Keto Truffles

You are going to fall in love with these swoon-worthy Keto Truffles! Don’t be intimidated by the idea of making them - they look and sound fancy but are easy to make. This recipe is infinitely adaptable, so feel free to play around with the add-ins and toppings.

Keto Truffles will Rock Your World!

I have mentioned before that I am on team-salty, but now and then I need a bite of something sweet and chocolatey. Since I broke up with sugar, I try to keep something like these Keto Truffles in the fridge.

Otherwise, when the craving hits I'll end up reaching for one of the kids treats. And that never ends well!

I love these creamy little nibbles - and the family agrees! Although they are sweetened with a sugar alternative, even my picky boys gave them two thumbs up. (Once they realized they are rich and it is best if you use your manners and don't pop an entire one in your mouth at once.)

I like to curl up with a cup of coffee or tea and savor these while reading a novel or magazine. It is the perfect way to take a few minutes for myself and recharge!

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How to Make Keto Truffles

1 Break the chocolate into small pieces. Try not to eat any.

2 In a medium saucepan, combine brown sugar substitute, heavy cream, and sea salt. Bring to a boil and cook for 1 minute.

3 Remove from heat and stir in vanilla. Add chopped chocolate and stir until the chocolate melts and the mixture is smooth.

4 Pour into a shallow dish and chill for 3 hours.

5 Use a warm dry spoon, scoop the chocolate mixture and roll into balls.

6 Coat the balls in nuts, grated chocolate or unsweetened coconut.

Frequently Asked Questions:

What are truffles?

Chocolate truffles are a popular type of sweet that made from mixing chocolate and cream. The mixture is chilled, rolled into balls, and often topped with coatings such as nuts.

Are truffles keto friendly?

Most truffles are full of sugar. That is why if you want to enjoy all of the deliciousness of truffles, you will most likely need to make your own. (Plus, they taste better!)

Can I make this recipe vegan or dairy-free?

Yes! Use full-fat canned coconut milk and a dairy-free and sugar-free chocolate.

How do I store Keto Chocolate Truffles?

This recipe will keep covered in the refrigerator for 4 or 5 days. You may also freeze it for up to three months, thawing them overnight in the fridge when you are ready to eat. I recommend letting them sit for about 10 minutes at room temperature.

Variations for This Recipe:

• Stir in 2 teaspoons expresso powder, ½ teaspoon ground cinnamon and ¼ teaspoon cayenne pepper.
• Stir ½ teaspoon mint or almond extract.
• Add 1 tablespoon of bourbon or dark rum when you add the vanilla.

If You Like This Recipe You May Also Like:

• Get your chocolate fix without guilt with this rich and creamy Keto Chocolate Pudding.
• Looking for a light and refreshing sweet treat? It doesn't get much better than these Keto Lemon Bars.
• Keto Peanut Butter cups are a fat bomb that you will find yourself making again and again. So good it feels like you are cheating!
• Breakfast or Dessert? I can't quite decide, but either way I adore this Keto Chia Pudding.
• Keto Pecan Pie Bars are so good that you may want to keep the whole recipe for yourself.
• These Keto Rice Krispie Treats Scocheroos are the kind of recipe you need to learn to make by heart. So ridiculously delicious, and preparation couldn't be simpler.
• Keto Cupcakes are a must try recipe that even the kids will love!

Keto Chocolate Truffles

These Keto Chocolate Truffles are so tasty that I think this year I will request a tower of them in place of a cake for my birthday! They are the perfect fat bomb to keep on hand when you need a little nibble of something sweet. Something to be savored!

Print Recipe

5 from 8 votes

Keto Truffles

Get ready to swoon over these Keto Chocolate Truffles!

Prep Time20 minutes mins

Cook Time5 minutes mins

Resting Time3 hours hrs

Total Time3 hours hrs 25 minutes mins

Course: Dessert

Cuisine: American

Keyword: sweet

Servings: 12

Calories: 54kcal

Author: Wendy Polisi

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Ingredients

• ¼ cup brown sugar substitute like Swerve or Surkin Gold
• ⅓ cup heavy cream
• ⅛ teaspoon sea salt
• ½ teaspoon vanilla extract
• 6 ounces Lily’s Chocolate chopped
• For topping: chopped pecans or macadamia nuts grated chocolate, shredded unsweetened coconut

Instructions

• Combine brown sugar substitute, heavy cream, and sea salt in a saucepan over medium high heat. Bring to a boil and cook for 1 minute.
• Remove from heat and stir in vanilla.
• Add chopped chocolate and stir until the chocolate melts and is smooth.
• Pour into a shallow dish and chill for 3 hours.
• Using a warm dry spoon or small cookie drop, scoop the chocolate mixture and roll into balls.
• Top with nuts, grated chocolate, or unsweetened coconut.

Notes

Variations

• Stir in 2 teaspoons expresso powder, ½ teaspoon ground cinnamon and ¼ teaspoon cayenne pepper.
• Stir ½ teaspoon mint or almond extract.
• Add 1 tablespoon of bourbon or dark rum when you add the vanilla.

Nutrition reflects net carbs.

Nutrition

Calories: 54kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 27mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Calcium: 5mg | Iron: 0.1mg

Other Low Carb Chocolate Recipes to Try

• Keto Chocolate Fudge from Hey Keto Mama
• Chocolate Chip Cookie Fat Bombs from Real Housemoms
• Chocolate Mousse from Jennifer Banz