These easy low-carb chocolate truffles are rich, smooth, and deeply chocolatey while staying light on carbs. Made with just a few simple ingredients, they come together quickly and deliver a luxurious dessert experience without baking or complicated steps.
Why You’ll Love This Recipe
This recipe is perfect when you want a fast, no-fuss dessert that still feels indulgent. The truffles are vegan, gluten-free, and refined sugar-free, making them suitable for many lifestyles. They have a creamy, melt-in-your-mouth texture and can be customized easily with different flavors or coatings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
dark chocolate (at least 85% cocoa), 120 g
coconut oil, 2 tablespoons
unsweetened cocoa powder, 2 tablespoons, plus extra for rolling
powdered erythritol or powdered monk fruit sweetener, 2 tablespoons
pure vanilla extract, 1 teaspoon
pinch of salt
Directions
Chop the dark chocolate into small pieces and place it in a heatproof bowl.
Add the coconut oil and melt the mixture gently using a double boiler or by placing the bowl over simmering water. Stir until smooth and fully combined.
Remove from heat and whisk in the cocoa powder, powdered sweetener, vanilla extract, and salt until the mixture is glossy and thick.
Allow the mixture to cool at room temperature for about 5 minutes, then refrigerate for 15 to 20 minutes until firm enough to scoop.
Scoop small portions using a teaspoon and quickly roll into balls using your hands. If the mixture becomes too soft, return it to the refrigerator briefly.
Roll each truffle in cocoa powder to coat and place on a plate. Chill for another 10 minutes before serving.
Servings and timing
This recipe makes approximately 12 truffles.
Preparation time: 10 minutes
Chilling time: 20 to 30 minutes
Total time: 30 to 40 minutes
Variations
For a nutty flavor, roll the truffles in finely ground almonds or hazelnuts instead of cocoa powder.
Add a pinch of cinnamon or espresso powder to the chocolate mixture for a deeper flavor.
For a coconut twist, roll the truffles in unsweetened shredded coconut.
For softer truffles, add an extra teaspoon of coconut oil to the mixture.
Storage/Reheating
Store the truffles in an airtight container in the refrigerator for up to 7 days.
They can also be frozen for up to 1 month. Thaw in the refrigerator before serving.
Reheating is not needed, as these truffles are best enjoyed chilled or slightly softened at room temperature.
FAQs
Can I use another sweetener?
Yes, any powdered low-carb sweetener works well. Powdered sweeteners prevent a gritty texture.
Are these truffles keto-friendly?
Yes, using high-cocoa dark chocolate and low-carb sweetener keeps them suitable for a keto diet.
Can I make them without coconut oil?
You can substitute cocoa butter or plant-based butter, though coconut oil gives the smoothest texture.
Why is my mixture too soft?
It likely needs more chilling time. Refrigerate until firm enough to handle.
Can I add nut butter?
Yes, one tablespoon of almond or peanut butter adds creaminess, though it slightly increases carbs.
How do I stop them from melting while rolling?
Work quickly and keep the mixture chilled between batches.
Are these truffles suitable for kids?
Yes, though the dark chocolate flavor is richer and less sweet than traditional truffles.
Can I use chocolate chips?
Yes, as long as they are dairy-free and low in sugar, though bars melt more evenly.
Do they need refrigeration?
They hold their shape best when stored cold, especially in warm climates.
Can I double the recipe?
Yes, simply double all ingredients while following the same steps.
Conclusion
These low-carb chocolate truffles are proof that simple ingredients can create a truly satisfying dessert. Quick to prepare and full of rich chocolate flavor, they are ideal for healthy treats, gifting, or anytime you want something sweet without the guilt.
These easy low-carb chocolate truffles are rich, smooth, and deeply chocolatey with simple ingredients and no baking required. Vegan, gluten-free, and keto-friendly, they’re a perfect guilt-free treat.
Ingredients
120 g dark chocolate (at least 85% cocoa), chopped
2 tablespoons coconut oil
2 tablespoons unsweetened cocoa powder, plus extra for rolling
2 tablespoons powdered erythritol or powdered monk fruit sweetener
1 teaspoon pure vanilla extract
Pinch of salt
Instructions
Chop the dark chocolate into small pieces and place in a heatproof bowl.
Add coconut oil and gently melt the mixture using a double boiler or by placing the bowl over simmering water. Stir until smooth.
Remove from heat and whisk in cocoa powder, sweetener, vanilla extract, and salt until the mixture is glossy and thick.
Cool the mixture at room temperature for 5 minutes, then refrigerate for 15–20 minutes until firm enough to scoop.
Scoop small portions using a teaspoon and roll into balls quickly using your hands. If too soft, chill briefly again.
Roll each truffle in extra cocoa powder to coat and place on a plate.
Chill for another 10 minutes before serving.
Notes
Roll in finely ground almonds, hazelnuts, or shredded coconut for different textures.
Add cinnamon or espresso powder for flavor depth.
For softer truffles, use an extra teaspoon of coconut oil.
