If you love rich chocolate desserts but need to keep it low carb, these Keto Chocolate Truffles will make you jump for joy. They’re silky smooth, loaded with deep chocolate flavor, and taste like something you would get at a fancy chocolatier.
Homemade keto truffles are surprisingly easy to make, although they do take a little patience. With a few simple ingredients like heavy cream, butter, and unsweetened chocolate, you can create decadent sugar-free candy that satisfies your chocolate cravings.
If you enjoy these, you might also want to try my Keto Peanut Butter Balls or Keto Brownie Truffles.
My regular readers know I love to add a touch of espresso to my chocolate goodies. It deepens and enhances the chocolate flavor. I’ve used this same trick in everything from keto flourless chocolate cake to keto chocolate sauce. While it’s not absolutely required for this recipe, I highly recommend.
And these truffles keep beautifully in the fridge or freezer, so you can make them ahead and enjoy them at leisure. Whether you serve them at a party, give them as a holiday gift, or enjoy them as an after-dinner indulgence, these keto truffles are sure to impress.
Reader’s Thoughts
“These are the most incredible truffles! They are so rich and delicious, I love the depth that the espresso adds to the chocolate. YUM!!!” — Wilhelmina
Why you’ll love this recipe
- Rich & Indulgent: Silky smooth ganache centers coated in dark chocolate for a true gourmet taste.
- Easy to Make: Just a handful of ingredients and simple steps for an impressive dessert.
- Customizable: Dip in sugar-free chocolate or roll in cocoa powder for a classic look. You can also swap out the espresso for mint extract, orange zest, or another flavoring.
- Perfect for Gifting: Elegant, bite-sized treats that store well and make a thoughtful homemade gift.
- Family-friendly: Even non-keto friends and kids love these rich chocolate truffles!
- Keto and sugar-free: Only 3.3g net carbs per serving, with no added sugar.
Ingredient Notes
- Heavy whipping cream: Don’t try to lighten these with half and half or something thinner, as your chocolate mixture won’t firm up properly.
- Instant espresso powder: You can use a Starbucks Via pack. If you don’t want any coffee in the truffles, you can omit this altogether.
- Unsweetened chocolate: This is completely unsweetened chocolate, meaning it doesn’t contain any sweeteners at all. I recommend getting a good brand like Guittard or Ghirardelli, as they are less likely to seize. This is used for the filling of the truffle.
- Powdered sweetener: I used a combination of erythritol and allulose based sweeteners for the perfect consistency.
- Cocoa powder: If you choose to simply roll your truffles, I recommend a Dutch process cocoa for better flavor.
- Dark chocolate chips: Use sugar-free dark chocolate, not unsweetened, for the coating. I used Lily’s.
- Cocoa butter: This helps thin out the coating a bit, to make for easier dipping. You can substitute with coconut oil, but it does make them much meltier at room temp.
- Kitchen staples: Butter and vanilla extract.
Overview: How to Make Keto Truffles
- Simmer the cream: Combine the cream and espresso powder and bring to a simmer.
- Add the chocolate: Remove from heat, add the unsweetened chocolate and let melt, then whisk in the sweetener and butter.
- Chill: Refrigerate the mixture until firm enough to roll into balls, 1 to 2 hours.
- Form the truffles: Scoop out 1 tablespoon of the mixture, roll into balls and place on a waxed paper lined cookie sheet. Freeze 1 hour.
- Roll or Dip: Either roll the truffles in cocoa powder or dip in melted keto chocolate. Or do a little of both!
Tips for Success
Be prepared to get your hands dirty! There is no good way to make chocolate truffles without rolling the mixture in your hands. And as you do so, it melts quite a bit. Keep a rag nearby to wipe your hands frequently.
If you plan to dip the truffles, make sure to freeze them first. This makes them less likely to melt and it also sets the chocolate coating quickly. And if you want to add an espresso bean or other decoration, make sure to add right after dipping so it sticks properly.
Dairy-Free Option: You can use coconut cream in place of the whipping cream for a dairy-free version. However, it will make the ganache thinner so I recommend whisking in an extra 2 tablespoons of cocoa powder.
Sweetener Options: You can use your favorite sweetener here with some caveats. For one thing, it must be powdered to dissolve well. Also keep in mind that using allulose alone may make the filling a lot softer and harder to work with. I recommend whisking in two tablespoons of cocoa powder along with the chocolate to help it firm up.
I really like the combination of erythritol and allulose for the perfect consistency. I used half of each.
Frequently Asked Questions
Conventional chocolate truffles are really not good for the keto diet. They contain plenty of sugar and usually have 15 to 25 grams of carbs per serving (2 truffles). These Keto Truffles, however, are completely sugar-free and won’t break your low carb or keto diet.
This keto truffle recipe has 6.5g of carbs and 3.2g of fiber per serving. That comes to 3.3g net carbs per truffle.
Store your truffles in the refrigerator for up to 7 days. You can also make them ahead and store them in the fridge until you are ready to serve them. You can also freeze truffles. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, carefully transfer to a freezer container using some parchment paper in between to prevent sticking.
More keto chocolate recipes you’ll love
Keto Chocolate Truffles
Ingredients
Truffle Filling
- 3/4 cup (178.5 g) heavy whipping cream
- 1 tsp (2 tsp) instant espresso powder, (or instant coffee)
- 4 ounces (113.4 g) unsweetened chocolate, chopped
- 1/3 cup (60.67 g) powdered sweetener
- 2 tbsp butter, cut into two pieces
- 1/2 tsp vanilla extract
Optional Chocolate Coating
- 3 1/2 ounces (85.05 g) dark chocolate chips, sugar-free
- 1/2 ounce (14.17 g) cocoa butter
- 24 coffee beans, (for decoration)
Instructions
- In a medium saucepan over medium heat, bring the heavy cream and espresso powder to a simmer. Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt.
- Add the sweetener and butter, and whisk until smooth. Refrigerate until firm, about 1 hour.
- Using about 1 tablespoon of the mixture at a time, roll into balls and place on a waxed paper lined cookie sheet. Freeze 1 hour.
- In a heatproof bowl set over a pan of barely simmering water, combine the dark chocolate chips and cocoa butter. Stir frequently until melted and smooth.
- Dip the frozen truffles in one at a time, tossing with two forks to coat. Lift out and tap the fork on the side of the bowl to remove excess chocolate. Place back on the waxed paper lined baking sheet.
- Place the white chocolate in another heat proof bowl and set over the pan to melt, stirring constantly.
- Drizzle any remaining melted dark chocolate over half of the truffles and drizzle white chocolate over the rest (Place the melted chocolate in a ziploc baggie with the very corner snipped off to pipe it over).
- While the chocolate drizzle is still warm, place one espresso bean on the top of each truffle. Let set.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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How can I make this recipe without coffee?
Please read the blog post as I already discussed this. 🙂
I have tried so many different Keto truffles recipes, this one is the BEST!
Thank you
Thanks so much!
This recipe is amazing! My husband and I enjoy a cup of espresso every afternoon and these pair perfectly.
Delish!
Amo las trufas, las prepararé. Soy fan de tus recetas, he preparado muchas y son deliciosas. Mucjas gracias
There are some things I really miss on my keto journey. Truffles at Christmas are one of them. Adding these to my Christmas baking list. Than you! Thank you! Thank you!
These look amazing! If I were to sub orange extract for the espresso powder, how much extract would you recommend using? Can’t wait to make these! Thanks, Carolyn, for all you do. I know I can count on recipes from you!
I would try sub the vanilla with 1/4 tsp orange and 1/4 tsp vanilla and add a little orange zest to your simmering cream
I love coffee & chocolate! Can’t wait to try these! Can I substitute coconut oil for cocoa butter in the truffle recipe?
Cocoa butter is a much harder oil than coconut oil. With The cocoa butter the chocolate will remain stable at room temperatures.
These are so good! My family and friends had no idea they were
Sugar free!
The texture inside is amazing on these! The vanilla was listed as an ingredient but never listed in the recipe itself but I just added it to the espresso ball mixture. Great alternative to some of the sugar free candies – I can’t wait to try some different options as I can only have a limited amount of caffeine.
HI, Carolyn.
I have made many of your recipes and love them! I found ChocZero thanks to your recipes and have been an avid purchaser of their products for the last year and a half.
I recently got a CGM and found that their products spike my blood glucose higher than items containing sugar. 2 peanut butter cups spiked my blood glucose +55 points. I have tried eating their treats alone and at the end of a healthy meal. I tested several products to be sure that was the reason for the spike. I know every body is different but wanted to alert others to the possibility that their products may not be keto/glucose friendly options.
Wow, that’s not good. Sorry to hear it. I don’t have issue with their chocolate products. I do steer clear of the syrups, as they haven’t been great for my blood sugar either.
Hi Amy Jo I was so excited when I found choc zero but found out shortly after consuming there chocolate my blood sugar spiked over 90 points I was surprised as I thought they were keto but when I googled I found that many many people have had the same response with rapid blood sugar rise after consuming there products. it’s a shame because they use allulose wich is so much better then erythritol in my opinion from what I’ve read it’s the starch they use. Hoping to find a different product other then lily’s
As far as I know, ChocZero does not use any allulose in their products. So you are likely reacting to the soluble corn fiber that they use.
This resepie is very the best ! just like a real McCoy !love it
,
Thank you!
Yum! I was looking for a quick, rich chocolately snack to whip up today, and this fit the bill! I will put this one on repeat!
BTW, you didn’t say where to add the vanilla extract, so I put it in with the sweetener (which I cut to 1/4 cup since I find your recipes too sweet for my taste).