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).
Kristen says
I’m a certified chocoholic, so I incorporate chocolate in just about every way possible! Cookies, cakes, brownies, chocolate-dipped pretzels, chocolate-dipped cookies, chocolate-dipped dried fruit, chocolate-dipped anything really. 🙂
I especially love a mug of good rich hot cocoa. It reminds me of when I was young and my mother used to drive us around town to look at Christmas lights. We’d always stop somewhere for a hot beverage to keep us warm. Nothing makes me feel the holiday spirit more than holding a hot mug full of chocolaty goodness!
Ruth says
My favorite is your caramel sauce, pecans, and dark chocolate all mixed together ! The best
betsy says
This is an easy one – I love hot cocoa!
Ann says
That’s an easy question! I use chocolate in every way imaginable during the holidays. I melt it to make bark, I chop it to add to the top of cakes/cupcakes, I chop it to use in cookies/bars AND I melt it into my homemade pudding. I am the original chocoholic!
Tracie says
I have to have choc. Chips in everything! Back as far as I can remember I wouldn’t eat a brownie without chips and I always insisted that chips be put in my shakes cuz I like something to chew on. People used to think I was nuts, but now they are in everything
Katie Rose says
I eat it straight up (in secret, I don’t like to share my stash with unappreciative kiddos 😉 ) or I bake with it: chocolate chip cookies, seven layer bars with an extra thick layer of chocolate, cake, mmmmm.
Kelly D says
tweet
https://twitter.com/Kellydpa/status/666458400402882560
Kelly D says
I melt chocolate into the holiday desserts I bake, like chocolate chip cookies and chocolate cake.
Susan Broughton says
I tweeted about your giveaway here is the link: https://twitter.com/susanelaineb1/status/666456496755056641
Autumn says
I would break it up and use it in my energy bites with dates figs and prunes as well as pepitas and pistachios.
Susan Broughton says
I’m an all the above kid of girl! I like chocolate any way I can get it!
Cathy Thompson says
These sound so yummy and I love Pecan Pie so these will be a must try on the list!
Twitter share:
https://twitter.com/Cathyt1111/status/666453904159297536
Natalie R says
https://twitter.com/natbee197/status/666454446805618688?lang=en
Natalie R says
Chocolate ALWAYS has a place on the dessert table! I like to make pecan pie with a chocolate drizzle… yum!
Sparkly Jules says
First, I want to say how much I appreciate your blog. As a WLS patient, I need to limit my carbs for health and other reasons (like immediate side effects *ahem*), and so far everything I’ve made from your blog has turned out perfectly. Not one failure, so thank you!!
As for chocolate? I would eat it even if I melted it on my shoes. So many options. I can’t pick just one.
Thank you,
Jules
Carolyn says
I am not sure what WLS is but I am glad to hear my recipes help!
Erica Kollman says
I like to melt chocolate and spread it over the crust of a cream pie. I saw a recipe years ago in a cooking magazine where they did that, but on the crust of a pumpkin pie. I haven’t tried that, yet, but maybe this will be the year I finally do.
Kat says
I like melting dark chocolate to make almond bark or putting it into bite sized candy molds.
Natalie says
https://twitter.com/yarbr012/status/666420260539527168
Natalie says
I love to make chocolate covered pretzels over the holidays! I love to incorporate chocolate chips and chocolate bits into lots of desserts, especially cookies!
Debra Shope says
I like to mix it chopped into the homemade cave man bars also with1/2 cup pumpkin seeds 1 cup popcorn 1/4 cup cranberries without sugar and then and a few chopped up pieces of choclate or mini choccips