Copycat Keto Ferrero Rocher Recipes
HOMEMADE FERRERO ROCHER
Make my Homemade Ferrero Rocher (Chocolate Hazelnut Truffles), which are easy no-bake edible gifts for the holidays or any time!
Provided by Adapted from Further Food
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Add the hazelnuts into a food processor (keep aside 40-45 hazelnuts for the center) and blend into a fine paste like consistency. It takes a 2-3 minutes.
- Add cocoa powder, vanilla extract, salt and maple syrup and blend until the ingredients start to stick together, just 20 seconds. You NEED the mix to be sticky and not dry. if it is not shapable then continue to blend.
- Roll into small balls, inserting a hazelnut into the center. Once they are all rolled, place in the fridge for an hour minimum to set them.
- Once set, dip each Ferrero Rocher in the melted chocolate. Let any excess chocolate dip off.
- Then toss them in the chopped hazelnuts and coat them all over. Place them on a tray lined with parchment.
- Store in the fridge until ready to enjoy. They will stay fresh in the fridge for up to 3 days.
KETO COCONUT BONBONS RECIPE
Perfect blend of coconut and dark chocolate!
Provided by LCI Team
Categories Dessert
Number Of Ingredients 6
Steps:
- Melt chocolate with coconut oil in a microwave for 45 seconds.
- Place 1/2 -1 tablespoon of melted chocolate in 12 small silicone molds. We need to cover the sides of the mold with chocolate. There are two easy ways to make it. One is to move the mold in circles for the chocolate to cover the sides, better with the chocolate still hot. Another way to do this is to help yourself with a spoon to coat the sides of each mold. If you go with this second option it works better when the chocolate starts to thicken. Refrigerate them for 10 minutes or until chocolate is hard.
- For the filling place coconut cream, vanilla extract, shredded coconut, and monk fruit into a blender and blend until combine. You could avoid the blending part if you like the texture of the shredded coconut. In that case, just mix the ingredients in a bowl.
- Add 1-1 1/2 teaspoon of the filling in each bonbon. Then cover with melted chocolate to the top of the mold.
- Refrigerate for half an hour or until bonbons are hard enough to transfer them.
Nutrition Facts : ServingSize 1 piece, Calories 33 kcal, Carbohydrate 1.1 g, Protein 0.2 g, Fat 2.8 g, Fiber 0.4 g, Sugar 0.6 g
COPYCAT KETO FERRERO ROCHER
These keto chocolate hazelnut truffles are little bites of sugar-free heaven. A creamy center with crunchy hazelnuts, like Ferrero Rocher.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- HowToSection Truffles Array
- HowToSection Chocolate Coating (optional) Array
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- Preheat the oven to 355 F (180 C) fan. Place the hazelnuts on a baking tray and toast for 6 minutes until golden. If desired, you can toast them in a dry frying pan as well. Allow to cool completely.
- Place the cream in a pot and heat over medium/low until hot but not boiling. Turn off the heat and add the chocolate chips or dark chocolate, hazelnut butter, vanilla, and salt, and allow to soften for about 4 to 5 minutes. Resist the urge to stir as this leads to a more grainy chocolate truffle mixture. After the chocolate and butter have softened, whisk until smooth. Taste the mix to determine if you would like it sweeter. In this case, you may whisk in some powdered low-carb sweetener or Maple Lakanto syrup to taste.
- Once chilled, use a spoon to divide into small truffles. Place a whole hazelnut in the middle and shape into small truffles. Repeat until all the mixture has been used up.
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- You can watch the short video for visual instructions.Set aside 14 whole hazelnuts for the center of each ball. You might not need all of them, it depends on the size of the balls (the recipe makes 12-14 balls). Process the remaining whole hazelnuts in a food processor for a couple of seconds until they are coarse but not fine like flour.
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- Use about 1 tsp of the mixture per ball and shape it with your hands to form a ball. Place a whole hazelnut into the center and seal the ball, then roll it between your hands. Make this with the remaining dough. Place all balls on a plate lined with parchment paper.
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