Low Carb Dark Chocolate Truffles
Indulge in decadent, guilt-free sweetness with these Low Carb Dark Chocolate Truffles—a luxurious, keto-friendly treat perfect for any occasion. Made with rich dark chocolate (at least 70% cacao), velvety heavy cream, and a touch of powdered erythritol for sweetness without the carbs, these truffles are an irresistible fusion of smooth and bold flavors. Each bite-sized delight is rolled in unsweetened cocoa powder for an elegant, lightly bitter finish that complements their creamy center. With just 20 minutes of prep and a handful of simple ingredients, this easy no-bake recipe delivers restaurant-quality confections right from your kitchen. Perfect for gifting, holiday platters, or satisfying your chocolate cravings, these low-carb truffles prove that indulgence can fit into a healthy lifestyle.
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Ingredients
- 200 grams dark chocolate (at least 70% cacao)
- 100 milliliters heavy cream
- 30 grams unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoons powdered erythritol (or low-carb sweetener of choice)
- 3 tablespoons unsweetened cocoa powder
- 1 pinch sea salt
Directions
Step 1
Chop the dark chocolate into small, even pieces and place them in a medium-sized heatproof bowl.
Step 2
In a small saucepan, combine the heavy cream, unsalted butter, and powdered erythritol. Heat over medium-low heat, stirring occasionally, until the butter is melted and the mixture is hot but not boiling.
Step 3
Pour the hot cream mixture over the chopped chocolate. Let it sit for 2-3 minutes to allow the chocolate to begin melting.
Step 4
Gently stir the mixture with a spatula until the chocolate is fully melted and the mixture is smooth and glossy.
Step 5
Stir in the vanilla extract and a pinch of sea salt, mixing until fully combined.
Step 6
Let the chocolate mixture cool at room temperature for about 10 minutes, then cover with plastic wrap and refrigerate for at least 2 hours, or until firm enough to handle.
Step 7
Once the mixture has set, prepare a small dish with the unsweetened cocoa powder for coating the truffles.
Step 8
Using a teaspoon or melon baller, scoop small amounts of the chocolate mixture and roll it between your palms to form round truffles. Work quickly to prevent the chocolate from melting in your hands.
Step 9
Roll each truffle in the cocoa powder to coat, shaking off any excess.
Step 10
Arrange the coated truffles on a baking sheet lined with parchment paper.
Step 11
Refrigerate the truffles for an additional 15-30 minutes to set.
Step 12
Store any leftover truffles in an airtight container in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (376.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1798.8 |
| Total Fat 146.5g | 0% |
| Saturated Fat 85.3g | 0% |
| Cholesterol 166.4mg | 0% |
| Sodium 242.8mg | 0% |
| Total Carbohydrate 127.6g | 0% |
| Dietary Fiber 27.8g | 0% |
| Total Sugars 48.9g | |
| Protein 19.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 172.5mg | 0% |
| Iron 26.4mg | 0% |
| Potassium 1691.7mg | 0% |
Source of Calories