These Keto Chocolate Coconut Truffles taste like a fancy boxed treat, but they’re simple enough for a weekday sweet tooth. You get a smooth, melt-in-your-mouth center with a whisper of coconut and a deep chocolate shell. They take just a handful of ingredients and a few easy steps.
No baking, no fuss, and they’re friendly to low-carb and sugar-free lifestyles. If you love classic truffles but want to keep carbs in check, this recipe will be your new go-to.
Keto Chocolate Coconut Truffles - Rich, Creamy, And Low-Carb
Ingredients
- 8 ounces (225 g) sugar-free dark chocolate chips or bars (70–85% cocoa equivalent, sweetened with erythritol/stevia or allulose)
- 1/2 cup (120 ml) heavy whipping cream
- 2 tablespoons unsalted butter (room temperature)
- 1/2 cup unsweetened shredded coconut (plus extra for rolling)
- 2–3 tablespoons powdered keto sweetener (erythritol, monk fruit blend, or allulose), to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- Optional flavor boosts: 1/4 teaspoon coconut extract, 1/4 teaspoon espresso powder, or a pinch of cinnamon
- For coating: Additional sugar-free dark chocolate (4–6 ounces) and/or extra unsweetened coconut
Instructions
- Prep the chocolate: Finely chop the sugar-free chocolate if using bars. Add it to a heatproof bowl along with the butter.
- Warm the cream: In a small saucepan, heat heavy cream over medium-low until it’s steaming and just starting to bubble at the edges. Do not boil.
- Make the ganache: Pour the hot cream over the chocolate and butter. Let sit for 2 minutes, then stir slowly from the center outward until smooth and glossy.
- Flavor and sweeten: Stir in powdered sweetener, vanilla, salt, and any optional flavor boosts. Adjust sweetness to taste. The mixture should be silky and slightly thick.
- Fold in coconut: Add the unsweetened shredded coconut and mix until evenly distributed.
- Chill: Cover the bowl and refrigerate for 1–2 hours, until firm enough to scoop but not rock-hard.
- Form truffles: Line a baking sheet with parchment. Use a small scoop or spoon to portion 1–tablespoon mounds. Roll quickly between your palms to form balls. If the mixture gets too soft, chill it for 10–15 minutes and continue.
- First coating option (quick): Roll each truffle in extra unsweetened shredded coconut. Return to the tray and chill 15–20 minutes to set.
- Second coating option (chocolate shell): Melt additional sugar-free chocolate in short 15–20 second bursts in the microwave, stirring between, or use a double boiler. Using a fork, dip each truffle, let excess drip off, then place on parchment. Chill 20–30 minutes, until set.
- Serve: Enjoy slightly chilled or at cool room temperature for the creamiest texture.
What Makes This Recipe So Good
- Truly low-carb: Uses unsweetened coconut, heavy cream, and sugar-free chocolate to keep net carbs low.
- Restaurant-style texture: The center is silky and rich, like traditional truffles, without the sugar crash.
- Minimal ingredients: You likely have most of these in your pantry already.
- Make-ahead friendly: The flavor gets even better after a night in the fridge.
- Customizable: Swap flavorings, coatings, and chocolates to match your taste.
What You’ll Need
- 8 ounces (225 g) sugar-free dark chocolate chips or bars (70–85% cocoa equivalent, sweetened with erythritol/stevia or allulose)
- 1/2 cup (120 ml) heavy whipping cream
- 2 tablespoons unsalted butter (room temperature)
- 1/2 cup unsweetened shredded coconut (plus extra for rolling)
- 2–3 tablespoons powdered keto sweetener (erythritol, monk fruit blend, or allulose), to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- Optional flavor boosts: 1/4 teaspoon coconut extract, 1/4 teaspoon espresso powder, or a pinch of cinnamon
- For coating: Additional sugar-free dark chocolate (4–6 ounces) and/or extra unsweetened coconut
Instructions
- Prep the chocolate: Finely chop the sugar-free chocolate if using bars. Add it to a heatproof bowl along with the butter.
- Warm the cream: In a small saucepan, heat heavy cream over medium-low until it’s steaming and just starting to bubble at the edges.
Do not boil.
- Make the ganache: Pour the hot cream over the chocolate and butter. Let sit for 2 minutes, then stir slowly from the center outward until smooth and glossy.
- Flavor and sweeten: Stir in powdered sweetener, vanilla, salt, and any optional flavor boosts. Adjust sweetness to taste.
The mixture should be silky and slightly thick.
- Fold in coconut: Add the unsweetened shredded coconut and mix until evenly distributed.
- Chill: Cover the bowl and refrigerate for 1–2 hours, until firm enough to scoop but not rock-hard.
- Form truffles: Line a baking sheet with parchment. Use a small scoop or spoon to portion 1–tablespoon mounds. Roll quickly between your palms to form balls.
If the mixture gets too soft, chill it for 10–15 minutes and continue.
- First coating option (quick): Roll each truffle in extra unsweetened shredded coconut. Return to the tray and chill 15–20 minutes to set.
- Second coating option (chocolate shell): Melt additional sugar-free chocolate in short 15–20 second bursts in the microwave, stirring between, or use a double boiler. Using a fork, dip each truffle, let excess drip off, then place on parchment.
Chill 20–30 minutes, until set.
- Serve: Enjoy slightly chilled or at cool room temperature for the creamiest texture.
How to Store
- Refrigerator: Store in an airtight container for up to 10 days. Separate layers with parchment to prevent sticking.
- Freezer: Freeze for up to 2 months. Thaw in the fridge for a few hours before serving for best texture.
- Room temperature: If your kitchen is cool, they can sit out for 1–2 hours.
In warm rooms, keep them chilled to avoid melting.
Health Benefits
- Low in net carbs: Using sugar-free chocolate and non-nutritive sweeteners keeps blood sugar steadier than traditional truffles.
- Healthy fats: Coconut and cream provide satiating fats that may help curb cravings and support ketosis.
- Cocoa antioxidants: Dark chocolate offers polyphenols that can support heart health when enjoyed in moderation.
- Gluten-free and grain-free: Naturally fits many low-carb and grain-free eating patterns.
What Not to Do
- Don’t boil the cream: Overheating can cause the ganache to split or become greasy.
- Don’t use sweetened coconut: It adds sugar and spikes carbs quickly.
- Don’t rush the chill time: If the mixture isn’t firm, shaping will be messy and uneven.
- Don’t skip the salt: A small pinch sharpens chocolate flavor and improves balance.
- Don’t overheat coating chocolate: High heat can scorch or seize sugar-free chocolate. Melt gently.
Recipe Variations
- Almond Joy style: Add 1/4 teaspoon almond extract to the ganache and press a roasted almond into each truffle before rolling.
- Mocha truffles: Stir in 1/2 teaspoon espresso powder and a pinch of cinnamon.
- Peppermint twist: Replace vanilla with 1/4 teaspoon peppermint extract and roll in coconut mixed with a dusting of cocoa powder.
- Hazelnut crunch: Fold in 2 tablespoons finely chopped toasted hazelnuts and coat with chocolate.
- Allulose-only option: If you’re sensitive to cooling from erythritol, use powdered allulose for a smoother finish.
FAQ
Can I make these dairy-free?
Yes. Use full-fat coconut milk or coconut cream instead of heavy cream, and replace butter with refined coconut oil.
The texture stays rich, but let the mixture chill a little longer since coconut-based ganache sets more softly.
What’s the best sugar-free chocolate to use?
Choose a brand sweetened with erythritol/stevia or allulose that’s at least 70% cocoa equivalent. Bars often melt more smoothly than chips, but both work. Taste a small piece first to ensure you like the flavor and sweetness.
Why did my ganache split?
It likely got too hot or had too much liquid.
Try whisking in 1–2 teaspoons of room-temperature cream gradually, or blend briefly with an immersion blender to bring it back together. Chill for 10 minutes and stir again.
How many carbs are in each truffle?
Exact counts depend on brands and size, but most versions land around 1–2 grams net carbs per truffle when using unsweetened coconut and sugar-free chocolate. For accuracy, plug your exact ingredients into a nutrition calculator.
Can I skip the chocolate coating?
Absolutely.
Rolling in unsweetened coconut is faster and still delicious. The coating helps with handling and presentation, but the flavor shines either way.
Do I need to temper the chocolate for the coating?
Not required for home snacking. If you want a snappier shell that holds at room temperature longer, you can temper, but a simple melt-and-dip works well and saves time.
Final Thoughts
These Keto Chocolate Coconut Truffles are proof that dessert can be simple, indulgent, and low-carb all at once.
The steps are easy, the ingredients are flexible, and the results feel special every time. Keep a batch in the fridge for weeknight treats, holiday platters, or a quick gift. Once you make them, you’ll wonder why you ever bought store-bought truffles.
Enjoy every creamy, coconutty bite.