Keto Chocolate Truffles Recipe

Learn how to make these homemade keto chocolate truffles with just a handful of ingredients. The best low-carb dessert that's rich, decadent, and surprisingly easy! Perfect for satisfying chocolate cravings while maintaining ketogenic macros, these truffles need no baking – just mixing, chilling and rolling.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

0 mins

Serves:

16 truffles

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">170g 85% dark chocolate, finely chopped (or sugar-free dark chocolate)</li><li class="ingredients-single-item">80ml heavy cream</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp sea salt</li><li class="ingredients-single-item">2 tbsp powdered erythritol (or monk fruit sweetener)</li><li class="ingredients-single-item">For coating:</li><li class="ingredients-single-item">30g unsweetened cocoa powder</li><li class="ingredients-single-item">30g finely chopped toasted hazelnuts or almonds (optional)</li><li class="ingredients-single-item">2 tbsp finely chopped sugar-free dark chocolate (optional)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

🧈 Saturated Fat:

🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

🫀 Cholesterol:

🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Heatproof bowl</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Melon baller or small cookie scoop (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place your finely chopped chocolate in a medium heatproof bowl. The smaller you chop the chocolate, the more evenly it will melt, preventing any grainy texture in your final truffles.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small saucepan, heat the heavy cream and butter over medium-low heat until it just begins to simmer around the edges (do not let it boil). This gentle heating prevents the fat from separating and ensures a smooth ganache.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the hot cream mixture over the chopped chocolate and let it stand for 2 minutes. This allows the chocolate to melt slowly, maintaining its emulsion properties.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gently whisk the mixture until smooth and glossy. Add the vanilla extract, sea salt, and powdered sweetener, whisking until fully incorporated. The mixture should be thick but pourable, similar to a loose pudding at this stage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the bowl with plastic wrap, making sure the plastic touches the surface of the chocolate mixture (this prevents a skin from forming). Refrigerate for 2-3 hours or until the ganache is firm enough to scoop and hold its shape.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once chilled, prepare your coating ingredients in separate small bowls. Line a baking sheet with parchment paper. Using a melon baller or teaspoon, scoop out small portions of the ganache (about 15g each) and quickly roll between your palms to form balls.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Work in batches of 4-5 truffles at a time, keeping the remaining mixture refrigerated. Your body heat will quickly soften the ganache, so work swiftly. If the mixture becomes too soft to handle, return it to the refrigerator for 15-20 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll each truffle in your chosen coating – unsweetened cocoa powder, chopped nuts, or finely chopped chocolate – until completely covered. Place the coated truffles on the prepared baking sheet.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Refrigerate the finished truffles for at least 30 minutes before serving to allow them to fully set. For the best mouthfeel experience, let them stand at room temperature for 5-10 minutes before eating, which allows the ganache to soften slightly, enhancing the luxurious melt-in-your-mouth texture.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Keto Chocolate Truffles?

Keto Chocolate Truffles are made with 85% dark chocolate (or sugar-free chocolate), heavy cream, butter, vanilla extract, sea salt, and powdered erythritol or monk fruit sweetener. For coatings, you can use unsweetened cocoa powder, chopped nuts, or sugar-free chocolate.

How to cook Keto Chocolate Truffles at home?

Learn how to cook Keto Chocolate Truffles by making a simple ganache—heat cream and butter, pour over finely chopped chocolate, add sweetener and flavourings, then chill. No actual cooking required! Once firm, roll into balls and coat with cocoa powder, chopped nuts or grated chocolate for a decadent sugar-free treat.

Can I freeze chocolate truffles to extend their shelf life?

Yes, you can freeze these low-carb truffles for up to 3 months in an airtight container. Place them in a single layer with parchment paper between layers to prevent sticking. Allow to thaw in the refrigerator for a few hours before serving for the best texture.

Why is my chocolate ganache grainy instead of smooth?

Grainy ganache typically occurs when chocolate seizes from overheating or moisture exposure. Ensure you're using finely chopped chocolate, heating cream just until simmering (not boiling), and using completely dry utensils. Adding a bit more warm cream while gently whisking can sometimes rescue grainy ganache.

What are the best coatings for sugar-free chocolate truffles?

Beyond cocoa powder, excellent keto-friendly coatings include finely chopped toasted nuts (hazelnuts, almonds, pecans), shredded coconut, matcha powder, cinnamon mixed with powdered erythritol, or finely grated sugar-free chocolate. For a luxurious finish, try a sprinkle of flaky sea salt.

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