Keto Low Carb Chocolate Truffles

Keto Low Carb Chocolate Truffles
Keto Low Carb Chocolate Truffles

I have cooked and baked a lot of keto recipes and I have to say this is probably in the Top 3 best keto/low carb recipes I've ever tried. This recipe comes from Matt and Megha from KetoConnect. They also swore up and down that this was the best recipe they've ever published. My recipe will look a lot different than theirs because they used Baker's Chocolate and manually added the sweeteners. Per their recommendation, if you are able to find/order Lily's Chocolates you won't need to use the added sweeteners or the Baker's Chocolate. I was fortunate to run into Lily's Dark Chocolates (sweetened with Stevia) at my local Sprout's Supermarket and I knew I had to make these truffles.

Another thing I did differently was that I added "really good vanilla extract" (said like Ina Garten) and cracked sea salt to my truffle mixture. When I taste-tested it I could've eaten the whole bowl right then and there! The last thing I changed was that I didn't use an immersion blender like Matt and Megha. I used a Bain Marie (fancy French cooking term for a double boiler) to melt my chocolates. By doing the Bain Marie technique, the chocolates melted effortlessly with the cream. I did have to cool the batter overnight (which was torture) and then molded and rolled them in unsweetened Ghirardelli Cocoa Powder and chopped peanuts the following day. 

Do try these truffles because they are seriously good! I'll definitely be making more in the future. The texture of these truffles remind me a lot of Ferrero Rocher (which I dearly miss) and I want to eventually attempt to make Keto Ferrero Rocher truffles using hazelnuts next time. 


4oz Lily's Dark Chocolate Baking Chips (These are 55% cocoa and are sweetened with Stevia)

1 cup heavy cream 

5-6 packets of Splenda/Stevia (You may use erythritol or Sukrin, but gauge the amount to your desired sweetness)

1/4 tsp Vanilla Extract

1/8 to 1/4 tsps Coarse Ground Sea Salt (I used a little more than 1/4 teaspoons of sea salt because I like the sharpness of it. Start with 1/8 of a teaspoon and add more to your liking)

Unsweetened Ghirardelli Cocoa Powder and/or Chopped Dry Roasted Peanuts


1. Start a bain marie/double boiler. Google what a Double Boiler is if you are unsure what it is or what it looks like. Basically you use a small saucepan with a bit of water in it, let it come to a low-medium boil and add a larger heatproof bowl on top of the saucepan and then melt the chocolates inside the top bowl. The double boiler process ensures your chocolate to melt without burning or curdling. 

2. When the chocolates are melted, quickly heat the heavy cream to a light boil. Remove from heat and let cool for 1 minute. 

3. Combine the melted chocolates to the warm cream until fully incorporated. Add vanilla extract and the Splenda/stevia.  You may add more or less sweetener depending on how sweet you want your truffles to be. Lastly, add the sea salt. Again, you may add more or less sea salt. The sea salt will add so much depth and bring out the sweetness to your truffles. 

4. Pour the mixture and refrigerate for at least 3 hours or overnight

5. Pour some cocoa powder (or chopped peanuts) on a bowl for rolling the chilled truffles

6. Using a 1" cookie scooper with a spring release, scoop out from truffle mixture and immediately roll truffle ball into the cocoa powder or peanuts. Note that the truffle mixture will begin to soften the moment you take it out, so work quickly! If the mixture softens too much, you may place them back in the fridge to harden them back up. 

7. Once you've made your truffles, store in the fridge to re-harden prior to serving. Will keep for up to 5 days if stored in a seal container. But I doubt they'll last for more than 2 days in your fridge because they are SCRUMMY!!!