Just five good-for-you ingredients make up these paleo and keto chocolate truffles! i.e. they’re the ultimate fat bomb treats!
Paleo & Keto Chocolate Truffles 🍫
No chocolate bars were melted for these guys (i.e. they don’t have soy lecithin, a gazillion carbs or sugar alcohols… and they won’t break the bank!). Think only simple clean ingredients, making them ideal chocolate fat bombs!
So keep them handy in the fridge (or frozen for a couple months!) and feel free to customize them to your needs.
Go for a classic cocoa dusting, roll in toasted nuts (almond and hazelnut are my favs!), and you can even add some extracts for a special touch (orange is my undisputed love here).
Making these low carb chocolate truffles is a breeze. Think melting the sweetener and cocoa into (full fat!) coconut cream*, whisking in a tad of xanthan gum (which acts as a stabilizer here) and just letting it cool before shaping.
*OK so coconut milks and creams always lead to (a lot!) of questions as it’s an ingredient that varies widely. So you can either buy it as is (label will read coconut cream); or you guys can use your cans of full fat coconut milk, chill them in the fridge overnight, open them and scoop out only the solids on top (i.e. the cream). You get roughly 1 cup out of a can (just roll with what you got!).
Cocoa or cacao? Both work great, just know that quality really matters here. My favorite will forever be the Dutch-processed alkaline cocoa Valrhona, known to be one of (if not the) best cocoas in the world. But feel free to use a raw cacao powder (arguably more nutritional perks here), though keep in mind that your truffles will be lighter in color and more reddish in hue. Both are well and good, as long as they’re unsweetened.
How dark? Talking dark chocolate versus milk is a sure way to divide a crowd! But know that you can make these to your taste buds’ desire.
p.s. a lightly sprinkle of flakey sea salt works wonders to cut through the dark chocolate variation!
Xylitol and allulose work equally well for these keto chocolate truffles. They help to retain the creamy texture throughout. Erythritol can be a bit tricky after melting, as in some cases it can become grainy again once cool.
The wonderful thing about these guys though, is that you don’t need a sugar alcohol to make them work! I would suggest sticking to monk fruit extract though, as stevia can give a rather unpleasant bitter aftertaste when mixed with chocolate for some peeps.
And if using allulose, just keep in mind that it’s about 70% the sweetness of sugar and xylitol (i.e. you’ll have to add 30% more).
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
Paleo & Keto Chocolate Truffles
Just five good-for-you ingredients make up these paleo and keto chocolate truffles! i.e. they're the ultimate fat bomb treats!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
For the keto chocolate truffles
Add coconut cream, sweetener, cocoa, espresso powder (optional) and salt to a saucepan over medium heat. Mix using an immersion blender or whisk until all the solids from the coconut milk have the dissolved and the mixture is fully blended.
Sprinkle xanthan gum little by little and blend until fully combined. You'll likely have some air bubbles, but be sure to check there are no lumps. Any lumps will be resolved by mixing with an immersion blender (or in an actual blender). If the mixture is too thick to mix, add 1 teaspoon of water at a time (being mindful that you want it thick for the truffles to hold their shape!). Remove from heat, allow the mixture to cool completely, cover and refrigerate until set.
Scoop (or spoon!) out enough chocolate to form 1-inch rounds. Dust your palms with cocoa powder and roll until smooth. Work quickly to avoid melting them, and if they become too soft just pop them in the freezer for 10 minutes before carrying on.
Keep in the fridge in an airtight container for about a week, dusting with fresh cocoa right before serving (you can also do toasted almonds, coconut etc!). And note that these also freeze surprisingly well, just thaw them out before indulging!
*OK so coconut milks and creams always lead to (a lot!) of questions as it's an ingredient that varies widely. So you can either buy it as is (label will read coconut cream); or you guys can use your cans of full fat coconut milk, chill them in the fridge overnight, open them and scoop out only the solids on top (i.e. the cream). You get roughly 1 cup out of a can (just roll with what you got!).
Please note that nutrition facts were estimated per truffle serving (roughly 1.3g net carbs!). This recipe yields approximately 10.