To make easy keto chocolate truffles, simply warm up a few ingredients into a silky ganache, freeze briefly, shape into truffles and coat. Super decadent!
These keto chocolate truffles are one of my favorite low carb indulgences. They are amazingly rich and chocolatey, low in carbs and high in fat.
I used to make paleo chocolate date balls. Those are excellent, but they are not low carb. When my husband and I started eating a low carb diet, I was on the lookout for a good reliable keto alternative.
It’s not difficult to make homemade low carb chocolate truffles. Simply melt a few ingredients into a smooth ganache, freeze briefly, then shape them into truffles. Basically, you’re making a rich chocolate ganache, then chilling it so that you can shape it into truffles.
There are several tasty options for coating these keto chocolate truffles. I usually go with unsweetened cocoa powder, making sure to use Dutch processed cocoa powder, which is milder and less acidic.
Other options are unsweetened shredded coconut, PB2 (powdered peanut butter), and chopped nuts. You can also coat these truffles in almond flour – basically the same as chopped nuts, but a finer grind, so it’s easier to work with.
The only somewhat challenging part when making these keto chocolate truffles is shaping them. This is very messy, so I highly recommend that you wear disposable gloves when performing this task. It’s not that it’s difficult to wash your hands and get rid of the chocolate, but it does tend to get under your nails.
I love adding a tablespoon of brandy or bourbon to these truffles. If you prefer not to use alcohol, use vanilla extract instead.
These homemade truffles should last for 3-4 days in the fridge, in an airtight container. Do remove them from the fridge 30-60 minutes before enjoying.
PS. If you like dark chocolate, you should definitely try these homemade chocolates. They are wonderful!
Keto Chocolate Truffles
- 3 oz unsweetened chocolate
- 1 tablespoon coconut oil or ghee
- 1/4 cup heavy cream
- 3/4 teaspoon stevia glycerite (equivalent to 1/4 cup sweetener)
- 1 tablespoon bourbon, brandy or vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon unsweetened shredded coconut
- 1 tablespoon almond flour or PB2 (powdered peanut butter)
- Coarsely chop the chocolate with a sharp chef’s knife. Place the chocolate and coconut oil in a shallow bowl. Microwave in 30-second increments, stirring after each one, until almost melted.
- Stir in the cream. Microwave for a few more seconds, then stir with a rubber spatula until fully melted and incorporated. Stir in the stevia and bourbon (or vanilla). Mix until smooth.
- Alternatively, you can simply place all the ingredients (except for the toppings) in a small saucepan and cook over VERY low heat - the lowest possible, stirring often, until the chocolate is melted. Remove from heat and stir until smooth. Use a rubber spatula to transfer to a shallow dish.
- Cover the mixture with a plastic wrap and freeze for 30 minutes.
- Now comes the fun (messy!) part, so you might want to use disposable gloves: Scoop out small portions of the mixture, measuring about 1 tablespoon per truffle. Shape the truffles with your hands into balls. They won’t be perfectly round.
- Roll the truffles in the toppings to coat. Now gently shape them again - it will be easier to shape them now. If you'd like, roll again in the toppings.
- Enjoy the keto chocolate truffles immediately. Place any leftovers on wax paper in an airtight container and keep them in the fridge for 3-4 days. Remove the truffles from the fridge 30 minutes before serving.