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Keto Orange Chocolate Truffles - Rich, Zesty, and Low-Carb

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

Ingredients
  

  • Dark keto chocolate (8 oz / 225 g): Choose 85–90% cocoa or a sugar-free brand sweetened with erythritol or stevia.
  • Heavy cream (1/2 cup / 120 ml): Creates a silky ganache base.
  • Unsalted butter (2 tbsp): Adds richness and a smooth mouthfeel.
  • Powdered erythritol or allulose (2–4 tbsp): Sweeten to taste. Powdered dissolves better than granulated.
  • Orange zest (1–2 tsp), finely grated: Use a fresh, firm orange for vibrant flavor.
  • Orange extract (1/2–1 tsp): Boosts citrus flavor without extra carbs. Adjust to taste.
  • Vanilla extract (1/2 tsp): Rounds out the chocolate and orange notes.
  • Pinch of salt: Enhances the sweetness and depth of flavor.
  • Coating options: Unsweetened cocoa powder (classic)
  • Finely chopped toasted nuts (almonds, hazelnuts, or pecans)
  • Shredded unsweetened coconut
  • Keto-friendly chocolate for dipping (optional)
  • Optional add-ins: A pinch of ground cinnamon or cardamom for warmth, or a splash of orange liqueur extract (sugar-free) for complexity.

Method
 

  1. Prep the chocolate: Chop the keto chocolate into small, even pieces and place in a heatproof bowl. The smaller the pieces, the smoother your ganache.
  2. Heat the cream: In a small saucepan, warm the heavy cream over medium-low heat until it gently simmers around the edges. Do not let it boil.
  3. Combine and rest: Pour the hot cream over the chopped chocolate. Let it sit untouched for 2 minutes to soften the chocolate.
  4. Stir to a smooth ganache: Add the butter, powdered sweetener, orange zest, orange extract, vanilla, and a pinch of salt. Stir slowly from the center outward until glossy and fully combined. Taste and adjust sweetness or orange extract as needed.
  5. Chill: Cover the bowl and refrigerate for 1.5–2 hours, or until the mixture is firm enough to scoop but not rock hard.
  6. Portion: Line a baking sheet with parchment. Using a small cookie scoop or teaspoon, portion the ganache into 1-inch balls and place on the sheet.
  7. Shape: With clean, cool hands, roll each portion into a smooth ball. If it gets too soft, chill for 10 minutes and continue.
  8. Coat: Roll truffles in your chosen coating—cocoa powder for classic, nuts for crunch, or dip in melted keto chocolate for a shell. If dipping, let them set on parchment until firm.
  9. Set and serve: Chill for 15–20 minutes to firm up coatings. Enjoy slightly cool or at room temperature.