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Truffles are a personal favorite of mine, growing up my family owned a restaurant and one of my jobs was to make truffles.
Bourbon, mint, orange, you name it. My husband and I also had lavender truffles as our wedding flavors. You could say I love truffles but I especially love these keto truffles. They are also some of the easiest fat bombs you can make!
With just 3 ingredients: dark chocolate, heavy cream (or coconut milk, or even unsweetened almond milk), and cocoa powder this is a great base recipe to jump off of to create your own flavors, although they’re great as is.
If you’d like to spice them up a bit I’d start by adding 1 teaspoon of a flavoring such as vanilla, maple, mint, almond, or orange extract. It's the perfect threat for Valentine's Day or Mother's Day!
Let us know in the comments how you end up flavoring your batch!
Note: The darker the chocolate, the more cream you will need. For the 90% dark chocolate, you will need up to 1 cup of cream. Instead of cacao powder for coating you can use other ingredients such as unsweetened shredded coconut, slivered almonds or hemp seeds.
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Hands-on Overall
Serving size truffle
Nutritional values (per truffle)
Net carbs2.5 grams
Protein1.9 grams
Fat12 grams
Calories119 kcal
Calories from carbs 8%, protein 6%, fat 86%
Total carbs3.8 gramsFiber1.3 gramsSugars1.3 gramsSaturated fat6.7 gramsSodium5 mg(0% RDA)Magnesium41 mg(10% RDA)Potassium130 mg(6% EMR)
Ingredients (makes 16 truffles)
Instructions
- Place the chocolate in a large heatproof bowl.
- Heat the cream plus any flavoring (try cinnamon or vanilla, mint, orange, maple or almond extract) a small pot over medium heat until simmering. Pour the hot cream over the chocolate.
- Let the chocolate soften for a minute or two, and then gently stir to melt.
- Transfer to the refrigerator to chill for 1 to 2 hours.
- Once chilled use a spoon to scoop up a small amount (about 24 g/ 0.9 oz) of the mix and roll into a ball. Repeat with remaining chocolate and place truffles in an airtight container to store.
- Roll each ball in cacao powder.
- Store in an airtight container in the refrigerator for up to one week.
3 Ingredient Chocolate Truffles
Step by Step
Ingredients
Instructions
- Place the chocolate in a large heatproof bowl.
- Heat the cream plus any flavoring (try cinnamon or vanilla, mint, orange, maple or almond extract) a small pot over medium heat until simmering. Pour the hot cream over the chocolate.
- Let the chocolate soften for a minute or two, and then gently stir to melt.
- Transfer to the refrigerator to chill for 1 to 2 hours.
- Once chilled use a spoon to scoop up a small amount (about 24 g/ 0.9 oz) of the mix and roll into a ball. Repeat with remaining chocolate and place truffles in an airtight container to store.
- Roll each ball in cacao powder.
- Store in an airtight container in the refrigerator for up to one week.
Nutrition (per truffle)
Calories119kcal
Net Carbs2.5g
Carbohydrates3.8g
Protein1.9g
Fat12g
Saturated Fat6.7g
Fiber1.3g
Sugar1.3g
Sodium5mg
Magnesium41mg
Potassium130mg
Detailed nutritional breakdown (per truffle)
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