Keto Pecan Pie Truffles taste just like your favorite holiday pie in bite-size form! These no-bake treats have a toasted pecan caramel flavor and only 3.1g net carbs per serving.
In case you hadn’t noticed, I am a pecan pie fiend. An absolute aficionado! I will take that caramel-scented pecan flavor any way I can get it. And I have the recipes to back up that claim – everything from classic Keto Pecan Pie to Keto Pecan Pie Cheesecake.
But these little Pecan Pie Truffles are a fan favorite. They have that same rich flavor, but they are easy to make and require no baking. And they’re dipped in chocolate too. How can you go wrong?
Why you will love them
I first created and published this recipe back in November 2015. They were a little higher carb than I would have liked, simply due to limited access to decent keto ingredients.
So I thought it was time to make them truly keto friendly. I decided to use my Sugar-Free Caramel Sauce to give them the right flavor and that slightly gooey consistency. I mixed that with plenty of toasted pecans and a little almond flour to create soft, delicious pecan pie bites.
Oh my, these keto truffles are good! And so easy that you can whip them up any old time. No need to wait for the holidays to enjoy little pecan pie bites enrobed in rich dark chocolate. So the real question is: What are you waiting for???
Reader Reviews
“I’ve been wanting to make these for a long time, and I finally did last night. Addicting!” — Ryan
“Delicious and easy, this is a winner! These yummy truffles are going to get me through the holidays without totally blowing my diet!” — Wilhelmina
“So good, so easy, that I’m making them again!!” — Mary M.
Ingredient Notes
- Butter: I tend to use salted butter for most recipes. If you use unsalted, you may want to add a bit more salt to the dough.
- Sweetener: The caramel sauce takes both brown sugar substitute and allulose (or xylitol) for the right consistency. You also need a bit more powdered sweetener for the truffles.
- Heavy cream: This is for the decadent caramel sauce.
- Pecans: You can buy them toasted or toast them yourself in pan on the stove.
- Almond flour: If you have access to pecan flour, you can use that instead.
- Sugar-free dark chocolate: For the chocolate coating, I recommend either ChocZero or Lily’s dark chocolate. I find these to be the best quality, so they’re less likely to seize.
- Cocoa butter: This helps to thin out the coating. You can also use coconut oil but the truffles will be more melty at room temperature.
- Pantry Staples: Vanilla extract, salt.
Step by Step Directions
1. Prepare the caramel sauce: In a medium saucepan over medium heat, combine the butter, brown sugar replacement, and allulose. Bring to a boil and cook 2 to 3 minutes. Remove from heat and add the cream. The mixture will bubble vigorously. Set aside to cool to lukewarm.
2. Chop the pecans: In a food processor, finely chop the pecans. They should resemble coarse crumbs with a few bigger pieces. Reserve about 3 tablespoon of the chopped pecans for decorating the truffles and transfer the rest to a large bowl.
3. Make the dough: Add the almond flour, powdered sweetener, and salt, and stir to combine. Stir in the caramel sauce until the dough begins to clump together.
4. Shape the truffles: Using about 1 tablespoon of dough at a time, squeeze together with your hands and then roll into balls. Place balls on a waxed paper-lined cookie sheet. Freeze until firm, about 1 hour.
5. Melt the chocolate: In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together until smooth.
6. Dip the truffles: Working with one ball at a time, dip into melted chocolate and toss to coat. Lift with a fork and gently tap against the side of the bowl to remove excess chocolate. Quickly sprinkle each ball with a little of the reserved chopped pecans before the chocolate sets. Refrigerate until set. Serve at room temperature for best taste and texture (can be stored in the fridge).
Tips For Success
These really are so easy and can be whipped up in about 45 minutes, start to finish. You do have to have a little patience to chill the truffles before dipping in chocolate. But then you’re ready to bite into some little bites of keto pecan pie heaven!
Here are my best tips for getting it right:
- Make the caramel sauce first – it’s built right into the recipe for you. It’s part of what gives these keto truffles their distinct pecan pie flavor. Because it’s a small amount (it’s a half batch of my usual keto caramel sauce), you need to keep a close eye on it so it doesn’t burn.
- Grind the pecans finely… but not too finely! You want the majority to resemble coarse crumbs, with a few bigger pieces in there for texture. And if you grind too long, it can easily become pecan butter.
- The caramel sauce is the “glue” that holds these truffles together, so work it in well until the dough begins to hold together.
- Always melt your chocolate double boiler style to keep it from heating too quickly and seizing. I also like to add a touch of cocoa butter to help it melt more smoothly and thin out a bit.
Frequently Asked Questions
These are easy to make and last quite well for several days on the counter. You can also refrigerate the truffles for up to a week or freeze them for two months. Serve at room temperature. You can also make the truffle balls and freeze those, un-dipped, for several months. Store in an airtight covered container.
Some natural food stores, such as Whole Foods, carry it in the baking aisle. But I typically purchase mine from Amazon. I like these cocoa butter discs because they are easy to measure out.
This keto pecan pie truffles recipe has 6.6g of carbs and 3.5g of fiber per serving. That comes to 3.1g net carbs for 2 truffles.
More keto pecan pie recipes
Keto Pecan Pie Truffles
Ingredients
- 3 tablespoon butter
- 2 tablespoon brown sugar replacement
- 2 tablespoon allulose (or xylitol)
- ¼ cup heavy cream
- 1 ¼ cups toasted pecans
- 1 cup almond flour
- 3 to 4 tablespoon powdered sweetener (erythritol or allulose)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 3 ounces sugar-free dark chocolate chopped
- ½ ounce cocoa butter
Instructions
- In a medium saucepan over medium heat, combine the butter, brown sugar replacement, and allulose. Bring to a boil and cook 2 to 3 minutes (be careful not to burn it).
- Remove from heat and add the cream. The mixture will bubble vigorously. Set aside to cool to lukewarm.
- In a food processor, finely chop the pecans. They should resemble coarse crumbs with a few bigger pieces. Reserve about 3 tablespoon of the chopped pecans for decorating the truffles and transfer the rest to a large bowl.
- Add the almond flour, powdered sweetener, and salt, and stir to combine. Stir in the caramel sauce until the dough begins to clump together.
- Using about 1 tablespoon of dough at a time, squeeze together with your hands and then roll into balls. Place balls on a waxed paper-lined cookie sheet. Freeze until firm, about 1 hour.
- In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together until smooth.
- Working with one ball at a time, dip into melted chocolate and toss to coat. Lift with a fork and gently tap against the side of the bowl to remove excess chocolate. Quickly sprinkle each ball with a little of the reserved chopped pecans before the chocolate sets.
- Refrigerate until set. Serve at room temperature for best taste and texture (can be stored in the fridge).
SallyJoJo says
These are just delicious! After following the link for caramel sauce I added 1/4 tsp Xanthan Gum, 1/4 tsp salt and 1/4 tsp vanilla to caramel. Used Swerve Brown and Whole Earth Allulose Baking Blend and worked great . Used Walnuts instead of pecans because they are twice the price! Used Swerve Confectioners with the nuts and almond flour. I took the easy way out and made them in a silicone mini cupcake pan. Just pressed them in and topped with the chocolate with enough to cover top of each “cupcake”.
These are perfect to accompany coffee or tea. Thank you for another great keto recipe.
Rick Giuliano says
Since Chock Zero has come out with a butterscotch baking chip, could it be used for the coating?
Carolyn says
I am not positive how well it melts but you’re welcome to try.
Nonnie says
Since the new erythritol formulations have allulose in them, does extra allulose still need to be added?
Carolyn says
Absolutely. They do not have enough allulose to make the caramel sauce gooey.
Lois Sollenberger says
So, I have a question. My family likes pecan pie with bourbon in it. Is there a way to incorporate bourbon into these???
Rhea says
Is there a substitute for Heavy cream? For the Lactose intolerant?
Carolyn says
Try coconut cream.
Rene' says
I made these with pecan flour (didn’t see peanut flour at the store) and they were SO good. I’m going to make another batch!
Mindy says
These were a hit, even with my non-keto family members! I’ll be making these to take to the family Thanksgiving get-together.
One of my cousins asked if any of us know how to make rum balls and my brain immediately asked if there’s a way to add rum to this recipe. I’ve seen recipes for chocolate rum pecan pie so I know it’s a thing.
Ideas?
Carolyn says
Please use the search box for rum balls! 🙂
Mindy says
Your Coconut Rum Balls look delish and I’ll definitely be trying them! But, for Thanksgiving I’m going to stick with the Pecan Pie Truffles. Would you recommend adding rum to the caramel sauce in Step 2 or adding it in Step 4 when mixing the caramel sauce to the almond flour/sugar mixture?
Mindy says
I hope you had a nice Thanksgiving! Your pecan pie truffles with Railean Handmade Texas Rum were a hit! I added the rum after mixing in the caramel sauce in Step 4. No one cared they were keto, lol!
Diana says
what can you use in place of serve brown
Jo says
Hi Carolyn
What could I use in place of Cocoa butter?
PS I love your recipes !
Carolyn says
Coconut oil works but they are much more melty at room temperature.
Mindy says
I didn’t have coaco butter either so used just a little coconut oil. They did want to get melty when left at room temp, so I stored them in the refrigerator. Since I’m making this second batch for a big Thanksgiving get-together and they’ll be sitting out, I’m going to first see how thick the melted chocolate is and decide if I need to add anything.
Trish Slussar says
Thank you for all your hard work and wonderful recipes. I’m currently cooking my way through The Everyday Ketogenic Kitchen with great results almost every time. (Haystack No Bakes tasted great but the texture was wrong for some reason.)
I want to make these truffles for a gift today but I don’t have bochasweet. Can I use granulated Swerve or Lakanto monkfruit instead?
Carolyn says
You can but they won’t be gooey and may recrystallize.
Genevieve Waltrip says
Can i freeze these after they are cooked???
Carolyn says
They don’t get cooked.
Christy Kniffin says
Hi Carolyn, I love all of your recipes. I am going to make this one except try to use 1/2 cup of collagen peptide powder and 1/2 cup of almond flour. I love the chewiness that the collagen peptide powder gives especially with the no bake cookie dough recipe you have
Carolyn says
I’d probably recommend 1/3 cup collagen and 2/3 cup almond flour… a little worried that it will be TOO soft with that ratio. But experiment and let me know how it goes! (FYI… salted caramel collagen would be dreamy in these!).
brigitte says
hello from switzerland, can i use erythrit and/or xylit?
p.s. your butter pecan cookies are definitively the best !!!
Carolyn says
Use erythritol for the Swerve and Xylitol for the BochaSweet. Hope that helps!
brigitte says
thanks, i will try…
Michie says
Thank you! Great answer — incredibly hard to find BochaSweet (kabocha Extract) in the EU. Thankfully it wasn’t allulose – not even legal yet in the EU, sadly.
Carolyn says
I think it will be. Everything I’ve read has said that Europe (and Canada!) are in a backlog of approvals and that’s why it’s not for sale there yet!