Creamy keto cheesecake bites with the delicious flavor of mint chocolate chip. A fun and easy treat that tastes like low carb mint chip ice cream! This post is sponsored by ChocZero.
I am not above admitting that these mint chocolate chip truffles were actually something of a mistake. But sometimes mistakes make the best recipes!
These keto cheesecake bites actually started their lives out as fudge. That was the plan, a nice mint chocolate chip fudge. So how did they become truffles?
Well, the lovely fudge mixture, which tasted absolutely delicious, simply wouldn’t set. It stayed soft and gooey and wouldn’t come out of the pan at all. It wouldn’t set even when it was left in the freezer for more than 24 hours.
But if I teach you nothing else, let this be your one take away about making keto dessert: you can rescue just about anything. It may not quite be what you first had in mind, but there is rarely a reason to throw anything away.
Turning Fudge into Keto Mint Truffles
So if, by chance, your keto chocolate cake sticks and breaks coming out of the pan, you crumble it up and turn it into parfait.
If your keto chocolate chip cookies spread too much and become one big cookie, you break them up and crumble them over ice cream.
And if your keto fudge won’t set, you beat it with a little cream cheese and butter, and you turn it into truffles. It doesn’t hurt to dip them in a little sugar-free chocolate, either!
How to make Mint Chocolate Chip Truffles
The inspiration for my keto mint chip fudge turned truffles was the white chocolate chips from ChocZero. Dang those chips have changed my keto baking life! I am always scheming on new ways to use them.
Pro tip: use FOODDREAMER at checkout for 10% of ANY ChocZero products!
They give the truffles a lovely flavor with a hint of vanilla. But they also help give them some additional structure and make them easier to shape. If the white chocolate chips aren’t available to you, you could also use 1 ounce of cocoa butter.
Whisk the chips into some hot cream and let it cool somewhat before proceeding. Then beat the cream cheese, butter, and sweetener together and add the cream mixture.
The mint extract and green food coloring should be added to taste. Some mint extracts are stronger than others, and natural food dyes also vary in strength. The one I use from Color Kitchen tends to give me an very vibrant green hue. You can add a touch of blue if you want to make it more mint green.
How to shape keto cheesecake bites
Cheesecake truffles can be sticky and hard to work with, so I have a few tips for you.
The first is simply to chill the mixture for at least 30 minutes to firm it up. Then you can use a small cookie scoop to shape the truffles, simply scooping them on to a waxed paper lined tray. I really liked the way this looked, it reminded me of tiny scoops of mint chocolate chip ice cream!
You can also simply roll them between your palms. For this, I recommend wetting your hands and being prepared to wet your hands several times throughout the process. This helps to keep the mixture from sticking too much.
Then freeze your truffles until they are very firm, at least 2 hours, before dipping in melted chocolate.
Ready to make some delicious Keto Mint Chocolate Chip Truffles?
More Keto Truffle Recipes you might like
- German Chocolate Truffles
- Peanut Butter Cookie Dough Truffles (aka Keto Buckeyes)
- Brownie Batter Truffles
- Snickerdoodle Truffles
- Sweet Cream Truffles
- “Oreo” Truffles
- Lemon Coconut Truffles
Creamy keto cheesecake bites with the delicious flavor of mint chocolate chip. A fun and easy treat that tastes like low carb mint chip ice cream!
In a small saucepan over medium heat, bring the cream to a simmer. This won't take long so watch carefully.
Once simmering, remove from heat and add the white chocolate chips. Let sit for a few minutes to melt and then whisk to combine. Let cool to lukewarm.
In a large bowl, beat the cream cheese with the butter until combined. Beat in the powdered sweetener, then beat in the white chocolate mixture until well combined.
Add mint extract and green food coloring to taste, then stir in the chocolate chips. Refrigerate 30 to 60 minutes to firm up.
Line a baking sheet with parchment paper. Use a 1 tablespoon cookie scoop and scoop the mixture onto the tray. Alternatively, you can roll tablespoons of the mixture into balls between wet hands. You will need to re-wet your hands frequently.
Freeze until very firm, at least 2 hours.
In a heatproof bowl set over a pan of barely simmering water, combine the dark chocolate chips and the cocoa butter. Stir until melted.
Transfer the truffles to a plate and keep them in the freezer (they soften easily). Working with one at a time, dip each frozen truffle into the chocolate, tossing to coat with a fork. Lift out and tap the fork on the side of the bowl a few times to remove the excess chocolate.
Place on the parchment lined tray to set. Repeat with remaining truffles. The chocolate should set quickly if your truffles were frozen but if not, pop it in the fridge for 10 to 20 minutes.
Set another heatproof bowl over the pan of water and bring back to a light simmer. Add the white chocolate chips and stir until melted.
Transfer the melted white chocolate to a snack-size ziploc baggie with the tiniest tip cut off one corner. Drizzle over the truffles and let set.