These keto truffles are wonderfully chocolaty and decadent. Made with just four ingredients, they are surprisingly easy to make at home.
They are ready in just under an hour, and they keep well in the fridge for several days.
These decadent truffles are one of my favorite keto desserts. They are amazingly rich and chocolatey, low in carbs, and high in fat.
Truffles are by far my favorite indulgence. So when my husband and I started eating a low-carb diet, I was on the lookout for a good reliable keto alternative. These are perfect! They are so rich and indulgent. You won't miss the sugar!
You'll only need a few simple ingredients to make these tasty treats. 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 use 85% cacao chocolate.
Unsalted butter: If you can get a European brand such as Kerrygold that's perfect. But any butter will work.
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.
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.
It's not difficult to make these keto truffles. Basically, you're making a rich chocolate ganache, then chilling it so that you can shape it into truffles.
Scroll down to the recipe card for detailed instructions. Here are the basic steps:
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.
The only somewhat challenging part when making these truffles is shaping them. This is quite 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.
Frequently asked questions
Truffles 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 the edible fungi.
There are several tasty options. I usually go with unsweetened cocoa powder, making sure to use Dutch-processed cocoa powder which is milder and less acidic.
Other options include unsweetened shredded coconut, PB2 (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.
These truffles are amazing just the way they are. But if you'd like to vary the basic recipe, here are a few ideas:
- 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 90%. It's really a matter of personal preference.
- Add half a teaspoon of coconut extract and coat the truffles in shredded coconut.
These truffles are wonderful all on their own. Sometimes when I host I make a big platter of cheeses, strawberries, and these truffles. It's gorgeous and very tasty.
These truffles should last for three days on the counter, in an airtight container. For longer storage, and up to a week, it's best to refrigerate them.
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- 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 melted.
- Stir in the heavy cream. Microwave for 20 more seconds, then stir the mixture with a rubber spatula until it turns into a smooth ganache, as shown in the video below. You can stir in a bit of stevia at this point if you'd like.
- Cover the mixture with a plastic wrap and freeze 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. They're ready! Enjoy.