Go Back

Low Carb Chocolate Truffles - Rich, Simple, and Satisfying

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  1. Chop the chocolate fine. The smaller the pieces, the smoother it melts. Place it in a heatproof bowl.
  2. 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.
  3. 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.
  4. Add butter and sweetener. Stir in the butter, powdered sweetener, vanilla, and salt until silky. Taste and adjust sweetness. Add any optional flavorings now.
  5. 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.
  6. Prepare coatings. Place your chosen coatings in shallow bowls. Keep a small bowl of cold water and a spoon nearby to help with sticking.
  7. 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.
  8. 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.
  9. Serve. Enjoy slightly chilled or at cool room temperature for the best texture.