Low Carb Chocolate Truffles
Indulge in the rich, velvety decadence of these Low Carb Chocolate Truffles, a guilt-free treat that’s perfect for satisfying your sweet tooth while staying on track. Made with unsweetened dark chocolate, creamy butter, and a touch of powdered erythritol, these keto-friendly truffles are a luxurious blend of smooth, bittersweet flavor. Rolled in unsweetened cocoa powder—or your choice of chopped nuts, shredded coconut, or freeze-dried berries—they offer a customizable finish that adds both texture and flair. Ready in just 15 minutes of prep time, these no-bake chocolate delights are ideal for parties, gift-giving, or an indulgent dessert to keep all to yourself. Whether chilled or served at room temperature, these truffles are a low-carb masterpiece designed to impress.
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Recipe Information
Ingredients
- 150 grams Unsweetened dark chocolate (85% or higher)
- 120 ml Heavy cream
- 30 grams Unsalted butter
- 3 tablespoons Powdered erythritol (or preferred low-carb sweetener)
- 1 teaspoon Vanilla extract
- 3 tablespoons Unsweetened cocoa powder (for coating)
- 50 grams Optional: Chopped nuts, shredded coconut, or freeze-dried berries (for additional coating options)
Instructions
Chop the unsweetened dark chocolate into small pieces and place it in a heatproof bowl.
In a small saucepan, combine the heavy cream and unsalted butter. Heat the mixture over low-medium heat until it just starts to simmer, being careful not to let it boil.
Remove the cream and butter mixture from the heat and pour it over the chopped chocolate. Allow it to sit for 2-3 minutes to soften the chocolate.
Using a whisk or spatula, gently stir the mixture until the chocolate is completely melted and smooth.
Add the powdered erythritol and vanilla extract to the chocolate mixture, stirring well to ensure everything is fully incorporated.
Cover the bowl with plastic wrap and refrigerate for 2-3 hours, or until the mixture is firm enough to scoop but still pliable.
Once the chocolate mixture has set, prepare a baking tray or plate by lining it with parchment paper.
Using a small spoon or melon baller, scoop out portions of the mixture and roll them into bite-sized balls with your hands. Work quickly to prevent the mixture from melting in your hands.
Roll each truffle in unsweetened cocoa powder to coat evenly. Alternatively, you can coat the truffles in chopped nuts, shredded coconut, or freeze-dried berries if desired.
Place the finished truffles on the prepared tray and refrigerate for another 30 minutes to fully set.
Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 17.8 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1427 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
