These Keto Chocolate Raspberry Truffles feature a creamy, sugar-free ganache center inside a crisp dark chocolate shell. They are a delicious, gluten-free treat that perfectly satisfies sweet cravings while staying on the keto diet.
This gourmet sugar-free chocolate truffles recipe makes the perfect gift for your Valentine or loved ones. They are so gorgeous your family won't believe these low carb snacks are actually homemade.
[feast_advanced_jump_to]Why You'll Love This Keto Chocolate Truffles Recipe
Perfect for gifting: these keto chocolate raspberry truffles are the ultimate gourmet gift for your Valentine or any special occasion.
Sugar-free indulgence: enjoy a rich, creamy sugar-free raspberry ganache center that satisfies sweet cravings without the high-carb count
Quick and healthy: this low-carb snack is easy to prepare and provides a healthy, protein packed alternative to store-bought candy.
Key Ingredients for Keto Chocolate Truffles
See the recipe card below for a full list of ingredients and instructions.
- Sugar-free dark chocolate chips: provides the rich base for the ganache and the crisp outer shell while keeping the recipe low carb.
- Heavy whipping cream: when heated and poured over the chocolate, this creates the smooth, velvety ganache center.
- Stevia: this acts as the primary keto approved sweetener to balance the bitterness of the dark chocolate without adding sugar.
- Raspberry oil extract: this concentrated oil adds a potent authentic raspberry flavor to both the filling and the coating.
- Coconut oil: adding this to the coating chocolate helps it melt smoothly and creat a thinner, snappier shell.
- Freeze-dried raspberries: these are crushed and used as a garnish to provide a tangy flavor burst and beautiful color.
Ingredient Substitutions
- Sweetener: swap the stevia for an equial amount of monk fruit sweetener or erythritol if you prefer a different keto approved sweetener.
- Extract: use strawberry extract in place of raspberry.
- Dairy-free option: replace the heavy whipping cream and butter with full-fat canned coconut milk for a dairy-free ganache.
Recipe Variations
- Flavor swap: use almond, peppermint, or orange extract in the ganache instead of raspberry for a completely different taste.
- Nutty filling: stir ¼ cup of your favorite chopped nuts into the gananche center for added texture and crunch.
- Simple cocoa dusting: skip the mold and chocolate coating; instead scoop the ganache and roll the balls in cacao powder.
Tips for Keto Chocolate Truffles
- Avoid air bubbles: gently tap the bottom of your candy mold until bubbles rise to the surface to ensure a smooth, professional finish.
- Handle with care: stir melted sugar-free chocolate gently to prevent air bubbles from forming, which can make the final product look less attractive.
- Maintain cool storage: store these treats in a cool place or the refrigerator, as they are made without chemical hardeners and can melt easily in your hands.
More Keto Desserts You'll Love
If you love these Keto Truffles, you may want to try my Chocolate Mayonnaise Cake microwave recipe for a fast keto dessert. And, everyone loves these Chocolate Peanut Butter Fat Bombs. In the mood for baking? Try my Low Carb Raspberry Muffins and Keto Chocolate Mint Chip Cookies.
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
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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.
