This low-carb mini dark chocolate lemon truffles recipe makes rich, creamy, truffles that melt in your mouth. They are so good, no one will know they are not only low-carb, but also suitable for ketogenic, diabetic, low-carb, Atkins and Banting diets.
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Traditional chocolate truffles with ganache centers are a timeless treat. Now, we can enjoy them and stay low-carb. This low-carb mini dark chocolate lemon truffle recipe is sure to satisfy any chocolate lover’s tastebuds. These truffles boast a traditional smooth chocolate ganache center. A bit of lemon zest adds enough tang to the ganache to keep these truffles interesting. The ganache is shaped into balls and rolled in cocoa powder to make them as beautiful as they are tasty.
As the holiday season approaches, Harper and I are starting to take stock of what cookie and candy recipes we love and want to make for the holidays. We love making sweet stuff around this time of year. One confection we both enjoy making is traditional chocolate truffles. Truffles are fun to experiment with as well as easy and fun to make.
In the spirit of experimentation, Harper had an idea for low-carb mini lemon dark chocolate truffles. She began with a basic recipe for truffles and altered it to create her vision. A few versions later, this recipe embodies her dream truffles.
Traditional truffle ingredients work quite well for ketogenic diets due to the high fat content of cream, one of the main ingredients. Instead of traditional carb-loaded chocolate, Harper used stevia and erythritol sweetened chocolate to decrease the carb content. The result is perfect little guilt-free balls of chocolate-lemon joy.
Low-Carb Mini Dark Chocolate Lemon Truffles
- In a small saucepan, heat heavy cream over medium heat, whisking constantly.
- When the cream reaches a simmer, reduce temperature to low heat. Add the dark chocolate stirring until all the chocolate has melted and mixture is smooth.
- Remove from heat and whisk in vanilla extract, lemon extract, and zest until evenly combined.
- Transfer mixture to the fridge and let cool for 20-30 minutes, or until the mixture is thick enough to be scooped and molded.
- Using a small spoon, scoop the truffle mixture into small portions and roll them into balls, about 1/2 inch in diameter.
- Add the cocoa powder to a small bowl. One at a time, roll the mini truffles in the cocoa powder just until lightly coated.
Per truffle (1/20th of the recipe)
Fat: 2.67 grams
Carbs: 2.5 grams
Protein: .47 gram
Fiber: 1.8 gram
Net Carbs: .7 gram