Keto Chocolate Coconut Truffles – Rich, Easy, and Low-Carb
These Keto Chocolate Coconut Truffles taste like something you’d find in a fancy chocolate shop, but they’re simple enough to make on a weeknight. They’re creamy, rich, and deeply chocolaty with a toasty coconut finish. No baking, no fuss, and only a handful of ingredients you probably already have.
Whether you follow keto or just want a lower-sugar treat, these truffles will hit the spot. Make a batch for yourself, or box them up as a thoughtful homemade gift.
Ingredients
Method
- Prep your chocolate. Finely chop the dark chocolate and place it in a heat-safe bowl. Smaller pieces melt more evenly and prevent graininess.
- Warm the cream. In a small saucepan, gently heat the coconut cream with the butter (or coconut oil) over low heat until steaming, not boiling. Remove from heat and stir in the vanilla, sweetener, salt, and any optional espresso or zest.
- Make the ganache base. Pour the warm cream mixture over the chopped chocolate. Let it sit undisturbed for 2–3 minutes to soften the chocolate, then whisk slowly until smooth and glossy.
- Fold in coconut. Stir in 1/2 cup of the shredded unsweetened coconut. This adds body and a pleasant coconut texture to the truffles.
- Chill to set. Cover the bowl and refrigerate for 1–2 hours, or until the mixture is firm enough to scoop but not rock hard. If it gets too firm, let it sit at room temperature for a few minutes.
- Toast the coating (optional). For extra flavor, lightly toast the remaining 1/2 cup shredded coconut in a dry skillet over medium heat, stirring often until golden. Let it cool completely.
- Roll the truffles. Use a small cookie scoop or teaspoon to portion the chilled mixture into balls, about 1 inch each. Roll quickly between your palms to smooth.
- Coat and finish. Roll each truffle in the remaining shredded coconut until fully coated. You can also roll some in unsweetened cocoa powder for variety.
- Chill before serving. Place the coated truffles on a parchment-lined plate. Refrigerate 20–30 minutes to firm up. Enjoy straight from the fridge or allow a few minutes at room temp for a softer bite.
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These truffles deliver the indulgence of a classic chocolate bonbon without the sugar crash. The texture is lush and truffle-like thanks to coconut cream and butter, and the shredded coconut adds subtle chew.
They’re easy to customize with flavors like espresso, orange zest, or a sprinkle of flaky sea salt. Best of all, each truffle is low in net carbs and sweetened with a keto-friendly option, so you can enjoy dessert without breaking your goals.
What You’ll Need
- Dark chocolate (85% cocoa or sugar-free) – 6 oz (about 170 g), finely chopped
- Coconut cream – 1/2 cup (scooped from the top of a chilled can of full-fat coconut milk) or canned coconut cream
- Unsalted butter or coconut oil – 2 tablespoons
- Shredded unsweetened coconut – 1 cup, divided (1/2 cup for the mixture, 1/2 cup for rolling)
- Keto sweetener – 2–3 tablespoons powdered erythritol, allulose, or monk fruit blend (powdered blends dissolve best)
- Pure vanilla extract – 1 teaspoon
- Pinch of fine sea salt
- Optional flavor boosters – 1 teaspoon instant espresso powder, 1/2 teaspoon orange zest, 1–2 tablespoons toasted chopped nuts, or a splash of coconut extract
How to Make It
- Prep your chocolate. Finely chop the dark chocolate and place it in a heat-safe bowl. Smaller pieces melt more evenly and prevent graininess.
- Warm the cream. In a small saucepan, gently heat the coconut cream with the butter (or coconut oil) over low heat until steaming, not boiling.
Remove from heat and stir in the vanilla, sweetener, salt, and any optional espresso or zest.
- Make the ganache base. Pour the warm cream mixture over the chopped chocolate. Let it sit undisturbed for 2–3 minutes to soften the chocolate, then whisk slowly until smooth and glossy.
- Fold in coconut. Stir in 1/2 cup of the shredded unsweetened coconut. This adds body and a pleasant coconut texture to the truffles.
- Chill to set. Cover the bowl and refrigerate for 1–2 hours, or until the mixture is firm enough to scoop but not rock hard.
If it gets too firm, let it sit at room temperature for a few minutes.
- Toast the coating (optional). For extra flavor, lightly toast the remaining 1/2 cup shredded coconut in a dry skillet over medium heat, stirring often until golden. Let it cool completely.
- Roll the truffles. Use a small cookie scoop or teaspoon to portion the chilled mixture into balls, about 1 inch each. Roll quickly between your palms to smooth.
- Coat and finish. Roll each truffle in the remaining shredded coconut until fully coated.
You can also roll some in unsweetened cocoa powder for variety.
- Chill before serving. Place the coated truffles on a parchment-lined plate. Refrigerate 20–30 minutes to firm up. Enjoy straight from the fridge or allow a few minutes at room temp for a softer bite.
How to Store
- Refrigerator: Store truffles in an airtight container for up to 10 days.
Keep layers separated with parchment to avoid sticking.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw in the fridge for best texture.
- Make-ahead tip: The ganache base can be refrigerated for 2–3 days before rolling. If it gets too firm, let it sit out 10–15 minutes.
Health Benefits
- Lower in sugar: Using keto sweeteners keeps net carbs in check and minimizes blood sugar spikes.
- Healthy fats: Coconut cream and dark chocolate provide satisfying fats that help keep you full and support a steady energy curve.
- Antioxidants: Dark chocolate is rich in flavonoids, which may support heart health and reduce oxidative stress.
- Gluten-free and grain-free: Naturally fits into low-carb and gluten-free lifestyles with no special flours required.
What Not to Do
- Don’t boil the cream. Overheating can cause the chocolate to seize or turn greasy.
Warm until steaming, then remove from heat.
- Don’t use granular sweetener. Grainy crystals won’t dissolve well and can ruin the silky texture. Use a powdered keto sweetener.
- Don’t skip the chill time. Rolling too soon leads to sticky, misshapen truffles. Let the mixture firm up properly.
- Don’t store at room temperature for long. These are best chilled.
Warm rooms can soften them and dull the coating.
- Don’t use low-cocoa milk chocolate. It’s higher in sugar and carbs, and it can throw off the keto balance.
Variations You Can Try
- Mocha Truffles: Add 1–2 teaspoons instant espresso powder to the warm cream, and roll in a mix of cocoa powder and coconut.
- Almond Joy Vibe: Press a whole roasted almond into each scoop before rolling, and use a drop of almond extract in the base.
- Orange-Coconut: Add 1/2–1 teaspoon fresh orange zest and a pinch of ground cardamom for a bright, aromatic twist.
- Salted Cocoa: Roll in unsweetened cocoa powder and finish with a few flakes of sea salt just before serving.
- Peppermint Holiday: Add 1/4 teaspoon peppermint extract to the base and roll in a 50/50 mix of coconut and cocoa.
- Nutty Crunch: Fold in 2 tablespoons of finely chopped, toasted pecans or hazelnuts for texture.
FAQ
Can I use heavy cream instead of coconut cream?
Yes. Substitute an equal amount of heavy cream for coconut cream. The texture will be just as silky, but you’ll lose the subtle coconut flavor.
Keep everything else the same.
What’s the best keto sweetener for truffles?
Powdered allulose or a powdered erythritol/monk fruit blend dissolves cleanly and gives the smoothest texture. Granular sweeteners can stay gritty, so stick to powdered for the best results.
How many net carbs are in each truffle?
It varies by chocolate and sweetener. With 85% dark chocolate and powdered allulose, most batches land around 1–2 net carbs per truffle (at about 18–20 truffles total).
Check your labels and calculate based on your exact ingredients.
My ganache split and looks oily. Can I fix it?
Often, yes. Whisk in a tablespoon of warm coconut cream or hot water, a little at a time, until it comes back together.
If it’s still separated, chill for 10 minutes and whisk again.
Can I coat these in melted chocolate instead of coconut?
Absolutely. Chill the rolled truffles until firm, then dip each in melted sugar-free chocolate and set on parchment. You’ll get a crisp shell with a soft center.
Do I have to toast the coconut for coating?
No, but toasted coconut adds a deeper, nuttier flavor and a golden color.
If you prefer a softer, snowy look, use untoasted coconut instead.
How long can they sit out at a party?
About 1–2 hours in a cool room. After that, return them to the fridge to maintain their shape and texture. Set them out in small batches if it’s warm.
Can I make them dairy-free?
Yes.
Use coconut oil instead of butter and choose a dairy-free dark chocolate or sugar-free chocolate. The result is fully dairy-free and still rich.
Wrapping Up
Keto Chocolate Coconut Truffles prove you can have a decadent treat without a sugar overload. They’re simple, versatile, and perfect for sharing—or keeping all to yourself.
With a handful of ingredients and a little chill time, you’ll have a tray of luscious bites ready for any occasion. Keep a batch in the fridge, and you’re never more than a few minutes away from a satisfying, low-carb dessert.
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