Easy Keto Chocolate Truffles [Low Carb, Sugar-Free]
Did you know that you can buy various types of sugar-free chocolate chips, and use them to make Keto Chocolate Truffles? This basic recipe is a great starting point for customization!
Servings: 20 Truffles
Calories: 67kcal
Ingredients
- 8 oz bag Hershey’s Sugar Free Chocolate Chips *
- ⅓ cup + 1 tablespoon heavy cream
- Stuff to flavor them **
- Stuff to roll them in ***
Instructions
- Place sugar-free chocolate chips into a glass mixing bowl, and put aside.
- In a small pot, combine heavy whipping cream and butter. Heat to JUST to a simmer over medium heat, remove from heat.
- Stir in any extract or flavour oil you're using, then pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes.
- Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is
- melted and the cream has disappeared into it – it should be smooth.
- Cover chocolate mixture with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools.
- Chill in the fridge for at least an hour or two, until it’s pretty solid.
- Once solid, scoop out small amounts (a teaspoon or two), and roll them into small balls. Try to handle the chocolate as quickly as possible, or it will melt.
- Once all of the ganache is rolled into balls: wash and dry hands, then roll ganache centers in whichever coating(s) you’d like.
- Store in an airtight container at room temperature for up to 1 week, or a few weeks in the fridge.
Notes
For longer storage, arrange your keto chocolate truffles in a single layer on a baking sheet lined with parchment paper. Freeze for a few hours, then transfer frozen truffles to a vacuum seal bag. Seal, return to the freezer.
Nutrition
Calories: 67kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 2mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 58IU | Calcium: 3mg | Iron: 1mg