Keto Chocolate Truffles
Indulge in these no-bake Keto chocolate truffles, a guilt-free, high-fat treat that is perfect for a ketogenic diet. Rich, creamy, and customizable!
Ingredients
- 1 cup almond flour or hazelnut meal for extra nuttiness
- 1/4 cup unsweetened cocoa powder use Dutch-processed for deeper color
- 1/4 cup coconut oil melted (refined for neutral flavor)
- 1/4 cup heavy whipping cream sub coconut cream for dairy-free
- 1/2 cup sugar-free dark chocolate chips I like Lily’s brand
- 2 tbsp erythritol or monk fruit sweetener adjust to taste
- 1 tsp pure vanilla extract
- Pinch flaky sea salt Maldon work wonders
Instructions
- In a mixing bowl, whisk almond flour, cocoa powder, erythritol, and salt until fully blended—no lumps hiding.
- Gently warm coconut oil and heavy cream in a small saucepan over low heat, stirring constantly until just melted and smooth.
- Remove from heat and fold in sugar-free chips, vanilla extract, and the dry mix until you have a glossy, thick batter—think fudgy brownie batter.
- Cover the bowl and let it rest in the fridge for 20–30 minutes; this helps it firm up for rolling.
- Scoop tablespoon-sized portions and roll between your palms into 1-inch balls—if the mix sticks, dust your hands lightly with almond flour.
- Roll each ball in your choice of coating—coconut, pistachio, or extra cocoa powder—for a pretty finish.
- Place truffles on a parchment-lined tray and chill another 15 minutes so they hold their shape.
Notes
If your mixture feels too wet, add a teaspoon more almond flour at a time until it holds its shape. For creamier truffles, swap half the coconut oil for grass-fed butter. I learned that higher-fat cocoa powder really brings out richness—avoid generic brands. Don’t skip the resting time; it’s the secret to clean rolling. Play with toppings: I sometimes sprinkle flaky sea salt on top for a salty-sweet pop.
Nutrition
Calories: 120kcal
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