Enjoy these delicious, smooth, and creamy low-carb Keto Chocolate Truffle. It’s a quick, simple, sugar-free, gluten-free sweet delight that will blow your senses away and only requires 6 ingredients.
I love chocolate. I’m not like other chocoholics in that my homemade and consumed chocolate delicacies don’t cause an increase in blood sugar; additionally, they support my continued ketosis! They go great with a cup of coffee or tea, especially as the holiday season approaches. Make these keto chocolate truffles part of your Thanksgiving or Christmas meal table and serve them to your family and friends. I’ll guarantee you won’t regret it!
INGREDIENTS AND REPLACEMENTS
Cocoa powder: Use high-quality, unsweetened cocoa powder.
Butter: After being thoroughly chilled in the fridge, we’ll use a good amount of unsalted butter to enable our sugarless chocolate truffles maintain their firmness at room temperature for a considerable amount of time.
Anything with a 36-40% fat percentage will work in this recipe for sugar-free chocolate truffles, including heavy cream.
For the nicest texture, I use allulose, but Swerve, Sukrin, or monk fruit would also work fantastically in this recipe for low-carb chocolate truffles.
Vanilla extract: For added taste, I prefer to add a small amount of vanilla extract to (EVERYTHING THAT’S SWEET!) my low-carb truffles, but you aren’t need to.
Actually, you could substitute mint or orange extract, or you might chop some walnuts and fold them in before freezing the dough.
A liberal pinch of salt to help the chocolate flavour blend with the salt. Since flaky sea salt doesn’t completely dissolve in the mixture, I like to use it.
The most “tough” aspect of the recipe is the first step, where we must turn our heavy whipping cream into condensed milk. Simply told, it requires some time. To be exact, up to 20 minutes. Use a skillet or sauté pan that is at least 10 inches in diameter for this. Why? They have a larger cooking surface than, instance, a deep saucepan, so the evaporation process will happen more quickly.
I love chocolate. I’m not like other chocoholics in that my homemade and consumed chocolate delicacies don’t cause an increase in blood sugar; additionally, they support my continued ketosis!
Transfer the finished condensed milk to a mixing dish and allow it to cool somewhat. The butter and oil in the cocoa powder and condensed milk will separate when combined, giving the mixture a lumpy, curdled appearance. Therefore, don’t hurry! Add the chocolate powder when the condensed milk has warmed up nicely. Use a spatula or a hand mixer to thoroughly combine until the mixture is a uniform dark brown color. To get rid of any air bubbles, give the mixing bowl a light shake and a quick tap.
Create 12 uniform balls after the mixture is hard but malleable. As soon as you scoop out a portion of the truffle mixture, lightly coat it with cocoa powder to make it less sticky before rolling it into a ball. Finally, decorate it by rolling it in cocoa powder-free, low-carb chocolate truffles for at least 30 minutes in the refrigerator before serving. Truffles that have been properly refrigerated will remain firm for up to 2 hours at room temperature.
WHY USE COCOA POWDER WHEN MAKING TRUFFS?
Simple: It is less expensive. While a $6 pack of Lily’s dark chocolate baking chips will make only one batch of keto chocolate truffles, a $6 pack of cocoa powder will make about 7 batches. Lily’s baking chips or other types of dark chocolate, however, also offer advantages. The texture of truffles created with real chocolate is incredibly smooth and creamy, and the production procedure is quicker. To each his or her own!
SUGAR-FREE TRUFFLES: HOW MANY CARBOS?
With this recipe, you can make 12 truffles, and each of our low-carb chocolate balls will only contain a few grams of net carbs.
Need More Delicious Recipes
- 12 cups (113g) of unsalted butter
- 4 tablespoons of allulose, Swerve, or Sukrin, among other granular sweeteners
- 300g (1 1/4 cups) of heavy cream
- 5 tablespoons of unsweetened 100% cocoa powder
- One teaspoon of vanilla essence One salty pinch
- On a medium-low heat, add the butter to a skillet.
- Add the sugar replacement for confections once the butter has completely melted, and whisk well.
- Stir in the whipping cream. Stir the mixture once more while bringing it to a light simmer.
- Continue doing this for another 15-20 minutes, or until the mixture has thickened and decreased by half.
- When ready, turn off the heat and pour the mixture into a mixing basin to cool somewhat.
- Using a sifter to remove lumps, add the cocoa powder to the mixture one scoop at a time when it is warm but not yet totally cooled. Using a whisk or hand mixer, thoroughly combine until the colour is a uniform dark brown.
- Place mixture should in the freezer for up to two hours. Take the ingredients and divide it into 12 equal balls once it is firm but still malleable enough to scoop out. As soon as you scoop portion of the truffle mixture, lightly coat it with cocoa powder to make it less sticky before rolling it into a ball.
- Place the ball on a platter after decorating it with a cocoa powder coating.
- Chill the truffles in the refrigerator for at least 30 minutes. Serve. Repeat the procedure with the remaining mixture.
1g NET CARB
Keep in the refrigerator(airtight container).
Truffles that have been properly refrigerated will remain firm for up to 2 hours at room temperature.
Amount Per Serving
% Daily Value*