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Tower of 4 keto chocolate truffles on a grey cooking surface, one bite taken from the top one.
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5 from 1 vote


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.
Prep Time10 mins
Cook Time40 mins
Cooling Time2 hrs
Total Time2 hrs 50 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate truffles, Keto desserts, Keto fat bomb
Servings: 16
Calories: 103kcal
Author: Anna


  • 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!


Store in the main compartment of a refrigerator.


Serving: 1cup | Calories: 103kcal | Carbohydrates: 0.9g | Protein: 0.7g | Fat: 7.3g