Low carb chocolate truffles
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My Low Carb Kitchen

Taken from

My Low Carb Kitchen


Low carb chocolate truffles

Recipe By Vickie de Beer
Photographs By Craig Fraser


100g/250ml (1 cup) hazelnuts
16g/20ml (4 tsp) xylitol
100g 70% dark chocolate
25g butter
25ml (5 tsp) cream
20g/30ml (2 tbsp) cocoa powder
16g/30ml (2 tbsp) whey protein powder

Cooking Instructions

  1. Preheat the oven to 200°C. Roast the hazelnuts for 5-10 minutes or until golden brown. Keep 12 hazelnuts aside.
  2. Grind the remaining hazelnuts until fine with 8g/10ml  (2 tsp) xylitol.
  3. Bring a saucepan a quarter filled with water to a simmer. Place a heatproof bowl on top to form a double boiler (make sure the base of the bowl does not touch the water).
  4. Add the chocolate, butter and cream. Gently stir until completely melted. Stir in the ground hazelnuts.
  5. Divide the mixture into 12 balls, place a whole hazelnut in each ball and roll it.
  6. Grind remaining 8g/10ml (2 tsp) xylitol. Combine the cocoa powder, whey protein powder and xylitol in a bowl. Roll each truffle in the cocoa mixture until well coated.

About the Author

Vickie de Beer has been a food writer, stylist and food editor of Rooi Rose for 13 years. Having been inspired by her mother who was an avid cook and food enthusiast, Vickie received her professional chef’s diploma from the Institute of Culinary Arts.

Since then she has contributed as a health and food writer to Shape magazine and worked closely with Discovery and Bestmed (two of South Africa’s largest medical aid companies) on nutritional cooking features.

Vickie has won numerous food writing and styling awards including Galliova Food Writer Award of the Year (three times) and a PICA (Best Stylist).

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