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Keto Chocolate Coconut Truffles - Rich, Creamy, And Low-Carb

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  1. Prep the chocolate: Finely chop the sugar-free chocolate if using bars. Add it to a heatproof bowl along with the butter.
  2. 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.
  3. 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.
  4. 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.
  5. Fold in coconut: Add the unsweetened shredded coconut and mix until evenly distributed.
  6. Chill: Cover the bowl and refrigerate for 1–2 hours, until firm enough to scoop but not rock-hard.
  7. 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.
  8. First coating option (quick): Roll each truffle in extra unsweetened shredded coconut. Return to the tray and chill 15–20 minutes to set.
  9. 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.
  10. Serve: Enjoy slightly chilled or at cool room temperature for the creamiest texture.