Heat the heavy cream and butter together in a small saucepan over medium heat until the butter is melted, and the mixture has just come to a simmer.

Remove from the heat and add the chocolate chips; leave undisturbed for about two minutes, until all the chocolate has melted.

Whisk the mixture together until smooth and glossy.

Add the Keto Chow and whisk until smooth.

Transfer to a shallow dish like a large plate or small rimmed baking tray.

Refrigerate for approximately 20 minutes, until the mixture is firm enough to hold its shape when scooped.

Blitz the pistachios to a fine texture in a food processor. Transfer them to a pie pan or shallow dish.

Using a small cookie scoop or Tbsp., scoop truffles from the chilled mixture, rolling them quickly into balls.

Drop the balls into the ground pistachios and roll until they are completely coated.

Transfer the coated truffles to a plate or tray.

Continue with the rest of the truffle mixture until they are all rolled and coated.

Chill for at least 30 minutes before serving.

Store in an airtight container in the refrigerator for up to one week or in the freezer for up to three months.