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).
Tresa says
I was always a milk chocolate gal until I started LCHF now I am warming up to Dark Chocolate. I ‘ve read good things about Green and Black’s and look forward to trying it especially with this truffle recipe. I think sounds delicious.
Carolyn says
I love chocolate just on its own and Green & Black’s is one of my favorites!
Patti says
I am a “choco-holic” ! I pretty much must have at least a piece of chocolate every day! When our kids where at home, every Christmas we would dip “Ritz Bitz” peanut butter filled crackers in chocolate. Apparently it is still a family favorite as my kids are now doing that with their children. I also love pecan pie so I am very much looking forward to trying these!
Angela W says
Peanut butter balls dipped in semi-sweet chocolate have been a holiday staple for generations! And there’s always chocolate around for hot cocoa and cookies!
Dani H says
Besides the holiday pies, quick breads and cookies/cookie bars that I’ve made for decades, I’ve been expanding into candy for the past several years. Truffles and chocolate-dipped candies in particular.
Thanks for a chance at the giveaway!
I look forward to trying your truffle recipe!
Lisa says
I don’t bake for the hoidays I melt. I melt chocolate for fudge. I melt chocolate for what I call Chinese Chocolates. When surveyed after the kids were grown those two holiday treats were their favorites. I simplified by forgetting about cookies and focusing on melting.
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OFg says
https://twitter.com/OneFrugalGirl/status/668284868531511296
OFG says
I’m a huge hot chocolate fan! So warm and delicious on cold days!
Amy Tong says
tweeted:
https://twitter.com/uTry_it/status/668245583610580992
amy [at] utry [dot] it
Amy Tong says
I mostly just eat chocolate straight, any time of the year! And I love to make chocolate sauce to top my ice cream and cakes. 🙂 Can’t wait to try your recipe.
amy [at] utry [dot] it
Lisa Brown says
tweet-https://twitter.com/LuLu_Brown24/status/668159077118115840
Lisa Brown says
I like to incorporate chocolate into my holiday with chocolate filling for pies, chocolate candy, try to have as much chocolate as I can eat, and I do love dark chocolate.
Lisa Leyboldt says
I definitely love my green and black’s chocolate! I’ve been eating more and more dark and found an awesome chocolate mousse to make with it!
Jeffrey says
I tweeted: https://twitter.com/FireRunner2379/status/667793157183168513.
Jeffrey says
I eat a small piece of Dark Chocolate after dinner everyday of the year but during the holidays I like to bake with it. Chocolate chip cookies with chunks of dark chocolate and candied pecans are my favorite.
Lori @ RecipeGirl says
I need about 10 of these right now! So delicious!
Linda says
Darn it! Clicked post by accident. I also wanted to say that pecan pie is one of my favorites. I will definitely be trying this recipe. 🙂
Linda says
Green & Black’s chocolate is my favorite. I eat it straight. I also coat truffles with it. I love coconut truffles coated with 85% Green & Black chocolate. They’re like mini-Mounds bars, but less sweet. I do them low carb with Swerve and stevia.
Cathy Moore says
Snapping off a small piece of a milk or a dark chocolate bar and popping that into my mouth is my favorite way to devour good chocolate. It melts slowly, and I am very happy.
Karen says
I am very thankful for all of your recipes! I am making my grocery list today and these ingredients are now on my list. Blessings!