Oh these truffles. Never mind that their high fat ratio makes them ideal for even people using keto for therapeutic medical purposes. (They have a “4:1” ratio of fat to protein plus carbs, aka 80-percent fat by weight in grams.) It’s the taste and texture that will blow your mind and palate! Chocolatey, nutty, and spectacular with a surprise nut-crunch center, they’re an extravagance that’s easy enough to make anytime and keto enough to make part of your everyday diet! Fresh from the The New Mediterranean Diet Cookbook by Martina Slajerova, Dr. Nicholas Norwitz, Thomas DeLauer, and Rohan Kashid, it’s a must-make recipe. You can read our review of the cookbook and see more of their recipes here. But first, seriously make these keto truffles! Here’s what the authors have to say about them:“This healthy take on a classic treat was contributed by Dr. Russell Swerdlow, an expert in Alzheimer’s disease. He is credited with developing the ‘mitochondrial cascade hypothesis’ of Alzheimer’s disease, which is replacing older models in scientific textbooks. This newer model suggests that damage to mitochondria, the energy ‘powerhouse of the cell,’ leads to a domino chain of events and, eventually, dementia. Healthy brain aging is all about healthy mitochondria, which low-carb eating can help promote. Luckily, these bite-size treats are so full of Nutella flavor that there’s just no room left for carbs!”[Reprinted with permission from The New Mediterranean Diet Cookbook, 2021; Quarto Publishing Group USA Inc. Photo credit: Martina Slajerova and Jo Harding.]
These recipes look delicious.