Nana Lee's Note:
Karen's Gourmet Low-Carb Recipes By Karen Barnaby "Because chocolate is a treat, I like to use high-quality unsweetened chocolate and cocoa. The better quality chocolate has a smoother texture than the more commonly available Baker’s chocolate due to its high cocoa butter content. Callebaut, Valrhona and Scharffen Berger are all good choices." Freezing time not included
My Private Note
Units: US | Metric
- 1The success of this recipe depends upon the melted chocolate and butter being at the same temperature.
- 2If not, the chocolate and butter will separate.
- 3Melt the chocolate either in the microwave or in a bowl over a pot of simmering water.
- 4Stir in the Splenda and cool to room temperature.
- 5Combine the chocolate and butter until smooth.
- 6Stir in cream and vanilla, then the nuts if using.
- 7Spread evenly into small, parchment lined loaf pan-I use a 4x7 pan.
- 8Chill until firm. Cut into pieces and store in the freezer.
- 9Total Carbohydrates with nuts: 33.85
- 10Total Carbohydrates Minus Fiber with nuts: 29.93
- 11Total Carbohydrates without nuts: 22.21
- 12Total Carbohydrates Minus Fiber without nuts: 20.73.
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Nutritional Facts for Low Carb Chocolate Truffles
Serving Size: 1 (226 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 970.9
- Calories from Fat 881
- Total Fat 97.9 g
- Saturated Fat 61.3 g
- Cholesterol 204.3 mg
- Sodium 442.7 mg
- Total Carbohydrate 32.8 g
- Dietary Fiber 9.4 g
- Sugars 13.2 g
- Protein 9.0 g