Enjoy these very best keto chocolate truffles with a smooth and creamy texture. Easy to make with only 4 ingredients, it’s a sweet treat that will blow your taste buds 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 and help me to stay in ketosis! They are perfect with a cup of coffee or tea – especially now, when we’re entering the Holliday season. Serve them to your family or friends, make them a part of your Thanksgiving or Christmas dinner table… you won’t regret it! I promise!
HOW TO MAKE THE BEST KETO CHOCOLATE TRUFFLES?
First, we need to make condensed milk out of our whipping cream – the most “difficult” part of this recipe. Let’s put it this way: it takes some time. Up to 30 minutes to be precise. I highly recommend using at least a 10-inche skillet or a sauté pan for this purpose. Why? They have a greater cooking surface than, let’s say, a deep saucepan, which means that the prosses 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 air bubbles. Finally, transfer the mixture into the candy cups liners (I ended up with 16 cups, but you might get 12 or 14 depending on the size of your candy cups liners), spread evenly, and pop into the freezer for up to 2 hours. Take them out, peel the wrapper off, and enjoy!
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 chocolate truffles when a $6 pack of Lily’s dark chocolate baking chips will do only one. However, using Lily’s baking chips or Baker’s unsweetened chocolate have their own benefits. Truffles made with real chocolate make the texture super smooth and creamy – and the process is faster. To each their own!
BEST KETO CHOCOLATE TRUFFLES
- 100 g butter, unsalted
- 300 g whipping cream, not whipped
- 4 tbsp confectioners sugar substitute, I use SUKRIN (erythritol with steviol blend)
- 5 tbsp 100% cocoa powder, unsweetened
- 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 it again. Repeat the process for approximately 25-30 minutes or until the mixture has reduced by half and thickened.
- When ready, remove from the heat and pour it into a mixing bowl to cool down a little bit.
- When the mixture is warm but not completely cooled, using a sifter add the cocoa powder to the mixture one spoon at a time to eliminate lumps. Mix well until it’s a homogenous dark brown color. You can also use a hand mixer for this, but it will create lots of air bubbles inside the mixture! So, you want to shake the mixing bowl and tap it slightly on the cooking surface to force air bubbles out before transferring the mixture into the forms.
- Transfer the mixture into the candy cups liners and spread evenly.
- Place them in a freezer for 1-2 hours. Take them out, peel the wrapper off, and enjoy!
SHARING IS CARING