Pistachio Bombs
Servings: 10 bombs
Calories: 121kcal
Ingredients
- 8 oz 1 cup mascarpone cheese, softened
- ¼ tsp pure vanilla extract
- 3 Tbsp confectioners style erythritol sweetener
- ¼ cup chopped pistachios
Instructions
- In a small bowl, combine the mascarpone, vanilla, and sweetener.
- Mix gently but thoroughly with a fork or spatula, until well blended and smooth.
- Roll by hand into 10 balls, about 1 inch in diameter. (if too soft to roll, chill 10 minutes and try again.)
- Place the pistachios on a small plate and roll the truffles in them until completely coated.
- Chill 30 minutes before serving.
- Store in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.
Notes
To make a savory version, omit the sweetener and vanilla. Stir in 1/2 teaspoon minced garlic and 1 tablespoon of chopped herbs. Parley, chives or basil would all be a good choice. You can also use a nut other than pistachio if it’s what you have on hand!
Nutrition
Serving: 1bomb | Calories: 121kcal | Carbohydrates: 0.5g | Protein: 1g | Fat: 12g | Fiber: 0.3g