Low Carb Chocolate Truffles (Sugar Free) – Keto Dessert

Low Carb Truffles

Chocolate truffles are shaped in balls and usually made with a chocolate ganache center coated in powdered sugar, chocolate, cocoa powder or chopped nuts. However, to find good quality low carb truffles, it’s nearly impossible.

low carb chocolate truffles

You can make this delicious homemade low carb truffles that are completely sugar free. My grandmother also loves this treats being a diabetic patient, and she asked to do extra chores in exchange for an extra chocolate truffle!

Also Read: Keto Mounds Fudge (Sugar Free) 

The ganache centers in this sugar free truffle candy recipe are made from little heavy cream and melted chocolate. You can use your own homemade sugar free chocolate chips or bars or low carb chocolate. You can add both chocolate extracts and vanilla to enhance the flavor.

Just one bite of this spherically creamy chocolate ganache, shaped silky smooth confections can send me to chocolate heaven. Made of fresh heavy cream and good quality chocolate, low carb truffles are easy enough for a novice to tackle. Traditionally, chocolate truffles are conical or round in shape. Chocolate truffles typically rolled in nuts or seeds or coated in chocolate, unsweetened cocoa powder, coconut, or grated chocolate.

Nowadays, many gourmet makers of chocolate truffles build their truffles around jellied candies, nuts or liquid/cream centers and offer a variety of flavored ganache centers.

Serves 24 Truffles


Low Carb Truffles (Sugar Free)

40 minPrep Time

40 minCook Time

1 hr, 20 Total Time

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    Ganache Filling
  • 2 tablespoons plus 2 teaspoons heavy cream
  • 5 ounces low carb dark chocolate homemade can be used
  • 1 1/4 teaspoon chocolate extract
  • 1/2 teaspoon vanilla extract
  • Chocolate Coating
  • 1 tablespoon powdered low carb sweetener
  • 2 ounces unsweetened baking chocolate
  • 1/2 ounce cocoa butter
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon stevia concentrated powder


  1. Melt chocolate in a double boiler or chocolate melter.
  2. Heat vanilla and cream almost to boil.
  3. Add vanilla, heavy cream and chocolate extract.
  4. For about 4-5 minutes, allow the mixture to temper.
  5. Into a small bowl, pour the hot mixture and cover top with plastic wrap.
  6. Allow mixture to chill overnight or for a few hours so that it is hard enough to form.
  7. Remove ganache ( hardened ) from the refrigerator and if needed allow to set at room temperature.
  8. Using a tablespoon or cookie scoop, form equal amounts of ganache into balls.
  9. Set balls on wax paper or parchment paper and place into the refrigerator while preparing chocolate coating.
  10. Chocolate Coating
  11. Melt 1/2 ounce cocoa butter and baking chocolate in the double boiler or chocolate melter.
  12. Add vanilla and sweeteners.
  13. Remove ganache and coat with melted topping. For a thicker coating, after each layer of coating has set, the truffle will need to repeat dips in the chocolate.



48 cal


4 g


4 g


1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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