Keto Pecan Pie Truffles

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.

More keto pecan pie recipes

• The Original Keto Pecan Pie Muffins
• Keto Pecan Pie Bars
• Keto Pecan Pie Cookies
• Mini Keto Pecan Pie for Two