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 tbsp 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 tbsp 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 tbsp butter
- 2 tbsp brown sugar replacement
- 2 tbsp allulose, (or xylitol)
- 1/4 cup (59.15 ml) heavy cream
- 1 1/4 cups (123.75 g) toasted pecans
- 1 cup (112 g) almond flour
- 3 to 4 tbsp (60.67 g) powdered sweetener , (erythritol or allulose)
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 3 ounces (85.05 g) sugar-free dark chocolate, chopped
- 1/2 ounce (14.17 g) 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 tbsp 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 tbsp 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).
Video
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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I make a lot of brownies and fudge for Christmas.But I love chocolate in any form.
I love dark chocolate just like it is with a nice hot cup of Bustelo with heavy cream. Puts a smile on my face.
When my son was 3 or 4 years old, after a long day he’d say, “I need some chocowit or sumpin’!” I usually agreed…
I tweeted here: https://twitter.com/MsTofuFairy/status/677926605398933504
My absolute FAV way to incorporate chocolate into my holidays is by way of my mom’s homemade chocolate walnut fudge. MMMMM! I hope I get some this year!
All of the above. I enjoy chocolate in all its lovely forms 🙂
I like to dip pretzels in chocolate, then eat the bits and pieces that survive melting.
Just straight up! 😉
I would definitely make these candies with the chocolate. I also like to make fat bombs with chocolate.
Chocolate goes with cookies, cheesecakbe, berries, & of course by itself!
A little bit in the evening takes away the cravings, but it is also great coating other delicious treats.
I love it straight! With peanuts!
I love using this dark chocolate for drizzling and melting to cover these scrumptious morsels from your great low carb recipes. Yum!
Love eating it and have been craving truffles. Thanks for your wonderful culinary skills.
I love to melt in down & pour over walnuts or pecans. Sometimes I add peppermint extract & macadamias.
Dip a peanut butter cookie in chocolate! I also just like to put a piece of chocolate in my mouth and just let it melt. (Ok, my mouth is watering now, have to find a piece of chocolate).
I use chocolate around the holidays to make healthy treats to enjoy and not feel deprived! 🙂