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!
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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!
- 1/2 cup whipping cream
- 2 large egg yolks
- 1/2 cup powdered Swerve Sweetener
- 1/4 cup salted butter cut into 4 pieces
- 1/2 tsp vanilla extract
- 3/4 cup unsweetened shredded coconut
- 2/3 cup chopped pecans lightly toasted
- 1 tsp coconut flour
- 3 ounces sugar free dark chocolate chopped
- 1/2 ounce cocoa butter or coconut oil
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Line a large baking sheet with parchment or waxed paper.
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In a medium saucepan over medium heat, combine cream, egg yolks, sweetener, and butter. Cook until thickened, about 10 minutes.
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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).
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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.
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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.
Serves 10 to 12. For 10 servings, each serving has 2.23g NET CARBS.
Food energy: 232kcal
Total fat: 22.85g
Calories from fat: 205
Cholesterol: 66mg
Carbohydrate: 6.49g
Total dietary fiber: 4.26g
Protein: 2.32g
Erythritol: 12g
Jackie Butts says
You have won my heart. I will definitely be making these to adorn my Christmas Goody Platter. I can’t wait to taste them.
Carolyn says
They are so good!
Nanabella says
OMG!!! I am swooning just licking the mixing spoon after stirring the cooling concoction. SOOOO DELICIOUS!!! You amaze me with all your lovely treats that I can make at home!
Thank you Carolyn… it is going to be a sweet Christmas… ?????❤️??
Chris Houck says
I love to read your backstories on your recipes. Even if I didn’t already love the food you offer on your website, I would still read it for what you have to say about each one. It gives me a good chuckle in the mornings before I head off to work. Thanks! Oh, and thanks for all the great recipes!
olga says
Do these taste like almond joy (minus the almonds??? ) I ask because of the chocolate/ coconut combo.
Adrienne says
Yes but better!
Karen says
Seriously drooooling right now. On my list for Thanksgiving – not waiting till Christmas. =))
Angela says
Do these have to stay refrigerated after they’ve been made? I would like to give some as a gift but I wouldn’t be able to keep them refrigerated the entire time.
Carolyn says
Actually, they were fine on my counter for several days. Beyond that, though, I would refrigerate because…eggs, cream. 🙂
Angela says
Ok, yeah it was the egg and cream that I was concerned with but ok, good to know!!
Bobbie says
Do you think I could substitute Coconut Cream (solids from refrigerated coconut milk) for the whipping cream? Can’t do dairy! : ( Thanks!
Carolyn says
I haven’t tried it but I would say it’s worth a try.
Chris says
Wondering if you’ve tried the coconut cream yet? Another DF girl!
Bobbie says
I tried to make these truffles with coconut cream (refrigerate a can of coconut milk and use the harden coconut cream on top) and they were outstanding!!! I had a treat for Christmas…and everyone wanted to try them!!! YAY!!! Thanks Carolyn!
Carolyn says
Glad to hear it worked!
Chris says
Thanks for the update! So glad to know it works!
jillian says
whoa…love german chocolate, making these very soon, maybe even tonight.
Janet says
Sooooo good! I made my first batch today to test them for gift giving. My diabetic sister is going to swoon over them when she gets hers for Christmas! I only dipped the bottoms and then striped the tops with a drizzle. Pretty too! Thank you Caroline for putting baking back in my no sugar life. I lost 105 lbs a year ago and want to be able to keep it off but not by starving myself. I love all your recipes!
Stephanie Deal says
WTG Janet (on your weight loss)!!
Della says
These are AMAZING!! I have to hide some next time I make them, my NOT low carb family scarfed them!
stacy says
Is sugar free dark chocolate like the Hershey’s semi-sweet chocolate chips?
Carolyn says
That works but I am talking about bars like Lily’s.
stacy says
Thank you. I’m new to this, didn’t even know amazing recipes like your existed, so not very familiar with some of the ingredients.
Carolyn says
That’s okay. Lily’s is great chocolate if you can find it. I get mine at Whole Foods.
Karen Anthony says
Awesome, easy & wonderful!!! Four stars!
/grace says
Can I sub anything for the egg yolks? Could I use egg whites instead>
Carolyn says
No, it requires the yolks to thicken properly.
Adrienne says
Made these tonight and I have one BIG problem. They are just tooooo good!!! I can’t stop eating these scrumptious, decandant morsels of deliciousness!!! My hands and face are covered with chocolate and I’m in heaven! Yummmmm
Theresa says
I assumed by sugar-free chocolate that you meant unsweetened baker’s chocolate, but I don’t think I’m right.
Should I add some powdered swerve to the chocolate and cocoa butter? The rest of it is in the freezer just waiting for the chocolate!
If I don’t hear from you, I’ll try it anyway and let you know.
Theresa says
I added 2 tbsp confectioners Swerve to the chocolate and it was just a little bitter. That’s the way I like it!
Carolyn says
Glad it worked out. Whenever I specify baker’s chocolate, the totally unsweetened kind, it’s “unsweetened chocolate”. When I say sugar-free, I mean a dark chocolate that is already sweetened in some way. That’s in part why I link to it in the recipe, so you can see what I mean!
Tanya Payne says
There is *no way* I’d get these to the chocolate stage.
Tanya Payne says
To clarify: I’d eat the truffle part before I got that far.
Stephanie Deal says
OH my goodness — these are OFF the chain deliciousness!!! I made these tonight and my husband said these were as good as anything you can buy in a candy store. YUM …. and so easy!! Thanks Carolyn!!
Carolyn says
I love hearing that!
Tonnia Williams says
I have made 3 batches of these so far and will be making more. My daughter loves them, she has Type 1 diabetes so has to count all of the carbs in each serving but she says they are a fabulous treat. She will be taking the recipe along with supplies back to her college apartment. I asked my husband if he thought they were pretty good for a low carb treat. He said they were good period, low carb or not. Thanks for this recipe as well as all the wonderful meal and treat recipes you give us.
Carolyn says
That is wonderful to hear!
Jackie says
I’m waiting on these to set before I ‘dip’ and can’t help but wonder where the “German” in the name comes from?
Thanks for this …as usual you’ve taken my holiday baking up a notch…I don’t miss the old days of sugars and pastries ..your recipes are even better!
Emma says
I just made these. All I can say is “WOW.” These are so rich, you only need one to satisfy your cravings. I wouldn’t survive keto/low-carb without your blog, truly.
Kathleen Oberst says
What temperature is your target for cooking the cream and eggs? The taste was awesome but I’m concerned I may have cooked at too high a temp because I could not keep the butter incorporated. I added an extra tsp coconut flour to try and compensate but still had some pooling when I made the balls. Taste is fantastic, I think I just did something wrong at the initial stage. Any hints would be appreciated, thank you so much!
Carolyn says
I didn’t take the temp of the mixture, just waiting until I saw it thickening. If your pan isn’t heavy duty, this might be the issue. Thin pans tend to overcook things quickly. And electric heat is harder to control. You could always try doing it double boiler style for more gentle heat.
Kathleen Oberst says
Thank you! I will try again, they are delicious