All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Pecan Pie Truffles – Keto Recipe

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

These Keto Pecan Pie Truffles are easy to make and so delicious! They are a perfect no bake sugar-free treat for any time of year.

Titled image of keto pecan pie truffles on a small white cake stand with pecans strewn around.

In case you hadn’t noticed, I am a pecan pie fiend. A pecan pie aficionado, a pecan pie fanatic, a pecan pie maniac. I just can’t get enough of that gooey, rich, caramel scented pecan flavor. And I am always looking for new ways to incorporate that pecan goodness into other recipes.

Of course I enjoy the pie itself, and I highly recommend my Keto Pecan Pie recipe. It’s one of my all time favorite keto desserts and I make one every year for Thanksgiving. But there are so many other delicious ways to enjoy that same rich taste, and these Keto Pecan Pie Truffles are high on my list too.

They are so delectable, and so easy to make 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???

Easy no bake pecan pie truffles in a white bowl on top of a white plate

Updated Pecan Pie Truffles Recipe

I actually first created and published this recipe back in November 2015. They were absolutely delicious, but a little higher carb than I would have liked, because of limited access to really great keto ingredients.

But things have changed quite a bit in the intervening 5 years and I thought it was time to make these again and truly make them keto friendly.

One thing that helps bring down the carb count is my updated Sugar Free Keto Caramel Sauce. I used to have to rely on a bit of coconut sugar or molasses to get a proper caramel color and consistency. But now I use Swerve Brown and BochaSweet, which gives it the perfect color and flavor, and it stays soft and gooey.

I also found I could reduce the almond flour a bit, making the truffles a little softer and more tender. Now these truffles are melt-in-your-mouth delicious.

No bake keto pecan pie truffles on a metal platter

How to make Pecan Pie Truffles

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:

  1. 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.
  2. 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.
  3. Set aside 3 tablespoons of the chopped pecans for decorating the truffles.
  4. Stir the dry ingredients together, and then add the caramel sauce. It’s the “glue” that holds these together, so work it in well until the dough begins to hold together.
  5. Roll the dough into balls and freeze for an hour to allow them to firm up. This makes it much easier to dip them in the melted chocolate.
  6. 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.
  7. 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.
  8. Top the truffles with the reserved pecans quickly after they are dipped. Because they are frozen, the chocolate will set quickly, so sprinkle some on right after you dip each truffle.

That’s really it! Ready to make some delicious Keto Pecan Pie Truffles?

Close up shot of keto pecan pie truffles with one cut open to see the inside.

More keto pecan pie treats

5 from 6 votes
Titled image of keto pecan pie truffles on a small white cake stand with pecans strewn around.
Print
Keto Pecan Pie Truffles
Prep Time
35 mins
Cook Time
10 mins
Chill Time
1 hr
Total Time
45 mins
 

These Keto Pecan Pie Truffles are easy to make and so delicious! They are a perfect no bake sugar-free treat for any time of year.

Course: Dessert
Cuisine: American
Keyword: keto pecan pie truffles, pecan pie truffles
Servings: 24 truffles
Calories: 206 kcal
Ingredients
US Customary - Metric
Instructions
  1. In a medium saucepan over medium heat, combine the butter, Swerve, and Bocha Sweet. Bring to a boil and cook 2 to 3 minutes (be careful not to burn it).

  2. Remove from heat and add the cream. The mixture will bubble vigorously. Set aside to cool.

  3. 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.
  4. Add the almond flour, powdered sweetener, and salt, and stir to combine. Stir in the caramel sauce until the dough begins to clump together.
  5. 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.
  6. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together until smooth.
  7. 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.
  8. Refrigerate until set. Serve at room temperature for best taste and texture (can be stored in the fridge).

Recipe Video

Nutrition Facts
Keto Pecan Pie Truffles
Amount Per Serving (2 truffles)
Calories 206 Calories from Fat 178
% Daily Value*
Fat 19.8g30%
Carbohydrates 6.6g2%
Fiber 3.5g14%
Protein 3.5g7%
* Percent Daily Values are based on a 2000 calorie diet.

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!


Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. I used to dip pretzels in chocolate and make potato candy (cooked potato, confectioners sugar, coconut, and bittersweet chocolate. But now I just love to eat my dark chocolate. It’s just my dad and me now and no point in making all the fancy candy when I can just enjoy my daily fix.

    Reply

  2. I definitely can just eat chocolate on its own. I love to mix it with anything salty, dipping gluten free pretzels, drizzling over popcorn or salted nuts.

    Reply

  5. chocolate is my go to sweet – love the contrast of chocolate with nuts, or something salty but I also love unadulterated chocolate on it’s own!!

    Reply

  6. I’ve come to find that using chocolate bar to chop and use in recipes makes a much better product than using chips in my opinion. I love Green & Black’s organic chocolate. It’s definitely a staple in my house. I can’t wait to try this recipe as there are so few ingredients and the pictures look so delightful!

    Reply

  7. Green and Blacks 85% Organics is my FAVORITE! I always keep a bar (or three) in my pantry! For my LCHF lifestyle I can have a bite or two and stay on plan.

    Will definitely be making these truffles and soon!!!!

    Reply

  8. I’m a drizzled kind of gal! I love to (heavily) drizzle chocolate on cookies, pies, ice cream, salty snacks, bacon…you name it!

    Reply

  9. Every year I make some kind of chocolate candy treat for family and friends but since I’m on a low carb way of eating, I don’t know if I could trust myself around chocolate these days… But this chocolate seems to fit the bill, these look scrumptious!

    Reply

  13. Dark chocolate is great on its own as a special treat, or sometimes I did prunes in a little melted chocolate. I use that for a special treat when I’m exercising and my blood sugar is a little low.

    Reply

  14. I incorporate chocolate every way I possibly can! I love rich homemade hot cocoa, cookies dipped in chocolate, luxury candies and of course straight chocolate.

    Reply

  15. Chocolate is always on my mind and is a large part of my ingredient list for holiday baking! I have grown to love dark chocolate and prefer it over any other type of chocolate. I use it in many of my recipes for the holidays and chop it, melt it, drizzle it, dip it, any way that I can think of to enjoy its flavor and goodness!

    Reply

  16. As far as chocolate is concerned, I consider every day a holiday! I literally eat dark chocolate every day, usually as my dessert/treat at night (though often it’s beside my cup of coffee in the morning, too). At Thanksgiving and Christmas I’ll typically make some kind of decadent chocolate dessert to get us in the holiday spirit.

    Reply

  17. For good dark chocolate like Green and Black, I like to let it slowly melt in my mouth as I savor every wonderful nuance of flavor!

    Reply

  18. I had planned on making a chocolate pecan pie for Thanksgiving but your truffle recipe seems a better choice. I can make them ahead of time too–huge bonus for me. Every Christmas my kids and I make peppermint bark with both white and dark chocolate. We give some away as gifts and it’s our favorite holiday treat, next to real chocolate hot cocoa and homemade brownies. Dark chocolate rules!

    Reply

  21. I’m going to try Green and Black’s chocolate now! Your description of it as well as imagining the bittersweet along with the sweet of the truffle was perfect. I love that it’s fair trade and appreciate the shout out on their behalf. I will make these…right after getting the chocolate! Thank you!

    Reply

  22. I love to just eat the chocolate straight. I stock up on my chocolate bars when they go on sale and keep them in the refrigerator. I can’t wait to try this recipe. This sounds wonderful. I want to make a batch for my family too but my mom hates dark chocolate. Do you think making a batch with milk chocolate would taste good too?

    Reply

  25. Oh man I love chocolate. Dark chocolate! I usually incorporate it into my breakfast if possible and eat some everyday whether plain or with something!

    Reply

  26. Chocolate any way, any time 🙂 I typically use it chopped and included in cookies,scones or other baked goods. I am a fan of Green & Black Organic chocolate – I buy it at my local health food store.

    Reply

  27. “C”… all of the above! We still make candy and dip it, but I have also learned to eat unsweetened chocolate straight and I love it with hot coffee for a snack! (along with my unsweetened tea, coffee, etc. chocolate is just another taste I have grown to love straight and unsweetened)!! I am planning on making these for Thanksgiving this year! They look yummy.. grandkids will love them!

    Reply

  31. My absolute holiday favorite is actually the cookies with the Hershey’s kiss in the middle! I can’t recall for the life of me what they’re called, but to me they are a holiday tradition.

    Reply

  32. I love grating a little chocolate into my coffee, adding some chips into my pumpkin pies, swirling some into my cheesecake…yup…just eating it, too!

    Reply

  33. I love to chop up some nuts, add a bit of sea salt, and coat in dark chocolate. Then I drop by spoonfuls on to waxed paper to make nut clusters. So good!

    Reply

  34. I make holiday gifts of chocolate dipped pretzels, truffels, chocolate covered oreos. I go through massive amounts lol!

    Reply

  35. This will be my first THM Christmas, so I plan to find new creations like this to incorporate chocolate. I used to dip buckeyes, so I’ll have to find a THM version of it this year:) I would like to add that your dessert recipes are the only fail-proof ones I’ve found so far! I have no fear making one of your desserts and taking it to work or sharing with my family without tasting it first. I can’t say that about so many other THM desserts I’ve dabbled with. Thank you for all the effort to make this site so tasty and wonderful 🙂

    Reply

  37. I always have to make traditional fudge and then low carb treats for myself but have been converting everything over to low carb slowly so the family doesn’t revolt…lol. These truffles are absolutely on my to-make list.

    Reply

  38. I usually have great intentions of making wonderful things with chocolate, but end up just eating it as is! Green & Black makes wonderful chocolate.

    Reply

  41. Well, I have a daughter whose birthday is always right before, right after, or on Thanksgiving. She is asking for a double layer cheese cake and chocolate frosting. So, I’m using your chocolate ganache on top this year. She wanted the same thing last year so maybe it’s a new sorta-Thanksgiving tradition as she is my Thanksgiving baby.

    I do love Green and Black chocolate! Sometimes my husband will bring home a dark chocolate bar for me. 🙂 It’s the best. I prefer it over Lindt, for sure.

    Reply

  47. During the Holidays, I melt the chocolate to make my Basic Homemade Fudge. Christmas would not be Christmas without fudge!

    Reply

  49. I use chocolate to make dipped cookies or truffles, chopped into cookies or bars, melted into a decadent tart, used in the icing of a bundt cake, broken into small pieces and on a cheese/meats/nuts plate… All sorts of holiday goodies!

    Reply

  52. I love dipping various things for the holidays–pretzels, dried fruit, nuts. Add some sprinkles and it’s very festive!

    Reply

  55. I love making Dark Chocolate turtles for Christmas! They are so good and so easy to make. I try to always make some sort of candy for our sweets table!

    Reply

  58. I like to melt it and dip things in it like pretzels and nuts and cookies….but I’m just as happy to eat chocolate plain. I love chocolate. 🙂

    Reply

  60. Great on a cold afternoon or for a simple dessert: a steaming cup of cinnamon or fruit tea along with a couple of squares of dark chocolate and a few pecan halves.
    Love that Green & Black’s is organic AND fair trade!
    Already love your caramel sauce… the truffles are a must!!

    Reply

  61. I like to mix it chopped into the homemade cave man bars also with1/2 cup pumpkin seeds 1 cup popcorn 1/4 cup cranberries without sugar and then and a few chopped up pieces of choclate or mini choccips

    Reply

  62. I love to make chocolate covered pretzels over the holidays! I love to incorporate chocolate chips and chocolate bits into lots of desserts, especially cookies!

    Reply

  65. I like to melt chocolate and spread it over the crust of a cream pie. I saw a recipe years ago in a cooking magazine where they did that, but on the crust of a pumpkin pie. I haven’t tried that, yet, but maybe this will be the year I finally do.

    Reply

  66. First, I want to say how much I appreciate your blog. As a WLS patient, I need to limit my carbs for health and other reasons (like immediate side effects *ahem*), and so far everything I’ve made from your blog has turned out perfectly. Not one failure, so thank you!!

    As for chocolate? I would eat it even if I melted it on my shoes. So many options. I can’t pick just one.

    Thank you,

    Jules

    Reply

  75. I eat it straight up (in secret, I don’t like to share my stash with unappreciative kiddos 😉 ) or I bake with it: chocolate chip cookies, seven layer bars with an extra thick layer of chocolate, cake, mmmmm.

    Reply

  76. I have to have choc. Chips in everything! Back as far as I can remember I wouldn’t eat a brownie without chips and I always insisted that chips be put in my shakes cuz I like something to chew on. People used to think I was nuts, but now they are in everything

    Reply

  77. That’s an easy question! I use chocolate in every way imaginable during the holidays. I melt it to make bark, I chop it to add to the top of cakes/cupcakes, I chop it to use in cookies/bars AND I melt it into my homemade pudding. I am the original chocoholic!

    Reply

  80. I’m a certified chocoholic, so I incorporate chocolate in just about every way possible! Cookies, cakes, brownies, chocolate-dipped pretzels, chocolate-dipped cookies, chocolate-dipped dried fruit, chocolate-dipped anything really. 🙂

    I especially love a mug of good rich hot cocoa. It reminds me of when I was young and my mother used to drive us around town to look at Christmas lights. We’d always stop somewhere for a hot beverage to keep us warm. Nothing makes me feel the holiday spirit more than holding a hot mug full of chocolaty goodness!

    Reply

  81. I incorporate chocolate into my baking…holiday and otherwise…any way I can! I’m drawn first to any and every baking recipe that contains chocolate, then i MIGHT pay attention to other!

    Reply

  85. I’ll take chocolate however I can get it! 🙂 However, my favorite way is over toffee – those two flavors just do it for me.

    Reply

  88. I’m a dipping kind of gal, but I always keep some chocolate in the freezer and have a square or two in the evening!

    Reply

  89. My husband makes the most delicious fudge, and chocolate covered pretzels, neither of which are remotely low carb, sadly. We usually buy one box of Belgian truffles to share with the family, but this year I read the ingredient list, and I think I can make them better and heathier fairly easily.

    Reply

  91. I love to make chocolate gifts for the holidays! My favorite is chocolate covered carmel pretzel sticks. (So bad, but so good) I also make chocolate spoons I gift with a cofee mug at Christmas.

    Reply

  92. Oh dear…I love to chocolate all the things! Honestly, Green & Black is one of my favorite chocolates, and has been for years now. I love to eat it straight, or even add some to your low carb hot chocolate recipe (which is a cold weather favorite of mine). I always aspire to make yummy things like truffles, but I find that I end up eating the chocolate before I ever get around to making them. :p

    Reply

  93. Since having a stroke, I find that making treats (much as I love them) is just too difficult one-handed, but I can still manage to eat them if someone else makes them. If not, I can still eat the bar.

    Reply

  95. Oh Carolyn, words cannot describe how awesome these are! I am a huge chocolate pecan pie fan and now that my husband and I are sugar and grain- free, I thought I would never again enjoy the flavor of the dessert I so dearly loved, but you have duplicated it in this amazing recipe! I am making my second batch in as many days. This will be go-to recipe for candy this Christmas season and beyond! Thank you, thank you!

    Reply

  109. I’m always looking for new sweet treats to keep my diabetic husband with the incurable sweet tooth from straying into real danger. It’s not easy, but this lovely chocolate opens a new world of possibilities. Now to win that sweepstakes… 😉

    Reply

  112. I definitely melt chocolate for the holidays as I usually make several things of fudge to share with friends and family this time of year.

    Reply

  114. I either eat it straight or use it to pour/dip on cheesecake or turffles.
    It’s my favorite chocolate brand ever!
    Thanks for the giveaway 🙂

    Reply

  120. Straight up as an afternoon treat; but to share I’m planning on making a dark chocolate bark with dried cherries and chopped pistachios.

    Reply

  121. 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!

    Reply

  122. 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.

    Reply

  123. 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.

    Reply

  124. 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. 🙂

    Reply

  126. 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.

    Reply

  128. 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!

    Reply

  129. 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.

    Reply

  131. 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

    Reply

  135. 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.

    .

    Reply

  136. 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!

    Reply

  137. 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!

    Reply

  138. 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!

    Reply

  140. 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.

    Reply

  141. I like making fudge and chocolate covered confections for the holidays.

    Thank you for the chance to win this

    allisonrswain(at)gmail(dot)com

    Reply

  143. Hello, Carolyn. I really look forward to your e-mails. Love your recipes and your outlook on life. My chocolate never seems to make it into many recipes because I love to eat it square by square with a nice cup of tea or coffee. It makes a totally satisfying dessert in the evening. I have not had Black and White but I’d love to try it.

    Reply

  144. Only once per year I make homemade peanut toffee and spread dark chocolate over it. For the holidays, this year I’ve found a recipe for low carb toffee and I look forward to having my treat healthified! 🙂

    Reply

  147. I have been a chocoholic for as long as I can remember, it’s the 5th food group as far as I’m concerned. Thanks to you, I get to eat it again and without cheating! The best chocolate is in my mouth. 😉

    Reply

  149. I like to incorporate chocolate into my holidays by both eating it straight and by baking with it. I tend to eat a lot of chocolate candy during the holidays and I also like to make cookies that have chocolate in them.

    Reply

  152. We are all chocoholics in my household so we tend to eat chocolate in all shapes + forms. I personally buy dark chocolate bars to divide it into small portions which I slip into snack baggies. I can get my chocolate fix yet feel that I’m practicing portion control.

    Reply

  156. These look fabulous. When I eat sweets, it usually involves something caramel in flavor. As for chocolate, if it’s not surrounding something caramelish, I am enjoying it more and more just straight up – sans sweetener. Amazing from someone who in my previous sugar-filled life used to crave Cosmic Brownies.

    Reply

  158. The cold, hard, dark truth is I love to serve and eat it an hour or two after a great meal with great friends and family, just that way……cold, hard and dark… right out of the fridge, broken into shards of “wake up, the nights not over yet” crumbled deliciousness! Oh yeaaah! 😉

    Reply

  159. Is there a wrong way to eat chocolate? Eating it straight – break off a piece, and let it melt in the mouth — ahh… heaven! YUM!

    Reply

  164. I have found that over the holidays eating a small amount of plain chocolate is enough to help me feel like i’ve indulged and helps me avoid the higher carb choices that surround me when out and about.

    Reply

  166. I like to melt in my chocolate pumpkin chiffon pudding that I came across Elana’s Pantry. We drop the pudding into mini pie tarts as the perfect bite size dessert.

    Reply

  167. I find chopping chocolate to be therapeutic, for some reason. I would at the chopped chocolate to your delicious pecan pie muffins.

    Reply

  169. It is always a Holiday tradition to have Mexican Hot Chocolate or Champurrado. I can’t wait to try the 85% Green and Blacks Dark chocolate in the recipe. I have been looking for a dark chocolate that I don’t have to add oils for it to melt smoothly. Happy Holidays!

    Reply

  171. Oh my, yes! Dark chocolate. I can eat milk chocolate to be polite but one of the pleasures of dark is that edge of bitterness. It never palls! Bliss when one discovers a dark chocolate with velvety meltability.

    Ecstasy in the mouth! If you don’t like dark chocolate, that’s okay. More for me!

    Reply

  172. I love Green & Black dark chocolate as my go to treat after meals. It’s so creamy and I love that it is fair trade. It is also a treat that I don’t have to share because my kids don’t care for dark chocolate!

    Reply

  174. These truffles are da bomb!!! So awesome! Made them for a holiday dinner with friends who are now asking for the recipe link. 🙂 And I need to go hide the last few from the hubby so I have some left! Thanks for the amazing recipes. Especially the ones with chocolate!

    Reply

  175. I really want to try this chocolate and this recipe. My great grandmother use to make chocolate gravy she use to put it on ham and biscuits. But these days I mainly put it on biscuits with a tad bit of coconut oil or a lil slice of butter. So glad to keep chocolate recipes in the family!

    Reply

  178. I like to drizzle melted chocolate over a little pile of pecans – and now that I know about your caramel sauce, I’ll experiment with making turtles!

    Reply

  184. I have two favorites. I make very simple buckwheat muffins that I keep on hand for an easy ready to eat item. To make dessert like I like to make a sort of dark chocolate thin ganache. I dip the top of my muffin in and my muffin turns (almost) cupcake like.
    Next up is, of course, a dark chocolate hot chocolate!

    Reply

  185. I use it to make brownies, fudge, cookies, etc. Just about anything that I can think of with chocolate gets made!

    Reply

  186. I prefer chocolate dark, spicy and soft (melted in the wrapper on the dashboard so I have to lick it off makes me happy). My favorite desserts are truffles, fudge & brownies (always spicy if I’m making it just for me!). A favorite candy bar I make has nuts, sea salt, cayenne, curry, & cinnamon. Once in a while, to switch things up, I add toasted coconut, ginger chunks, orange peel or coffee.

    Reply

  206. Straight up, or in one of your many amazing recipes!! My kids love chocolate chunk cookies, and chocolate-dipped truffles and shortbread. Low carb, gluten-free, of course! Thanks for all your great ideas!

    Reply

  208. I usually eat 85% chocolate all by itself but every now and then, I like it drizzled over popcorn. Love that salty sweet combination.

    Reply

  210. Dip a peanut butter cookie in chocolate! I also just like to put a piece of chocolate in my mouth and just let it melt. (Ok, my mouth is watering now, have to find a piece of chocolate).

    Reply

  213. I love using this dark chocolate for drizzling and melting to cover these scrumptious morsels from your great low carb recipes. Yum!

    Reply

  221. My absolute FAV way to incorporate chocolate into my holidays is by way of my mom’s homemade chocolate walnut fudge. MMMMM! I hope I get some this year!

    Reply

  223. I love dark chocolate just like it is with a nice hot cup of Bustelo with heavy cream. Puts a smile on my face.

    When my son was 3 or 4 years old, after a long day he’d say, “I need some chocowit or sumpin’!” I usually agreed…

    Reply

  226. I love dark chocolate and Green & Black’s is my favorite brand! I usually eat it straight, but this recipe looks amazing.

    Reply

  233. #SweepstakesEntry – comment

    I love incorporating chocolate all kinds of ways during the holiday- by cooking with it (melted or in cake or cookie mixes), by buying it to eat just by itself or buying it to give as gifts- chocolate covered nuts or regular boxed chocolate! I can’t imagine life without chocolate !

    Kathryn C

    Reply

  240. My husband and I like to eat a square of Green and Black chocolate with coconut oil spread on top after dinner. I like a sprinkle of Himalayan salt on top of mine. I don’t have a lot of time to make things and this is a wonderful quick dessert that hits the spot!

    Reply

  242. I dip salted caramel rice cereal treats in dark chocolate and sprinkle with sea salt. I also make a chocolate chip cookie with grated dark chocolate instead of chips and sprinkle with sea salt.

    Reply

  246. 5 stars
    I was gonna make this and only needed the cocoa butter. I was gonna use your link to buy some, but it’s not working.
    Thank you for all your awesome recipes. You are my absolute FAVORITE of all!!

    Reply

  249. 5 stars
    Delicious and easy, this is a winner! These yummy truffles are going to get me through the holidays without totally blowing my diet!

    Reply

  250. 5 stars
    These look so delicious and yummy! I can’t wait to give these a try! My husband and daughter’s boyfriend are going to love these!

    Reply

  251. These look delicious! I cant wait to make them! Is there any type of substitute that can be used for the bocha sweet? Would allulose work?

    Reply

Leave a Reply to Kathy E. Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating