This recipe for edible flower chocolate truffles is not only beautiful, it’s also keto-friendly. Created by food blogger Meagan of A Zesty Bite, this dessert helps you reap the benefits of healthy fats from keto-friendly extra virgin olive oil (specifically Pompeian Extra Virgin Olive Oil in this recipe). Considering that the keto diet is high-fat and low-carb, it’s no wonder that extra virgin olive oil is a welcome addition to any keto recipe. Plus, the keto-friendly sweetener Swerve ensures this truffle recipe is just as delicious as it is nutritious.
- 8 oz. dark 55% cacao chocolate chips semi-sweet
- 4 tbsp. unsalted butter
- 1/4 c. extra virgin olive oil
- 1 tsp. Swerve
- 1/2 tsp. vanilla extract
- 16 edible flowers (You can find edible flowers in most grocery stores)
Add chocolate chips, butter, and olive oil to a double boiler. Stir continuously over low heat until melted.
Stir in the Swerve and vanilla; remove from heat. Pour into a glass bowl and refrigerate covered for at least 3 hours.
Remove and let it sit for 10 minutes. Using a spoon or ice cream scooper, scoop about 1 tablespoon of the chocolate into the palm of your hands. Roll around in your palms and then place back in the ice cream scoop to form a shaped circle.
Add flowers to the outer part of the truffle. Place back in the refrigerator until ready to serve. Best served cold.