EASY KETO CHOCOLATE TRUFFLES
Servings 20
Calories 90kcal
Ingredients
Truffle Base
- 8 0z full-fat cream cheese, softened to room temperature
- 1/2 cup heavy whipping cream
- 1 cup dark chocolate chips (85% cacao or sugar-free)
- 3 tbsp powdered erythritol or monk fruit sweetener
- 1 tsp pure vanilla extract
- Pinch of sea salt
For Rolling
- 3 tbsp unsweetened cocoa powder
- OR 1/4 cup finely chopped pecans or walnuts
- OR 1/4 cup unsweetened shredded coconut
Instructions
- Melt the chocolate. Add the chocolate chips and heavy whipping cream to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Set aside to cool for 5 minutes.
- Beat the cream cheese. In a medium mixing bowl, beat the softened cream cheese with a hand mixer or spatula until completely smooth with no lumps.
- Combine. Pour the cooled chocolate mixture into the cream cheese along with the powdered sweetener, vanilla extract, and sea salt. Mix until fully combined and silky smooth.
- Chill the mixture. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop and roll.
- Roll the truffles. Once chilled, use a small cookie scoop or tablespoon to portion out the mixture. Roll each portion quickly between your palms to form a ball.
- Coat. Immediately roll each truffle in your coating of choice — cocoa powder, chopped nuts, or shredded coconut — pressing gently to adhere.
- Set and store. Place the finished truffles on a parchment-lined baking sheet and refrigerate for another 15–20 minutes to firm up before serving. Store in an airtight container in the fridge for up to 2 weeks.
Notes
Work quickly when rolling — warm hands soften the chocolate fast. Dust your palms with cocoa powder to prevent sticking. Flavor variations: add 1/2 tsp peppermint extract, a pinch of cayenne, or 1 tsp espresso powder.
Store in an airtight container in the fridge up to 2 weeks, or freeze up to 1 month.