These googly-eyed ghosts are sure to bring a smile on anyone’s face and the kids will love them too. But what’s best is how tasty they are! The cream cheese and almond butter give them a beautiful, delicate taste and texture. The cacao powder adds just enough earthy flavors to balance everything out.
Halloween Ghost Truffles
Preparation Time: 30 minutes
- 9oz. ground low-carb cookies, like Nui*
- 1 tbsp unsweetened cacao powder
- 5oz. cream cheese
- 1 tbsp almond butter
- 8oz. Keto-friendly white chocolate**
- Googly eyes and mouth candy
*Alternatively, use a mix of ground almonds and hazelnuts
**Make your own chocolate by combining 6oz. of melted vanilla coconut butter and 2oz. powdered milk. Pour into a chocolate mold and refrigerated until firm.
- In a medium mixing bowl, combine the ground cookies, cacao powder, cream cheese, and butter.
- Stir and knead until a dough comes together.
- Take around 1 tablespoon of the dough and make a bell shape with a pointy top and flat bottom. Make hands on some of the pieces by adding tiny blobs of the mixture at the sides.
- Freeze for 15 minutes.
- Heat the white chocolate in the microwave until runny.
- Dip the bottom part of the ghosts into the melted chocolate. Place on a plate lined with parchment paper and freeze for another 15 minutes.
- Once the bottom part is set, dip the upper part into the Keto chocolate.
- Apply the eyes and mouths.
- Place the ghosts into the freezer for an additional 10 minutes or more.
Tips & Tricks
- Instead of white chocolate, you can consider combining Keto Protein Powder (Birthday Cake Flavor) with almond milk to make a thick paste. Works really well and adds lots of protein to these adorable snacks.
- If you can’t find sugar-free eyes and mouth candy, make your own using sugar-free almond bark and black fondant. Another option is using black food coloring instead of the fondant and applying with a toothpick.
- Store these cookies in the fridge once fully frozen and eat within 5 days.