Keto Pecan Pie Truffles

Close up shot of a Keto Pecan Pie Truffle in a fluted candy paper, cut open to show the inside.

Keto Pecan Pie Truffles taste just like your favorite holiday pie in bite-size form! These no-bake treats have a toasted pecan caramel flavor and only 3.1g net carbs per serving.

Course Dessert

Cuisine American

Keyword keto pecan pie truffles, pecan pie truffles

Prep Time 35

Cook Time 10

Chill Time 1

Total Time 45

Servings truffles (2 per serving)

Calories 206kcal

Ingredients

3 tablespoon butter
2 tablespoon brown sugar replacement
2 tablespoon allulose (or xylitol)
¼ cup heavy cream
1 ¼ cups toasted pecans
1 cup almond flour
3 to 4 tablespoon powdered sweetener (erythritol or allulose)
½ teaspoon vanilla extract
¼ teaspoon salt
3 ounces sugar-free dark chocolate chopped
½ ounce cocoa butter

US Customary - Metric

Instructions

In a medium saucepan over medium heat, combine the butter, brown sugar replacement, and allulose. 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 to lukewarm.
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).

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