Rich, chewy Keto Samoa Truffles loaded with toasted coconut, creamy sugar-free caramel, and silky dark chocolate in every low-carb bite.

Scale

2 cups unsweetened shredded coconut

1 cup almond flour

1/3 cup sugar-free caramel sauce

4 oz cream cheese softened

1 tsp vanilla extract

1/4 cup keto sweetener

1 1/2 cups sugar-free dark chocolate chips

1 tbsp coconut oil

Pinch of sea salt optional

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1. Preheat skillet over medium heat and toast shredded coconut until golden.

2. Allow toasted coconut to cool slightly.

3. Mix almond flour, cream cheese, caramel sauce, vanilla extract, keto sweetener, and half the toasted coconut in a bowl.

4. Stir until mixture becomes thick and evenly combined.

5. Roll mixture into small truffle balls using hands or cookie scoop.

6. Place truffles onto lined tray and freeze for 20 minutes.

7. Melt sugar-free chocolate chips with coconut oil until smooth.

8. Dip chilled truffles into melted chocolate and coat evenly.

9. Top with remaining toasted coconut.

10. Chill truffles until chocolate is fully set before serving.

Best served chilled for chewy texture.

Store refrigerated for up to 1 week.

Freeze beautifully for longer storage.

Add flaky sea salt on top for extra caramel flavor.