Chocolate almond keto candies

Keto 632 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0
Chocolate almond keto candies
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
Print

Chocolate almond keto candies

Ingredients

Directions

  1. Rinse the almonds and dry them in the oven at 50-60 degrees.
  2. Grind the almonds with a blender or coffee grinder to a medium-ground coffee.
  3. Melt the erythritol in the coconut milk - on the stove, stirring constantly. Remove the milk from the plate, add 1-2 tsp of agar agar, stirring continuously to avoid clumping. The mixture should thicken slightly to a syrupy state. Try adding 1 teaspoon first, the second may be needed if you did not use erythritol, but a different sweetener.
  4. Add ground almonds to the syrup and knead the dough. Leave to cool.
  5. Melt the chocolate in a water bath. Pour it into molds for a chocolate shell. Refrigerate to freeze chocolate.
  6. We fill in the middle as desired: part of it is just almond mass, add whole hazelnuts to part of the candies, and ground to part. Top with chocolate again and cool in the refrigerator.
  7. Mix part of the dough with cocoa and mold the truffles.
  8. In the bowl where the chocolate was melted, add the rest of the almond mass, knead it and mold the balls with the hazelnuts inside. Dip them in the coconut flakes.
  9. The candies can be wrapped in foil or folded into a regular candy box and stored in the refrigerator.

Chocolate almond keto candies



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Chocolate almond keto candies

Ingredients

Directions

  1. Rinse the almonds and dry them in the oven at 50-60 degrees.
  2. Grind the almonds with a blender or coffee grinder to a medium-ground coffee.
  3. Melt the erythritol in the coconut milk - on the stove, stirring constantly. Remove the milk from the plate, add 1-2 tsp of agar agar, stirring continuously to avoid clumping. The mixture should thicken slightly to a syrupy state. Try adding 1 teaspoon first, the second may be needed if you did not use erythritol, but a different sweetener.
  4. Add ground almonds to the syrup and knead the dough. Leave to cool.
  5. Melt the chocolate in a water bath. Pour it into molds for a chocolate shell. Refrigerate to freeze chocolate.
  6. We fill in the middle as desired: part of it is just almond mass, add whole hazelnuts to part of the candies, and ground to part. Top with chocolate again and cool in the refrigerator.
  7. Mix part of the dough with cocoa and mold the truffles.
  8. In the bowl where the chocolate was melted, add the rest of the almond mass, knead it and mold the balls with the hazelnuts inside. Dip them in the coconut flakes.
  9. The candies can be wrapped in foil or folded into a regular candy box and stored in the refrigerator.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.