Keto White Chocolate Saffron Truffles

Bloom saffron: Steep saffron threads in warm cream for 10 minutes to release color and flavor.

For this step: ¼ tsp saffron threads, 1 tbsp warm heavy cream (for blooming saffron)

Melt chocolate: Place white chocolate chips and butter in a heat-proof bowl. Melt gently over a double boiler or in the microwave in 10-second bursts, stirring often.

For this step: 4 oz sugar-free white chocolate chips, 2 tbsp unsalted butter

Mix base: Stir in softened cream cheese, vanilla, saffron cream, and a pinch of salt until smooth.

For this step: 2 oz cream cheese (softened), ¼ tsp saffron threads, ½ tsp vanilla extract, Pinch of salt

Chill: Refrigerate mixture 30–40 minutes until firm enough to scoop.

Shape: Scoop small portions (about 1 tbsp each) and roll into balls.

Coat: Roll in crushed nuts, coconut, or powdered erythritol as desired.

For this step: Unsweetened shredded coconut, Powdered erythritol for dusting

Serve or store: Keep truffles in an airtight container in the fridge up to a week or freeze for longer.