Rich chocolate coconut truffles are made with coconut oil, cocoa powder and shredded coconut. Keto and low carb, they are sweetened with stevia.
These keto chocolate coconut truffles are so easy to make, it’s ridiculous. They are amazing, too – rich and deeply chocolatey. If you like coconut, you will love these chocolate coconut truffles. (And you should also check out these amazing coconut haystacks).
The recipe is simple – mix together shredded coconut, coconut oil, cocoa powder and stevia. Chill briefly, then form into truffles and roll in toppings.
You can probably use a low carb granulated sweetener instead of the stevia, though you might need to add a bit of extra water if you do. You can also use honey or maple syrup, omitting the water from the recipe. The amount of stevia I use is equivalent to about 2 tablespoons of sweetener.
The truffle mixture is very soft until you chill it, so it’s helpful to chill it in the fridge for 5-10 minutes before shaping the chocolate coconut truffles. However, I am a very impatient person, so I usually skip this step and just deal with the challenge of shaping very soft batter into balls.
You should however chill the chocolate coconut truffles for about 10 minutes before serving them, otherwise they truly are too soft. Even I do that.
I usually roll the chocolate coconut truffles in unsweetened cocoa powder. For this blog post though, I went all fancy and used two more toppings – chopped walnuts and shredded coconut. To chop the walnuts into small enough pieces, I put them in a resealable plastic bag and ran a rolling pin back and forth over them.
If you have any leftovers (Ha! Not a chance), store them in the fridge in a sealed container. Do remove the chocolate coconut truffles from the fridge one hour before serving, or they will be too firm.
Watch the video and see how easy it is to make these keto chocolate coconut truffles:
Rich keto chocolate coconut truffles, sweetened with stevia.
- 1/2 cup unsweetened shredded coconut
- 1/4 cup unrefined coconut oil
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon stevia glycerite (equivalent to 2 tablespoon sweetener)
- 1 tablespoon water
In a medium bowl, add the shredded coconut, coconut oil, cocoa powder, vanilla and stevia. Use a small rubber spatula or a fork to combine.
Mixture will be a bit dry. Add just enough water to make it smoother - 1 tablespoon should do it. Mix well.
Refrigerate the mixture for 5 minutes.
Form the mixture into 6 truffles, each weighing about 20 grams.
If desired, roll the truffles in toppings such as shredded coconut, cocoa powder or chopped nuts.
Refrigerate the chocolate coconut truffles for 10 minutes before enjoying.
Store leftovers in a sealed container in the fridge. Remove from fridge 30 minutes before serving.