These Easy Keto Truffles feature a rich, creamy, melt-in-your-mouth center coated in a chocolate shell. They're a breeze to make, requiring only a few simple ingredients, and can also be made paleo, dairy-free, and vegan with a simple substitution.

Jump to:

• What are chocolate truffles?
• Chocolate chips
• Frequently asked questions
• Ingredients
• Instructions
• 🍫 Chocolate shell coating
• Storage instructions
• Other coating variations
• Substitutions
• Troubleshooting
• Top tips
• 📖 Recipe
• 💬 Comments

What are chocolate truffles?

Truffles are a candy that features a ganache filling (melted chocolate and cream) rolled or coated in a topping of your choice - such as chocolate, nuts, coconut, sprinkles, or cocoa powder.

They really only require 2 simple ingredients - chocolate and cream, but I like to add some vanilla for added taste and coconut oil to help with the melting process.

Or if you're looking for more keto no-bake chocolate desserts, I think you'll love these chocolate chip cookie dough fat bombs and avocado chocolate pudding recipes!

Or this Espresso Martini from Texanerin Baking looks delicious too! Just be sure to use a keto-friendly sweetener 👍

Chocolate chips

For the sugar-free chocolate chips, I recommend ChocZero because they are keto-friendly, soy-free, dairy-free, and have a great taste. Lily's is also a good brand.

Whichever you choose, though, make sure they are high-quality and they taste good! The flavor of these keto truffles largely depends on the chocolate chips, so choose wisely.

Frequently asked questions

Ingredients

There are only 4 super-easy ingredients for these low-carb truffles! Here's what you'll need:

• Keto Chocolate Chips - I recommend ChocZero or Lily's. Whatever brand you choose, though, make sure they are high quality!
• Heavy Whipping Cream - Replace with full-fat canned coconut milk for dairy-free. Do not use half-and-half or the low-carb chocolate truffles will not set up properly.
• Pure Vanilla Extract- If possible, use pure vanilla and not the imitation variety.
• Coconut Oil - This is for the chocolate coating and helps it melt and set up properly. Or you can choose a different coating option.

Instructions

Step #1: For the ganache center, melt 1 Cup of chocolate chips and ½ Cup of heavy whipping cream in a shallow bowl.

💭Tip: If you heat the chocolate too fast or unevenly, it will get hard and lumpy, so I recommend melting it in a double-boiler or in intervals in the microwave.

You can easily make your own double-boiler by placing a large, heatproof bowl over a small saucepan of boiling water. Then, add the chocolate to the heatproof bowl and stir it until it's fully melted.

If you would rather melt them in the microwave instead, start by heating for 30 seconds then stir very well. After that, heat in 15-second intervals, stirring well after each interval, until fully melted.

Step #2: Stir in 1 tsp. pure vanilla.

Step #3: Place the bowl in the freezer for around 30 minutes or in the fridge for at least an hour, or until completely cooled and solid enough to roll into balls.

Be careful not to completely freeze the ganache! Otherwise, it will be way too hard to roll.

Step #4: Roll into balls.

Using greased hands, scoop and roll the ganache into small balls and place them on a parchment-lined baking sheet. This part is a bit messy but totally worth it!

Step #5: Roll in toppings or place back in the fridge if using a chocolate coating.

💭Tip: Roll the truffles in coatings right away if you're not using the chocolate coating – don’t chill them first, as the filling sticks better while they are softened from rolling.

If not using other toppings, place the baking sheet in the fridge for 30 minutes to an hour, or until firm enough to handle. If you find they aren't firming up as much as you'd like or want to speed up the process, feel free to place them in the freezer for a few minutes.

Step #5: Add the chocolate coating and place them back in the fridge to harden.

🍫 Chocolate shell coating

For the chocolate coating, melt together 1 cup of chocolate chips and 1 Tbsp. coconut oil. Again, you can use the microwave or a double boiler for this.

Use a fork to dip the ganache centers, one at a time, into the melted chocolate and cover completely.

Then, use a toothpick to help remove the truffle from the fork and place it back on the parchment paper.

Top each truffle with sea salt or other decorations or sprinkles, if desired. Place the truffles back in the fridge or freezer until the coating is set.

Storage instructions

Store keto truffles covered in the fridge for up to one month or in the freezer for up to 6 months.

If frozen, allow the truffles to set on the counter to thaw out before serving.

Other coating variations

Coatings can add sweetness, texture, and crunch. Here are a few options:

• melted white, milk, or dark chocolate - my personal favorite!!
• sugar-free sprinkles
• finely chopped nuts - such as hazelnuts, macadamia nuts, or almonds
• cocoa powder
• shredded coconut
• or any other coating you can think of!

Substitutions

• You can substitute the chocolate chips with a chocolate bar. If using a chocolate bar, use a serrated knife to finely chop the bar so it melts correctly.
• Use a variety of coatings so your truffles will look great on a platter.
• Melt 1 scant Tablespoon of butter with the chocolate chips and cream to make them ultra creamy with a touch of buttery goodness!

Troubleshooting

Even though these keto truffles are super easy, here are a few issues you may run into and the solutions:

• Rolling the truffles is too messy: Run your hands under warm water to warm them up before rolling or scoop the mixture into mounds on a lined baking sheet and refrigerate for 20-30 minutes so the mounds “dry out" a bit before rolling.
• The chocolate turns hard and clumpy: This happens when you melt the chocolate too fast or at too high of a heat. If this happens to you, you will need to start over - sorry!

Top tips

• For the chocolate chips, I recommend ChocZero because they are paleo & keto-friendly, soy-free, dairy-free, and have a great taste. Whichever brand you choose, though, make sure they are high-quality and they taste good! The flavor of these keto truffles largely depends on the chocolate chips, so choose wisely.
• If using a chocolate bar instead of chocolate chips, use a serrated knife to finely chop the bar so it melts evenly.
• My favorite coating for truffles is chocolate. I love the hard shell with a soft interior and the fact that they're not as messy as the other options. However, they're also great coated in sprinkles, nuts, cocoa powder, coconut flakes, or any other coating you can think of!
• If you prefer not to use a microwave, melt the chocolate on the stove in a double-boiler. To make your own double-boiler, place a large heatproof bowl over a small saucepan of boiling water. Be sure the water doesn't touch the bottom of the bowl. Then, stir until it's is completely melted and remove from heat.
• When placing the ganache in the fridge or freezer be sure to use a shallow bowl, otherwise it will take a lot longer to cool.

If you’ve tried this Keto Truffles Recipe or any other recipe on the blog please let me know in the comments below!

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📖 Recipe