These rich Low-Carb Dark Chocolate Truffles melt in your mouth. These treats can satisfy the worst chocolate craving–even for people on low-carb, ketogenic, Atkins, diabetic, gluten-free, or Banting diets. Best of all, this recipe is super-easy!
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I confess that I’m a chocolate addict. You’ve probably already noticed I’ve created a lot of recipes for chocolate on my blog. Yep, chocolate whispers in my ear beckoning me to devour it. I could eat bar after bar of it. I could eat it for breakfast, lunch and dinner. In fact, I could take a bath in it. You get the idea.
My addiction to chocolate has created an issue for me. The problem is that I can’t seem to find a commercially available low-carb chocolate bar that my stomach can handle. They all have ingredients that don’t work for my digestive system. Maybe I just eat too much at one time–it’s a bit tough for me to stop after that first bite.
In any case, most commercially available low-carb chocolates contain sweeteners that send me into hours of misery. The pain just wasn’t worth the few minutes of chocolate bliss.
This recipe for dark chocolate truffles solves my problem. These truffles are creamy, rich, chocolatey goodness. They melt in your mouth providing a surge of chocolate flavor that is sure to satisfy any chocolate craving.
Best of all, they are made with sweeteners that most people can tolerate. I use Pyure which contains a combination of stevia and erythritol. I added a bit of VitaFiber syrup to the mix because I found I couldn’t get the texture and flavor I wanted without it. The result of combining the sweeteners is a truffle that takes on all of the positive qualities of each sweetener without any of the negatives.
These recipe for dark chocolate truffles makes a low-carb truffle that can be enjoyed anytime. These truffles would also make a fantastic gift for the low-carb chocolate lover. Enjoy!
-Annissa
Dark Chocolate Truffles--Low-Carb Recipe
These rich Low-Carb Dark Chocolate Truffles melt in your mouth. These treats can satisfy the worst chocolate craving--even for people on low-carb, ketogenic, Atkins, diabetic, gluten-free, or Banting diets. Best of all, this recipe is super-easy!
Ingredients
- 4 ounces unsweetened baking chocolate finely chopped
- 1 cup heavy whipping cream
- 3 tablespoons granulated stevia/erythritol blend (Pyure)
- 3 tablespoons VitaFiber IMO Syrup
- 2 teaspoons vanilla extract
- 1 tablespoon cocoa powder
Instructions
Place chocolate in a small mixing bowl. Set aside
In a 1 1/2 quart saucepan, stir together heavy whipping cream, granulated stevia/erythritol blend, and VitaFiber syrup. Place over low heat.
Heat the liquid mixture, stirring frequently, until it just starts to simmer.
Slowly pour mixture into the bowl with the chocolate, while whisking. Whisk until smooth. Refrigerate, uncovered, until mixture is hard enough to scoop up and shape, about 2-3 hours.
When mixture is firm enough to shape, place cocoa powder in a small bowl. Using a spoon, scoop out enough of the mixture to make a 1 1/2 inch ball. Shape into a ball, then roll the truffle in the cocoa powder to coat. Repeat for additional truffles.
Store the truffles in the refrigerator in a covered container.
Recipe Notes
Serving size: 1 ounce (recipe makes 14 one ounce truffles)
Per serving:
Calories: 105
Fat (g): 10
Carbs (g): 4
Fiber (g):2
Protein (g): 2
Net carbs (g): 2
I love dark chocolate everything so these are right up my alley! I love the fact that they are low carb! I have been trying to cut back!
Wow, those truffles look so darn good! I know its morning but they would go great with my coffee!
Just WOW! I can’t believe that these are low carb! They look incredible.
I love how creamy these look. I’m not low carb but I would definitely try these truffles!
Truffled chocolates are my favorite! This looks so delicious!
These look SO good. We usually only make truffles at christmas, but I might have to make some of these now.
I am a chocolate lover as well! I tried these today but found even after leaving in the fridge for 3 hours they were too soft and sticky to make balls. I’ve put them in a mold in the freezer, hoping that will work. Any idea what went wrong? I followed instructions as they are.
PS they are delicious – I ate a couple of spoonfuls and licked my fingers – so good!!
Hmmmm…Did you allow the mixture to come to a simmer? The mixture is a little soft and sticky, but when you roll them in the cocoa, they lose their stickiness. Hope this helps! I feel certain that freezing them will work.
-Annissa