These Low-Carb Chocolate Truffles are a fast and decadent treat! The creamy chocolate truffles melt in your mouth and are an absolute crowd pleaser while still being healthy and sugar-free!
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You can present them just as truffles or use bamboo skewers to create a beautiful bouquet of delicious chocolate truffles.
If you choose to dip them in stevia-sweetened or sugar-free chocolate, these treats taste ridiculously similar to klondike bars which makes them the perfect kid-friendly dessert! No one will know this dessert is sugar free.
I recommend store these truffles in the freezer so that they have the best consistency. They tend to not become too firm in the freezer, but will reach the perfect consistency after being set out for 1-3 minutes. To be honest, I normally just eat them straight out of the freezer!
I often make a double batch of these truffles and store them in the freezer for a quick snack when I’m on the go. They’re perfect to give you a little extra energy boost as you go on your day!
Low-Carb Chocolate Truffles
- Prepare a large cookie sheet by lining it with parchment paper.
- In a medium bowl using an electric mixer, combine cream cheese, vanilla, butter, and sweetener together until smooth.
- Add cocoa powder and whip until thoroughly incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture.
Using a small ice cream scoop or a measuring spoon, evenly scoop portions of the truffle mixture onto the prepared cookie sheet. Freeze until set, about 2 hours.
Store in an airtight container in the freezer with parchment between the layers of truffles.
Serving size: 1/10th of the recipe (about 2 truffles)
Fat (g): 7
Carbs (g): 2
Fiber (g): 1
Protein (g): 1
Net carbs (g): 1