My kids thought these were just regular truffles until I told them there was no sugar in the bowl. The trick is letting the chocolate mixture chill until it scoops cleanly, then rolling each ball in cocoa so they don’t stick to your hands. Almond flour thickens the center just enough.
Decadent Keto Chocolate Truffle Balls
Store leftovers in an airtight container and they keep their texture for several days. They travel well enough for a packed lunch or a potluck, and the flavor settles by day two. Let them sit at room temperature briefly so the fat softens before you eat.
Ingredients
- 1 cup sugar-free dark chocolate chips
- 1/4 cup coconut oil
- 1/4 cup unsweetened cocoa powder
- 2-3 tablespoons keto-friendly sweetener (such as erythritol or stevia)
- 1 teaspoon vanilla extract
- Pinch of salt
- Additional cocoa powder or crushed nuts for rolling
Instructions
- Melt Chocolate: In a microwave-safe bowl, combine the sugar-free dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until completely melted and smooth.
- Mix Ingredients: Stir in the cocoa powder, sweetener, vanilla extract, and a pinch of salt until well combined.
- Chill Mixture: Cover the bowl with plastic wrap and refrigerate for about 15-20 minutes, or until the mixture is firm enough to handle.
- Form Truffles: Using a small cookie scoop or your hands, scoop out portions of the mixture and roll them into balls. Roll each ball in cocoa powder or crushed nuts if desired.
- Chill Again: Place the truffles on a parchment-lined tray and refrigerate for an additional 10-15 minutes to set.
- Serve: Enjoy the truffles chilled or at room temperature. Store leftover truffles in an airtight container in the refrigerator.
Cook and Prep Times
- Prep Time: 10 minutes
- Chill Time: 35 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 12 truffles
- Calories: 90kcal
- Fat: 8g
- Protein: 1g
- Carbohydrates: 2g
Store them in a single layer in the fridge, since the coconut-oil base softens at room temperature. I like to roll half in shredded coconut and half in cocoa so there is a little variety in the tin. They disappear faster than you expect.
Store them in a single layer in the fridge, since the coconut-oil base softens at room temperature. I like to roll half in shredded coconut and half in cocoa so there is a little variety in the tin. They disappear faster than you expect.
