Chocolate truffles are a classical French confectionery recipe.
Rich intense taste of chocolate is offset by a smooth creamy texture. They make a wonderful sophisticated treat for any chocoholic.
The great news is that we can easily make low-carb chocolate truffles.
We just need to use sweetener instead of sugar in the basic recipe.
These truffles are so chocolatey and rich, you are likely to be satisfied with just a few. I normally need only one or two to satiate the sweet craving.
Truffles are made from chocolate ganache – a smooth dairy-based paste. They contain only two key ingredients: dark chocolate and double cream.
For a low-carb version, we need to use unsweetened chocolate and add a sugar-free sweetener to the mix.
The secret to great truffles is getting the highest possible quality products – the purest, darkest chocolate, and the freshest cream you can find.
Best sugar-free chocolate brands
The best chocolate for this recipe would be premium, unsweetened dark chocolate – ideally just 100% cocoa solids and nothing else.
I found the following brands that produce top quality sugar-free chocolate:
Ghirardelli (the US division of Swiss chocolatiers Lindt & Sprüngli) produce solid unsweetened chocolate blocks
Willie’s Cacao produce a range of organic 100% cacao sugar-free chocolate
Cavalier is a traditional Belgian chocolatier, you can use their Stevia dark chocolate for this recipe (and skip the sweetener).
Ganache proportions for truffles
Proportions for the truffles ganache are one part double cream to two parts chocolate – measured by weight rather than by volume.
For example, today I used 3.5oz cream (100ml) to 7oz chocolate (200g). This makes about 20 truffles.
Low-carb, sugar-free chocolate truffles
Prep time:15 min | Cook time:30 min | Total time:45 min
Yield: 20 truffles
Ingredients
- 100 ml (3.5oz) very fresh double cream (that’s heavy cream in USA)
- 200g (7oz) 100% cacao sugar-free chocolate
- 2 tbsp Truvia or a similar sweetener
Instructions
- Grate the chocolate, or chop it up very finely
- Gently heat the cream in a small saucepan, so that it’s just below boiling point – do not boil
- Pour the hot cream over chopped chocolate and leave to sit for 5 minutes, to allow the chocolate to melt
- Add your sweetener, whisk mixture together until smooth
- Optional – Taste your mixture and adjust the amount of sweetener if too sweet or too bitter
- Cool and stick in the fridge for 30 minutes or so to solidify a bit
- Form small balls and dust in cocoa powder
- Store in the fridge
Nutritional information
Per serving: 75 calories, 1g net carbs, 7.5g fat, 1g protein
Truffle variations
You can introduce some additional flavours to jazz up this basic recipe.
For example:
- Add some nice alcohol – about 1 tbsp per 3oz of cream. You can use rum, brandy, whiskey, champagne or whatever else you can think of – as long as it’s not high in sugar.
- Add spices – cinnamon, cloves, chillies, vanilla or mint could all work well. Also try vanilla extract or a bit of grated orange peel.
- Use different coatings – for example, desiccated coconut or toasted ground nuts.
- Melt more chocolate and dip them in for a nice hard shell
The possibilities are endless!
More low-carb chocolate desserts
Read more about how to enjoy chocolate on a low-carb diet and how to make low-carb desserts.
Do you need more low-carb chocolate dessert recipes? Here they are:
Keto chocolate mousse
1.5g net carbs per portion
Low-carb flourless chocolate biscuits
0.8g net carbs per biscuit
Low-carb chocolate cheesecake
4g net carbs per slice
Sugar-Free Low-Carb Chocolate Eggs
0.5g-2g net carbs per egg
Low-carb chocolate muffins
2g net carbs per muffin
Low-carb chocolate digestives
3g net carbs per biscuit
Low-carb chocolate orange cake
4g net carbs per slice
Simple low-carb brownies
2.5g net carbs per brownie
Do you need more Keto dessert recipes?
Try these great cookbooks. Sweet fat bombs make perfect Keto desserts.
This didn’t work for me at all. Too little cream to too much chocolate. I added more cream but my mixture split and ended up grainy. A waste of choc, cream and Truvia, sadly.
Fabulous. I’ve replaced cream with plain Philadelphia cheese (280gram tub in UK), 100grms 85% green & blacks chocolate, sweetener to taste, combine add flavours. Today I crushed some toasted almonds and some honey to get Toberlone chocolate affect, wow, the ganache is amazing!
Thanks for sharing your version Barbara! It sounds great 🙂 I shall have to try toasted nuts with it. Honey is probably off limits for those of us who are on keto, but I like the idea of additional flavours. Maybe some sugar-free syrups could work instead of honey. Thank you!