(Total Time: 10 MIN| Serves: 10)
1 cup shredded coconut
1 cup dark chocolate chips, sugar-free
3 tbsp butter
1 cup heavy cream
4 tbsp swerve
4 tbsp cocoa powder, unsweetened
1 tsp rum extract
1 tsp lime zest, freshly grated
Plug in the instant pot and add butter to the stainless steel insert. Press the ‘’Saute’’ button and melt, stirring with a wooden spatula.
When melted, add chocolate chips, heavy cream, swerve, and rum extract. Stir well and cook for 3 minutes, stirring constantly.
Turn off the pot and stir in the shredded coconut. Let it chill for a while.
Transfer to an air-tight container and refrigerate for 1 hour. Use an ice cream scoop to form the truffles. Roll each in cocoa and serve immediately.
Per Serving (Calories 245 | Total Fats: 22.1g | Net Carbs: 12.3g | Protein: 2.6g |Fiber: 2.3g)