Low Carb Dark Chocolate Truffles
Indulge in the rich, velvety decadence of these **Low Carb Dark Chocolate Truffles**, a guilt-free yet utterly luxurious treat perfect for satisfying your chocolate cravings. Made with at least 70% cacao dark chocolate, these truffles are sweetened naturally with powdered erythritol, keeping them keto-friendly and low in carbs. A touch of heavy cream and butter ensures an irresistibly creamy texture, while a pinch of sea salt and vanilla extract elevate their flavor to gourmet levels. Each truffle is delicately coated in unsweetened cocoa powder for a bold finish and effortless elegance. With just 20 minutes of prep time and a few simple ingredients, these truffles are an easy-to-make indulgence for holidays, special occasions, or a midweek pick-me-up—all without derailing your low-carb lifestyle. Try these crowd-pleasing delights and enjoy a chocolatey treat that loves you back!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams dark chocolate (at least 70% cacao)
- 100 milliliters heavy cream
- 30 grams unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoons powdered erythritol (or low-carb sweetener of choice)
- 3 tablespoons unsweetened cocoa powder
- 1 pinch sea salt
Instructions
Chop the dark chocolate into small, even pieces and place them in a medium-sized heatproof bowl.
In a small saucepan, combine the heavy cream, unsalted butter, and powdered erythritol. Heat over medium-low heat, stirring occasionally, until the butter is melted and the mixture is hot but not boiling.
Pour the hot cream mixture over the chopped chocolate. Let it sit for 2-3 minutes to allow the chocolate to begin melting.
Gently stir the mixture with a spatula until the chocolate is fully melted and the mixture is smooth and glossy.
Stir in the vanilla extract and a pinch of sea salt, mixing until fully combined.
Let the chocolate mixture cool at room temperature for about 10 minutes, then cover with plastic wrap and refrigerate for at least 2 hours, or until firm enough to handle.
Once the mixture has set, prepare a small dish with the unsweetened cocoa powder for coating the truffles.
Using a teaspoon or melon baller, scoop small amounts of the chocolate mixture and roll it between your palms to form round truffles. Work quickly to prevent the chocolate from melting in your hands.
Roll each truffle in the cocoa powder to coat, shaking off any excess.
Arrange the coated truffles on a baking sheet lined with parchment paper.
Refrigerate the truffles for an additional 15-30 minutes to set.
Store any leftover truffles in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
1799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 48.9 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 1692 mg | 36% | |
*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.
