This easy recipe for keto chocolate truffles is decadently rich, low in carbs, and flat-out delicious! Silence your sweet tooth with just one serving of this low-carb truffle.
These sugar-free truffles clock in at only 1.2 g net carbs each, making them a healthier option for anyone watching their carb intake.
A good truffle is like the soul of chocolate. One or two should be so rich and satisfying that you can’t eat anymore if you try. Perhaps this is because they consist mainly of fat.
They may be the original fat bomb and a sophisticated one at that.
The best part is that, although chocolate truffles are a favorite among chocolate lovers, they are actually quite simple to make.
If you are a fan of small keto dessert options, you should also check out our collection of keto fat bombs and our keto pralines recipe.
Keto Chocolate Truffles
One bite of these creamy, melt-in-your-mouth keto-friendly truffles, and you will declare that it’s the best keto treat you’ve ever had.
The secret is learning how to make a low-carb chocolate ganache, which is the basis of these truffles. This recipe delivers that.
A good chocolate ganache requires only two ingredients: melted chocolate and heavy cream. Yet, it seems people often feel intimidated by the idea of making it.
But once you’ve made your own, you will never go back.
Ganache is the essence of chocolate, so if your chocolate isn’t good, your ganache won’t be either.
Ganache can be used as a glaze, a frosting, a filling, and, as you will see here, the foundation of chocolate keto truffles.
This recipe can be doubled or tripled easily, making it a great option for when you want to make a bigger batch for the holidays.
Simple Ingredients Needed
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The following are the basic ingredients you’ll need to make this low-carb recipe: Note that the full printable recipe card for these easy keto chocolate truffles is at the bottom of the page, along with the nutritional information.
- Sugar-Free Chocolate (dark chocolate chips or dark chocolate bars, chopped fine or in small pieces).
- Heavy Whipping Cream, you can substitute the same amount of full-fat coconut milk with excellent results for a dairy-free version.
- Unsalted Butter: cut into small pieces at or near room temperature. A higher-fat European-style butter such as Plugra or Kerrygold will make an even better product, but regular butter will work fine. If you want to make a dairy-free version, you can omit the butter or replace it with coconut oil.
- Unsweetened Cocoa Powder for coating the truffles. You can also coat the truffles with ground nuts, seeds, and grated coconut. Feel free to be creative.
Use The Highest Level Of Chocolate
To make these easy keto chocolate truffles, you will first need good-quality dark chocolate that is at least 70% cocoa, and of course, for our purposes, sugar-free or very low in sugar is what’s needed.
Such as Lily’s stevia-sweetened dark chocolate or Lindt’s 90% dark chocolate.
If you prefer a sweeter option, you can use Lily’s semi-sweet chocolate chips; either one works beautifully and gives consistent results.
Another nice sugar-free option is ChocZero’s Dark Chocolate Sugar-free chips. As you can see, you have several options that will keep the carbs low enough for you to enjoy.
How To Make Sugar-Free Chocolate Truffles
This recipe is straightforward: To create the ganache, heat the cream in a small saucepan over medium heat or in the microwave until very hot but not boiling.
Once hot, add all the chocolate and allow it to sit in the cream until it begins to melt. Carefully stir with a whisk until the chocolate is completely melted and the mixture looks smooth and glossy.
Then, add the butter and stir gently until combined. Refrigerate the ganache until it is thick and semi-firm but not rock-hard.
Line a baking sheet with parchment paper and chill it in the refrigerator.
Form the ganache into truffles using a small ice cream scoop or a spoon, then shape them lightly in your hands.
Place the truffles on the chilled baking sheet and refrigerate until fully set. Store the truffles in an airtight container in the refrigerator and allow them to sit at room temperature for a couple of minutes before serving.
They can be stored in an airtight container in an airtight refrigerator for up to 5 days.
Keto Truffle Making Tip
One of the tricks to making a truffle with an incredible texture is the addition of butter after the chocolate and cream have been mixed.
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The butter doesn’t melt entirely but becomes emulsified in the chocolate mixture, creating a wonderfully smooth and satisfying mouthfeel and lending a soft roundness to the flavor that helps to temper the strength of the chocolate.
Take my word for it. This small addition makes a difference.
Working with chocolate can take some getting used to, but it is also one of the most delightful foods to work with. It has almost magical qualities, and that is due mainly to the structure of the fat.
And that is why this is such an elegant and lovely, naturally ketogenic dessert. Chocolate truffles are a brilliant example of what fat is capable of and how we can celebrate it.
Low-Carb Chocolate Truffles Recipe Flavor Variations
Making different flavor profiles for your truffles can be as easy as swapping the cocoa chocolate coating for some of the following ingredients:
- Finely chopped nuts like pistachio pieces, peanuts, walnuts, almonds, and pecan pieces work well.
- Finely shredded unsweetened coconut.
Alternatively, you can add a teaspoon of your favorite extract to the heated cream before adding the chocolate.
The following are some of my favorites:
Finally, you can also add two tablespoons of sugar-free, creamy no-stir peanut butter to the hot cream for peanut butter truffles!
This recipe was submitted by a dear friend, Taffiny Elrod who is a Professional Chef and Culinary Instructor in New York City and New York’s Hudson.
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Keto Chocolate Truffles (Gluten-Free)
This easy recipe for keto chocolate truffles is decadently rich, low in carbs, and flat-out delicious!
Ingredients
- 9 ounces sugar free chocolate chips, or chocolate bar equivalent (I used Lily's)
- 4.5 ounces (by weight) heavy cream, you can substitute the same amount of full fat coconut milk with great results, for a dairy-free version
- 1 1/2 tablespoon of unsalted butter, cut into small pieces, at or near room temperature. a higher fat European style butter such as Plugra or Kerrygold will make an even better product but regular butter will work just fine. If you are making a dairy free version you can omit the butter or replace it with coconut oil.
- Cocoa powder for coating the truffles, you can also use things like use ground nuts, seeds, and grated coconut to coat the truffles. Feel free to be creative.
Instructions
- Heat the cream over medium heat in a small saucepan or in the microwave in a microwave-safe bowl until it is very hot. It doesn’t have to come to a boil, but a good simmer will ensure all the chocolate melts.
- When the cream is hot, add all the chocolate at once.
- Allow the chocolate to sit in the cream until it begins to melt; when it looks as if most of the chocolate has softened stir carefully with a whisk. Be careful not to stir too vigorously. If you overmix, you may cause the chocolate to seize becoming grainy and rough.
- When all the chocolate is melted and the mixture looks smooth and glossy, you have ganache.
- For the final touch, while the ganache is still warm drop in all of the butter and stir gently until it is combined.
- If the butter is too warm when you add it, it will melt completely and may look oily, but if it is still cool, it should incorporate beautifully into the ganache making it look even glossier.
- Place your ganache in a small glass bowl and refrigerate until set. You want the ganache to be thick and semi-firm. Note that it will no longer be shiny and sticky when handled. It should not be rock hard, if it is simply let it sit at room temperature for a few minutes until it softens. You are looking for a ganache that is firm enough to be scooped and rolled into balls. If it is too hard you won’t be able to scoop it, but if it is too soft, it won’t roll into balls.
- Line a baking sheet or jelly roll pan with parchment paper and place it in the refrigerator to chill as you form the truffles.
- Form your truffles by using a small ice cream scoop or a melon baller also works well for scooping and shaping balls, but you can use a spoon too.
- Scoop out all your truffles, then shape lightly in your hands like you are making a meatball or shaping clay.
- Try to move quickly and touch the chocolate lightly because it will begin to melt in your hands.
- As you shape them replace them on the tray or place them directly into the cocoa powder or other coating if you are using them. Refer to the notes for more coating options.
- Store your truffles in an airtight container in the refrigerator to fully chill before serving. When ready to serve allow them to sit at room temperature for a couple of minutes before enjoying. You can store them for up to 5 days in the refrigerator.
Notes
This recipe can be doubled or tripled easily, and it is an excellent option for making a bigger batch for the holidays.
Flavor Variations
Making different flavor profiles for your truffles can be as easy as swapping the cocoa chocolate coating for some of the following ingredients:
- Finely chopped nuts like pistachio pieces, peanuts, walnuts, almonds and pecan pieces work well.
- Finely shredded unsweetened coconut.
Alternatively, you can add a teaspoon of your favorite extract to the heated cream before adding the chocolate
The following are some of my favorites:
- Orange extract
- Peppermint extract
You can also add two tablespoons of sugar-free creamy no-stir peanut butter to the hot cream before adding the chocolate for chocolate peanut butter truffles.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 57Total Fat: 4.9gSaturated Fat: 2.5gCarbohydrates: 2.2gNet Carbohydrates: 1.2gFiber: 1gProtein: 1.4g
