Keto Cookie Truffles

Instructions

Cookies:

1. In a medium bowl, whisk dry ingredients (almond flour, cream of tartar, baking soda, stevia, and salt) leave aside.
2. In a separate bowl, whisk butter, egg and vanilla extract until creamy (about 30 seconds).
3. Add dry ingredients to wet and stir with a spatula until well combined.
4. Cover the bowl with plastic food wrap and place in the fridge for 15 minutes.
5. While the dough is in the fridge preheat the oven to 340 F and line a baking sheet with parchment paper.
6. Roll the cookie dough into balls, about 2 tablespoons per cookie.
7. In a small shallow bowl, combine the stevia and cinnamon. Roll all of the balls into it, making sure each ball is coated.
8. Flatten the balls a little with your hands and place them onto the prepared baking sheet, about 2 inches apart. Bake for 10 to 12 minutes or until cookies are set around the edges but still soft in the middle. The cookies will set up after they cool.
9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 4 to 5 minutes. Transfer to a wire cooling rack and cool completely.

Truffles:

1. Line parchment paper on a baking sheet, leave aside.
2. In a bowl with your hands crumble the cookies, add one tablespoon of the melted coconut oil and the two tablespoons of almond milk, knead with your hands.
3. Once the consistency is homogenous and no longer crumbly, make small balls of the same size (about 2 tbsp each), place them separated on the baking sheet and bring to the freezer for five minutes.
4. While these are in the freezer, in a small bowl safe for microwave, melt the chocolate chips with the coconut oil in intervals of 30 seconds until completely melted. Let it cool for 2 minutes.
5. Using forks, dip the cookie balls in the chocolate until these are all covered in chocolate, place them again on the baking sheet and freeze for 10 min or until firm.
6. Once these are ready you can keep them in the fridge, that way they will be soft in the middle and the chocolate won’t melt.