Keto Chocolate Ganache Gingerbread Truffles

Step 1Add the heavy cream (or coconut cream), brown sugar substitute (such as golden Erythritol), vanilla, ground ginger and cinnamon to a pan.

Step 2Heat until hot but not boiling over. Add the first part of the chocolate (use 90% dark chocolate or sugar-free dark chocolate chips) and allow to melt for about 5 minutes. Do not mix or it may split.

Step 3Once the time is up stir with a spatula to combine. Do not over stir or you risk splitting the chocolate. Scrape into a container, cover in cling film and set in the fridge for 2 hours.

Step 4Once set, use small ice cream scoop or a tablespoon to scoop balls (about 25 g/ 0.9 oz each). Roll into balls. If not coating in the chocolate shell then simply dust or roll in cinnamon & ginger mix or use raw cacao.

Step 5Otherwise, heat ³/₄ of the chocolate with the coconut oil over a pan of boiling water until melted. Stirring occasionally. Remove from the heat and add the remaining chocolate. Stir until it melts. (Option to pop back on the heat to reach 31 °C/ 88 °F if it’s not all melted.)

Step 6When the filling is chilled, skewer each keto truffle with a tooth pick and dunk or spoon over the chocolate. If the chocolate is too thin just let it stand at room temperature for a few minutes to cool and thicken slightly.

Step 7Place into half a cut apple or orange to set over a baking tray lined with parchment (see this recipe for photos on how to do this). This prevents you getting a rim on the truffle like you would if you put it on a baking tray.

Step 8Place in the fridge to set or leave at room temperature until the chocolate shell is hard. Remove the toothpick and enjoy. Store in the fridge for up to 2 weeks, or freeze for up to 3 months.