Ultra Decadent Chocolate Truffles 🍫 gluten free, keto & paleo

Just five good-for-you ingredients make up these paleo and keto chocolate truffles! i.e. they’re the ultimate fat bomb treats!

Keto chocolate truffles dusted with cocoa
Paleo & Keto Chocolate Truffles

Paleo & Keto Chocolate Truffles 🍫

Ultra Decadent

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 dustingroll 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).

Looking for more easy keto chocolate fat bomb treats?! Be sure to check out our extra fluffy chocolate mousse and our insane (no-bake!) cheesecake-for-one

Paleo & keto chocolate truffles dusted with cocoa
Paleo & Keto Chocolate Truffles

The Method

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!).

The Chocolate

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!

Freshly dusted paleo chocolate truffles
Paleo & Keto Chocolate Truffles

The Sweetener

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! 🐕

Bitten keto chocolate truffle
Paleo & Keto Chocolate Truffles
Keto chocolate truffles dusted with cocoa

Paleo & Keto Chocolate Truffles

Course: Dessert, Ice Cream
Cuisine: European
Keyword: dairy free, keto, low carb, paleo
Prep Time: 15 minutes
Cook Time: 5 minutes
Chilling Time: 2 hours
Total Time: 20 minutes
Servings: 10 truffles
Calories: 81.4 kcal

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.

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Ingredients

For the keto chocolate truffles

Instructions

  1. 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. 

  2. 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. 

  3. 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. 

  4. 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!

Recipe Notes

*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.

Nutrition Facts
Paleo & Keto Chocolate Truffles
Amount Per Serving (1 truffle)
Calories 81.4 Calories from Fat 76
% Daily Value*
Total Fat 8.4g 13%
Saturated Fat 7.4g 37%
Sodium 59.3mg 2%
Potassium 93.2mg 3%
Total Carbohydrates 2.1g 1%
Dietary Fiber 0.8g 3%
Protein 1g 2%
Vitamin C 0.89%
Calcium 0.39%
Iron 0.38%
* Percent Daily Values are based on a 2000 calorie diet.

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13 comments

  1. Christian says:

    Made these today with coconut cream (not milk) however the fat content must be too low, as the coconut cream here in Australia isn’t a solid, it’s still a liquid. It’s more like a loose pudding than a nice ganache. Will try melting down again and add some butter or heavy cream to increase fat content to help it set.

    • Paola says:

      Hi Christian! What happens if you chill your full fat coconut milk/cream in the fridge overnight? Over here the solids float to the top and you can just scoop them out?

  2. Jenni says:

    I made these yesterday afternoon, and I must have done something wrong! The mixture has been in the fridge for over 12 hours now and it hasn’t set. It’s just a sort of very thick chocolate pudding still. I checked and I did all the steps as written. Any idea what could have gone wrong? Should I have left it cooking on the stove to reduce? I simmered it for about 5-10 mins I think.

    • Paola says:

      Oh no! What did you use for the coconut cream Jenni? Once in the fridge it goes pretty solid (particularly with the cocoa and xanthan?). This is all I can think of?

        • Paola says:

          I would melt some butter in and hopefully once solid it will work again. Sherry what did you use for coconut cream? It should be solid in the fridge, otherwise you used milk and that’s why its not solid xo!

          • Sherry says:

            I trashed the first batch.

            Round 2…I changed brands and the coconut cream was nice and thick (Thai Kitchen). After it set, the filling was just a little too soft (but delicious) so I made the truffles and stuck them in the freezer. I’m sure to eat the whole batch…

            Should I use less coconut cream or more cocoa powder to stiffen up the next batch?

    • Paola says:

      There’s such a thing as espresso powder (baking ingredient), but you can use instant coffee too 😉 xo!

  3. Lisa says:

    Hi Paola, made these today! 😍 have you tried adding a small amount of alcohol (rum or baileys etc)? Might try it for Christmas to make them even more indulgent….

    • Paola says:

      Yay Lisa! I haven’t tried myself but sounds like a terrific idea! The one consideration would be the final texture, and this will depend a bunch on your how thick your coconut cream is (and if you needed to add a little water to thin it out). For instance, I had to add a couple tablespoons to mine so I would take the mixture off the heat and then stir in those two tablespoons of booze (remember to not cook the alcohol or it will evaporate!) xo!

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