Go Back

Keto Espresso Chocolate Truffles - Rich, Creamy, and Low-Carb

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 6 ounces (170 g) sugar-free dark chocolate (70–85% cocoa or a certified keto chocolate bar), finely chopped
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon unsalted butter
  • 1–2 teaspoons instant espresso powder (adjust to taste)
  • 2–3 tablespoons powdered erythritol or allulose blend (to taste; powdered dissolves best)
  • 1 teaspoon pure vanilla extract
  • Pinch of fine sea salt
  • Coatings (choose 1–3): Unsweetened cocoa powder
  • Finely chopped toasted almonds, pecans, or hazelnuts
  • Unsweetened shredded coconut
  • Crushed freeze-dried raspberries (for a tart twist)
  • Grated sugar-free chocolate

Method
 

  1. Prep the chocolate: Finely chop the sugar-free dark chocolate and place it in a heatproof bowl. The smaller the pieces, the smoother your ganache.
  2. Warm the cream: In a small saucepan, heat heavy cream over medium-low heat until it just begins to steam and small bubbles form around the edges. Do not boil.
  3. Add espresso and sweetener: Whisk the instant espresso powder and powdered sweetener into the warm cream until dissolved. Taste and adjust sweetness as needed.
  4. Combine with chocolate: Pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for 2 minutes to soften the chocolate.
  5. Stir to make ganache: Add the butter, vanilla, and a pinch of salt. Stir gently from the center outward until the mixture is glossy and fully smooth. If a few pieces remain, set the bowl over a barely simmering water bath and stir gently until melted.
  6. Chill: Cover the bowl and refrigerate for 1.5–2 hours, or until the ganache is firm enough to scoop but not rock-hard.
  7. Shape the truffles: Line a baking sheet with parchment. Using a small cookie scoop or teaspoon, portion the ganache into balls (about 1 tablespoon each). Roll quickly between your palms to smooth. If it gets too soft, chill for 10 minutes and continue.
  8. Coat: Place your chosen coatings in shallow bowls. Roll each truffle to coat evenly. Tap off excess cocoa or crumbs.
  9. Set and serve: Refrigerate the coated truffles for 20–30 minutes to set. Serve slightly chilled or at cool room temperature for the best texture.