They are ready in just under an hour, and they keep well in the fridge for several days. These decadent truffles are one of my favorite keto desserts. Similarly to keto chocolate and keto fat bombs, they are amazingly rich and chocolatey, low in carbs, and high in fat. Truffles are by far my favorite indulgence. So when my husband and I started eating a low-carb diet, I was on the lookout for a good reliable keto alternative. These are perfect! They are so rich and indulgent. You won’t miss the sugar!
Ingredients
You’ll only need a few simple ingredients to make these tasty treats. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Dark chocolate: The darker you can go and still enjoy it, the better. I use 85% cacao chocolate. Unsalted butter: If you can get a European brand such as Kerrygold that’s perfect. But any butter will work. Heavy cream: I tried making this recipe with half-and-half and it was a fail. So definitely go with heavy cream. For coating the truffles: Unsweetened cocoa powder. Sweetener: You can also add a bit of a sweetener, though that’s purely optional. I sometimes add a teaspoon of stevia. It depends on how sweet you want the truffles to be.
Instructions
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Serving suggestions
These truffles are wonderful all on their own. Sometimes when I host I make a big platter of cheeses, strawberries, and these truffles. It’s gorgeous and very tasty. Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by melting chopped chocolate and butter in the microwave. Stir in the heavy cream. Microwave some more, then keep stirring the mixture into a smooth ganache. Cover the mixture in plastic wrap and freeze it for 30 minutes. Scoop out small portions of the mixture and shape them into truffles. Roll the truffles in the cocoa powder to coat. That’s it! They are ready. It’s not that it’s difficult to wash your hands and get rid of the chocolate, but it does tend to get under your nails.
Add a teaspoon of vanilla extract to the mixture. Add a tablespoon of brandy or bourbon. A pinch of cinnamon is nice if you like the combination of chocolate and cinnamon. You can use even darker chocolate - such as Lindt 90%. It’s really a matter of personal preference. Add half a teaspoon of coconut extract and coat the truffles in shredded coconut.
Storing leftovers
These truffles should last for three days on the counter, in an airtight container. For longer storage, and up to a week, it’s best to refrigerate them.
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