Delicious keto peppermint truffles that taste like Oreo cookies! These easy sugar-free cookie dough balls are a healthy nut-free holiday treat.
Everyone loves a good truffle around the holidays. They look so pretty nestled into a gift box, and they taste so indulgent.
And if they happen to be keto truffles, they can make the world seem more merry and bright.
These keto peppermint “Oreo” truffles are a dream come true. They’re easy to make and have that classic peppermint Oreo flavor, but with a fraction of the carbs.
Oh and did I mention that they’re nut-free too? The perfect keto candy for everyone on your list!
Keto truffles for the holidays
I have a bit of an obsession with truffles, cake balls, and cookie dough bites. I love making them because they’re easy and and delicious, and great for sharing and gift-giving.
And the possible variations are seemingly endless! A few of my favorites include:
And when keto-friendly white chocolate finally came on the scene, it took my sugar-free truffles to a whole new level. Thank you, ChocZero!
Now all the delicious white-chocolate dipped treats I’d been eyeing for ages were within my low carb grasp. And these keto peppermint truffles were very high on my list of must-make recipes.
You will need:
- Sunflower seed flour (can sub almond flour)
- Powdered sweetener
- Extra dark or black cocoa powder
- Peppermint extract (oil-based recommended)
- Vanilla extract
- Sugar-free chocolate chips (dark, white, milk, or a combination)
- Cocoa butter or coconut oil
- Sugar-free sprinkles (optional)
How to make keto peppermint “Oreo” truffles
Of course this keto truffle recipes doesn’t use real Oreos or any such madness! Here are my best tips for getting it right:
- Use finely ground sunflower seed flour. This makes them nut-free but you can also use almond flour. You want the grind to be fine enough that you don’t see little flecks of the ground seeds or nuts in the truffles.
- Use black cocoa powder, if you can find it. This is the same trick I used in my keto oreo cookies, as it gives the cookies more of that classic Oreo flavor. If you can’t get black cocoa powder, try using extra dark or Dutch process.
- Whisk the dry ingredients. Before you add any of the wet ingredients, make sure to whisk the flour, sweetener and cocoa powder well and break up any clumps.
- Stir in the butter and extracts. The melted butter is the “glue” that binds the truffles together, but if it’s crumbly, you can stir in water until you can roll the dough into balls.
- Freeze the truffles. These are relatively soft truffles and freezing them makes it much easier to dip in chocolate. It also helps set the chocolate much faster.
Dipping and decorating
- Melt the chocolate. As always, melting keto chocolate double boiler style to keep it from seizing. The addition of a little cocoa butter or coconut oil helps it melt much more smoothly.
- Use oil-based peppermint extract. Melted chocolate is finicky and keto melted chocolate is even more so. It can seize easily with the addition of liquid, so using oil-based flavorings helps prevent this.
- Dip the truffles. Grab a couple of forks so that you can roll the balls around quickly in the chocolate. As you lift out the coated ball, tap the fork gently on the side of the bowl to remove excess drips.
- Let them set. If you froze the balls, the chocolate will set quite quickly but you still want to get them into the fridge to make sure it hardens properly
- Decorate! If you are planning on adding a few sprinkles, be sure to sprinkle them on top right after dipping the balls and before the chocolate hardens. But you can also use any leftover melted chocolate to drizzle on top decoratively.
Frequently Asked Questions
Not at all! Almond flour works just as well in these keto peppermint truffles. Really any finely ground nut or seed flour will work but you want to make sure it doesn’t have a strong flavor to compete with the chocolate and peppermint.
You should be able to use any powdered sweetener, but keep in mind that Swerve has added fiber that contributes to the consistency. If your truffle mixture is too soft, you may need to add a bit more flour to make up for it. D
The chocolate coating is up to you. You can use all dark, all milk, all white, or a combination of these. I thought it was fun to do a mix of dark and white chocolate truffles.
I purchased this brand of organic black cocoa on Amazon. But other dark cocoa, like Hersheys Extra Dark, should work quite well too. They won’t have that black Oreo look but it will be close enough!
Yes, you can! Try using melted coconut oil instead of butter, and using only dark chocolate chips for the coating.
Keto Peppermint “Oreo” Truffles
- In a large bowl, whisk together the sunflower seed flour, sweetener, cocoa powder, and salt. Stir in the melted butter and extracts until the dough holds together. If it is too crumbly, add water a little at a time until it's more cohesive.
- Scoop the dough out by the rounded tablespoon and squeeze in your palm a few times to help it stick, then roll into a ball. Place on a waxed paper lined cookie sheet and repeat with remaining dough (you should get about 30 truffles).
- Freeze 1 hour.
- In a heatproof bowl set over a pan of barely simmering water, combine the dark chocolate chips and half of the cocoa butter or coconut oil. Stir until melted and smooth. Stir in half of the peppermint extract.
- Drop a frozen truffle into the chocolate, tossing to coat thoroughly. Lift out with a fork and tap gently on the side of the bowl to remove the excess chocolate. Dip about half of the truffles.
- Return to the baking sheet to set. If using sprinkles to decorate, add them right away before the chocolate hardens. Repeat with remaining truffles.
- Repeat with the white chocolate, the remaining cocoa butter, and peppermint extract. (Stay near the white chocolate at all times, stirring until smooth, as it's more finicky and likely to seize).
- You can also use any leftover white chocolate to drizzle over the dark chocolate coated truffles.
- Set in fridge for 20 minutes or so until chocolate is set.