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Hey there, chocolate lovers!
Are you on the keto train but still craving something sweet? I’ve got just what you need!
Today, I’m excited to share my recipe for keto chocolate truffles.
They’re rich, creamy, and satisfy that sweet tooth without ruining your diet.
Plus, they’re super easy to whip up!
Let’s dive into chocolate heaven! 🍫✨
Possible Ingredient Alternatives
Almond flour can be replaced with sunflower seed flour for those with nut allergies. This substitution maintains a similar texture and low-carb profile while offering a slightly different flavor. Use the same amount of sunflower seed flour as almond flour in the recipe.
For the sugar-free chocolate chips, unsweetened baking chocolate can be used as an alternative. To maintain sweetness, add extra monk fruit or erythritol to taste. This substitution allows for more control over sweetness levels and may be easier to find in some stores.
Coconut oil can be substituted with grass-fed butter or ghee for those who prefer a different flavor profile or have coconut allergies. Use the same amount as called for in the recipe. This swap maintains the high-fat content necessary for keto recipes while offering a richer taste. When using butter or ghee in the chocolate coating, ensure it’s well-combined with the melted chocolate to prevent separation.
| Preparation Time | 15-25 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 6-8 g
- Fat: 35-40 g
- Carbohydrates: 20-25 g
Ingredients
- 1 tablespoon unsweetened macadamia nut milk
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 2 tablespoons golden monk fruit or erythritol
- 1/2 cup almond flour
- 2 tablespoons coconut flour
- 1/8 teaspoon salt
- 1 1/2 tablespoons sugar-free chocolate chips, melted
- 1/3 cup sugar-free chocolate chips, melted
- 2 tablespoons cacao bliss or 100% unsweetened cocoa powder
- 1 tablespoon coconut oil (for chocolate coating)
Step 1: Prepare the Wet Ingredients
In a medium bowl, combine 1 tablespoon of unsweetened macadamia nut milk (or your preferred nut milk), 2 tablespoons of melted coconut oil, 1 teaspoon of vanilla extract, and 2 tablespoons of golden monk fruit sweetener (or erythritol).
Whisk these ingredients together until well combined, then set the mixture aside for later use.
Step 2: Mix Dry Ingredients
In a small bowl, mix together 1/2 cup of almond flour, 2 tablespoons of coconut flour, and 1/8 teaspoon of salt.
Stir until the dry ingredients are well combined, ensuring even distribution of the flours and salt.
Step 3: Form the Cookie Dough
Slowly pour the wet ingredient mixture into the dry ingredients.
Mix until everything is well combined and forms a cohesive dough.
Gently stir in 1 1/2 tablespoons of sugar-free chocolate chips, distributing them evenly throughout the mixture.
Step 4: Shape and Set the Cookie Dough Balls
Roll the dough into 1-inch balls, aiming to make about 10 balls.
Place the balls onto a parchment-lined baking tray, ensuring they are evenly spaced.
Transfer the tray to the freezer and let the cookie dough balls chill for about 10 minutes to help them set.
Step 5: Melt the Chocolate Coating
In a small glass bowl, melt 1/3 cup of sugar-free chocolate chips and 1 tablespoon of coconut oil.
Use the microwave in 30-second intervals or a double boiler method, stirring until the chocolate is melted and smooth.
Stir in 2 tablespoons of Cacao Bliss or 100% unsweetened cocoa powder.
If the chocolate mixture is too thick, add more melted coconut oil or microwave for an additional 20 seconds to achieve a thinner consistency.
Step 6: Coat the Cookie Dough Balls
Using a fork, dip each frozen cookie dough ball into the melted chocolate mixture to coat them evenly.
After coating, transfer the truffles back to the parchment-lined tray.
Optionally, drizzle additional melted chocolate on top or sprinkle with coarse sea salt for added texture and flavor.
Step 7: Set the Truffles
Place the tray back into the freezer for about 20 minutes to allow the chocolate coating to set properly.
Once the truffles are set, they’re ready to be enjoyed.
Store any leftovers in an airtight container in the fridge or freezer for future snacking.
