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    Home » Low Carb Keto Recipes

    Keto Chocolate Truffles with Raspberry Ganache

    Published: Jan 11, 2019 Last updated: Dec 28, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Raspberry Chocolate Truffle is the basic chocolate truffle recipe made sugar free. A chocolate shell encases a raspberry flavored ganache filling making this a lovely treat to share with your valentine any day of the year.
    Featured Image for Keto Chocolate Truffles
    Pinnable Image for Keto Chocolate Truffles

    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. 

    Chocolate truffles decorated with crushed freeze dried raspberries and gold heart flakes.
    Jump to:
    • ❤️ Why I Love This Recipe
    • Ingredients
    • 🔪 Instructions
    • FAQ's
    • 💭 Tips
    • 📖 Variations
    • Equipment
    • Serving Suggestions
    • Storage
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ 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!

    Upclose image of 3 chocolates with a bite taken out of one.

    Ingredients

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    • 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 
    Chocolate ganache ball coated with crushed freeze dried raspberries.

    🔪 Instructions

    Ganache truffle center:

    1. Place dark chocolate in a medium bowl; set aside
    2. In a small saucepan, heat the  heavy whipping cream over medium heat until boiling. Allow to boil for one minute, no longer.
    3. Remove the heavy cream from the heat.  Add the stevia, raspberry extract, vanilla, and salt, stirring to combine.
    4. Pour the hot heavy cream over the dark chocolate and cover the bowl with plastic wrap for 5 minutes.
    5. 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.
    6. Add the butter to the truffle mixture and gently stir into the chocolate mixture.

    Chocolate coating:

    1. Melt ½ cup of the chocolate in a double boiler over medium heat, being careful not to drip any water into the chocolate.
    2. 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.
    Pouring melted chocolate into a silicone candy mold.

    Coating the truffles:

    1. 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.
    2. 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.
    3. Add half of the truffle filling to a pastry bag with the tip snipped off.
    4. Pipe the ganache into the chocolate shells, being careful not to fill them all the way.
    5. 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.
    6. Allow the candy to set at room temperature for 1 hour. Refrigerate in an airtight container.

    FAQ's

    Are chocolate truffles keto friendly?

    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.

    Do I have to use a mold to make these chocolates?

    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.

    Are keto chocolate truffles high in carbs?

    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.
    Several decorated Keto Chocolate Truffles on a white plate.

    📖 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

    Chocolate candy mold

    Piping bag

    Double boiler with silicone spatula

    Mixing bowls

    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.

    Upclose image of raspberry truffles with the focus on the center truffle.

    Related Recipes

    Chocolate Mayonnaise Cake recipe for two microwave recipe for a fast keto dessert.

    Strawberries and Cream

    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!

    Don't forget to check out my Amazon storefront for some of my favorite products!

    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

    Featured Image for Keto Chocolate Truffles

    Keto Chocolate Raspberry Truffles

    Shelby Law Ruttan
    Raspberry Chocolate Truffle is the basic chocolate truffle recipe made sugar free. A chocolate shell encases a raspberry flavored ganache filling making this a lovely treat to share with your valentine any day of the year.
    5 from 6 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Desserts
    Cuisine American
    Servings 15 truffles
    Calories 63 kcal

    Equipment

    • Chocolate candy mold
    • Piping bag
    • Double boiler with silicone spatula
    • mixing bowls

    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.

    Nutrition

    Calories: 63kcalCarbohydrates: 5gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 31mgPotassium: 4mgFiber: 5gSugar: 1gVitamin A: 113IUVitamin C: 1mgCalcium: 4mgIron: 1mg
    Keyword keto chocolate truffles, raspberry chocolate truffle, raspberry truffles, sugar free chocolate truffles
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Rosemary

      February 21, 2020 at 6:24 pm

      All your recipes look great but where can I find the ingredients and measurements for them please?

      Reply
      • Shelby Law Ruttan

        February 21, 2020 at 7:56 pm

        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.

        Reply
    2. Natasha

      January 21, 2019 at 11:08 am

      What a delicious dessert for Valentine's Day!! These would be the perfect homemade gift for my husband!

      Reply
      • Shelby

        January 21, 2019 at 11:30 am

        I agree! 🙂

        Reply
    3. Alli

      January 21, 2019 at 8:26 am

      I need a whole box of these. So good!

      Reply
      • Jenn, from Keen for Keto

        January 21, 2019 at 6:54 pm

        LOL, I know! They’re so yummy!

        Reply
    4. Sommer

      January 20, 2019 at 6:16 pm

      I love to give these as a gift. They are so fancy and taste fantastic!

      Reply
      • Shelby

        January 20, 2019 at 7:50 pm

        I agree, thanks Sommer!

        Reply
      • Emma

        January 16, 2021 at 3:48 pm

        Where’s the link to the mold you used? I can’t find it

        Reply
        • Shelby Law Ruttan

          January 17, 2021 at 4:47 pm

          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

    5. Aimee Shugarman

      January 20, 2019 at 8:57 am

      These are so perfect for valentine's day!!! Yum!

      Reply
      • Shelby

        January 20, 2019 at 9:57 am

        I agree I think they are gorgeous! Jennifer did a great job with them!

        Reply
        • Jenn

          January 28, 2019 at 11:46 am

          Aw, thanks Shelby!

    6. Carlee

      January 14, 2019 at 7:51 am

      These are absolutely gorgeous! I think my Valentine should make me a box of them <3

      Reply
      • Jenn, from Keen for Keto

        January 17, 2019 at 11:54 am

        They totally should! You'll have to leave the recipe open on your computer and see what happens. 😉

        Reply
    7. Emmy Lou Killinger

      January 11, 2019 at 3:01 pm

      Great job! This looks delicious!!

      Reply
      • Jenn, from Keen for Keto

        January 12, 2019 at 12:15 pm

        Thanks, Emmy Lou! They’re so irresistible!

        Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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