These keto chocolate truffles are quick and easy to make and will satisfy your sweet tooth this Christmas. Just be aware these are super addictive and the whole batch can disappear in the blink of an eye. These are an excellent gift idea for your favourite keto (and non-keto) friends.
Keto Chocolate truffles
I love that these truffles are bite sized, but yet so rich and decadent. Last Christmas we made up a double batch to take to our family get togethers. It was so nice having a contribution we could make that looked festive and was also keto-friendly. I was also happy knowing I could eat these keto chocolate truffles, along with everyone else, without blowing out my carbs.
Tips for making keto chocolate truffles
- Instead of rolling them in cacao powder, you could use crushed nuts or coconut flakes. I used crushed pecans in the above picture.
- Experiment with the flavours. I used three drops of Wild Orange essential oil and they tasted like Jaffa. You could also try Peppermint, Ginger or Cinnamon essential oils. The possibilities are endless!
Tag @havebutterwilltravel on instagram or twitter with photos of your keto chocolate truffle creations. We would love to to hear about the flavours you create!
Check out some of our other delicious dessert recipes
- Sugar Free Blueberry Tart – Low Carb Dessert
- Low Carb Christmas Pudding – Cranberry & Walnut with Mascarpone Cream
- Black Forest Trifle – Low Carb and Keto
- Keto Rum Balls
- Keto Rocky Road
- Chocolate & Orange Keto Baked Custard
- Caramel & Peanut Butter Keto Shake
- Chocolate and Hazelnut Keto Brownie
- Keto Blondies – Brown Butter, Tahini & Pecan
- Keto Chocolate Bark
Struggle with lunch ideas? access our free ebook now
- Heat the pure cream over medium heat until just before boiling.
- Meanwhile finely chop chocolate and place in a small heatproof bowl.
- Remove the cream from the heat and add any flavourings to the cream at this point.
- Pour the heated cream over the chocolate and leave for 1-2 mins to melt. Then stir until all smooth and combined.
- Refrigerate for 2-3 hours until the mixture is firm enough to roll into balls. If the mixture is too firm, leave out of fridge to soften slightly before rolling.
- Roll into teaspoon size balls, initially keep the shape rough, as your hands may be warm. Then roll in cacao powder and perfect the shape of the ball. It is best to do this in a cool place if possible.
Note: This is based on the ingredients we used, nutritional information may vary depending on the ingredients used.
Disclosure: The above post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are products we use and love. Thank you for supporting Have Butter will Travel and allowing us to share our low carb experiences with you.