Keto tiramisu truffles

Ingredients

• 125g mascarpone
• 25ml espresso or strong coffee
• 1 tsp pure stevia powder
• 1 TBSP erythritol 
• 50g whole almonds 
• 40g coconut flour 
• 20g melted coconut oil
• 10g unsweetened cacao powder 
• 1 tsp Sukrin icing ‘sugar’

Instructions

1. make espresso, add stevia and erythritol and stir until both have melted, reheating in microwave if necessary; set aside to cool then refrigerate.
2. roast almonds for 5 minutes, let them cool, then put them in a zip lock bag and break them up using a meat hammer or similar.
3. in a medium bowl, beat the mascarpone until soft, add coffee, coconut oil, coconut flour and almonds.
4. mix well, then rest in the fridge to set for a couple of hours.
5. remove from fridge, scoop some mix and form a ball by rolling it around between your palms (about the size of Ferrero Rocher).
6. mix cacao powder with Sukrin icing sugar and coat each truffle (small serving tongs make the job easier and neater).
7. transfer to a serving bowl or individual paper cups and store in the fridge in a sealed container.

This recipe yields 14 servings, with 1.5 net carbs per each!