With less than 1g net carbs per truffle, these decadent 3-ingredient chocolate keto truffles are an amazing dessert for holidays and special occasions.
What Makes This Recipe So Good
- They’re perfect for holidays or special occasions because they’re decadent and feel like an indulgence, without any food-guilt.
- Just like traditional truffles, these keto truffles are firm but soft and creamy. You won’t be able to tell by the texture that these are low-carb!
- They’re fun to make! Yes, you’ll get your hands dirty (so maybe wear gloves, or keep a damp rag nearby) but the mess is absolutely worth it.
Lily’s Chocolate – Lily’s is gluten-free, keto, paleo, and has no processed sugars, and it still tastes amazing! The 55% dark chocolate chips are also dairy-free.
Heavy Whipping Cream – HWC is a keto staple thanks to its low-carb, high-fat content. It’s perfect for this recipe because it’s so thick – anything thinner (like half and half) won’t set up properly once the chocolate is mixed in.
How to Make Them
Start by heating heavy whipping cream in a small saucepan until it simmers. Be careful not to let your cream boil! As soon as it starts to bubble, remove it from the heat and pour it into a bowl of chocolate chips.
Resist the urge to stir immediately here – letting the cream and chocolate chips sit together for 2-3 minutes will soften the chocolate without making it seize. Then you can stir until it’s smooth!
Portion out your chocolate onto a parchment-paper lined baking sheet, and use your hands to roll the portions into balls. How many keto truffles you end up with will depend on the size of the utensil you use to portion them, so keep that in mind when you’re planning menus and calculating macros.
At this point, you can roll the truffles in cocoa powder and call it a day, or you can dip them in a chocolate sauce coating and garnish with the toppings of your choice! Keep the prepared truffles chilled to store, but serve them closer to room temperature.
The chocolate sauce coating is super easy to make! Just melt a half cup of chocolate chips with one tablespoon coconut oil in the microwave in 30-second bursts. Stir between each microwave session so you can make sure the chocolate is smooth and not seizing.
The easiest way to coat the keto truffles with chocolate sauce is to place a truffle in the bowl, use a fork to turn it around, and lift it out. Plop it onto parchment paper and keep on rolling! Top the coated truffles with anything you want – sea salt, sugar-free sprinkles, chopped almonds, and chopped hazelnuts are all excellent choices!
- We use vanilla extract in this recipe, but you can also use peppermint extract, almond extract, or cinnamon to mix up the flavors!
- To make these keto truffles dairy-free, use coconut cream instead of heavy whipping cream. You may need to increase the amount of chocolate you use, to keep the consistency thick.
- Use a cookie scoop with a release handle for easy and consistent portioning! If you don’t have one, you can use a teaspoon or tablespoon, but keep a toothpick handy to loosen the chocolate from the scoop.
- Work quickly when shaping your truffles, because the heat from your hands will cause the chocolate to soften. If it does, just pop them back in the refrigerator for 5 minutes or so until they’re firm again.
- Freeze the rolled truffles for 10-15 minutes before dipping them in the chocolate sauce. They’ll hold their shape better since they’ll take longer to melt.
- Garnish with sea salt, sprinkles, or chopped nuts while the chocolate sauce coating is still warm! If you wait until the sauce is cool, your toppings won’t stick.
More Keto Desserts
- Keto Whipped Cream
- Keto Chocolate Mousse
- Easy Keto Pumpkin Pie
- Keto Cream Cheese Frosting
- Keto Shortbread Cookies
For the Truffles
- 9 ounces Lily’s chocolate chips dark, milk, or semi-sweet
- ⅔ cup heavy whipping cream
- ¼ teaspoon vanilla
For the Chocolate Coating
- ½ cup Lily's chocolate chips dark, milk, or semi-sweet
- 1 tablespoon coconut oil
For the Toppings (all optional)
- cocoa powder
- chocolate sprinkles sugar-free
- sea salt
For the Truffles
- Heat heavy whipping cream to simmer in a small saucepan. Stir frequently. Add any flavoring.
- Once cream is just simmering, pour over chocolate chips in a separate bowl. Allow cream and chocolate to mingle, 2-3 minutes, then stir until smooth.
- Let mixture cool, then place in refrigerator until firm but pliable.
- Scoop tablespoon-sized portions onto a parchment-lined sheet pan. Roll individual portions quickly in hands to shape into balls, being careful not to melt chocolate. If chocolate softens, return to refrigerator to firm, approximately 5 minutes.
- If desired, roll chocolate balls in cocoa powder to coat, or dip in chocolate sauce and garnish.
For the Chocolate Coating
- Combine chocolate chips and coconut oil in small bowl. Microwave in 30-second bursts, stirring well between each, until just melted and completely smooth.
- Place truffles one-at-a-time in bowl of melted chocolate and turn completely with fork to coat. Lift truffle and let excess sauce fall, scraping bottom of fork along edge of bowl to assist.
- Place truffle on parchment-lined sheet pan and let set. Top with sea salt, sugar-free sprinkles, chopped nuts, or other desired toppings.
- Store refrigerated up to one week. Serve and eat closer to room temperature.
- For dairy-free keto truffles, use coconut cream instead of heavy whipping cream, and use Lily’s 55% dark chocolate chips.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.