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.
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???
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.
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:
- 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.
- Set aside 3 tablespoons of the chopped pecans for decorating the truffles.
- 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.
- 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.
- 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.
- 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.
- 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?
More keto pecan pie treats
- Keto Pecan Pie Muffins
- Keto Pecan Pie Bars
- Keto Pecan Pie Cheesecake
- Keto Chocolate Pecan Pie Balls
- Keto Pecan Pie Fat Bombs
- Keto Pecan Pie Biscotti
Keto Pecan Pie Truffles
- 2 tablespoon butter
- 1 ½ tablespoon Swerve Brown
- 1 ½ tablespoon BochaSweet
- ¼ cup heavy cream
- 1 ¼ cups toasted pecans
- 1 cup almond flour
- ⅓ cup powdered Swerve
- ¼ teaspoon salt
- 3 ounces sugar-free dark chocolate chopped
- ½ ounce cocoa butter
- 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).
- Remove from heat and add the cream. The mixture will bubble vigorously. Set aside to cool.
- 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).
Trish Slussar says
Thank you for all your hard work and wonderful recipes. I’m currently cooking my way through The Everyday Ketogenic Kitchen with great results almost every time. (Haystack No Bakes tasted great but the texture was wrong for some reason.)
I want to make these truffles for a gift today but I don’t have bochasweet. Can I use granulated Swerve or Lakanto monkfruit instead?
You can but they won’t be gooey and may recrystallize.
Genevieve Waltrip says
Can i freeze these after they are cooked???
They don’t get cooked.
Christy Kniffin says
Hi Carolyn, I love all of your recipes. I am going to make this one except try to use 1/2 cup of collagen peptide powder and 1/2 cup of almond flour. I love the chewiness that the collagen peptide powder gives especially with the no bake cookie dough recipe you have
I’d probably recommend 1/3 cup collagen and 2/3 cup almond flour… a little worried that it will be TOO soft with that ratio. But experiment and let me know how it goes! (FYI… salted caramel collagen would be dreamy in these!).
hello from switzerland, can i use erythrit and/or xylit?
p.s. your butter pecan cookies are definitively the best !!!
Use erythritol for the Swerve and Xylitol for the BochaSweet. Hope that helps!
thanks, i will try…
Thank you! Great answer — incredibly hard to find BochaSweet (kabocha Extract) in the EU. Thankfully it wasn’t allulose – not even legal yet in the EU, sadly.
I think it will be. Everything I’ve read has said that Europe (and Canada!) are in a backlog of approvals and that’s why it’s not for sale there yet!