Keto Chocolate Hazelnut Truffles

Start by toasting the hazelnuts. Preheat your oven to 350°F (175°C). Place the hazelnuts on a baking sheet and toast them for 10-12 minutes or until the skins become fragrant and crack.

Remove the toasted hazelnuts from the oven and let them cool slightly. Then, rub them with a clean kitchen towel to remove the skins. Chop the hazelnuts finely and set them aside.

In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove it from the heat immediately.

Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for about 1-2 minutes to soften it.

Stir the mixture until the chocolate is completely melted and smooth.

Add the powdered erythritol, pure vanilla extract, and a pinch of salt to the chocolate mixture. Stir until everything is well combined.

Fold the finely chopped hazelnuts into the chocolate mixture.

Cover the bowl and refrigerate it for at least 2 hours or until it's firm enough to handle.

Once the mixture is chilled, scoop out small portions and roll them into bite-sized truffle balls.

Roll each truffle ball in unsweetened cocoa powder to coat it evenly.

Place the coated truffles on a parchment-lined tray and refrigerate for 30 minutes to set.

Your Keto Chocolate Hazelnut Truffles are now ready to be enjoyed. Store them in an airtight container in the refrigerator.