Chocolate Truffles (keto, sugar-free)
You might think making Chocolate Truffles is complicated, but it is actually surprisingly easy. With just dark chocolate and heavy cream, you can make sugar-free chocolate truffles that are perfect for dessert or a beautiful gift.
This recipe will teach you a few simple tricks to make them perfectly. They are also a great option because they are gluten-free, diabetic-friendly, and suitable for a ketogenic diet.
The recipe requires:
2 Ingredients
Active cooking time: 20 minutes
Chill time: 1 hour
Total cooking time: 1 hour 20 minutes

Table of Contents
Why you will love this!
- Only 2 Main Ingredients: All you need is dark chocolate and heavy cream to create these decadent truffles, making it a breeze to whip up a batch.
- Super Easy to Make: Even if you’re a beginner in the kitchen, you can master this recipe. I’ll guide you through a few simple steps to truffle perfection.
- Rich, Decadent Chocolate Flavor: These truffles are intensely chocolatey, satisfying your cravings without being overly sweet.
- Beautiful: These truffles look like they came from a fancy chocolate shop, making them perfect for gifting or serving at special occasions.
- Sugar-Free: Indulge in the rich chocolate flavor without the guilt.

Chocolate Truffles Recipe
Ingredients
Here’s what you’ll need to gather to make these delicious keto chocolate truffles. Only 2 ingredients are required, the rest are optional:
- Dark Chocolate (75-85% cacao): The foundation of the truffles. Choose a high-quality chocolate with minimal sugar content. I like to use Lindt 85 %.
- Heavy Whipping Cream: This creates the creamy, smooth texture that makes these truffles irresistible.
Optional:
- Unsalted Butter: For added richness and a velvety smooth texture.
- Pure Vanilla Extract: To enhance the chocolate notes and add a hint of sweetness.
- Salt: A pinch of salt balances the flavors and makes the chocolate taste even more intense.
*you’ll find the exact measurements in the recipe card below.

Equipment
Here is what you’ll need for this easy chocolate truffles recipe:
- Small saucepan
- Heatproof bowl
- Rubber Spatula
- Parchment paper
- Flat surface (baking sheet, cutting board, etc.)
Instructions
Let’s make some incredibly delicious sugar-free chocolate truffles!
First, finely chop your dark chocolate, this helps it melt quickly and evenly.
Next, we’ll use a double boiler method to melt the chocolate.
I prefer this method because it provides consistent results and ensures that the chocolate is completely melted without scorching.

Fill a saucepan with about an inch of water and bring it to a gentle simmer. Place your heatproof bowl on top of the saucepan. Add your chopped chocolate, heavy cream, and if desired, a touch of butter, a splash of vanilla extract, and a tiny pinch of salt to the bowl.
Stir everything gently and continuously. Once the chocolate is almost completely melted, remove the bowl from the heat.
The residual heat will finish melting everything; just keep stirring until the mixture is smooth and all the ingredients are fully combined. Allow it to cool slightly.

You can transfer the mixture to a smaller bowl if you wish. Refrigerate for about an hour, or until the mixture is firm enough to scoop.
Be careful not to refrigerate for too long, or it will become too hard. If that happens, simply let it sit at room temperature for a few minutes.
Time to shape your truffles! Line a baking sheet with parchment paper. Using a teaspoon or a small cookie scoop, portion out the chilled chocolate mixture. Briefly place each portion on the prepared sheet.

Then, roll each portion between your palms to form a ball. If the mixture becomes too soft to handle, return it to the refrigerator for a few minutes to firm up.

Finally, roll each truffle in your desired coating – cocoa powder, finely chopped nuts, or shredded coconut are all excellent choices! Place the coated truffles back on the lined baking sheet and chill them in the refrigerator for at least 30 minutes to set.
These are best served at room temperature, so allow them to sit out for a short while before you enjoy that first amazing bite!

Top Tips
- Dry Equipment: Make absolutely sure that your bowl, spatula, and any other equipment that comes into contact with the chocolate are completely dry. Even a tiny drop of water can cause the chocolate to seize and become grainy.
- Quality Chocolate is Key: Use the best quality chocolate you can afford. The flavor of your truffles depends heavily on it. For these, use dark chocolate that is at least 70% cacao.
- Chill Until Firm, Not Solid: Refrigerate the mixture until it’s firm enough to scoop but not rock-hard.
- Re-melt if Necessary: If the mixture becomes too hard to scoop, gently re-melt it over the double boiler and chill again.
- Work Quickly: Once you start forming the truffles, work relatively quickly to prevent the mixture from becoming too soft. If it does get soft, return it briefly to the refrigerator.
- Keep Hands Cold: If your hands are warm, run them under cold water or keep a bag of frozen berries nearby and dry before rolling.
- Don’t Let Water Touch the Bowl: When using a double boiler, make sure the bottom of the bowl doesn’t touch the simmering water below.
- Double Boiler: Use a double boiler for gentle, even melting. This helps prevent the chocolate from overheating and seizing.
- Serve at Room Temperature: Let the truffles sit at room temperature for 15 minutes before serving for the best flavor and texture.

FAQ
How to store chocolate truffles?
Store truffles in an airtight container in the refrigerator for up to a week. Serve at room temperature.
What if my truffle mixture is too firm?
No problem! Simply re-melt the mixture gently over a double boiler until it’s smooth and scoopable again. Then, return it to the fridge to firm up, but check it more frequently this time.
You can also let it sit at room temperature for 15-30 minutes until it is workable again.
My chocolate became gritty after melting, can I fix it?
Gritty chocolate usually happens because of overheating or moisture getting into the chocolate. Unfortunately, it’s hard to fix seized chocolate. If it’s only slightly grainy, you can try adding a little very warm heavy cream or melted coconut oil (1 teaspoon at a time, up to 1 tablespoon per 50g chocolate) while stirring over very low heat.
If it’s not completely seized and solid, you can likely still use it for your truffles! Continue with the recipe and chill the mixture as directed. It may firm up enough to scoop and roll. The final texture of your truffles might be a little less smooth, but they should still be enjoyable.
To prevent this, use a double boiler, heat gently, and make absolutely sure that no water gets into the bowl with your chocolate.

More keto chocolate recipes:
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Chocolate Truffles
Satisfy your chocolate cravings with these Melt-in-Your-Mouth Dark Chocolate Truffles. They're sugar-free, and keto-friendly indulgence.
Ingredients
Chocolate truffles:
- 100 g (3.5 oz.) Dark Chocolate 85 %
- 60 g (1/4 cup) Heavy Cream, 33%
- 1 teaspoon butter (optional)
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt (optional)
For coating:
- Cacao powder
- Crushed nuts or nut flour
- Sugar-free sprinkles
- Matcha powder
- Freeze dried fruit powder
- Shredded coconut
Instructions
- Finely chop the chocolate to ensure even and fast melting.
- Fill a saucepan with about an inch (3 cm) of water and bring it to a gentle simmer over medium heat. Place a heatproof bowl on top of the saucepan, making sure the bottom of the bowl doesn't touch the water.
- Add the finely chopped dark chocolate, heavy cream, butter, vanilla extract, and a pinch of salt to the heatproof bowl.
- Stir gently and continuously. Once the chocolate is almost completely melted, remove the bowl from the heat. The residual heat will continue to melt the ingredients; keep stirring until the mixture is completely smooth and fully combined. Let it cool slightly.
- Transfer the chocolate mixture to a smaller bowl (optional, but it can help it chill faster). Refrigerate for about 1 hour, or until the mixture is firm enough to scoop but not rock-solid. If it becomes too hard you can let it warm up at room temperature.
- Line a baking sheet with parchment paper. Using a teaspoon or a small cookie scoop, scoop out portions of the chilled chocolate mixture. Briefly place each portion on the prepared sheet. Then roll each portion between your palms to form a ball. TIP: If the mixture becomes too soft to handle, return it to the refrigerator for a few minutes to firm up.
- Roll each truffle in your desired coating (such as cocoa powder, finely chopped nuts, or shredded coconut) until evenly coated. Place the coated truffles on the lined baking sheet.
- Refrigerate the truffles for at least 30 minutes to allow the coating and truffles to set. Serve at room temperature for the best flavor and texture.
Enjoy homemade chocolate truffles!
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 82Total Fat: 7.2gSaturated Fat: 4.5gCarbohydrates: 2.1gNet Carbohydrates: 1gFiber: 1.1gSugar: 1.3gProtein: 1.1g
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