Re ketogenic diet

Today, I’ve got a special treat that’s sure to satisfy any chocolate lover’s cravings! You really need to make these fudgy, rich keto brownie truffles coated in dark chocolate and crunchy macadamias. If you’ve been following my recipes, you know I’m a big fan of RxSugar Allulose, especially their keto-friendly, sugar-free brownie mix. It’s so easy; all you need is water to make delicious, guilt-free brownies!

These brownies are fantastic on their own, but I wanted to take them up a notch by turning them into these decadent truffles. With just a few simple steps, you can enjoy a low-carb dessert that feels truly indulgent without any of the sugar.

Key Ingredients & Easy Swaps

To make these truffles just right, here are some key ingredients and a few simple swaps you can use to customize the flavor:

RxSugar Keto Brownie Mix: The star of this recipe, RxSugar's Keto Brownie Mix (use this link to het 20% off) makes it easy to keep things low-carb and sugar-free. All you need is water to prepare the brownies, so it’s super convenient!
Mascarpone or Cream Cheese: Adds creaminess and helps bind the truffles. You can use either mascarpone for a richer taste or cream cheese for a slightly tangier twist. For a dairy-free option, use thick coconut cream.
Macadamia Nuts: For a delicious crunch, crushed macadamias add the perfect texture and taste to the truffles. If you’d like to try other flavors, swap them out for crushed pistachios, pecans, or toasted shredded coconut. Roasted nuts or coconut can give an even deeper flavor, and for a unique twist, try freeze-dried berries.
Dark Chocolate: For the chocolate coating, use 100% dark chocolate to keep the sugar low. For a milder coating, blend 3 oz of 100% chocolate with 1 oz of cacao butter.
Optional Flavor Variations: Add-ins like orange zest, vanilla, cinnamon, or peppermint extract can bring out festive flavors. You can also add a splash of rum, whiskey, or bourbon for a festive taste.

Can I use homemade brownie mix?

If RxSugar brownie mix isn’t available in your area, you can use this keto brownie mug cake recipe as a substitute. Simply triple the recipe to get a similar amount to use in this truffle recipe.

Tips for Making the Perfect Brownie Truffles

For the best truffles, here are a few essential tips:

Gentle Cooking: Chocolate can burn easily, so use low heat settings if microwaving. For best results, microwave at half power, rotating the bowl a quarter turn every 30 seconds if your microwave doesn’t have a rotating plate.
Extra Crunch Options: For added texture, you can mix in extra chopped nuts or chocolate chunks before coating the truffles.
Oven Option: If you prefer to use the oven instead of the microwave, bake the brownie mixture at 175°C (350°F) fan-assisted, or 195°C (380°F) conventional for about 15 minutes. If using a smaller, deeper dish, you may need to adjust the baking time slightly as it will take longer to cook through and set.
Roasting Macadamias: If you choose roasted macadamias for coating, keep in mind that macadamias are more resilient than most nuts. They can be roasted at 300°F (150°C) without causing significant oxidation to their fats, unlike walnuts, which are best kept below 265°F (130°C). You can learn all about macadamia nuts in this post.

Storage Tips

Store these truffles in an airtight container in the fridge for up to 1 week to keep them fresh and maintain their texture. For longer storage, place the truffles in a freezer-safe container and freeze for up to 3 months. Thaw them in the refrigerator for a few hours before serving.

These truffles are best enjoyed chilled or at room temperature—perfect for a quick, grab-and-go treat!

Recipes with Allulose You Will Love

If you’re loving these brownie truffles, here are some more low-carb recipes using allulose that make fantastic treats and pair perfectly with a keto lifestyle.

Preparation time

Hands-on:    20 minutes
Overall:      1 hour

Nutritional values (per serving, 1 truffle)

Total Carbs	3.6	grams
Fiber	2.3	grams
Net Carbs	1.3	grams

Protein	3	grams
Fat	10.5	grams
of which Saturated	4.9	grams

Energy	117	kcal

Magnesium	21	mg (5% RDA)
Potassium	63	mg (3% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (11%), fat (84%)

Ingredients (makes 15 truffles)

170 g RxSugar Keto Brownie Mix (6 oz) - click here to get 20% off
6 tbsp water (90 ml)
¹/₂ cup mascarpone cheese or cream cheese (120 g/ 4.2 oz)
115 g 90% dark chocolate (4 oz)
¹/₄ cup macadamia nuts, crushed or roughly chopped (28 g/ 1 oz)

Instructions

In a medium bowl, mix the RxSugar brownie mix with water until smooth. Pour the mixture into a large ramekin or silicone baking tray. Microwave on half power (500 W) for 3 to 4 minutes, checking every minute.
Carefully remove from the microwave and transfer to a mixing bowl. Let the brownie mixture cool completely.
Once cooled, add mascarpone (or cream cheese) to the brownie mixture, stirring until fully combined. Place the bowl in the fridge to chill for 30 minutes. Then, use a cookie scoop or dampened hands to shape into 15 truffles, about 20 g (0.7 oz) each. Arrange the truffles on a tray and freeze for at least 30 minutes, or up to 1 hour.
While the truffles chill, melt the dark chocolate in a double boiler or in a glass bowl over a saucepan of simmering water, stirring until smooth. Let it cool slightly before coating, as overly warm chocolate may not coat evenly.
Remove truffles from the freezer. Using a skewer or fork, dip each truffle into the melted chocolate, spooning over the chocolate to coat evenly. Rotate the truffle gently as the chocolate begins to set, then dip into the crushed macadamias. If any chocolate remains, drizzle it over the truffles. Remove the skewer and cover the hole with a dab of chocolate.
Place each coated truffle on a tray lined with greaseproof paper and refrigerate for at least 15 minutes before serving. Store in the fridge for up to a week or freeze for up to 3 months.

from KetoDiet Blog https://ift.tt/Ky2TReQ
via IFTTT

Keto Chocolate Brownie Truffles

Posted by: Reketogenic Diet

Reketogenic Diet

||
||
Labels: KetoDiet Blog ||
No Comments

Missing scalloped potatoes on a low-carb or keto diet? This recipe brings you all the creamy, cozy flavors you crave, with a French twist inspired by gratin dauphinois! By using kohlrabi—a mild, neutral-tasting veggie that soaks up the rich, velvety sauce beautifully—you’ll get the same luxurious texture without the carbs.

If you’re looking to mix things up, other low-carb veggies like rutabaga, turnips, celeriac, jicama, or chayote work great too, each adding a unique twist to this classic comfort food. In fact, I made a version with rutabaga (swede) several years ago.

This keto scalloped “potato” dish pairs well with almost any main course, making it perfect for holiday dinners, family gatherings, or cozy weeknights at home.

Why You’ll Love This Recipe

Keto-Friendly Comfort Food: All the cozy vibes of scalloped potatoes, without the carbs.
Simple Ingredients: Only a handful of basics needed—no fancy ingredients here.
Customizable: If kohlrabi isn't in season, use other potato swaps like rutabaga (swede) or turnips.
Perfect for Any Occasion: Great as a side for holidays or an easy weeknight meal.
Easy to Reheat: Stays creamy and delicious, even as leftovers.

Key Ingredients & Swaps

This recipe uses just a few simple ingredients that create a creamy, flavorful side dish. Here’s a quick breakdown, plus some low-carb swap options:

Kohlrabi: The star of the dish! Kohlrabi has a mild, neutral taste and a firm, slightly crisp texture that softens beautifully when cooked. It’s an ideal low-carb potato substitute, but you can also use other keto-friendly veggies like rutabaga, turnips, celeriac, jicama, or chayote if you want to change things up.
Heavy Cream: Provides richness and that classic creamy texture. For a dairy-free option, you could try coconut cream, though it will alter the taste.
Butter or Ghee: Adds depth and richness. Both work well, so feel free to use whichever you prefer.
Egg Yolks: These help thicken the sauce. They’re essential for that creamy, custard-like consistency, so no skipping!
Onion and Garlic Powder: Simple seasonings that add a savory boost without overpowering. You can adjust these to taste, or try a dash of nutmeg for a warm twist.
Fresh Herbs: Parsley, chives, or spring onions are optional but add a fresh, bright flavor to the finished dish.

Tips for Making the Perfect Low-Carb Scalloped Potatoes

These tips will help you get that perfect creamy texture and flavor every time:

Slice Evenly: Aim for thin, even slices of kohlrabi so they cook at the same rate.
Cook Before Baking: Boiling the kohlrabi until just tender ensures it bakes evenly and absorbs more flavor. Do not skip this step as the topping would burn before the kohlrabi gets tender.
Temper the Egg Yolks: When adding hot cream to the yolks, go slowly to prevent curdling. This step gives the sauce a smooth, custard-like texture.
Bake Until Golden: Look for a lightly golden top and bubbly edges to know it’s done.
Let It Cool a Bit: Allow the dish to cool for a few minutes before serving.

Storage and Serving Tips

To store, let the scalloped kohlrabi cool completely, then cover and refrigerate for up to 5 days. For best results, reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also reheat in the microwave in 30-second intervals until hot, though the oven will keep the texture creamier.

Serving Suggestions

This low-carb scalloped “potatoes” dish pairs wonderfully with a variety of mains and sides, making it a versatile choice for any meal. Here are a few great options to try it with:

Preparation time

Hands-on:    20 minutes
Overall:      1 hour

Nutritional values (per serving, about 225 g/ 8 oz)

Total Carbs	12.6	grams
Fiber	5.9	grams
Net Carbs	6.7	grams

Protein	5.6	grams
Fat	28	grams
of which Saturated	17	grams

Energy	319	kcal

Magnesium	37	mg (9% RDA)
Potassium	631	mg (32% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (7%), fat (84%)

Ingredients (makes 5 servings)

4 kohlrabi (1 kg/ 2.2 lbs)
1 tbsp butter or ghee (15 g/0.5 oz)
1 ¹/₄ heavy whipping cream (300 ml/ 10 fl oz)
¹/₂ cup water (60 ml/ 2 fl oz)
3 large egg yolks
1 tsp onion powder
¹/₂ tsp garlic powder
salt and pepper, to taste
fresh herbs such as parsley, chives or spring onions, to serve

Instructions

Peel the kohlrabi. Cut it in half and then cut into thin slices, about ¹/₂ cm (¹/₄ inch) each.
Note: You'll need about 4 pieces, 1 kg/2.2 lbs kohlrabi to get about 800 g/1.76 lbs peeled kohlrabi.
Place the kohlrabi slices in a pot filled with salted water. Bring to a boil over medium-high heat. Once boiling, reduce the heat, cover with a lid, and cook for about 20 to 25 minutes, or until tender.
Note: If using any other potato alternatives like rutabaga, turnips, or celeriac, cooking time will vary so make sure to start checking after 10 and 15 minutes.
Once the kohlrabi has cooked, take off the heat and drain. Remove the lid and set aside to cool down. Once cool enough to touch, fold the slices vertically into a medium-sized baking dish (at least 1.5 to 2-quart/liter casserole dish). Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional).
Meanwhile, prepare the creamy sauce. In a small bowl, whisk the egg yolks, onion powder, and garlic powder. Season with a pinch of salt and pepper.
Place the butter, cream, and water in a saucepan. Bring to a boil over medium-high heat. Once foam starts to form, take off the heat.
While the cream mixture is still hot, use a ladle to gradually temper the hot cream into the egg yolk mixture, whisking constantly to avoid curdling. When you have added about half of the cream mixture, return everything into the pot with the remaining cream mixture, whisk vigorously, and cook until it reaches 70 °C/ 160 °F (about 5 minutes).
Pour the hot cream mixture over the kohlrabi slices.
Place in the oven and bake for 25 to 30 minutes, until the cream is set and caramelized. Bake longer if you prefer more browning on top.
Remove from the oven and set aside to cool. Serve as a side with roasted meat, fish, or seafood. Optionally, sprinkle with fresh herbs such as parsley, chives, or spring onions. To store, let it cool down and refrigerate for up to 5 days. Reheat in the oven or microwave.