This post may contain affiliate links. See my disclosure policy.
These chocolate truffles are just 2 ingredients and are keto-friendly, low carb and low sugar. The truffles are rich, smooth, creamy and easy to make.
These truffles look and taste just like regular truffles but are made with a surprising ingredient. In addition to chocolate, the truffles are made with yogurt.
Ingredients
- Sugar free chocolate chips
- Greek yogurt
Sugar-free chocolate chips: For this recipe you will want to use a sugar-free chocolate that is sweetened with monkfruit or allulose. Chocolate that is sweetened with erythritol tends to crystallize. I used ChocZero dark chocolate chips. The recipe also works with regular semisweet chocolate if you don’t need these truffles to be low carb or low sugar.
Greek yogurt: Make sure to use Greek yogurt and not regular yogurt. You can use whole milk, low fat or fat free Greek yogurt.
How to Make Keto Truffles
- The chocolate chips are first melted until smooth. The yogurt is then folded in. The truffle filling is placed into the fridge until set.
- The filling is then scooped out with a cookie scoop and rolled between your palms to form round balls.
- The filling is then placed into the freezer to freeze solid. Once frozen, the truffle filling is then dipped in more melted chocolate.
- If desired, you can add a chocolate drizzle on top for decoration. The truffles are then placed back into the fridge until set.
More Keto Chocolate Recipes
2 Ingredient Keto Chocolate Truffles
Creamy chocolate truffles that are keto-friendly, low carb and low sugar. These truffles need just 2 ingredients and contain a surprising ingredient to make them.
Ingredients
- 3 cups (492 g) sugar-free dark or semisweet chocolate chips divided (see note before starting)
- 1/2 cup (122 g) plain Greek yogurt brought to room temperature
Instructions
- Add 1 cup of chocolate chips to a microwave-safe mixing bowl. Heat in 15-30 second intervals, stirring in between with a spatula, until the chocolate is fully melted and smooth. Make sure your chocolate is still hot when finished. You want the chocolate quite hot when adding the yogurt so that the chocolate doesn’t solidify when it comes in contact with the yogurt.
- Stir in the yogurt and mix with a spatula until the yogurt is fully and evenly incorporated. No yogurt streaks should remain.
- Place mixture into the fridge to set. This will take about 1 hour. The chocolate should be solid but still a little soft. It should be the consistency where you are able to scoop it and roll it into a ball. Alternatively you can place the mixture in the freezer until firm (about 30 minutes). If using freezer, the chocolate may be a little hard at first but once it comes to room temperature, it should soften enough to scoop and roll.
- Use a 1 tbsp cookie scoop to scoop the filling. Roll filling between palms until you have a smooth round ball. Place onto a baking sheet lined with parchment paper. Repeat with remaining filling, making sure the finished balls do not touch when they are placed onto the baking sheet. You should have enough to make 15 balls.
- Place balls into the freezer until completely solid. This should only take about 15 minutes.
- Meanwhile, add the remaining 2 cups of chocolate chips to a microwave-safe bowl and heat in 15-30 seconds, stirring in between with a spatula, until chocolate is completely melted and smooth. Optional: If you want a thinner chocolate coating, stir in 1-2 tbsp melted coconut oil, until you have a chocolate that has a thin enough consistency for coating easily. This step is optional and also depends on the chocolate chips brand you are using. I used ChocZero chocolate chips which already melt down to a very thin consistency so I did not need to add coconut oil.
- Remove frozen balls from freezer. Use two forks to dip each ball into the melted chocolate, making sure to cover it completely. Gently shake off any extra chocolate and make sure coating is smooth and even, and carefully place the coated balls back on the parchment lined baking sheet. Try to wipe off as much of the bottom puddle of chocolate that the coated ball makes when it touches the parchment paper. Repeat with the remaining chocolate balls.
- When you are done dipping all the balls in chocolate, the chocolate shell should be mostly set so that you can add a chocolate drizzle on top with the remaining chocolate if desired.
- Place chocolate truffles back into the fridge until the outside coating is fully solid before serving. Store uneaten truffles in fridge or freezer.
Notes
- Sugar-free chocolate: I recommend using chocolate chips sweetened with monkfruit or allulose. Chocolate sweetened with erythritol will crystallize. I used ChocZero dark chocolate chips.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Make sure to use plain Greek yogurt and not regular yogurt. You can use whole milk, low fat or fat free.
- While this recipe uses 3 cups of chocolate chips total, 2 cups of chocolate is used for the coating and not all of the chocolate ends up on the truffles since you lose a lot of the chocolate during coating. The estimated nutrition assumes 2 cups of chocolate total, which I think is closer to the amount of chocolate actually used.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Nutrition
Serving: 1truffle, Calories: 98kcal, Carbohydrates: 13g, Protein: 1g, Fat: 8g, Sodium: 26mg, Fiber: 11g, Sugar: 0.2g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
