These Keto Chocolate Raspberry Truffles are made with sugar free chocolate and filled with a creamy sugar free raspberry flavored chocolate ganache. They can be decorated with crushed, freeze-dried raspberries and/or edible gold heart flakes for Valentine's Day keto truffles!
Chocolate raspberry truffles are not hard to make and are a great gluten-free treat to satisfy the sweet tooth craving on the keto diet.
Jump to:
❤️ Why I Love This Recipe
✔️ This recipe makes the best gourmet truffles to gift your Valentine or loved ones any day of the year!
✔️ Keto Chocolate Truffles are so delicious and gorgeous your loved ones won't stop asking if they're really homemade!
✔️ These sugar free chocolate truffles make the perfect small portion low carb keto dessert or snack!
Ingredients
- Sugar-free dark chocolate chips
- Heavy whipping cream
- Stevia
- Royal raspberry oil extract
- Vanilla extract
- Pink himalayan salt
- Butter
- Coconut oil
- Sugar free freeze-dried raspberries
🔪 Instructions
Ganache truffle center:
- Place dark chocolate in a medium bowl; set aside
- In a small saucepan, heat the heavy whipping cream over medium heat until boiling. Allow to boil for one minute, no longer.
- Remove the heavy cream from the heat. Add the stevia, raspberry extract, vanilla, and salt, stirring to combine.
- Pour the hot heavy cream over the dark chocolate and cover the bowl with plastic wrap for 5 minutes.
- Stir the chocolate gently with a rubber spatula. If the chocolate hasn’t melted into the cream completely, cover it back up and allow it to sit and melt longer.
- Add the butter to the truffle mixture and gently stir into the chocolate mixture.
Chocolate coating:
- Melt ½ cup of the chocolate in a double boiler over medium heat, being careful not to drip any water into the chocolate.
- Remove the from the heat and add the remaining chocolate to the bowl. Stir in the raspberry extract and coconut oil and stir gently with a rubber spatula. If you don’t stir gently, air bubbles may get into the chocolate.
Coating the truffles:
- Holding the silicone candy mold over the chocolate bowl, spoon the melted chocolate into the molds until they’re completely filled. Let sit for 2 minutes, or until the chocolate begins to thicken around the outside of the mold.
- Tilt the mold slightly over the chocolate bowl and pour the chocolate to pour out into the bowl, leaving just a shell. Let sit for 8 minutes, until the chocolate starts to set.
- Add half of the truffle filling to a pastry bag with the tip snipped off.
- Pipe the ganache into the chocolate shells, being careful not to fill them all the way.
- Holding the mold at a tilt over the chocolate bowl again, spoon the chocolate into the molds, filling them the rest of the way. Scrape the excess away into the bowl as before, being careful not to scoop into the chocolate molds. Try to make as level of a scrape as possible so the bottom of your chocolates will be flat and not lumpy.
- Allow the candy to set at room temperature for 1 hour. Refrigerate in an airtight container.
FAQ's
Most candy is not keto friendly unless it is made with a keto approved sweetener. This recipe uses stevia, which is keto approve, there for the truffles are keto.
The mold is not required. Using one fancies the chocolate up some. However, just shape the truffle filling into a ball, freeze until firm and dip in the chocolate. Immediately decorate as desired or roll in cocoa powder.
This particular recipe has 5 carbs (which are sugar alcohols) and 0 net carbs per truffle.
💭 Tips
- Gently tap the bottom of the candy mold until you see bubbles appear on top of the chocolate. This prevents bubble indentations in your finished chocolates.
- Use a flat metal utensil or rubber spatula to scrape excess chocolate off the mold being careful not to disturb the chocolate shells.
- Be sure to be gentle with the chocolate at all stages. When stirring, don’t stir too aggressively, or it will get bubbles in it and won’t look as pretty when it sets.
- Because these homemade chocolate raspberry truffles are as natural as possible, made with no chemical hardeners, you’ll want to store them in a cool place. They melt easily in your hands.
📖 Variations
- Change the flavor of the ganache and use almond extract, peppermint extract, or orange extract in place of the raspberry.
- Skip the mold and chocolate coating and using a small cookie scoop, portion the ganache and shape into balls then roll in cacao powder.
- Stir ¼ cup of your favorite chopped nut into the ganache filling.
Equipment
Double boiler with silicone spatula
Serving Suggestions
These keto raspberry chocolate truffles can be enjoyed on their own, or with a glass of low sugar red wine.
Storage
Store keto truffles in an airtight container in the fridge up to 2 weeks.
Related Recipes
Chocolate Mayonnaise Cake recipe for two microwave recipe for a fast keto dessert.
Keto Sugar Free Dark Chocolate Orange Truffles
Chocolate Peanut Butter Fat Bombs are like the no bake chocolate cookies everyone loves!
Raspberry Muffins are perfect for breakfast or snacking
Keto Chocolate Mint Chip Cookies just 2 net carbs!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Keto Chocolate Raspberry Truffles
As an Amazon Associate I earn from qualifying purchases.
Ingredients
Raspberry chocolate ganache truffle center:
- ⅓ cup sugar-free dark chocolate chips
- ⅓ cup heavy whipping cream
- 5 teaspoons stevia
- ¼ teaspoon royal raspberry oil extract
- ⅛ teaspoon vanilla extract
- ⅛ teaspoon Himalayan salt
- 1½ tablespoons butter , room temperature
Chocolate truffle coating:
- ¾ cup sugar-free dark chocolate chips
- 3 drops royal raspberry oil extract
- 1 teaspoon coconut oil
Optional decorations:
- 1 tablespoon Sugar free freeze-dried raspberries crushed (I used Natierra brand)
- Gold flakes I like Wilton Gold Heart Edible Accents
Instructions
Ganache Truffle Center
- Place dark chocolate in a medium bowl; set aside.
- In a small saucepan, heat the heavy whipping cream over medium heat until boiling. Allow to boil for one minute.
- Remove the heavy cream from the heat. Add the stevia, raspberry extract, vanilla, and salt, stirring to combine.
- Pour the hot heavy cream over the dark chocolate and cover the bowl with plastic wrap for 5 minutes.
- Stir the chocolate gently with a rubber spatula. If the chocolate hasn’t melted into the cream completely, cover it back up and allow it to sit and melt longer.
- Add the butter to the truffle mixture and gently stir into the chocolate mixture.
For the Chocolate Coating
- Melt ½ cup of the chocolate in a double boiler over medium heat, being careful not to drip any water into the chocolate.
- Remove from the heat and add the remaining chocolate to the bowl. Stir in the raspberry extract and coconut oil and stir gently with a rubber spatula.
To Coat the Truffles
- Holding the silicone candy mold over the chocolate bowl, spoon the melted chocolate into the molds until they’re completely filled. Let sit for 2 minutes, or until the chocolate begins to thicken around the outside of the mold.
- Tilt the mold slightly over the chocolate bowl and pour the chocolate to pour out into the bowl, leaving just a shell. Let sit for 8 minutes, until the chocolate starts to set.
- Add half of the truffle filling to a pastry bag with the tip snipped off.
- Pipe the ganache into the chocolate shells, being careful not to fill them all the way,
- Holding the mold at a tilt over the chocolate bowl again, spoon the chocolate into the molds, filling them the rest of the way. Scrape the excess away into the bowl as before, being careful not to scoop into the chocolate molds. Try to make as level of a scrape as possible so the bottom of your chocolates will be flat and not lumpy.
- Allow the candy to set at room temperature for 1 hour. Refrigerate in an airtight container.
Rosemary says
All your recipes look great but where can I find the ingredients and measurements for them please?
Shelby Law Ruttan says
Hi Rosemary, the site has been having technical difficulties with the recipe card. It is being worked on and hopefully will be working again in the morning.
Natasha says
What a delicious dessert for Valentine's Day!! These would be the perfect homemade gift for my husband!
Shelby says
I agree! 🙂
Alli says
I need a whole box of these. So good!
Jenn, from Keen for Keto says
LOL, I know! They’re so yummy!
Sommer says
I love to give these as a gift. They are so fancy and taste fantastic!
Shelby says
I agree, thanks Sommer!
Emma says
Where’s the link to the mold you used? I can’t find it
Shelby Law Ruttan says
Hi Emma, I updated the post with the link in the ingredients area of the recipe card. It is also in the middle of the post where I talk about the ingredients. Shelby
Aimee Shugarman says
These are so perfect for valentine's day!!! Yum!
Shelby says
I agree I think they are gorgeous! Jennifer did a great job with them!
Jenn says
Aw, thanks Shelby!
Carlee says
These are absolutely gorgeous! I think my Valentine should make me a box of them <3
Jenn, from Keen for Keto says
They totally should! You'll have to leave the recipe open on your computer and see what happens. 😉
Emmy Lou Killinger says
Great job! This looks delicious!!
Jenn, from Keen for Keto says
Thanks, Emmy Lou! They’re so irresistible!