These sugar free chocolate truffles are silky smooth, sinfully rich and so simple to make – the perfect low carb chocolate dessert.
Yes, you can make delicious low carb chocolate truffles at home that are completely sugar free. My kids were so in love with these treats that they asked to do extra chores in exchange for an extra chocolate truffle! And, the promise of a chocolate truffle after homework induced my daughter do her math homework with a good attitude. #truestory
Chocolate truffles are a sensual delight. Just one bite of these spherically shaped silky smooth, creamy chocolate ganache confections can send me to chocolate heaven. Made of good quality chocolate and fresh heavy cream, chocolate truffles are easy enough for a novice to tackle. Traditionally, chocolate truffles are round or conical in shape, some say to resemble ground truffles – that most famed of culinary delicacies! They’re typically coated in chocolate or rolled in nuts or seeds, unsweetened cocoa powder, coconut, or grated chocolate. Nowadays, many gourmet makers of chocolate truffles offer a variety of flavored ganache centers (hooray, booze!) or even build their truffles around nuts, jellied candies or liquid/cream centers.
Probably the most popular name brand truffles sold in the US are Lindt Lindor Truffles which come in a variety of flavors. My mother buys them every Christmas to have displayed on her silver candy tray. This year I ordered her gourmet truffles – Godiva Dark Chocolate Truffles as an extra little treat. But, I’m thinking of ordering French truffles from William’s Sonoma for a special family friend this year for Christmas. That way she can enjoy them New Year’s Eve with her favorite champagne. Unfortunately, none of these options are sugar free or suitable for my low carb, ketogenic lifestyle.
How To Make Sugar Free Chocolate Truffles for a Low Carb Diet
Making your own homemade sugar free chocolate truffles is very easy. Only two ingredients are necessary: sugar free chocolate (or high percentage dark chocolate like Ghiradelli 86 %) and heavy cream. Vanilla is often added to mellow and enhance the chocolate flavor and some people may add a little butter to further temper the chocolate flavor or to achieve a desired consistency. Heavy cream is heated until hot and steamy (just under a boil) and then poured over chopped chocolate, or in this case Lily’s Sugar Free Chocolate Chips. Let it sit for 5 minutes to soften the chocolate and then whisk together until smooth. At this time any flavorings can be added. Sometimes, ingredients are steeped with the cream as it heats to add an extra element of flavor. That’s it.
This recipe makes 22, 15 gram truffles (yes, I weighed mine because I’m that anal) which is more than enough to decorate the Low Carb Chocolate Truffle Cheesecake I’m sharing next week and still have 10 left over to share with your family or friends – or not. I suggest getting your kids hooked, then trying to milk extra chores or homework from them like I did! Enjoy.
If you are dairy free, here is great low carb coconut milk ganache. It can be used as truffles, poured over cakes or whipped to frost or fill layer cakes and birthday cakes.
Sugar Free Chocolate Truffles are 2 net carbs per each.
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Sugar Free Chocolate Truffles
- 1 cup (170 g) Lily’s Sugar Free Chocolate Chips
- 3/4 cup (177 ml) heavy cream
- 3 tbsp butter
- 4 tbsp low carb powdered sugar
- 2 tsp brandy
- 1/4 tsp vanilla extract
- Stovetop Method: Put the sugar free chocolate chips into a heat resistant glass bowl large enough to accommodate the chips and cream with room for stirring. Place the heavy cream, butter, and 4 tablespoons of sweetener into a small pot and heat over medium heat until small bubbles form around the sides of the pot and the cream is steamy. Stir to dissolve the sweetener, then pour the hot cream over the chocolate chips and let sit for 5 minutes. Stir gently with a whisk until smooth and fully incorporated. Add the vanilla and brandy and stir. Let cool then cover and refrigerate several hours until firm or over night.
- Microwave Method: Pour the heavy cream into a microwave safe glass bowl big enough to accommodate the chocolate chips and cream with room for stirring. Add the 4 tablespoons of sweetener and stir to dissolve. Add the butter and sugar-free chocolate chips and microwave at full power for 1 minute. Let it sit for 5 minutes and stir gently with a whisk until fully incorporated. Add the vanilla and brandy and stir. Let cool, then cover and refrigerate several hours until firm or over night.
- Shape: Put a piece of waxed paper on your work surface. Scoop the firm chocolate ganache from the bowl with a small dinner spoon or a melon baller and place onto the waxed paper. Continue until the ganache is gone. If the ganache is too firm, let it warm up for 30 minutes to 1 hour before scooping. I had to use a toothpick to help get the sticky chocolate ganache out of my melon baller. I’m sure a small cookie scoop would have been perfect.
- Roll each portion of ganache into round “truffles” – I used my hands. If you don’t like chocolate on your hands, use gloves or even sandwich bags on your hands. I weighed each portion (15 g) before rolling to make sure my truffles were the same. If your truffles are too warm and soft to shape, refrigerate them for 30 minutes or until they are firm enough to handle.
- Finish: Once shaped, the truffles can be rolled in chopped nuts, grated chocolate, sesame seeds, coconut, sprinkles, crushed freeze-dried fruit, matcha powder, or unsweetened cocoa powder. Keep in an airtight container in the fridge, but serve and enjoy closer to room temperature.
I added a single instant coffee stick and a dash of cinnamon for that coffee flavor. Instant of punch of salt I used 2tsp of salted Irish butter.
The coating was unsweetened coconut flakes.
The best I’ve ever had.
Thank you so much. I did the original recipe for my hubby and he wanted to eat the whole dish, lol.
If you use powdered sugar and brandy in this recipe, then they are not ‘sugar-free.’
Hi Roxana. The low carb powdered sugar is powdered erythritol, which is a zero calorie keto sweetener which has zero impact on blood sugar since it isn’t absorbed by the body – it leave in the same chemical composition as it enters. As far as the Brandy. From what I have been reading, hard spirits (whisky, vodka, brandy, etc.) don’t contain sugars (although they have been used in their production) but the body will preferentially burn the alcohol in the spirits before it does ketones, fat or sugar. The 2 teaspoons of Brandy are 1/3 of an ounce and inconsequential when divided into 22 truffles. -Kim
Can these be made into salted truffles? When would you add the salt, before setting or after.
Hi Lesley. I would add 1-2 small pinches of salt to the cream mixture. If you get fancy and coat the truffles in chocolate, you can sprinkle some fleur de sel on top before the chocolate sets. -Kim
Hi Kim! I just found your recipe, and can’t wait to try it. Any suggestions on other varieties/brands of unsweetened chocolate? Thanks!
Hi David. I just used regular Baker’s chocolate, but there may be better gourmet brands. Of course, you will want to sweeten to taste when using unsweetened chocolate and you may want to use a little more fat, since “eating chocolate” has more cocoa butter than unsweetened baking chocolate. -Kim
Thanks for the feedback, Kim! I tried making them using Ghirardelli 100% cacao, and the sweetener you recommended. I did two batches. After the first batch came out very “oily”, I tried again, and reduced the butter from 3 Tbsp to 2 Tbsp. They both had a lot of solidified butter around the edge of the bowl after refrigeration. Do you think I should have mixed them a little more? Even after mixing for 5-6 minutes, the texture looked a little “grainy” and “oily”. However, in the end, they both tasted about the same (delicious).
But I do have a few thoughts & questions. Next time, I will probably add a little more sweetener (5Tbsp vs. 4Tbsp), since they could have used just just a bit more. Also next time, I might only refrigerate for a few minutes. After refrigerating for 4-5 hours, they were very difficult to shape. I did a little experimenting – trying to flavor a few with Grand Marnier. For some filling a hollow with liquor, for others, just manually working it into each “ball”. I think next time, I’ll simply add it to the initial mix. Any tips on the amount? My next flavor attempt; Frangelico liquor, and coat with roasted, crushed hazelnuts. Thanks again!!!
Hi David. I honestly haven’t made these in a couple of years since I’m always working on developing new recipes. The mixture should NOT be oily or have butter around the sides. I’m not sure what method you used to melt the chocolate but it is very easy to burn the chocolate in the microwave and this will cause the oil to separate. When using the stovetop method, if the pot and cream mixture is too hot, the chocolate may burn.
I always chop the chocolate up very finely. When I pour the hot cream mixture over the chocolate, I let it sit for a minute to soften the chocolate and then I whisk it.
Using unsweetened baking chocolate for truffles works, but I think the result is not as nice. ALso, since it’s not sweetened and the Lily’s SF chocolate chips are, adding more sweetener would probably be be best to reduce bitterness. You could try using 90% or 85% dark chocolate instead. I often use those when I bake because they are easy to work with and since they are slightly sweetened, I don’t have to use as much erythritol based sweetener – which induces a cooing effect. -Kim
Thanks for the feedback! I followed your recipe very closely – heating the cream mixture, and adding that to the chocolate. Maybe it was too hot. I’ll keep trying. Right now, I’ll be trying a hazelnut flavored variant – adding Frangelico, and rolling them in roasted hazelnuts.
I’ve just made these using a bar of dark 80% chocolate as I don’t have chocolate drops and they are absolutely amazing!! Great recipe thank you
Hi I’m making these for my mum as a birthday present but because of lockdown I have to send them through the post (express next day). Any idea how long the truffles keep for once made. Many thanks
Hi David. The truffles gradually lose moisture, but are still edible. If they are wrapped well, they should be fine for a week or more, but I can’t account for how heat will affect them. -Kim
Made these today for a dinner party…the perfect finish after a meal of Coq au Vin! After rolling a mix of powdered Swerve, fine almond flour and cacao powder, I dusted with some pink Himalayan salt. I love how salt brings out the flavor in chocolate. Great recipe!
Made these with Aldi 85% dark chocolate and no brandy. Just wonderful. Remind me of Godiva dark truffles. Couldn’t be better, thanks!
I’m so glad, Jane! -Kim
Oh my goodness!!! These are truly chocolate heaven and have got me through my low carb diet. One a day for a sublime treat. I’m in the UK and I used 150g double cream 160g chocologic Dark Belgian choc, available from Tesco (18g carb/100g) a shot of Gourmet Drops vanilla, and two teaspoons rum, absolutely delicious. You’ve saved my life!! Xxx
I had Lily’s milk chocolate chips on hand, so I used about a tablespoon less heavy cream (the milk chips are softer than the semi sweet) and left out the erythritol. I also left out the brandy because I don’t drink. Removing the sugar and using the sweeter chocolate worked just fine, and once rolled in unsweetened cocoa the balance was perfect!
In case anyone else suddenly desperately wants to make truffles at 9pm and only has milk chocolate chips :)
will the brandy still be alcohol or can I substitute something like almond or vanilla flavouring
Hi Karen, the alcohol does not burn off so it will still be in there. You can sub water and use whatever flavoring you want to taste or use more heavy cream. -Kim
I am wanting to make these but can’t get the Lily’s chips in my area. I have Bake Believe semi sweet and dark chocolate chips. They are both sweetened with stevia. Do you think they would work for this recipe? If so, which one would you use?
I would use what you have, Kathy. If the are too soft to mold, gently soften again and add a little more melted chocolate. If they are too stiff, then gently warm again and add a touch more cream. -Kim
HI Kathy. I have an English to metric conversion chart of cups to grams in the menu bar – I think we moved it to Articles because no one was using it. It contains info on almond flour. coconut flour, cocoa powder, erythritol, ground flax, protein powder and grated cheese. It was my hope that people would use this resource. It should contain most of the info you need. -Kim
I made this today and they are so delicious, great recipe!!
Can you tell me where the 5g of fiber comes from in each truffle? Is this dependent on what you roll them in? Thanks
Hi Narda. Cocoa powder has quite a bit of fiber (FYI), but the Lily’s Chocolate Chips have a lot of fiber per serving. That is partly because they use a sweet fiber to sweeten their chocolate. -Kim
Hi Kim.. ..I need some advice. The country I live in has dairy products from Australia and Europe mostly. The only heavy cream I have found so far is the thickened variety…either with gelatine or unspecified thickeners. Can this be used for truffles? I have tried the truffles with Whipping Cream with 30% fat but somehow they lack the mouthfeel and texture. Any advice as to how this whipping cream can be made more suitable for truffles. Thanks.
Hi Sonia. I would say that the truffles do have a slightly “melty” texture because of the high cacao percentage. I think that adding some cocoa butter might achieve that mouth feel that you are looking for. I don’t really know how much because I haven’t experimented with adding the cocoa butter in this recipe. I would start with adding 1/4 of the weight of the chocolate as cocoa butter and try that. Then you could go up from there. -Kim
Hi Kim, could I replace the brandy with cherry or orange essence. Would it still be two teaspoons or would I need to reduce it?
Ho Jane. You will have to reduce the amount of flavoring to approximately 1/4 tsp, dependent on taste. -Kim
Thank you so much. I will let you know how they turn out.
Hi, Kim. I whipped up a batch of these today as a gift for a friend (with some samples for me), and they are fabulous! Thank you for the wonderful recipe. I look forward to trying more recipes from your site and following you in the future.
I’m glad you liked these, Lisa. I hope you find some other recipes that you like. Enjoy the rest of your week. -Kim
Hi Kim! I’m planning to make these over the weekend for my hubbies BD cake. My question is can I use coffee cream/ half and half instead of heavy whipping cream. The stores are all out until next week because of Christmas:(
Thank you! I have tried many many of your recipes and YOU are my go to xox
Hi Jenny. You can use any milk you want to make truffles, BUT, the amounts will be slightly different depending on their fat content. I suggest making the truffle mixture a few days before and see what happens to them. If they are rock hard, VERY GENTLY, melt again and add a little more liquid. If the ganache doesn’t firm up, then VERY GENTLY melt again and stir in more melted chocolate. I hope this helps. Happy Birthday to your husband! -Kim
These tasted amazing. But they did not harden enough to roll. I used hersheys sugar free so maybe that is why. I will turn them into maybe a shot glass dessert topped with a strawberry and sugar free whipped cream. DELISH!
Hi Jennifer. I’m glad you liked the recipe and am sorry that the truffles didn’t harden. Yes, it was the difference between Hershy’s SF Chocolate Chips (which are soft) and the Lily’s (which are very hard). I understand that the Lily’s chocolate chips are very expensive and that the Hershey’s is readily available in the grocery store. I would try using 1/2 cup of heavy cream next time. If it is a little too stiff, then add 2 more T of heavy cream. Happy Holidays! -Kim
i cant get swerve. How can i substiture monk fruit or stevia – or are they good without sugar? thanks for the recipe
Hi Karen, you can use Lakanto Monk Fruit Sweetener (the one with erythritol and monk fruit). I have never used plain monk fruit to sweeten this recipe and plain stevia or stevia drops will make it way too bitter. -Kim
I was wondering if I could use Bakers chocolate instead of the Lily’s sugar-free chocolate chips.
Hi Rosanna. You can probably use Bakers chocolate… Unsweetened baking chocolate is harder than Lili’s chocolate and of course more bitter. I would add a little more heavy cream to compensate. Unfortunately, it would be trial and error. Maybe add 1/4 cup more and see where that gets you OR look for a recipe on line using baking chocolate and use it as your guide. -Kim
Hello. Is there anything I could substitute for the brandy? These look amazing, but I don’t consume alchohol. ?
Hi Lynne. The brandy is just or flavor. You don’t have to add anything. If they are a little harder or dryer than you like, then add a little more cream to make up for the alcohol. -Kim
Just made these and they are delicious!! I want to make some for my dairy free friend, would replacing the cream with coconut cream and the butter with coconut oil work do you think? Thanks for all the fab recipes, it definitely helps me to stick to my Keto diet.
I’m thrilled you like the recipe, Lorna. I think your changes should be fine. Coconut oil can sometimes make things softer at room temperature and harder when cold. Just to let you know. I hope your friend enjoys the recipe. The coconut oil and cream should give the truffles a nice sweet flavor. -Kim
These truffles were amazing!
I’m so glad! -Kim
Sue Davidson Griffore
Kim…………. With the recipe for the truffles…………… How much Swerve do you use? 2 or 4 T???? Does the quantity change with the technique??? ……….. All set to stir and confused!
Hi Sue. I’m sorry I didn’t get back to you earlier, I went out for a birthday dinner with my family. The quantity is 4 tbsp. The 2 in the microwave instructions was a typo. Thank you for catching that for me. I hope it didn’t mess up your recipe. -Kim
Thanks……I went with my guess and used 4. Tasted very good. In fridge overnight. Now I have to wait for them to warm up to roll. Ha! Hurry and wait to chill — then hurry and wait to warm!
Oh my goodness! These came out amazingly well yet were incredibly easy to make! Thank you for such a brilliant recipe! I’ll be trying out that delicious looking cake alongside the truffles next time.
Thank you, Yazmin! Enjoy your weekend! -Kim
Where do did fiber come from?
Hi Sarah. Unsweetened baking chocolate has quite a bit of fiber, but Lily’s chocolate is also sweetened with oligosaccharides which are a form of sweet fiber like chicory root. That’s where the extra fiber comes in. You could use high percentage cacao chocolate but then there would be more sugar in the recipe. -Kim
Looking forward to giving these a go. Do you think they can they be frozen?
It’s best not to freeze chocolate. I don’t know what would happen, Kirstie. They may become mealy but I don’t really know. I’ve never frozen them. -Kim
Fabulous recipe – cant wait to try it! its great that they are only 2 gram nets carb…where does all the fibre come from though?
The fiber comes from the chocolate, Janet. Lily’s chocolate has a lot of fiber. It’s sweetened with erythritol and stevia, but there may be sweet fiber like chicory, too. -Kim
Just love your website and all the delicious recipes you’ve developed. I’ve tried several, Easy Low Carb Roll, Flaky Low Carb Pie Crust, Strawberry Cream Cheese Crumble Bars, with many more on my must try list, they’ve all been a great success! I have a question regarding your Low Carb Chocolate Truffle Cheesecake recipe. I’m going to make it for my birthday next week. Sorry, I didn’t see a Leave Reply option on that page, but I’ll be making these truffles to go with it too. . . .I’ve been LCHF for about a year and a half now, but have only very recently ventured into making “sweets”. I’m still trying to work out all the different options available, ie.; Erythritol, Sukrin, Swerve, Stevia, etc. My question is that the recipe calls for “Sukrin 1 or Swerve Granulated, powdered”. I have been using Swerve Granulated and Swerve Confectioners. Is it okay to use the store bought powdered form, or is it best to powder the granulated version myself? Didn’t know if there might be a difference, or affects the measurement somehow.
Kim, thank you for all your hard work and effort in coming up/figuring out these recipes. Sure makes following LCHF extremely easy and satisfying.
Best Regards, Karen
Hi, Karen. Good for you for taking it slowly with the sweets. Yes, you can use the powdered form. You will have to use a little more since the granulated grinds up to be more than measured. I may not have had the powdered on hand and that’s why I said to powder the granulated. I wish you a very happy birthday. Enjoy the cheesecake. -Kim
Thanks for the quick response and the birthday wish. Can’t wait to make this! ~ Karen
Kim, this was a total success! Just had the first slice and it is sooo good, we were in seventh heaven devouring a slice! As you say, it is very rich, and my husband and I decided we could split the 1/12th slice and be perfectly satisfied. Will definitely make this again, and pass the recipe on to friends.
Yea! I’m so glad you enjoyed the cheesecake, Karen. It’s super rich! I have no idea why comments aren’t enabled for that post, but I appreciate you leaving the comment over here. I hope you enjoy the rest of your week. -kim
Made them and used a tiny bit of cherry extract instead of brandy. I think I might use less cream or more chips next time. It took 2 hours in the refrigerator to get scoopable and even then, they’re very soft. But the taste is awesome and they are super easy to make. Will do them again, with different flavorings and coatings.
Patti, the cherry extract sounds good. I made them two weekends ago and thought they were dry, so I did them again with butter. I liked them much better. Maybe try adding less butter? I will reduce the butter in the recipe by 1 tablespoon. Did you use the Lily’s? I find it has a lot of fiber in it and it sometimes harder. Thanks for commenting, Patti! -Kim
They look delicious! I only have 100% dark chocolate – should I still use 170g of that, and then add some extra sweetener?
I’m guessing that you are referring to unsweetened baking chocolate? I haven’t made a ganache from baking chocolate in a long time. You may need to add a tiny bit more heavy cream because the 100% chocolate has more cocoa solids in it. Yes, you would need to add more sweetener to taste. Go easy with any stevia product as they can enhance the natural bitterness in chocolate. -Kim
Can’t wait to try this.
You say at the beginning it has 2 net carbs but the nutritional info at the bottom days 7. I am confused?
Hi Erin. In the U.S. we calculate net carbs by subtracting fiber from total carbs. The total carbs are 7 and fiber is 5 or 7-5 = 2 net carbs. I hope this makes sense. -Kim
I do not have sugar free chocolate chips available to me. I tried using sugar free carob…..it separated with an oil.,..should I drain it and continue?
I do not suggest using carob. Sorry. -Kim
Amy, if you can use a high cocoa dark chocolate, it would work much better. I’m thinking like an 86% or 90% chocolate and then sweeten to taste.
Kim, these look almost too pretty to eat…. ALMOST!! I am adding this to my “Must Try Recipe List 2017.” I know they will be fantastic. Merry Christmas!
Maya | Wholesome Yum
Truffles are the perfect size bite of chocolate to satisfy a craving! Love making these in a variety of flavors!
I agree, Maya. It really doesn’t get any better or easier. Enjoy your weekend. -Kim
So easy and good looking! They would make a wonderful homemade Christmas present!
Thank you, Adina. ? -Kim
Oh these looks insanely yummy! I still bribe my kids, even the adult ones with chocolate!
We moms, do what we have to do! Have a great day, Stacey. -Kim
Could you use one of the low carb syrups if you are still transitioning to less sweet foods?!
Elaine, using maybe 1 tablespoon mixed into the truffles may make the texture just a bit softer and sweeten it up just a bit. The fiber syrups have a lot of fiber and I really wouldn’t put too much or the total fiber for each truffle would be too high – total fiber counts, too. You could powder a little erythritol and dissolve it into the cream before adding the chocolate. It will cool the cream down as it melts so you will have to heat again with the chocolate chips. Also, if you have a liquid Splenda (like EZ Sweets), a few drops will result in a sweeter truffle. I hope this helps. -Kim
Christmas truffles! With Brandy! how brilliant. These would make such a lovely gift. Thank you Kim!
These look absolutely delicious! I love the idea of rolling them in the crushed freeze dried fruit!
I would never think about using brandy in truffles. I bet it really enhances the flavor of the chocolate!
A little Myers rum would be yummy! :-)
I totally agree!
These look perfect! Can’t wait for that Truffle Cheesecake!! :)