tablespoons avocado oil

Procedure

1. Line a baking sheet with parchment paper. Set aside for later use.
2. In a medium bowl, combine the Fatso® Salted Caramel Ketogenic Peanut ButterSalted Caramel blanched almond flour and the Swerve® sweetening powdered sugar. Mix with your hands until a homogeneous ball of dough forms.
3. Form balls of dough by rolling 1 tablespoon of mixture in your hands. Once formed, place each ball on a cookie sheet lined with baking paper. parchment paper.
4. Repeat step 3 to form about 30 peanut butter balls.
5. Place the cookie sheet in the freezer for 30 to 60 minutes.
6. In a double boiler, melt the Lily's sugar-free chocolate sugar-free chocolate with theavocado oil.
7. Using a toothpick, prick each peanut butter ball and dip them in the melted chocolate, avoiding submerging the whole ball, so as to form the traditional "buckeyes".
8. Place the chocolate balls on the baking sheet and refrigerate for a few hours.
9. Store ketogenic buckeye balls in an airtight container in the fridge.

Homemade espresso truffles

Truffles are a real chocolate treat. It doesn't get much silkier and creamier than the smooth, chewy texture of chocolate truffles. These homemade espresso truffles are easy to make. They're perfect for ketogenic dieters.

Servings Approx. 15 truffles

Preparation : 30 minutes + Refrigeration 2 x 1 hour

Ingredients

• ½ cup of Lily's sugar-free chocolate
• ¼ cup 35% organic cream
• 2 tablespoons unsalted pasture butter
• 1 tablespoon espresso powder (finely ground)
• ½ tablespoon cocoa powder
• ½ tablespoon Swerve powdered sugar

Start

1. In a small saucepan, melt the Lily's sugar-free chocolate sugar-free chocolate with the 35% organic creamcream, the unsalted pasture butter and espresso powder.
2. Remove from heat. Transfer to a glass or ceramic bowl. Refrigerate for about an hour.
3. Remove truffle mixture from fridge. Using clean, dry hands, shape into about 15 round truffles. Place truffles on a flat surface covered with parchment paper.
4. In a small bowl, combine cocoa powder and baking powder. Swerve® sweetening powdered sugar.
5. Sieve this sweetened cocoa powder over the truffles.
6. Serve truffles or keep refrigerated.

Enjoy!

About the author

Naturopaths of La Boite à Grains

Team of licensed and certified naturopaths (ND) in Gatineau, Outaouais.

Original article written by Véronique Cousineau, Naturopath