Enjoy these very best low carb keto chocolate truffles with a smooth and creamy texture. Easy to make with only 6 ingredients, it’s a sugar-free and gluten-free sweet treat that will blow your tastebuds away.
Hello, my name is Anna, and I’m a chocoholic! The difference between other chocoholics and me is that the chocolate treats that I make and eat don’t raise my blood sugar – not only that, they help me to stay in ketosis! They’re perfect with a cup of coffee or tea, especially now we’re entering the Holliday season. Serve these keto chocolate truffles to your family or friends, make them a part of your Thanksgiving or Christmas dinner table… you won’t regret it, I promise!
Ingredients and substitutes
Cocoa powder - Use unsweetened cocoa powder of good quality.
Butter - We'll use a fair amount of unsalted butter to help our sugarless chocolate truffles stay firm at room temperature for quite a long time after being properly chilled in the fridge.
Heavy cream - Anything with a 36-40% fat content will work in this sugar-free chocolate truffles recipe.
Sweetener - For the best texture I use allulose, but other sweeteners like Swerve, Sukrin, or monk fruit will work amazingly well in this low carb chocolate truffle recipe.
Vanilla extract - I like to add a little bit of vanilla to (EVERYTHING THAT’S SWEET!) my low carb truffles for some extra flavor, but you don't have to do it if you don't want to. You can, actually, add some mint or orange extract instead - or crush some walnuts and fold them in before placing the mixture into the freezer.
Salt - A generous pinch of salt to break down the chocolate flavor. I prefer to use flaky sea salt as it doesn't completely dissolve in the mixture.
Step by step directions
First, we need to make condensed milk out of our heavy whipping cream - the most “difficult” part of this recipe. Let’s put it this way: it takes some time. Up to 20 minutes, to be precise. I highly recommend using at least a 10-inch skillet or sauté pan for this purpose. Why? They have a greater cooking surface than, let’s say, a deep saucepan, which means that the process of evaporation will go faster.
After the condensed milk is done, transfer it to a mixing bowl and let it cool down a little bit. If you mix cocoa powder into boiling condensed milk, the oil in the cocoa powder and butter will separate, which will result in a lumpy, curdled-looking result. So, no rushing here! When the condensed milk is nice and warm, mix in the cocoa powder. Use a sifter to add the cocoa powder and prevent the forming of lumps. Mix well using a spatula or a hand mixer until you reach a homogenous dark brown color. Shake the mixing bowl slightly and give it a tap to remove any air bubbles.
Finally, pop the mixture into the freezer for up to 2 hours. When the mixture is firm but pliable, form 12 even balls., Right after you scoop some truffle mixture, dust it slightly in cocoa powder to make it less sticky and then roll it into a ball. Lastly, roll it in cocoa powder (or you can use crushed nuts of your choice) as a decoration, then place it on a plate. Repeat the process with the rest of the mixture and let our sugar-free low carb chocolate truffles chill in the fridge for at least 30 minutes before serving. Properly chilled truffles will stay firm at room temperature for up to 2 hours.
Why use cocoa powder in truffle making?
The answer is simple; it’s cheaper. One 450g (16oz) pack of cocoa powder that costs $6 will do around 7 batches of keto chocolate truffles, while a $6 pack of Lily’s dark chocolate baking chips will do only one. However, Lily’s baking chips or other dark chocolate have their own benefits. Truffles made with real chocolate makes the texture super smooth and creamy - and the process is faster. To each their own!
How many carbs in sugar-free truffles
You will make 12 truffles out of this recipe and every single one of our keto chocolate balls are going to have only around 1g net carbs each.
More keto recipes
Best keto chocolate truffles
- Non-stick skillet
- ½ cup (113g) butter, unsalted
- 4 tbsp granulated sweetener like allulose, Swerve, or Sukrin
- 1 ¼ cup (300g) heavy cream
- 5 tbsp 100% cocoa powder unsweetened
- 1 tsp vanilla extract
- Pinch of salt
- Place the butter on a skillet and turn on the medium-low heat.
- When the butter is fully melted, add the confectionary sugar substitute and give it a good stir.
- Add the whipping cream and stir. Bring the mixture to a light simmer and stir again. Repeat the process for approximately 15-20 minutes or until the mixture has reduced by half and thickened.
- When ready, remove from the heat and pour into a mixing bowl to cool down a bit.
- When the mixture is warm but not completely cooled, add the cocoa powder to the mixture one spoon at a time using a sifter to eliminate lumps. Mix well until it’s a homogenous dark brown color using a whisk or a hand mixer.
- Then, pop the mixture into the freezer for up to 2 hours. When the mixture is firm but soft enough to scoop out, take it out and form 12 even balls. To make it less sticky, right after you scoop some truffle mixture, dust it slightly in cocoa powder and then roll it into a ball.
- Roll the ball in cocoa powder as a decoration and place it on a plate. Repeat the process with the rest of the mixture and chill the truffles in the fridge for at least 30 minutes before serving.
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