These Keto Chocolate 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.
Watch the YouTube video!
Be sure to watch the full video of me and my hubby making these!
Find the full video here: YouTube Video
What are truffles?
Truffles are a chocolate 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.
For dairy-free and vegan
To make these keto truffles dairy-free and vegan, I use full-fat canned coconut milk in place of heavy cream and dairy-free chocolate chips.
For the coconut cream, 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.
The chocolate chips
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 truffles largely depends on the chocolate chips, so choose wisely.
Coating options
My favorite coating 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, here are some other options to choose from:
- sprinkles
- chopped nuts
- cocoa powder
- coconut flakes
- or any other coating you can think of!
Simply roll or dip the ganache centers in your topping of choice.
Then, place them back onto the parchment-lined baking sheet and put them back in the fridge until set. And that's it - easy peasy!
These may seem difficult to make, but they're actually really easy!
It basically involves melting chocolate and waiting for it to set up, there's no oven involved! Here are the easy steps:
The ganache center
For the ganache center, melt together 1 Cup of chocolate chips and ½ Cup of full-fat canned coconut milk in a shallow bowl.
If you heat the chocolate too fast or unevenly, it will get hard and lumpy, so I recommend melted 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, 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.
Once they're melted, stir in 1 tsp. pure vanilla.
Place the bowl in the freezer for around 30 minutes or the fridge for 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.
Using greased hands, scoop and roll the ganache into small balls and place on a parchment-lined baking sheet. This part is a bit messy but totally worth it!
Place the baking sheet in the fridge 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.
🍫 Chocolate 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.
💭 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.
- For the coconut cream, 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.
- Feel free to use heavy cream instead of coconut cream if you're not dairy-free or vegan.
- 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.
- Leftover 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.
Looking for more keto desserts?
Or this Chocolate-Mayonnaise Cake For Two from Grumpy's Honeybunch looks delicious too!
If you’ve tried these Keto Chocolate Truffles or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Chocolate Truffles {Paleo, Dairy-Free, & Vegan}
Ingredients
Filling:
- 1 Cup Keto Chocolate Chips - or chocolate chips of choice
- ½ Cup Coconut Cream - see notes below, or heavy cream if you're not dairy-free
- 1 tsp Pure Vanilla
Chocolate Coating:
- 1 Cup Keto Chocolate Chips - or chocolate chips of choice
- 1 Tbsp Coconut Oil
Other Coating Options:
- Unsweetened Coconut Flakes
- Finely Chopped Walnuts
- Cocoa Powder
- Sprinkles
Instructions
Ganache Filling:
- Place the chocolate chips and coconut 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 the fridge for at least an hour, or until completely cooled and solid. If placing 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 on a parchment-lined baking sheet.
- 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.
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.
- 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.
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.
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.
- For the coconut cream, 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.
- Feel free to use heavy cream instead of coconut cream if you're not dairy-free or vegan.
- 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 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 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.
- Leftover 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
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Is it coconut milk or coconut cream that this recipe calls for? These are different ingredients. Thanks!
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
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
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!
Thank you!! I appreciate your speedy reply 🙂
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
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!
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!!)
Wow, you have outdone yourself, yummy!