These keto truffles are wonderfully chocolaty and decadent. Made with just four ingredients, they are surprisingly easy to make at home. They're ready in just under an hour and keep well in the fridge for several days.
These decadent truffles are one of my favorite keto desserts. Similarly to keto chocolate and keto fat bombs, they are rich and chocolatey, low in carbs, and high in fat. They are also easy to make (even if a bit messy). Give them a try - you won't miss the sugar!
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Dark chocolate: The darker you can go and still enjoy it, the better. I typically use 85% cacao chocolate (or chocolate chips).
- Butter: It's important to use unsalted butter.
- Heavy cream: I tried making this recipe with half-and-half and it was a fail. So definitely go with heavy cream.
- For coating the truffles: Unsweetened cocoa powder.
- Sweetener: You can also add a bit of a sweetener, though that's purely optional. I sometimes add a teaspoon of stevia. It depends on how sweet you want the truffles to be.
Variations
- Add a teaspoon of vanilla extract to the mixture.
- Add a tablespoon of brandy or bourbon.
- A pinch of cinnamon is nice if you like the combination of chocolate and cinnamon.
- You can use even darker chocolate, such as Lindt Excellence 90%. It's really a matter of personal preference.
- Add half a teaspoon of coconut extract and coat the truffles with shredded coconut.
Instructions
To make these truffles, you're basically making a rich chocolate ganache, then chilling it so that you can shape it into rounds. Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by melting chopped chocolate and butter in the microwave.
Stir in the heavy cream. Microwave some more, then keep stirring the mixture into a smooth ganache. Cover the mixture in plastic wrap and freeze it for 30 minutes.
Scoop out small portions of the mixture and shape them into truffles. Roll the truffles in the cocoa powder to coat.
That's it! They are ready. Look at their inside - so incredibly rich and creamy.
Expert Tip
The only somewhat challenging part when making these truffles is shaping them. This is quite messy, so I highly recommend wearing disposable gloves when performing this task. It's not difficult to wash your hands and get rid of the chocolate, but it does tend to get under your nails.
Recipe FAQs
They are a type of chocolate candy. They are made from chocolate ganache and coated with chocolate or cocoa powder. Their name comes from their resemblance to truffle mushrooms.
There are several delicious options. I usually go with unsweetened cocoa powder, making sure to use Dutch-processed cocoa powder which is milder and less acidic than natural cacao powder.
Other options include unsweetened shredded coconut, powdered peanut butter, and finely 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.
Absolutely not! They are not supposed to be perfectly round and part of their charm is that they are slightly misshapen.
Serving Suggestions
These truffles are wonderful all on their own. My husband and I love having one or two as our after-dinner dessert. Sometimes, when I host, I make a platter of cheeses, roasted nuts, strawberries, and these truffles. It's gorgeous and very, very tasty.
Storing Leftovers
Unless your kitchen is very warm, these truffles should last for up to three days in an airtight container on the counter. For longer storage, up to a week, it's best to refrigerate them in an airtight container. I don't recommend freezing them.
Remember to take them out of the fridge 30 minutes before enjoying them. Chocolate is always better at room temperature.
More Chocolate Recipes
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Recipe Card
Rich and Decadent Keto Truffles
Video
Ingredients
- 3 ounces dark chocolate - 85% cacao; or dark chocolate chips
- 1 tablespoon unsalted butter
- ¼ cup heavy cream
- 1 teaspoon stevia glycerite - optional; equals ⅓ cup of powdered sweetener
- 3 tablespoons unsweetened cocoa powder
Instructions
- Coarsely chop the chocolate with a sharp chef’s knife or use chocolate chips. Place the chocolate and butter in a shallow microwave-safe bowl. Microwave it in two 30-second sessions, stirring after each session, until the chocolate is almost completely melted.
- Stir in the heavy cream. Microwave the mixture for 20 more seconds, then stir it with a rubber spatula until it turns into a smooth ganache. You can stir in stevia or a powdered sweetener at this point.
- Cover the mixture with a plastic wrap and freeze it for 30 minutes.
- Now comes the fun (and 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 cocoa powder to coat.
- The truffles are ready! Enjoy.
Notes
- The only somewhat challenging part when making these truffles is shaping them. This is quite messy, so I highly recommend wearing disposable gloves when performing this task. It's not difficult to wash your hands and get rid of the chocolate, but it does tend to get under your nails.
- Unless your kitchen is very warm, these truffles should last for up to three days in an airtight container on the counter. For longer storage and up to a week, it's best to refrigerate them in an airtight container. I don't recommend freezing them.
- Remember to take them out of the fridge 30 minutes before enjoying them. Chocolate is always better at room temperature.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
