Creamy keto candy

Creamy sweets, reminiscent of a classic truffle, are made from sweetened cream and chocolate. Chocolate with stevia or chocolate without added sweetener is great for the recipe. Depending on the chocolate used, it is best to adjust the amount of sweetener to your liking.

Ingredients

• 150 gr dark chocolate without sugar (from 80% cocoa)
• ½ table. spoon. butter
• ½ glass of cream 30%
• 2 table. spoon. erythritol (or other sweetener to taste)
• ½ tea spoon. vanilla extract (optional)
• ½ tea spoon. cinnamon (optional)
• 1 pinch sea salt (optional)
• 2 table. spoon. cocoa powder

Directions

1. Heat the cream in a saucepan over low heat, stirring constantly, do not boil. Divide the chocolate into small pieces.
2. When the cream comes to a boil, add the chopped chocolate to the cream and stir until smooth. Then add the butter and stir until completely melted.
3. Turn off heat, add sweetener, vanilla, cinnamon and salt. Stir to combine.
4. Cool the mixture at room temperature, then refrigerate for about an hour. Stir from time to time to distribute the oil evenly.
5. Once the mixture has hardened, scoop up some of the dough and roll it into a ball with a diameter of 3-4 cm. If you make candies of this size, you can get 12 pieces, that is, 12 servings. Place the balls on a parchment plate or baking sheet. Refrigerate the candy for 30 minutes.
6. After 30 minutes, remove the candies from the refrigerator and roll in cocoa powder. Creamy sweets are ready.
7. Store candy in the refrigerator in a container with a lid.