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    Home » Keto

    Easy Low-Carb Keto Chocolate Truffles

    Published: Aug 2, 2022 Updated: Aug 2, 2022 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    close up of truffles on plate
    close up of truffles on a white plate

    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

    Are truffles keto?

    Most truffles are not keto, due to the high amounts of sugar in the chocolate. However, this recipe is keto-friendly by using sugar-free chocolate, coming in at only 2 net carbs each!

    What is chocolate truffle filling?

    The filling is simply a homemade ganache made of heavy cream and melted chocolate. The filling is soft, creamy, and ultra chocolatey!

    How do I make paleo and/or dairy-free truffles?

    For paleo and/or dairy-free, simply use compliant chocolate chips and replace the heavy whipping cream with full-fat canned coconut milk. For the coconut milk, I recommend using Thai Kitchen, Sprouts, or Native Forest brands. Other brands may lend an aftertaste so these are the only brands I recommend. When canned coconut cream gets cold, it separates. If your can has separated, simply heat it in a saucepan over medium-low heat until combined.

    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

    melted chocolate and coconut cream in large bowl with spoon
    melted chocolate and cream in a large bowl with a spoon

    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.

    ganache that has been cooled and thickened
    Ganache that has been in the fridge.

    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.

    chocolate ganache rolled into balls on parchment lined baking sheet
    Keto ganache rolled into balls.

    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

    melted chocolate and coconut oil in large bowl
    Melted chocolate and coconut oil in a large bowl with a spoon.

    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.

    dipping the ganache in melted chocolate
    Dipping the ganache centers into chocolate.

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

    keto truffles on parchment lined baking sheet
    Hardened truffles on a parchment-lined baking sheet.

    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.

    close up of truffle with bite taken out
    Close up of low-carb truffle with a bite taken out.

    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!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    close up of keto truffles on plate

    Easy Low-Carb Keto Chocolate Truffles

    These Easy Keto Truffles feature a rich, creamy, melt-in-your-mouth center coated in a chocolate shell. They're a breeze to make and only require a few simple ingredients.
    *See the post above for paleo and/or dairy-free options.
    5 from 1 vote
    Print Pin SaveSaved!
    Add to Meal PlanGo to Collections
    Cuisine: American
    Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Vegan
    Prep Time: 20 minutes
    Resting Time: 2 hours
    Total Time: 2 hours 20 minutes
    Servings: 20
    CALORIES :117kcal
    CARBS :13g
    FIBER :11g
    Author: Cassidy Stauffer

    Ingredients

    Filling:

    • 1 Cup (6 oz.) Keto Chocolate Chips
    • ½ Cup Heavy Whipping Cream
    • 1 teaspoon Pure Vanilla

    Chocolate Coating:

    • 1 Cup Keto Chocolate Chips
    • 1 tablespoon Coconut Oil
    • Sea Salt - optional, for garnish

    Other Coating Options:

    • Unsweetened Coconut Flakes
    • Finely Chopped Walnuts
    • Cocoa Powder
    • Sprinkles
    Prevent your screen from going dark

    Instructions

    Ganache Filling:

    • Place the chocolate chips and heavy cream in a shallow, microwave-safe bowl. Heat 30 seconds. Stir. Heat in 15-second intervals, stirring between each interval, until chocolate is completely melted. Then, stir in the vanilla.
    • Place the bowl, uncovered, in the freezer for 30 minutes or in the fridge for 1 to 2 hours, or until completely cooled and solid. If placing it in the freezer, be sure not to freeze it solid. Otherwise, it will be too hard to roll.
    • Using greased hands, scoop and roll the ganache into small balls and place them on a parchment-lined baking sheet. Work quickly and avoid touching the truffles too much, or they’ll melt. See the post above for more tips if the chocolate is overly messy or melting. If you are using the chocolate coating, move to the next step. Otherwise, roll the truffles in your coatings of choice and refrigerate until set. Let them sit at room temperature for a few minutes before serving.
    • Place the baking sheet in the fridge for another 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.
    • Use a fork to dip the truffles, one at a time, in the chocolate and coat completely. Use a toothpick to help remove from the fork and place back on the parchment paper.
    • Sprinkle with sea salt or any desired decorations and place back in the fridge until the chocolate has hardened, around 1 hour. Let them sit at room temperature for a few minutes before serving.

    Chocolate Coating:

    • Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat 30 seconds. Stir. Heat in 15-second intervals, stirring between each interval, until the chocolate is fully melted.

    Other Coating Options:

    • Place the coating in a small bowl and roll the ganache fillings, one at a time, in the coating until completely covered then place back on the parchment paper.

    Add Your Own Notes

    Click here to add your own private notes.

    Video

    Notes

    • Watch the full YouTube video here: YouTube Video!
    • For the chocolate chips, I recommend ChocZero because they are 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.
    • My favorite coating for chocolate truffles is chocolate. I love the hard chocolate 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 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 desired, melt 1 scant Tablespoon of butter with the chocolate chips and cream to make the truffles ultra creamy with a touch of buttery goodness!
    • Leftover keto truffles can be stored covered in the fridge for up to one month or in the freezer for up to 6 months. If stored in the freezer, allow the truffles to set on the counter to thaw out before serving.

    Nutrition

    Serving: 1truffle with chocolate coating | Calories: 117kcal | Carbohydrates: 13g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 2mg | Potassium: 5mg | Fiber: 11g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

    NET CARBS = Total Carbs - Fiber

    Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

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      Recipe Rating




    1. Jenny says

      March 30, 2021 at 4:19 pm

      Is it coconut milk or coconut cream that this recipe calls for? These are different ingredients. Thanks!

      Reply
      • Cassidy Stauffer says

        March 30, 2021 at 6:57 pm

        Oh my goodness, I'm SO sorry Jenny!!! I can't believe I messed up so badly writing the recipe! I've re-read this a hundred times and never caught that! The recipe calls for coconut cream and I fixed the recipe so there shouldn't be any more confusion. So sorry again!!!

        XO,
        Cassidy

        Reply
    2. Cassidy Stauffer says

      December 12, 2012 at 9:34 pm

      Hi Jenna-
      I've never used goats milk because my son cannot tolerate it so I can't say for sure. But I'd imagine as long as it's fairly thick and not just super watery, goats milk would work fine... I don't know if goat milk has a strong taste, but if it does it may slightly alter the flavor. Hope this helps!!!

      Cassidy

      Reply
    3. Jenna says

      December 12, 2012 at 5:15 am

      Looks like a good recipe, but I was wondering if you think goat milk could work in place of the coconut milk? Or would it not be thick enough?

      Thanks!

      Reply
    4. Sophia says

      December 02, 2012 at 12:19 am

      Thank you!! I appreciate your speedy reply 🙂

      Reply
    5. Cassidy Stauffer says

      December 01, 2012 at 11:23 pm

      Hi Sophia!
      I think the vanilla creamer will work fine as long as it's thick and creamy and not watery. Since it's vanilla though, you might want to omit the vanilla extract 🙂 Let me know how they turn out!!!

      Cassidy

      Reply
    6. Sophia says

      December 01, 2012 at 9:45 pm

      Hi! I'm planning on making these for my mom for her birthday, and I have this "Silk soy french vanilla" creamer - do you think this will work in a similar way as the coconut milk? She is not allergic to dairy but I am 😉 so I'm trying to make it so that I can sample these as well...they look amazing!!
      Thanks so much!

      Reply
    7. Lydia Schroeder says

      December 05, 2011 at 11:32 pm

      Thanks for the speedy response, Cassidy!
      Great! I can't wait to make them. I think I am going to infuse some Early Grey tea into the SO Delicious coconut creamer and see what happens! (Yes, I know I said he was picky...but he's British!!)

      Reply
    8. r.mcnatt says

      January 05, 2011 at 12:14 am

      Wow, you have outdone yourself, yummy!

      Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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