Keto Oreo Truffles

Here’s my take on keto oreo truffles – a low-carb version of those classic cookie balls that taste just like the real thing, minus all the sugar. They’re made with simple ingredients like cream cheese, sugar-free cookies, and a chocolate coating that sets perfectly in the fridge.

These truffles have become a regular treat in our house since we started eating keto. I make a batch every few weeks because they disappear so quickly. And honestly, even my kids who aren’t following keto can’t tell the difference!

What Kind of Chocolate Should I Use?

For keto truffles, you’ll want to be extra careful about choosing the right chocolate since many brands sneak in added sugars. Look for sugar-free chocolate chips that use stevia, monk fruit, or erythritol as sweeteners – popular brands like Lily’s or ChocZero work great here. When it comes to the dark chocolate, aim for one that’s at least 85% cocoa content to keep the carbs low while maintaining that rich chocolate flavor. For the white chocolate portion, make sure to check the ingredients list carefully, as many sugar-free white chocolate options contain maltitol, which can affect blood sugar levels more than other sugar alternatives. If you can’t find sugar-free white chocolate chips, you can skip them and just do a dark chocolate coating instead.

Options for Substitutions

Making these keto truffles is pretty flexible – here are some handy swaps you can try:

• Sunflower seed flour: As mentioned in the recipe, almond flour works perfectly here. You could also use hazelnut flour for a nutty twist, just make sure it’s finely ground.
• Swerve sweetener: Other keto-friendly sweeteners like monk fruit or erythritol can work too – just make sure they’re powdered. If using stevia, you’ll need much less (check your brand’s conversion chart).
• Dark cocoa powder: Regular cocoa powder is fine too, though your truffles will be lighter in color and less intense in chocolate flavor.
• Peppermint extract: Not a mint fan? Skip it entirely and double the vanilla, or try orange extract for a different flavor profile.
• Sugar-free chocolate chips: You can make your own coating by mixing cocoa powder with melted cocoa butter and sweetener, though the texture won’t be quite as smooth.
• Cocoa butter: Coconut oil works as mentioned, but keep in mind your truffles will need to be stored in the fridge as coconut oil melts at room temperature.
• Sugar-free sprinkles: These are optional – you can skip them or try crushed nuts, unsweetened coconut, or cocoa powder for coating instead.

Watch Out for These Mistakes While Making

The trickiest part of making keto truffles is getting the right consistency – if your mixture is too dry, the truffles will crumble, but if it’s too wet, they won’t hold their shape, so add water gradually, one teaspoon at a time, until you can form a ball that holds together. When it comes to melting chocolate, rushing the process with high heat can cause it to seize or become grainy – instead, use a double boiler or microwave in 15-second intervals, stirring between each burst. A common error is not letting the truffles chill completely between steps – make sure to freeze them for at least 15 minutes before dipping in chocolate, and let each chocolate coating set fully in the refrigerator before adding the next layer. For the smoothest coating possible, add the cocoa butter or coconut oil to your melted chocolate, which helps create a thinner consistency that’s perfect for dipping and prevents the chocolate from becoming too thick or clumpy.

What to Serve With Keto Oreo Truffles?

These sweet little keto truffles make a perfect dessert or snack that pairs wonderfully with a hot cup of coffee or unsweetened almond milk tea. Since they’re pretty rich, I like to serve them alongside some fresh berries like raspberries or strawberries, which add a nice tartness and keep things keto-friendly. For a fancy dessert spread, you could arrange them on a platter with other keto treats like sugar-free chocolate-covered almonds or coconut macaroons. If you’re serving these at a party, consider offering some mint-infused sparkling water as a refreshing drink option that complements the peppermint flavor in the truffles.

Storage Instructions

Keep Fresh: These keto oreo truffles stay perfect in an airtight container in the fridge for up to 2 weeks. I like to place them in a single layer or separate layers with parchment paper to keep their chocolate coating looking nice and neat.

Freeze: Want to make these ahead? Pop them in a freezer-safe container, separating layers with parchment paper, and they’ll keep for up to 3 months. They’re great to have on hand when you need a quick sweet treat!

Serve: When you’re ready to enjoy your frozen truffles, let them thaw in the fridge for about 2-3 hours. For the best taste and texture, I recommend letting them sit at room temperature for about 10-15 minutes before serving – this helps the chocolate coating soften just a bit.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	100-110 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-40 g
• Fat: 180-200 g
• Carbohydrates: 80-100 g

Ingredients

• 1 3/4 cups sunflower seed flour (or use almond flour)
• 3/4 cup swerve sweetener, powdered form
• 1/3 cup very dark cocoa powder
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 1 teaspoon peppermint extract (oil-based)
• 1/2 teaspoon vanilla essence
• 2 tablespoons water (adjust as necessary)
• 2 1/2 ounces dark chocolate chips, free of sugar
• 2 1/2 ounces white chocolate chips, sugar-free
• 1/2 ounce cocoa butter or 1 tablespoon coconut oil (split)
• 1/2 teaspoon peppermint extract (oil-based, split)
• Sugar-free sprinkles

Step 1: Prepare the Truffle Dough

In a large bowl, whisk together the sunflower seed flour, sweetener, cocoa powder, and salt.

Stir in the melted butter and extracts until the dough holds together.

If the mixture is too crumbly, add water a little at a time until it becomes more cohesive.

Scoop out the dough by the rounded tablespoon and squeeze it in your palm a few times to help it stick, then roll into a ball.

Place the balls on a waxed paper-lined cookie sheet.

Repeat with the remaining dough until you have approximately 30 truffles.

Step 2: Freeze the Truffles

Place the cookie sheet with the truffle balls in the freezer and let them freeze for about 1 hour.

This will help them firm up and make them easier to coat with chocolate later.

Step 3: Melt the Dark Chocolate

In a heatproof bowl set over a pan of barely simmering water, combine the dark chocolate chips and half of the cocoa butter or coconut oil.

Stir until the mixture is completely melted and smooth.

Stir in half of the peppermint extract to flavor the chocolate.

Step 4: Coat the Truffles with Dark Chocolate

Drop a frozen truffle into the melted dark chocolate, tossing it to coat thoroughly.

Use a fork to lift the truffle out and gently tap it on the side of the bowl to remove excess chocolate.

Place the coated truffle back on the baking sheet.

If you’d like to decorate with sprinkles, add them immediately before the chocolate sets.

Continue this process for about half of the truffles.

Step 5: Coat the Remaining Truffles with White Chocolate

Repeat the melting process using white chocolate, the remaining cocoa butter, and peppermint extract.

White chocolate is more finicky, so stay nearby to constantly stir until smooth.

Coat the remaining truffles in the white chocolate using the same dipping technique.

You can also drizzle any leftover white chocolate over the dark chocolate-coated truffles for a decorative effect.

Step 6: Set and Serve

Place the chocolate-dipped truffles in the refrigerator for about 20 minutes, or until the chocolate is completely set.

Once set, they are ready to serve and enjoy!