Keto Cottage Cheese Chocolate Truffles

Ingredients

• 1 cup Good Culture Cottage Cheese (full‑fat, 14 g protein, 4 % milk fat; blend until smooth)
• 70 g Unsweetened Cocoa Powder (Ghirardelli or any high‑quality unsweetened cocoa)
• 40 g Monk Fruit Sweetened Maple Flavored Syrup (Locanto or similar zero‑sugar maple‑flavored syrup; may be slightly thinner than real maple syrup)
• 20 g Unsweetened Cocoa Powder (for rolling) (extra for coating the truffles)

Instructions

1. Blend the cottage cheese

   Place the 1 cup of cottage cheese in the blender and blend on high until completely smooth, resembling a thick yogurt.

   Time: PT1M

2. Add cocoa powder

   Weigh 70 g of unsweetened cocoa powder and add it to the blended cottage cheese. Pulse briefly, then blend until fully incorporated.

   Time: PT2M

3. Sweeten the mixture

   Add the 40 g of monk‑fruit maple syrup to the bowl. Stir with a spatula until the mixture is uniform and glossy.

   Time: PT2M

4. Adjust consistency

   If the dough is still too wet, gradually fold in additional cocoa powder (1 Tbsp at a time) until it holds together when pressed between fingers.

   Time: PT2M

5. Form truffles

   Using your hands, roll the mixture into 1‑inch (≈2.5 cm) balls. Place each ball on a parchment‑lined plate.

   Time: PT5M

6. Coat with cocoa powder

   Place the extra 20 g of cocoa powder in a shallow dish and roll each truffle until fully coated.

   Time: PT2M

7. Chill

   Transfer the coated truffles to the refrigerator and chill for at least 30 minutes to set.

   Time: PT30M

   Temperature: 4°C

Nutrition Facts

Calories

35

Protein

1 g

Carbohydrates

1 g

Fat

2 g

Fiber

1 g