Quick 5-Ingredient Chocolate Truffles • Beginner-Friendly • One-Bowl Recipe
KEY INFO
- Prep time: 15 minutes
- Cook time: 5 minutes
- Total time: 40 minutes (including chilling)
- Servings: 16 truffles
- Difficulty level: Easy
- Dietary tags: Keto, sugar-free, low-carb, gluten-free, vegetarian
EQUIPMENT NEEDED
- Medium microwave-safe bowl or double boiler
- Whisk or spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Small ice cream scoop or spoon (hands work too)
INGREDIENTS
- 6 oz (170g) sugar-free dark chocolate chips (Lily’s or ChocZero work perfectly)
- ½ cup (120ml) heavy cream (coconut cream for dairy-free)
- 2 tbsp (28g) butter (coconut oil for dairy-free)
- 3 tbsp powdered erythritol (monk fruit or allulose)
- 1 tsp vanilla extract
- Pinch of sea salt
- ¼ cup unsweetened cocoa powder for rolling (chopped nuts or coconut flakes)
METHOD
- Melt the chocolate and butter in 30-second microwave intervals, stirring between each, until smooth and glossy.
- Heat the cream in a small saucepan until just simmering (tiny bubbles around the edges).
- Pour hot cream over melted chocolate mixture and let sit for 2 minutes.
- Add sweetener, vanilla, and salt then whisk until completely smooth and shiny.
- Chill the ganache in the refrigerator for 45-60 minutes until firm enough to scoop but not rock hard.
- Scoop and roll the mixture into 16 balls using a small spoon or your hands, working quickly.
- Roll each truffle in cocoa powder until completely coated.
- Chill for 15 minutes to set before serving.
CRUCIAL TIPS
- Don’t overheat the chocolate – it’ll seize and become grainy
- Test the ganache – it should hold its shape when scooped but not crumble
- Work fast when rolling – warm hands melt the mixture quickly
- Taste and adjust sweetness before chilling (it’s harder to fix later)
STORAGE & SCALING
Storage: Keep refrigerated in an airtight container for up to 1 week or freeze for 3 months.
Let come to room temperature for 10 minutes before serving for best texture.
Scaling: This recipe doubles perfectly – just work in small batches when rolling to keep the ganache cold.
Common Mistakes:
- Using too much cream (truffles won’t hold shape)
- Not chilling long enough (mixture too soft to roll)
- Overworking the ganache (becomes tough)
Flavor Variations:
- Coffee lovers: Add 1 tsp instant espresso powder
- Citrus twist: Add 1 tsp orange or lemon zest
- Mint fresh: Replace vanilla with ½ tsp peppermint extract
- Nutty crunch: Fold in 2 tbsp finely chopped almonds before chilling
These sugar-free keto chocolate truffles prove you don’t need sugar to create something absolutely divine.
I’ve made countless batches, and the secret lies in using quality sugar-free chocolate and not rushing the chilling process.
The first time I attempted these, I got impatient and tried rolling them too early.
What a chocolate-covered mess that was!
Now I know that patience during the chilling step is what transforms a simple ganache into perfect, rollable truffles.
At just 1.5g net carbs per truffle, these little beauties satisfy any chocolate craving without kicking you out of ketosis.
The rich, creamy texture rivals any traditional truffle, and most people can’t tell they’re sugar-free.
Pro tip: Make a double batch and keep them in the freezer.
They’re the perfect grab-and-go fat bomb when you need a quick energy boost or chocolate fix.
Trust me, once you master this basic recipe, you’ll be experimenting with every flavor combination imaginable.
