Keto Brownie Truffles Recipe

Introduction

These Keto Brownie Truffles are a rich, fudgy treat perfect for low-carb indulgence. With almond flour and sugar-free chocolate, they satisfy chocolate cravings without the guilt. Easy to make and ready to enjoy after a quick chill, they’re perfect for snacks or dessert.

Ingredients

• 1 1/4 cup almond flour
• 1/2 cup powdered Swerve Sweetener (or another powdered sweetener)
• 1/4 cup cocoa powder
• Pinch salt
• 1/2 cup butter (melted)
• 1 tsp vanilla extract
• Water if needed
• 3 ounces sugar-free dark chocolate (chopped)
• 1/2 ounce cocoa butter (or 1 tbsp coconut oil)

Instructions

1. Step 1: In a large bowl, whisk together the almond flour, powdered sweetener, cocoa powder, and salt. Stir in the melted butter and vanilla extract until the dough comes together.
2. Step 2: If the dough feels too crumbly to roll into balls, add water 1 tablespoon at a time, mixing gently until it can be squeezed together.
3. Step 3: Roll the dough into 1-inch balls and place them on a baking sheet lined with waxed paper. Freeze the balls for at least 1 hour to firm up.
4. Step 4: For the chocolate coating, melt the chopped sugar-free dark chocolate and cocoa butter (or coconut oil) in a heatproof bowl set over a pan of barely simmering water. Stir until smooth.
5. Step 5: Drop a frozen truffle into the melted chocolate, turning to coat thoroughly. Lift it out with a fork and tap gently on the side of the bowl to remove any excess chocolate.
6. Step 6: Place the coated truffle back on the baking sheet to set. If desired, add sprinkles immediately before the chocolate hardens. Repeat with the remaining truffles.

Tips & Variations

• Use coconut oil as a dairy-free alternative to cocoa butter for coating the truffles.
• If you want a smoother texture, pulse the almond flour in a food processor before mixing to make it finer.
• Add a pinch of cayenne or espresso powder to the dough for an extra flavor kick.
• Decorate truffles with crushed nuts or unsweetened coconut flakes for texture and variety.

Storage

Store the truffles in an airtight container in the refrigerator for up to 1 week. You can also freeze them for up to 2 months; just thaw in the fridge before serving. To enjoy at room temperature, let refrigerated truffles sit out for 10–15 minutes before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener?

Yes, you can substitute powdered erythritol or monk fruit sweetener for Swerve as long as it is powdered to avoid graininess.

What if I don’t have cocoa butter?

Coconut oil works well as a substitute for cocoa butter when coating the truffles, giving a similar shine and smooth texture.

Keto Brownie Truffles Recipe

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★★★★★

4.6 from 112 reviews

These Keto Brownie Truffles are a decadent low-carb treat that combines rich almond flour, cocoa, and sugar-free chocolate into bite-sized delights. Perfect for satisfying your sweet tooth while sticking to a ketogenic lifestyle, these truffles have a smooth, fudgy texture and are coated in a luscious sugar-free chocolate shell.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: Approximately 20 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Carb, Keto

Ingredients

Scale 1x2x3x

Truffle Base

• 1 1/4 cup almond flour
• 1/2 cup powdered Swerve Sweetener (or another powdered sweetener)
• 1/4 cup cocoa powder
• Pinch salt
• 1/2 cup butter (melted)
• 1 tsp vanilla extract
• Water, if needed (to adjust dough consistency)

Chocolate Coating

• 3 ounces sugar-free dark chocolate, chopped
• 1/2 ounce cocoa butter (or 1 tbsp coconut oil)

Instructions

1. Prepare the Truffle Dough: In a large bowl, whisk together the almond flour, powdered sweetener, cocoa powder, and a pinch of salt. Stir in the melted butter and vanilla extract until the mixture forms a cohesive dough.
2. Adjust Dough Consistency: If the dough feels too crumbly and doesn’t hold together well for rolling, add water one tablespoon at a time. Mix gently until the dough can be easily squeezed and rolled into balls without falling apart.
3. Form the Truffles: Roll the dough into 1-inch balls and place them on a baking sheet lined with waxed paper. Freeze the formed truffles for at least 1 hour to firm up before coating.
4. Melt the Chocolate Coating: Set a heatproof bowl over a pan of barely simmering water (double boiler). Add the chopped sugar-free dark chocolate and cocoa butter or coconut oil to the bowl. Stir continuously until fully melted and smooth.
5. Coat the Truffles: Remove one frozen truffle at a time and drop it into the melted chocolate, tossing carefully to coat evenly. Lift out the truffle using a fork and gently tap the fork on the side of the bowl to remove any excess chocolate.
6. Set the Coating: Place the coated truffle back on the wax paper-lined baking sheet. If desired, add sprinkles or decorations immediately before the chocolate hardens. Repeat with the remaining truffles until all are coated.

Notes

• To keep the dough from drying out, work quickly when rolling the truffles.
• Use sugar-free chocolate to maintain keto compatibility.
• If you prefer a firmer coating, chill the truffles after coating until chocolate is set.
• Store truffles in the freezer or refrigerator to maintain their texture.

Keywords: keto brownie truffles, low carb dessert, sugar-free truffles, keto chocolate treats, almond flour brownie truffles