Melt ½ cup sugar free dark chocolate chips in a microwaveable bowl, 20 seconds at a time until mostly melted, then stir until all chips have melted. Use a small spoon to coat truffle mold cavities.
While chocolate sets, add ½ cup sugar free dark chocolate chips, crushed/powdered freeze dried raspberries, and Keto Chow into a mixing bowl.
Add heavy cream and raspberry extract to a small saucepan and heat until simmering but not boiling. Pour the hot cream over the chocolate and start mixing. I used my stand mixer on the stir setting for 2 minutes.
Fill chocolate coated truffle molds with the truffle filling. The truffle filling will need to stay relatively warm to stay pliable enough to not crack the chocolate shell. I used a double boiler method and placed my mixing bowl over a pot of hot water and this worked well.
Pop each truffle half out. Melt remaining 2 TBSP of chocolate, spoon into piping bag, cutting off a small portion at the end and pipe around the inner rim of half of truffles, placing another half on top to “glue” them together as you go. Make sure to place together before moving to the next truffle.
You can make 12 equal sized balls and place them on a fork, using a spoon to coat the balls with melted chocolate. They won’t be as pretty but I am sure they will taste delicious!If you don’t want raspberry seeds, you can use a food processor and powder the raspberries or nix the freeze dried raspberries and go for a little more extract.
Photos bySarah DeYoung Photography
Keto Chow Chocolate Raspberry Truffles
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.