If you’ve been craving something chocolatey but want to keep things low carb, these truffles are the sweet spot. They’re rich, smooth, and feel like a treat from a fancy shop—without the sugar crash. You don’t need special skills or equipment, just a few simple ingredients and a little patience while they set.
Make a batch for yourself, or share them at a gathering and watch them disappear. They’re the kind of dessert that feels indulgent but still fits your goals.
Low Carb Chocolate Truffles - Rich, Simple, and Satisfying
Ingredients
- 6 ounces (170 g) sugar-free dark chocolate (70–85% cocoa or a keto-friendly bar), finely chopped
- 1/2 cup (120 ml) heavy cream
- 2 tablespoons unsalted butter, room temperature
- 2–3 tablespoons powdered erythritol or allulose (to taste; start with 2)
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
- Optional flavorings: 1 teaspoon instant espresso, 1–2 teaspoons whiskey or dark rum, 1/2 teaspoon peppermint extract, or orange zest
- Coatings (choose 2–3): unsweetened cocoa powder, finely chopped toasted nuts (almonds, hazelnuts, pecans), unsweetened shredded coconut, freeze-dried raspberry powder, or extra finely grated chocolate
Instructions
- Chop the chocolate fine. The smaller the pieces, the smoother it melts. Place it in a heatproof bowl.
- Warm the cream. In a small saucepan, heat the heavy cream over medium-low until it just begins to steam and tiny bubbles form at the edges. Do not boil.
- Make the ganache. Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2 minutes, then gently stir from the center outward until mostly smooth.
- Add butter and sweetener. Stir in the butter, powdered sweetener, vanilla, and salt until silky. Taste and adjust sweetness. Add any optional flavorings now.
- Chill to set. Cover the bowl and refrigerate for 1.5–2 hours, or until the ganache is firm enough to scoop but not rock hard.
- Prepare coatings. Place your chosen coatings in shallow bowls. Keep a small bowl of cold water and a spoon nearby to help with sticking.
- Scoop and roll. Using a teaspoon or small cookie scoop, portion the ganache into 1-inch mounds. Roll quickly between cool palms to form balls. If it gets too soft, chill for 10 minutes and continue.
- Coat and set. Roll each truffle in cocoa, nuts, coconut, or raspberry powder until fully covered. Arrange on a parchment-lined plate and refrigerate 20–30 minutes to firm up.
- Serve. Enjoy slightly chilled or at cool room temperature for the best texture.
What Makes This Special
These truffles deliver classic, melt-in-your-mouth texture without relying on sugar. The base uses high-quality dark chocolate and heavy cream to keep carbs low and flavor high.
A touch of butter adds silkiness, and a sugar-free sweetener gives balanced sweetness without an aftertaste. You can roll them in cocoa, nuts, or coconut for different textures and looks. They’re easy to customize and easy to love.
Ingredients
- 6 ounces (170 g) sugar-free dark chocolate (70–85% cocoa or a keto-friendly bar), finely chopped
- 1/2 cup (120 ml) heavy cream
- 2 tablespoons unsalted butter, room temperature
- 2–3 tablespoons powdered erythritol or allulose (to taste; start with 2)
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
- Optional flavorings: 1 teaspoon instant espresso, 1–2 teaspoons whiskey or dark rum, 1/2 teaspoon peppermint extract, or orange zest
- Coatings (choose 2–3): unsweetened cocoa powder, finely chopped toasted nuts (almonds, hazelnuts, pecans), unsweetened shredded coconut, freeze-dried raspberry powder, or extra finely grated chocolate
How to Make It
- Chop the chocolate fine. The smaller the pieces, the smoother it melts.
Place it in a heatproof bowl.
- Warm the cream. In a small saucepan, heat the heavy cream over medium-low until it just begins to steam and tiny bubbles form at the edges. Do not boil.
- Make the ganache. Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2 minutes, then gently stir from the center outward until mostly smooth.
- Add butter and sweetener. Stir in the butter, powdered sweetener, vanilla, and salt until silky.
Taste and adjust sweetness. Add any optional flavorings now.
- Chill to set. Cover the bowl and refrigerate for 1.5–2 hours, or until the ganache is firm enough to scoop but not rock hard.
- Prepare coatings. Place your chosen coatings in shallow bowls. Keep a small bowl of cold water and a spoon nearby to help with sticking.
- Scoop and roll. Using a teaspoon or small cookie scoop, portion the ganache into 1-inch mounds.
Roll quickly between cool palms to form balls. If it gets too soft, chill for 10 minutes and continue.
- Coat and set. Roll each truffle in cocoa, nuts, coconut, or raspberry powder until fully covered. Arrange on a parchment-lined plate and refrigerate 20–30 minutes to firm up.
- Serve. Enjoy slightly chilled or at cool room temperature for the best texture.
Keeping It Fresh
- Refrigerator: Store truffles in an airtight container for up to 2 weeks.
Separate layers with parchment to prevent sticking.
- Freezer: Freeze for up to 2 months. Thaw in the fridge for several hours before serving to avoid condensation.
- Serving temperature: For a soft center, let them sit at room temperature for 5–10 minutes. For firmer bites, serve straight from the fridge.
Why This is Good for You
- Lower in carbs: Using sugar-free chocolate and a powdered low-carb sweetener keeps net carbs down while maintaining sweetness.
- Healthy fats for satiety: Cream, butter, and dark chocolate provide fats that help you feel satisfied with fewer pieces.
- Antioxidants from cocoa: Dark chocolate is rich in flavanols that support heart health.
Choose higher cocoa content for more benefits.
- Customizable for dietary needs: You can make them dairy-free, nut-free, or alcohol-free without losing the truffle experience.
Common Mistakes to Avoid
- Overheating the cream: Boiling cream can split the ganache. Warm it until steaming with small bubbles, then pour over the chocolate.
- Using granulated sweetener: Gritty sweetener ruins the texture. Use a powdered form, or blitz granules in a blender until fine.
- Skipping the chop: Large chunks of chocolate may not melt evenly.
Finely chop for a smooth, glossy ganache.
- Working too warm: If your kitchen is hot or your hands run warm, the ganache will melt. Chill the mixture briefly or run your hands under cold water, then dry, and continue.
- Coating too soon: Roll in coatings after shaping, not before the ganache has firmed up a little. Otherwise, coatings won’t adhere evenly.
Alternatives
- Dairy-free: Swap heavy cream for full-fat coconut milk (canned) and butter for coconut oil.
Expect a slightly softer set and a hint of coconut flavor.
- Different sweeteners: Allulose gives the smoothest finish. Erythritol is fine but can cool the tongue slightly. A monk fruit–allulose blend works well.
- Flavor twists: Stir in orange zest, peppermint extract, almond extract, or ground cinnamon.
Espresso powder deepens the chocolate flavor without adding liquid.
- Texture add-ins: Press a toasted hazelnut into the center before rolling, or fold in finely chopped nuts for crunch.
- Chocolate options: Use a 70–85% cocoa bar, or a stevia- or allulose-sweetened chocolate designed for baking. Check labels for net carbs and fillers.
FAQ
How many carbs are in each truffle?
It depends on your chocolate and coatings. As a ballpark, using sugar-free dark chocolate and cocoa coating, each 1-inch truffle is typically around 1–2 grams net carbs.
Always calculate using your exact brands and amounts.
Can I make these without dairy?
Yes. Use full-fat canned coconut milk instead of cream, and coconut oil instead of butter. Keep the mixture a little cooler when rolling, since coconut oil softens quickly.
Why is my ganache grainy?
Graininess usually comes from overheated cream or unmelted chocolate.
Let the hot cream sit on the chopped chocolate for 1–2 minutes, then stir gently. If needed, place the bowl over a barely simmering water bath and stir just until smooth.
What’s the best coating for the lowest carbs?
Unsweetened cocoa powder is the leanest choice. Finely chopped nuts and unsweetened coconut are also low-carb, but they add a few more calories and texture.
Can I add protein powder?
You can, but use a small amount and choose a very fine, unflavored or chocolate whey isolate.
Start with 1 tablespoon mixed into the slightly cooled ganache. Too much can make the texture chalky.
How do I fix truffles that are too soft to roll?
Chill the ganache longer, about 20–30 more minutes. If it’s still soft, mix in 1–2 teaspoons of extra finely grated chocolate and chill again.
Cold, clean hands help with shaping.
Can kids eat these?
Yes, as long as you skip alcohol and use mild dark chocolate. For a gentler taste, choose a 70% cocoa bar and keep coatings simple, like coconut or cocoa.
Final Thoughts
Low carb chocolate truffles are the kind of treat that makes you feel spoiled without straying from your plan. With a few pantry staples and a bit of chill time, you can whip up a batch that rivals boutique desserts.
Keep the method simple, use good chocolate, and don’t rush the set. Once you nail the texture, you’ll have a go-to sweet that’s elegant, customizable, and truly satisfying. Enjoy one with coffee, gift a box to a friend, and keep a few in the fridge for when a craving strikes.