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Keto Chocolate Coconut Truffles - Rich, Easy, and Low-Carb

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Prep your chocolate. Finely chop the dark chocolate and place it in a heat-safe bowl. Smaller pieces melt more evenly and prevent graininess.
  2. 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.
  3. 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.
  4. Fold in coconut. Stir in 1/2 cup of the shredded unsweetened coconut. This adds body and a pleasant coconut texture to the truffles.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.