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.
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.
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.
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.