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Truffles have always been special to me. Growing up, my family owned a restaurant, and one of my jobs was making trays of chocolate truffles — from bourbon and orange to lavender, which even became the flavor at our wedding. These days, my favorite version is much simpler: 3 ingredient keto chocolate truffles.
They’re low-carb, sugar-free, and one of the easiest fat bombs you can make for Valentine's Day and beyond. Just dark chocolate, cream (or full-fat coconut milk), and a dusting of cocoa powder. No complicated steps, no fuss — just a quick, indulgent treat that’s perfect for Valentine’s Day, Mother’s Day, or anytime you need a chocolate fix.
Why You’ll Love These Truffles
- 3 ingredients – dark chocolate, cream or coconut milk, and cocoa powder.
- Low-carb & sugar-free – keto-friendly and great as quick fat bombs.
- No-bake, fast – about 10 minutes hands-on, then chill.
- Customizable – add vanilla, mint, orange, almond, or coffee extract. Roll in cocoa, coconut, crushed nuts, or hemp seeds.
- Edoble Gift & meal-prep friendly – make a batch, chill, and you’re set.
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Ingredients & Swaps
- Dark chocolate – Use sugar-free chocolate chips (e.g. Lily’s) or 85–90% dark chocolate; the darker the chocolate, the more cream you’ll need.
- Cream or coconut milk – Heavy cream for the creamiest texture; use full-fat coconut milk for dairy-free. Almond milk works but makes less creamy, more bitter-sweet truffles.
- Cocoa powder or cacao powder – For dusting; you can also roll in unsweetened shredded coconut, finely chopped nuts, or hemp seeds.
- Optional flavorings – Vanilla, mint, orange, almond, maple, or a pinch of cinnamon to customize the batch.
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Which chocolate is best for keto truffles?
Use 85–90% dark chocolate or sugar-free chocolate chips (like Lily’s). The darker the chocolate, the less sweet your truffles will taste, so adjust to your preference.
What’s the difference between cacao powder and cocoa powder?
Raw cacao powder is made from cold-pressed, unroasted cacao beans. It has a stronger, slightly bitter flavor and retains more nutrients. Dutch-process cocoa powder is treated with alkali to reduce acidity, giving it a smoother, milder taste and darker color. Both work well for dusting keto truffles — cacao brings a more intense chocolate bite, while Dutch-process makes them taste milder and richer.
Do I need to add extra sweetener?
Not necessarily. If you’re using sweetened sugar-free chocolate chips, no extra sweetener is needed. For very dark chocolate, you can stir in a bit of powdered allulose or monk fruit to balance the bitterness. My favorite allulose brand is RxSugar - click here to get 20% off RxSugar.
Tips for Best Keto Truffles
- Use room-temperature chocolate – If the chocolate is too cold, the hot cream can make it clump and turn grainy. Room-temperature chocolate melts smoothly.
- Heat cream to a gentle simmer – Do not boil. Pour over the chocolate, let sit 1–2 minutes, then stir gently until smooth and glossy.
- Adjust cream as needed – Start with 1/2 cup. Higher-cacao chocolate (90% and up) may need more cream to soften properly.
- Chill properly – Refrigerate at least 1 hour before rolling; if too soft, chill longer; if too firm, rest 5–10 minutes.
- Portion evenly – Use a teaspoon or small cookie scoop so all truffles set the same.
- Dust or coat for variety – Cocoa powder is classic, but you can also use unsweetened coconut, finely chopped nuts, or hemp seeds.
- Serve slightly softened – Let truffles sit a few minutes out of the fridge for the best texture.
- * Add a pinch of salt – A little sea salt enhances the chocolate flavor and balances sweetness.
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Storage Tips
Store the truffles in an airtight container in the fridge for up to a week, or freeze them for up to three months. If freezing, place them on a tray first and then transfer to a freezer-safe container.
To serve, let them thaw in the fridge overnight or at room temperature for 15–20 minutes. They taste best slightly chilled, not ice-cold, and for the freshest look and texture, roll them in cocoa or other coatings just before serving. Always keep them sealed as truffles can easily absorb fridge odors.
Keto Truffle Recipes You’ll Love
If you enjoyed these easy keto truffles, you’ll love more of my simple low-carb chocolate treats. Here are a few favorites that are just as rich, satisfying, and perfect for gifting or snacking.
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) in a small pot over medium heat until simmering. Pour the hot cream over the chocolate.
Note: Start with 1/2 cup cream. The amount needed depends on the chocolate percentage — darker chocolate (85–90%) will need more cream, sometimes up to 1 cup, to achieve a smooth texture.
- 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 cocoa 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) in a small pot over medium heat until simmering. Pour the hot cream over the chocolate.
Note: Start with 1/2 cup cream. The amount needed depends on the chocolate percentage — darker chocolate (85–90%) will need more cream, sometimes up to 1 cup, to achieve a smooth texture.
- 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 cocoa 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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