These 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.
What are 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.
For dairy-free and vegan
To make these keto truffles dairy-free and vegan, use full-fat canned coconut milk in place of heavy whipping 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 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 truffles largely depends on the chocolate chips, so choose wisely.
Coating options
Coatings can add sweetness, texture, and crunch. Here are a few options:
- melted chocolate or white 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!
Frequently asked questions
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!
The filling is simply a homemade ganache made of heavy cream and melted chocolate. The filling is soft, creamy, and ultra chocolatey!
Ingredients
There are only 4 super-easy ingredients for these low-carb truffles! Here's what you'll need:
- Keto chocolate chips
- Heavy whipping cream (or coconut cream if you're dairy-free)
- Pure vanilla
- Coconut oil for the chocolate coating (or any other coating you prefer)
Easy instructions
Step #1: 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 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, 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 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 and freeze.
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!
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.
Step #5: Add coating and serve!
🍫 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.
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.
💭 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.
Looking for more keto desserts?
I think you'll love these...
Or this Chocolate-Mayonnaise Cake For Two from Grumpy's Honeybunch looks delicious too!
If you’ve tried these Keto Truffles or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Truffles (With Dairy-Free Options)
Ingredients
Filling:
- 1 Cup Keto Chocolate Chips - or chocolate chips of choice
- ½ Cup Heavy Whipping Cream - see notes below, or coconut cream if you're dairy-free
- 1 teaspoon Pure Vanilla
Chocolate Coating:
- 1 Cup Keto Chocolate Chips - or chocolate chips of choice
- 1 tablespoon Coconut Oil
- Sea Salt - optional, for garnish
Other Coating Options:
- Unsweetened Coconut Flakes
- Finely Chopped Walnuts
- Cocoa Powder
- Sprinkles
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 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. When not using the melted chocolate option, be sure to roll the truffles in the coatings right away - don't chill them first so the toppings stick.
Add Your Own 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.
- 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.
- 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
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
Jenny says
Is it coconut milk or coconut cream that this recipe calls for? These are different ingredients. Thanks!
Cassidy Stauffer says
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
Cassidy Stauffer says
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
Jenna says
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!
Sophia says
Thank you!! I appreciate your speedy reply 🙂
Cassidy Stauffer says
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
Sophia says
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!
Lydia Schroeder says
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!!)
r.mcnatt says
Wow, you have outdone yourself, yummy!