With Valentines Day right around the corner, these Easy Chocolate Truffles are a must make for your to-do list! Everyone is a chocolate lover at heart so these are the perfect dessert to surprise your sweetheart and indulge in guilt-free. They are quick and easy to make ahead of time and rich enough you’ll only need one or two to truly satisfy your sweet tooth cravings!
How To Make Homemade Truffles
We’ve made low carb truffles before, but they pale in comparison to these. This recipe was the result of Matt’s desire to make something over the top for Valentines Day this year because we have a tradition to cook a meal together and then have a dessert we can enjoy and feel good about afterwards. After I taste tested these truffles I fell in love with Matthew all over again and can’t wait to make these year after year!
The Best Chocolate Recipes!
Chocolate is a girls, guys and child’s best friend so naturally we have some amazing low carb, keto friendly chocolate recipes that are guaranteed to impress everyone alike! We’d highly recommend starting with this truffle recipe, but then quickly moving on to our keto chocolate bar recipe, next to our low carb chocolate donuts, and then finally our homemade, chocolate almond butter! And, that only scratches the surface. We don’t like to toot our own horns, but we have some of the best chocolate recipes you are going to find suited for a ketogenic diet!
Easy Chocolate Truffles
Five ingredients for your new favorite dessert recipe is a great bargain. You can even get a little wild and add in some finely chopped up nuts or berries to make them even more indulgent! With most of our recipes, just like this one, we like to give you a perfect base recipe so that you can tailor it to your and your family’s preferred taste. This easy chocolate truffles recipe is going to be a huge hit on Valentines Day and any other day you choose to make them!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Easy Chocolate Truffles”
Easy Chocolate Truffles
Ingredients:
- 4 oz Unsweetened Bakers Chocolate
- 1 cup Heavy Whipping Cream
- 1/4 cup Low Carb Sugar Substitute
- 20 drops Liquid Stevia
- 1/4 cup cocoa powder (for rolling - all will not be used)
Instructions:
- Finely chop up the entire 4oz bar of bakers chocolate and set aside.
- Heat a medium, bottom heavy skillet to medium heat and add the heavy whipping cream. Bring to a light boil and then remove from heat. Allow to cool for 1 minute.
- Add in the powdered erythritol, stevia and chopped up chocolate. Give it a light stir and then using an immersion blender, mix together the mixture until fully combined, uniform and you get a thick chocolate consistency.
- Pour combined mixture into a loaf pan and place in fridge for 1 hour and 15 minutes.
- Pour some cocoa powder out on to a plate for rolling the truffles.
- Remove the mixture from the fridge and using a 1 inch cookie scooper, scoop out 12 truffles. After you scoop each truffle out drop into the cocoa powder and roll to cover the entire surface and then place onto a separate plate. Repeat until all truffles are complete.
- Store in the fridge to re-harden prior to serving. Will keep for up to 5 days if stored in a sealed container. Enjoy!
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
These are amazing. I bought silicone candy mold and pour the mix in these. Freeze them and they pop out easily. Two request: when giving grams, please give equivalent measurements in cups or spoons. The other is to add the calories, etc to the bottom of the printed recipe. Thank you both for the great recipes and the videos.
I have Pyure and Swerve for sweeteners. Pyure is an erythritol and stevia blend, would that work? It is granular too, so would I take the 1/4 cup of the granular and grind it into a powdered consistency, or is it 1/4 cup powdered?
Love your videos, btw!
We used 1/4 powdered so however much you need to grind up to get that amount!
Do I have to use the liquid stevia?
No, it is just our preference! You could use monk fruit or powdered erythritol.
I made these today…..so flipping good!
I made these tonight and they were AMAZING! I do have a question though – ours never really “hardened”. It didn’t separate either so not sure what, if anything I did wrong. Suggestions?
They shouldn’t be exactly hard, just more formable in your hands. Did yours stay wet/liquid even after int he fridge for a couple ours?
These are so good! It was easy to pass up the Valentine’s chocolates because these are better. I may make these for the next birthday celebration at work, where everyone eats cake except the keto and gluten free people 🙂
I made these as directed, but scooped them into a silicone mold while still hot, filling 12 separate squares. (I used the brownie mold that has 24 rectangular spots.) I froze them, popped them out of the mold, and then dropped them into a freezer bag that had the cocoa powder in it. I shook them up to coat the pieces and put the baggie in the freezer. When I want one (or 2 or 3) I take it out of the freezer and let it sit for an hour. Perfect! I would never be able to behave myself if I kept these in the fridge, ready to eat.
Easiest way to get an even coating of cocoa powder is to put the chilled truffles in a plastic ziplock bag and shake with some cocoa powder (also added a little powdered sweetener). Came out great from my silicone candy mould!
Would granulated erythritol work or do I need powdered? Thanks for the recipe! ❤
It will work but you’ll be able to notice the granular sweetener in the finished product.
Made these today and rolled them in shredded coconut, so delicious!! Now I just have to figure out how to make my favorite, champagne truffles!
Thank you thank you thank you!
Made these for co-workers for V-day and they were a hit! Everyone loved them. Thank you!
How many tsp of powder stevia will the 20 drops of liquid stevia be?
Five drops of liquid is one teaspoon of powder, so four teaspoons of powder.
Having an issue with these setting. After 1.25 hours in the fridge it was still very liquidy. After sitting in the fridge another hour, I now have it in the freezer hoping it will harden up. Even going into the bread pan it was much thinner than Matt’s looked in the video. I don’t have an immersion blender, so I just cut the chocolate fine and was stirring with a spacula. I got all the chocolate melted, but I’m wondering if the immersion blender “whipped” the heavy cream a little and I was missing that? I skipped putting it in the blender since it all melted good, but I’m thinking that may have been a necessary step. Thoughts?
So I made 3 other versions of these. 1 was unsweetened coconut instead of cocoa powder. One was crushed pecans instead of cocoa powder, as well as the original, but the 4th…
I dipped a fresh raspberry in the warmed chocolate mixture and put them on a tray, then into the freezer they went while the rest of he mixture was in the fridge. It froze the raspberry enough that you could surround the refrigerated mixture around the raspberry without breaking it, then cover it as you would with the Cocoa Powder.
Man, were these ever GOOD! Thank you so very much. Wish I could send you a picture of it.
These are SO good. I rolled mine in shredded coconut mixed with a bit of erythritol like an earlier commenter suggested. They are rich enough that they satisfy my sweet tooth yet keep me from wanting to down the whole batch in a sitting! 🙂 One thing that no one else mentioned – the chocolate seemed to separate from the fat when it was heated and resulted in a thin layer of yellow stuff on top after I chilled it. I just scraped it off before I rolled the chocolate underneath in balls for the truffles. Did anyone else experience this? What did you do with the yellow stuff?
I made these yesterday & they are amazing! I’ll definitely be making them again soon! Thanks for all of your inspiration, recipes & great information! I’ve learned a lot from you guys on my keto journey. I started the day after Thanksgiving 2017 & I’m down 15.4 lbs! So happy & feeling great!
Can I use powdered stevia instead of the drops?
I tried these truffles last night, and they are so good. My husband loved them so needless to say they are a hit. Although I am disciplined in my eating habits, I had to resist eating two in one sitting. Thanks so much for all you do, and for helping me learn more about keto cooking. I started in January and this way of eating has help me so much. I am becoming more and more convinced that my health has improved. Thank you both. You are fun to watch and have a great way of teaching.
I use the Montezuma 100% Black Chocolate (from Trader Joe’s and Amazon) bec while it may be more expensive, the flavor is soooo much better in recipes like this. It has a very good keto nutrition profile, comparable to Baker’s chocolate.
Made these today. Added a few nut pieces to some just to change up the texture. OH MY GOSH THESE ARE AMAZING!! So much chocolate and sweetness! Thank you!
Hey guys I use liquid stevia like 40 drops because I couldn’t find erythritol and it was eww k. It felt like artificial sweeteners stuff idk what’s my other option.
Stevia can have a bitter aftertaste if used in bulk and baked. You could try monk fruit!