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).
Amber says
Everything is better with chocolate and I do love this brand!
Marsha says
Would this work well with Lindt 90% cocao? I have a stash of Lindt and prefer the 90%.
Carolyn says
Sure.
Beth Novak says
I usually have great intentions of making wonderful things with chocolate, but end up just eating it as is! Green & Black makes wonderful chocolate.
Debbie Jennings says
I always have to make traditional fudge and then low carb treats for myself but have been converting everything over to low carb slowly so the family doesn’t revolt…lol. These truffles are absolutely on my to-make list.
NancyE says
Both! Can’t go wrong with chocolate.
D'Ann Martin says
This will be my first THM Christmas, so I plan to find new creations like this to incorporate chocolate. I used to dip buckeyes, so I’ll have to find a THM version of it this year:) I would like to add that your dessert recipes are the only fail-proof ones I’ve found so far! I have no fear making one of your desserts and taking it to work or sharing with my family without tasting it first. I can’t say that about so many other THM desserts I’ve dabbled with. Thank you for all the effort to make this site so tasty and wonderful 🙂
Carolyn says
That is so lovely to hear, thanks for the compliment D’Ann.
Jillian M says
I make holiday gifts of chocolate dipped pretzels, truffels, chocolate covered oreos. I go through massive amounts lol!
P.J. Stietz says
I love to chop up some nuts, add a bit of sea salt, and coat in dark chocolate. Then I drop by spoonfuls on to waxed paper to make nut clusters. So good!
Carolyn says
Yum!
Jan says
I love grating a little chocolate into my coffee, adding some chips into my pumpkin pies, swirling some into my cheesecake…yup…just eating it, too!
Danielle says
My absolute holiday favorite is actually the cookies with the Hershey’s kiss in the middle! I can’t recall for the life of me what they’re called, but to me they are a holiday tradition.
Amanda says
All of the above!! I love dark chocolate, and I can’t wait to try this recipe! It looks amazing!! 🙂
Kelly says
I like to chop it up in various baked goods
BT says
Yum! Dark Chocolate Bark with dried cranberries, unsweetened coconut and raw almonds. The perfect Holiday Bark!
Vivian Ruble says
“C”… all of the above! We still make candy and dip it, but I have also learned to eat unsweetened chocolate straight and I love it with hot coffee for a snack! (along with my unsweetened tea, coffee, etc. chocolate is just another taste I have grown to love straight and unsweetened)!! I am planning on making these for Thanksgiving this year! They look yummy.. grandkids will love them!
Carolyn says
Thanks, Vivian!
Jan says
Chocolate any way, any time 🙂 I typically use it chopped and included in cookies,scones or other baked goods. I am a fan of Green & Black Organic chocolate – I buy it at my local health food store.
Audra says
Oh man I love chocolate. Dark chocolate! I usually incorporate it into my breakfast if possible and eat some everyday whether plain or with something!
Robin R. says
I shared on Twitter. I don’t know how to get the urn on an iPad. I’m at RobinRodgers Psychic…@PsychicMermaidR
crazywoman/BIllie says
I clicked on the Official Rules link, and I got a 404 (think it was) error – access to page denied.
crazywoman/BIllie says
These look & sound really good!
I’d love to win some of their chocolate, not to mention the money (gift card).
I don’t have twitter or a blog site.
crazywoman/BIllie says
I don’t see my original post, which stated that I got an error message when I clicked on the rules link (404 I believe). Possibly because I used the wrong email address on it. Oops!
If it repeats, I apologize!
Carolyn says
Let me look into that…
crazywoman/BIllie says
Got it now. 🙂
Oh and thank you for this chance to win!
I Love chocolate, especially dark chocolate. (Even the amount of sugar that is in 82% scares me tho.
crazywoman/BIllie says
I joined twitter just so I could post about your recipes & etc.
https://twitter.com/BillieCarol2/status/667154672356995072
https://twitter.com/BillieCarol2/status/667154952763015168
Angela says
I love to just eat the chocolate straight. I stock up on my chocolate bars when they go on sale and keep them in the refrigerator. I can’t wait to try this recipe. This sounds wonderful. I want to make a batch for my family too but my mom hates dark chocolate. Do you think making a batch with milk chocolate would taste good too?
Robin R. says
I’m going to try Green and Black’s chocolate now! Your description of it as well as imagining the bittersweet along with the sweet of the truffle was perfect. I love that it’s fair trade and appreciate the shout out on their behalf. I will make these…right after getting the chocolate! Thank you!