Keto Chocolate Truffles
Rich, creamy keto chocolate truffles made with just 4 core ingredients. Only 2g net carbs per truffle. Perfect sugar-free dessert for chocolate lovers.
Equipment
- Mixing bowl
- Small saucepan
- Parchment paper
- Baking sheet
- Refrigerator
Ingredients
- 1 cup keto milk chocolate chips or dark chocolate chips
- 1/4 cup heavy cream
- 2 oz cream cheese cubed and softened
- 1 tablespoon brewed coffee optional
- 1 teaspoon vanilla extract
- 1 pinch salt
- unsweetened cocoa powder for rolling
- shredded coconut, chopped almonds, or pecans optional coatings
Instructions
- Add keto chocolate chips to a mixing bowl and set aside.
- In a small saucepan over low-medium heat, combine heavy cream and cream cheese. Stir until cream cheese melts completely, about 3-4 minutes.
- Add vanilla extract, optional coffee, and salt. Stir to combine.
- Remove from heat and pour hot cream mixture over chocolate chips. Let sit 1-2 minutes, then stir until smooth and glossy.
- Refrigerate mixture for 1 hour until firm enough to scoop and roll.
- Scoop out 1 tablespoon portions and roll quickly into balls. Place on parchment-lined baking sheet.
- Freeze truffles for 30 minutes to firm up before adding coatings.
- Roll each truffle in cocoa powder, shredded coconut, or chopped nuts. Store in airtight container in refrigerator.
Notes
- Work quickly when rolling to prevent melting from hand warmth
- Taste mixture before chilling and adjust sweetness if needed
- For extra smooth truffles, lightly oil hands or wear food-safe gloves
- Store in refrigerator for up to 1 week or freeze for up to 3 months