Swerve Sweetener

Ingredients

• 2 tbsp heavy whipping cream, room temperature
• 1 tsp espresso powder 
• 8 ounces mascarpone cheese, softened 
• 6 tbsp Swerve, Confectioner’s 
• ½ tsp vanilla extract 
• ¾ cup almond flour 
• 4 ounces sugar-free dark chocolate, chopped
• ½ ounce cocoa butter or 1 tbsp coconut oil 
• Crushed slices almonds for garnish

Instructions

1. In a small bowl, stir the whipping cream with the espresso powder until the powder is mostly dissolved. Set aside.
2. In a large bowl, beat the mascarpone with the sweetener and vanilla until smooth. Beat in the cream/coffee mixture. 
3. Add ¾ cup of the almond flour and work in until the mixture resembles cookie dough in consistency. Add more almond flour if needed. Refrigerate 1 hour. 
4. Line a baking sheet with parchment or waxed paper. Roll the dough into 1 inch balls and freeze 1 hour. 
5. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate with the cocoa butter or coconut oil, stirring until smooth. Working with one truffles at a time, dip in the chocolate and toss to coat. Lift out with a fork and tap the fork gently on the side of the bowl to remove excess chocolate. 
6. Place back on lined baking sheet and sprinkle immediately with a little bit of crushed almonds. Repeat with remaining truffles. 

Makes about 30 truffles (2 truffles per serving)