All the sweet coconut and pecan deliciousness of german chocolate in a low carb, keto truffle recipe. These make great treats for the holidays. Great as gifts too!
German chocolate, where have you been all my life? I mean, I always vaguely knew of you. And chances are, I even tasted you a few times in cake form. But clearly I was either too distracted or too young to have any sense. Whatever the reason, I spent many years overlooking you in favour of other flavours. I really didn’t take the time to see your good qualities and value you the way I should have. I apologize. Truly, I am full of deep regret for having ignored you all this time. But now I see you and I value you. In fact, I believe I may have fallen in love with you. So where do we go from here, you and I?
I say we can only go up from here. I’ve already loved on you a few times, with my low carb German Chocolate Brownies and some low carb German Chocolate Fudge. Now I’ve gone ahead and taken your famous caramel-y pecan and coconut topping and turned it into truffles. Possible some of the best sugar-free truffles I’ve ever made. Seriously. That’s how much you mean to me, German Chocolate. I puffy heart you.
And it’s not just me, oh sweet one. Oh no, I do believe I’ve made converts out of my family as well. I couldn’t have kept these truffles around for more than a day if I tried. Everyone looked a little skeptical at your lumpy bumpiness and one child asked if you contained nuts, which I did not deny. But upon the first taste, their little faces lit up in pure happiness. See, this is what’s so good about you. You spread joy and happiness wherever you go.
I solemnly swear I will never underestimate you again. May we always be together!
Looking for more low carb holiday deliciousness?
German Chocolate Truffles
- ½ cup whipping cream
- 2 large egg yolks
- ½ cup powdered Swerve Sweetener
- ¼ cup salted butter cut into 4 pieces
- ½ teaspoon vanilla extract
- ¾ cup unsweetened shredded coconut
- ⅔ cup chopped pecans lightly toasted
- 1 teaspoon coconut flour
- 3 ounces sugar free dark chocolate chopped
- ½ ounce cocoa butter or coconut oil
- Line a large baking sheet with parchment or waxed paper.
- In a medium saucepan over medium heat, combine cream, egg yolks, sweetener, and butter. Cook until thickened, about 10 minutes.
- Remove from heat and stir in vanilla, coconut, and pecans. Sprinkle surface with coconut flour and whisk briskly to combine (this helps the butter not settle out).
- Let mixture cool 10 to 20 minutes, stirring occasionally. When it is still soft but not runny, scoop tablespoon-sized mounds onto prepared baking sheet (if you have a small cookie scoop, this works well). You should get 20 to 24 mounds. Freeze 1 to 2 hours.
- In a heatproof bowl set over a pan of barely simmering water, melt chocolate and cocoa butter together until smooth. Dip the frozen mounds into the chocolate coating with a fork and tap fork firmly against the side of the bowl to remove excess chocolate. Place back on waxed paper and let set, 10 to 20 minutes.
Total fat: 22.85g
Calories from fat: 205
Total dietary fiber: 4.26g