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).
Tory says
Great on a cold afternoon or for a simple dessert: a steaming cup of cinnamon or fruit tea along with a couple of squares of dark chocolate and a few pecan halves.
Love that Green & Black’s is organic AND fair trade!
Already love your caramel sauce… the truffles are a must!!
crystal s says
I also tweeted about it here. https://twitter.com/zoeybear20/status/666412905445879809
crystal s says
I like to melt it and dip things in it like pretzels and nuts and cookies….but I’m just as happy to eat chocolate plain. I love chocolate. 🙂
Jennifer Farley says
I will let someone else go for the giveaway prize; I just wanted to chime in that these truffles are perfection.
Elizabeth McGlasson says
I tweeted! https://twitter.com/GoudaCheese007/status/666397710832955393
Elizabeth McGlasson says
I love making Dark Chocolate turtles for Christmas! They are so good and so easy to make. I try to always make some sort of candy for our sweets table!
Michele says
I will eat my chocolate plain and in Carolyn’s Pecan Pie bars this holiday season!
Tierney says
I tweeted the giveaway here: https://twitter.com/Gingersnoop/status/666390669905297410
Tierney says
I love dipping various things for the holidays–pretzels, dried fruit, nuts. Add some sprinkles and it’s very festive!
Elena says
https://twitter.com/ElenaIstomina/status/666387704897142784
Elena says
I like to make chocolate covered strawberries
Rebecca R. says
I use chocolate to make dipped cookies or truffles, chopped into cookies or bars, melted into a decadent tart, used in the icing of a bundt cake, broken into small pieces and on a cheese/meats/nuts plate… All sorts of holiday goodies!
Julie Wood says
tweet-https://twitter.com/JewelWood/status/666380528824619008
Julie Wood says
During the Holidays, I melt the chocolate to make my Basic Homemade Fudge. Christmas would not be Christmas without fudge!
Mami2jcn says
tweet–https://twitter.com/mami2jcn/status/666379320873631744
Mami2jcn says
We love to have chocolate truffles for dessert!
Allison says
Tweet Tweet https://twitter.com/alimom01/status/666364724968357888
Allison says
Oh my of course I would love to win but honestly I would be happy to get these in my belly!!! YUMMM
heather says
I incorporate chocolate in to the holidays b melting it when I make fudge.
Sarah G says
Well, I have a daughter whose birthday is always right before, right after, or on Thanksgiving. She is asking for a double layer cheese cake and chocolate frosting. So, I’m using your chocolate ganache on top this year. She wanted the same thing last year so maybe it’s a new sorta-Thanksgiving tradition as she is my Thanksgiving baby.
I do love Green and Black chocolate! Sometimes my husband will bring home a dark chocolate bar for me. 🙂 It’s the best. I prefer it over Lindt, for sure.
Carolyn says
Happy early birthday to your daughter!
Sarah G says
Thanks! She’ll be so excited you said that. They all know you. If I bake something I usually get asked, Is this Carolyn Ketchum or Maria Emmerich? Lol!
Sarah G says
Oh my. I told her. She said, “WHAT?! She is a famous person and she said ‘Happy Birthday’ to ME?” I think that made her day.
Carolyn says
Oh my heavens, I am not famous but that is seriously cute!