Low Carb CHOCOLATE TRUFFLE Battle - The BEST Keto Chocolate Truffle Recipe! 

Receive a free LMNT Sample Pack with any order! Visit www.DrinkLMNT.com/HFLC KETO Chocolate Truffle Battle - The BEST Low Carb Chocolate Truffles Recipe! If you are on the search for a delicious and easy low carb dessert that helps with portion control and portion size, look no further than the Keto Chocolate Truffle! These little sugar-free chocolate candies are delightfully rich and creamy, and lend themselves well to multiple types of coatings. Whether you roll them in chopped nuts, sesame seeds, coconut flakes, or the traditional cocoa powder, there are mouth-watering options for everybody. We tested two different recipes and three different techniques to determine which low carb chocolate truffle recipe was the best. Which recipe came out a winner? Let's find out! #ChocolateTruffles #KetoChocolateTruffle #LowCarbChocolateTruffle --------------- RECIPES WE TESTED Easy Keto Chocolate Truffles by Fit To Serve Group www.fittoservegroup.com/low-carb-keto-chocolate-truffles/ Keto Chocolate Truffles by Delish www.delish.com/cooking/recipe-ideas/a19633901/keto-chocolate-truffles-recipe/ --------------- CHECK OUT MY NEW COOKING SERIES "BOOK COOK" ON MY PERSONAL CHANNEL LINK: ru-vid.com WATCH ME make my grandmother's famous "Pea Pickin' Cake" (NOT LOW CARB): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8_SQNPZ9h_4.html -------------- GET MY NEW BESTSELLING COOKBOOK My cookbook "Ketogenic Diet On A Budget" is available now! amzn.to/48vMoE2 -------------- PRODUCTS USED IN THIS VIDEO Lily Dark Chocolate Chips: amzn.to/48lffK5 ProTeak Cutting Board: amzn.to/3mX5P5K My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.) -------------- MY SOCIAL MEDIA LINKS Website: www.highfalutinlowcarb.com Patreon: www.patreon.com/highfalutinlowcarb Facebook: facebook.com/highfalutinlowcarb Twitter: twitter.com/hf_lowcarb Instagram: instagram.com/highfalutinlowcarb Shirts & Aprons: shop.spreadshirt.com/lowcarb Amazon Shop: www.amazon.com/shop/highfalutinlowcarb Email Inquiries: wes (at) highfalutinlowcarb (dot) com Music by Epidemic Sound

This is a reason that I've been making my keto videos. I just made a video all about keto chocolates, ganaches and making truffle fillings. I want to stop people having keto fails in the kitchen by giving tons of details, tips, tricks and ways to trouble shoot all the pitfalls with keto recipes in my videos and blog posts.

I always love you videos Wes! I've been watching you for about 7 years now when I first did keto. As a professional Chef, the best way to get a nice smooth ganache is to heat your heavy cream and then slowly add the hot heavy cream to your chocolate chips.

i wonder if you could use powdered peanut butter in place of the cocoa to roll them in! :) like a reverse peanut butter cup truffle!

rolled in pecan crumbles....southern yum

*They're so velvety smooth and indulgent, I can't believe they're keto-friendly. I'll definitely be making these on repeat.*

My sister was a candy maker and her truffles turned out really good made with heavy cream in a double boiler.

Fondue pot is great way to melt.

Sometimes it is the tool and not the tool-user. With the first recipe, retry the microwave method but use a rubber spatula to keep it from seizing. For the second recipe, try mashing the alvacado with a food mill/potato ricer for smoothness. Instead of rolling in direct cocoa powder, try rolling in a sugar-free hot-cocoa mix (like Lankanto). Good luck 🙂

You really should try Carolyn's Keto Chocolate Espresso Truffles. :) They look complicated, but they're actually easy and de-licious! I've made them with several different coatings and my friends all gobble them up.

I recently made some keto chocolate syrup for coffee. It also called for butter. I tossed the entire chunk in, direct from the fridge, and stirred until it melted. None of it separated out. And OMG, is it good in my coffee!

I have always made my ganache by pouring the heated cream over the chocolate and letting it sit before mixing.

With the Avocado version how about a splash of sour cream and using a stick blender to form a smoother ganache?

Thanks for all the amazing content Wes! Keep up the great work!

Thanks Wes!

Yummy! I can't wait to add these to my Christmas goodies!

Great Video! Need to give these a try. Thanks for posting Wes. Love the channel!

Remember you had a barely-ripe avocado. I think using a very ripe fruit might allow a better chemical mix

Missing the “5 4 3 2 1” count down on this video. I look forward to it and find myself counting with you! I guess I’m goofy that way! 😂😂😂😂

Your videos are always so good! I love that you manage to remain authentic and not trying to be 'too cool for school' in your videos. And thanks to you, I'll be trying the avocado/ pistacho lot. Can't wait!

I would mash the avocados a LOT more.. No lumps. I can see trying to meld both recipes because the advocado ingredient makes me curious.

A LOT easier than I ever imagined, thanks Wes.

OMG! I subscribed to you years ago but left my keto journey for a bit and am now getting back on it. I hadn’t seen you in awhile and you look amazing! Good for you! I’m so happy you are still making delicious videos for us ❤

Wes thank you so much for all the recipes battles you bring to us. So fun to watch and I love your honest reviews. When I have had that texture that seems to seize up or the separation of fat from the mix, I let the chocolate mixture come to room temperature then use a stick blender or mixer to reincorporate it. I get a product that is smoother in texture and creamier mouth feel that doesn't look icky.

These look so scrumptious! Thanks so much for bringing it to us. You look great out there on your bike.

Thank you very much for your reviews. They look yummy

I think I would blend avocado AND heavy cream to get a nice smooth texture. The best of both worlds

I used to make chocolate mousse with avocado and cocoa, vanilla. Lovely and decadent

I use choc zero. After trying several different melting chips, it is by far the best melting chocolate. Lillys is right up there too. Do not get other brands. They just do not make a smooth product.

I have found with chocolate that whatever you add to it needs to be room temperature. Because that can make it Sees up as he say or even just make it lumpy.

Well, talk about a blast from the past... Luis and Robb were two of the people I followed in my early days of keto. I think the delish recipe would be one where an overripe avocado probably would work best.

I generally mix a bit of powdered sweetener )to taste) in the cocoa for dusting. I don’t particularly like unsweetened cocoa on a dessert of any kind. Also, coconut oil doesn’t separate out like the butter seemed to. My daughter makes these every Christmas and says the coconut oil makes all the difference. I do plan on trying the avocado, however, since it sounds … unusual? Think I’ll whip the avocado, though, instead of just mashing it. Maybe add a bit of coconut oil too. Thanks for this video. I needed a sweet diversion. 😁

What a fancy treat. Thank you Wes. I always enjoy your videos. The ones I’ve tried were great, so thank you for trying others recipes.

I have to avoid heavy cream, so I think I will try the avocado recipe. I have made the chocolate pudding with avocado with good results. The salt is important so I would just use fine instead of kosher. I have made these with sour cream and rum at the Holidays and they were great.

I only melt chocolate on double boiler now, usually with a teaspoon of coconut oil. comes out perfect, no coconut taste. Nuking really messes with the structure no matter how I tried it. Have you done a chocolate bark battle? There are some wild variations like bacon pecan. Also, as a coating try powdered swerve or allulose with just a little cocoa powder mixed in.

When I make the keto chow fudge, which is almost the exact recipe here I do it on stove top and it does say to add the butter to the heavy, whipping cream. The only difference is you add a package of keto chow to what you’ve melted on the stove. It’s wonderful.

You are delightful, just like my 2 sons. Love your honesty about recipes. Thanks from Perth West Aussie !! ❤

i wonder if mashing the avocado in a food processor first would help make it more uniform and less chunky....great video thanks!

Love your videos, I go back and watch Old ones too.

Try using Lakanto hot chocolate mix to roll the truffles into. It’s amazing!!!

Enjoyed the LMNT b-roll! One day I will have to try making truffles!

Hello Gorgeous Always so happy to watch your videos Been following you gladly and have learned so much from you Not only from your shows but also from your amazing cookbook

Had to wait until I was comfortably stuffed to watch this. Otherwise, I would want to make and eat them. 😅 I suck at microwave ganache. I swear it seizes 98% of the time when I try it that way. So, I tend to stay with the double boiler method. When the microwave method does work for me it is because I heat up the fat first, then add the chips to that. The hard part is being patient enough to let the heated fat melt the chips. If I'm impatient and pop it back in the microwave, it seizes. 🤷‍♀️

Ive always done my gnash in the microwave.. slowly.. get glossy and smooth, but maybe the chips are different? If it starts to seize i just add more cream. I melt choc first.. Using warm, NOT HOT milk gradually.

Very nice Mayra! They all look delicious! Thanks for sharing! Do you have a specific low carb tortilla to recommend? Thanks!😊

I just tried the fit to serve group recipe. It was pretty easy. It is in the fridge chilling right now but I tried one early. They are very rich and the texture is nice. I made them with semisweet Lily’s chocolate chips. Thank you for demonstrating the recipe.

Just starting the video, but may I just say, LOVE the haircut/styling! Not that different from your usual, but I see that fade! Nice!

I love these bottles. Unfortunately, dark chocolate gave me an oxalate overload in December 2022. It showed up on my bloodwork in January 2023. So no more dark chocolate for me. But I still love to watch.

When making ganache I heat up some water and put a metal bowl over it to melt my chocolate. I find that to be easiest for me

The butter in the first recipe is entirely unnecessary. Just use the chocolate and cream and you will have decent results, I've done a basic firm ganache recipe subbing with semi sweet Lily's and they came out just like normal ganache. Good luck! Great video, Wes!

Thanks ❤🇦🇺

Would really like chocolate recipes using cocoa powder rather than expensive chocolate chips. Thanks

You’re the best!

I love your videos, and often check them out before trying a new Keto recipe. Any chance you could do a keto blueberry muffin battle in the near future?

Let start this by saying it's been a while since I've watched a video. I watched you for a bit way back 5-6 years ago, starting with an egnog video. You popped up today, and WOW, you are looking really good. Great job.

"Almost weekly"... LOL.

Wesley, next time try Choczero chips. Lily’s chips don’t work well in recipes like this. Theirs use to melt well, i think somewhere they’ve cut corners?

Wesley you need to read up on tempering chocolate. Letting the chips sit is the problem. Anytime you heat chocolate, it must be immediately stirred to temper it. If you let it sit, it WILL seise. The key is heating a few degrees at a time. When you make ganache for icing, you pour the hot cream over the chips AS you stir it.

I think I would blend some powdered allulose with the cocoa powder and roll them in that to keep it either sweet, or at least neutral?

❤ baseball cap Wesley. ❤❤ bicycle Wesley. biking in paradise? OMG where is that shot?! TY for this. Going to try it for sure.👍 Best to you as always.

Looks great! Question, whats the best sweetener in your opinion that does not give you the cooling effect to bake with? I'd want one thats a granular sugar to baje and a powdered sweetener for homemade whipped cream. Im not a fan of the cooling effect. lol

Wesley.

If you like orange and dk chocolate Wes next time try finely minced fresh ginger. ❤

wow, I wish I could find Avocado's like that!

On the first recipe, would it be better to use a double boiler? Thank you for demonstrating the second recipe. I can tolerate chocolate in small amounts, but I have both a casein allergy and lactose intolerance. The first recipe looks dry. You can wear vinyl gloves while rolling the balls. You could mix the cocoa powder with a sweetener.

When you blow on cold food before taking a bite, one can tell you're truly absorbed in the task. Love it 😂

I really wonder how many people get along well with the Lily’s chocolate. I bought some to add to cocoa powder for hot chocolate and it made me so sick. I keep thinking that just a little erythritol will be okay but what I’m finding is that the intestinal reaction is getting worse.

Hi there, a few years ago I came across a recipe on a magazine for making low airy truffles with ricotta cheese with different flavors, nuts. Do you think there was no heating involved but draining the water off the ricotta, using ppwdered swerve for keto (or diabetics) and refrigeration to keep it solidified. People have been making cottage cheese ice creams and became flavorful. Why not ricotta. 😊

I like to try and make truffle but I am not great with using chocolate in recipes

I usually don’t like avocado mixed with chocolate

Wes I have a question: I have Lily's dark chocolate chips with Stevie and cacao powder can I use this ? You look so good on your bike!

Incredible delicious⚡⚡⚡⚡⚡⚡🎼❤🎼❤🎼❤🎼🥂

Have u ever tried the carnivore way of eating? It's amazing. I use to do keto and it just didn't work 4 me. I do love ur videos tho!

I would have maybe melted the chocolate with the hwc together in microwave?!? Then coated them with more melted chocolate, or melted peanut butter chips? Hmmmm

I don't understand what he means by it might sieze when he mixes hot cream with the chocolate. Wouldn't that only happen if it cooled?

💗

My ganache always gets grainy, and I don't know why.😮‍💨😮‍💨

I wonder if the Lily's chocolate contributed to the poor results - I've never tried them in truffles

There is a better avocado truffle recipe, much better. It uses coconut butter and avocado and sweetener and cocoa. Mix in food processor. I make the coconut butter myself, just process the coconut flakes till butter. Add the rest and cream it up good. The rest is the same. Recipe by Whole New Mom - so easy and much better.

💜💜💜💜💜💜💜💜💜💜💜💜💜💜

Interesting, not exactly what I'd call low carb though.

You. Look. Mahvelous….

There is a method you didn't you didn't try that could work out better, no promises though. chocolate is temperamental, heavy on the mental. A double boiler, and thermometer..bowl on top of simmering water... heat and melt slowly..then cool while stirring/folding gently. no additional ingredients until it gets below 95 degrees F. Fats first..then nuts/fruits and extract and don't let any steam drips hit the chocolate. It's so finicky, too much humidity in the room can mess with results. Nobody wants sweaty chocolate. Heating chocolate too fast can pre-break it.. unless you're using a really low microwave setting, it's darn near impossible to make it behave right. Some folks can make it work directly on the stove top.. I'm not one of them. Many many years ago, in Louisiana.. one of my friends' grandmas made truffles and her coating was ground sassafras leaves.. root-beer flavored chocolate is surprising and amazing.

Oh no not that! I do not like that!

Skip the butter. I prefer semi-sweet chocolate for ganache. Less avocado in the second recipe would probably make them firmer. Thanks for the incentive to get making truffles! 🤎

OK, we adore your channel 100% and now i challenge you to do the Carnivore Mac & Cheese between the @2KrazyKetos and the latest version of @ChrisCookingNashville Wes, your opinion will be HUGE on this request 😮