Keto Chocolate Hazelnut Truffles Recipe
These Keto Truffles are rich, creamy, and perfectly sweetened with sugar-free chocolate, making them an ideal low-carb treat. Using heavy cream, butter, and ChocZero Sugar-Free Dark Chocolate Chips, these truffles create a luscious chocolate ganache that’s rolled into bite-sized balls and coated with cocoa powder or other keto-friendly toppings. Perfect for anyone following a ketogenic diet or looking for a sugar-free dessert option.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 15 minutes
- Yield: Approximately 20 truffles 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Keto
Ingredients
Scale
Chocolate Ganache
- 1/3 cup Heavy cream
- 1 tbsp Unsalted butter
- 7 oz ChocZero Sugar-Free Dark Chocolate Chips (1 bag)
- 1 tsp Vanilla extract
Coatings and Garnishes
- Dutch processed cocoa powder (preferably Dutch processed)
- ChocZero Sugar-Free Dark Chocolate Chips (melted, optional coating)
- Hazelnuts (finely chopped)
- Shredded Coconut
- Besti Powdered Monk Fruit Allulose Blend
Instructions
- Prepare Chocolate Chips: Place the ChocZero sugar-free chocolate chips into a small bowl and set aside for use in making the ganache.
- Heat Cream and Butter: In a small 1-quart saucepan on the stove, combine the heavy cream and unsalted butter. Heat over medium heat until the butter melts and the cream just barely starts to simmer, careful not to boil.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract to infuse flavor into the cream mixture.
- Create Ganache: Immediately pour the hot cream and butter mixture over the chocolate chips. Let it sit for 3-5 minutes to allow the chocolate to soften and melt, then stir vigorously until the mixture is smooth and fully combined, forming a chocolate ganache.
- Chill Ganache: Transfer the ganache into a small rectangular glass meal prep dish. Refrigerate for about 2 hours until it thickens and becomes semi-firm — it should lose its shine and no longer stick to your fingers but should still be soft.
- Prepare Rolling Surface: Line a 10×15 jelly roll pan with parchment paper and chill it in the refrigerator alongside the ganache to keep the truffles cold while shaping.
- Shape the Truffles: Wash your hands with cold water to cool them. Using an extra small cookie scoop, scoop out portions of the ganache and quickly shape them into balls with your fingers. Place the formed truffles onto the chilled jelly roll pan, working swiftly to prevent melting.
- Coat the Truffles: Roll each truffle in cocoa powder, or choose alternative coatings such as finely chopped hazelnuts, shredded coconut, powdered monk fruit blend, or melted ChocZero dark chocolate for variety.
- Store and Serve: Store the truffles in the refrigerator. Before serving, let them sit at room temperature for a few minutes to soften slightly for the best texture and flavor.
Notes
- Use Dutch processed cocoa powder for a smoother, less bitter coating.
- Work quickly when shaping the truffles to prevent melting from warm hands. Cooling your hands before shaping helps.
- If the ganache gets too firm after chilling, let it sit at room temperature until it softens just enough to scoop easily.
- Store truffles in an airtight container in the refrigerator for up to one week.
- For added variety, experiment with different coatings like finely chopped nuts or sugar-free shredded coconut.
Keywords: Keto truffles, sugar free dessert, low carb chocolate truffles, sugar-free ganache, keto snacks
