Description
Dense and gooey red velvet protein truffles covered with white chocolate. The perfect healthy treat to fix a craving for red velvet cake.
Scale
Ingredients
- 2 scoops chocolate whey protein powder
- 1/2 cup (62g) oat flour (oats blended into a flour)
- 1/2 cup (56g) coconut flour*
- 1/4 cup granulated stevia, or erythritol (sugar free granulated sweetener)
- 1 tbsp. (5g) cocoa powder
- 1/4 cup (56g) plain nonfat Greek yogurt
- 3 tbsp. (42g) reduced fat cream cheese, room temperature
- 2 tbsp. unsweetened almond milk**
- 1 tsp. vanilla extract
- 2 tsp. red food coloring
- 2/3 cup (155g) white chocolate chips
Instructions
- In a food processor, add protein powder, whole wheat flour, coconut flour, stevia, and cocoa powder. Pulse a few times until dry ingredients are mixed together.
- In a bowl, mix cream cheese, Greek yogurt, unsweetened almond milk and vanilla extract. Once mixed, add red food coloring and mix again until food coloring is incorporated.
- Pour wet ingredients in to food processor. Blend until a thick dough forms. If it is too wet, add some more flour. If it is too dry, add more milk 1 tbsp. at a time. It will be a very thick dough consistency.
- Roll dough into 10 balls about 1 inch in diameter.
- On the stove, bring a pot of water to a boil. Put a glass bowl over the top to make a double boiler. Add white chocolate chips to double boiler. As the white chocolate begins to melt, stir it occasionally so it does not burn.
- Once white chocolate has melted, roll each truffle in chocolate until it is completely coated. Take out of chocolate and set on wax paper. Repeat for the rest of the truffles. Let sit in the fridge for about 20-30 minutes to let chocolate coating harden.
Notes
* Can try subbing almond flour for the coconut flour. It should have a similar consistency, though I haven’t tested it.
** Unsweetened almond milk can be subbed with any other milk.
Nutrition
- Serving Size: 1 truffle
- Calories: 140
- Sugar: 7
- Fat: 5
- Carbohydrates: 16
- Fiber: 3
- Protein: 8