4 Ingredient Keto Coconut Truffles
These creamy coconut truffles are low carb, low sugar and keto-friendly. They only need 4 ingredients and are easy to make. The truffles store well and can be made ahead of time for gifting or for an event.
These truffles have a soft and creamy coconut center and are covered in a chocolate coating.
Ingredients
- Coconut
- Yogurt
- Sweetener
- Chocolate
Coconut: This recipe uses unsweetened finely shredded coconut. Make sure to use finely shredded because it binds better.
Yogurt: You want to use whole milk Greek yogurt which is thicker and produces a richer texture. The coconut is rolled in yogurt and sweetener to form a soft and creamy coconut ball.
Sweetener: I used sugar free honey substitute. You want to use a liquid sweetener that has a thick sticky consistency like honey to help the coconut bind better. You can also use traditional honey if you don’t need these to be low sugar, low carb or keto-friendly.
Chocolate: Chocolate is melted for coating the truffles. You can use whichever type of chocolate you prefer. I used dark chocolate but you can also use milk or white chocolate. I used sugar free dark chocolate sweetened with sugar substitute. Try to use a chocolate that melts easily and has a very thin consistency when melted, so it is easy to coat and dip.
How to Make Keto Coconut Truffles
- The coconut, yogurt and sweetener are mixed together. Place it into the fridge to allow it to thicken.
- Scoop the mixture with a 1 tablespoon cookie scoop and shape into balls. Place the balls into the freezer to freeze solid.
- Melt the chocolate until smooth. Coat the frozen coconut balls in melted chocolate. If desired you can also garnish the truffles with chocolate drizzle, shredded coconut or sprinkles.
Expert Tips
- This recipe works best with a thick liquid sweetener which will help the coconut bind better. Avoid using ones with a very thin, watery consistency.
- I recommend using whole milk Greek yogurt because low fat and fat free are too watery. Try to use a brand of Greek yogurt that is very thick and contains around 16 grams of protein per 3/4 cup (170g) serving.
- The consistency of the melted chocolate will vary depending on the brand and type of sweetener used in the chocolate. If you are using a chocolate that is still very thick after it is melted, you can add 1-2 tsp of melted coconut oil to help thin it out.
More Low Carb Truffle Recipes
4 Ingredient Keto Coconut Truffles
Ingredients
- 3/4 cup (165g) whole milk plain Greek yogurt, see note
- 1 1/4 cups (87g) finely shredded unsweetened coconut, or more as needed
- 2 tbsp (1 fl oz/30 ml) sugar free honey substitute
- 2 cups (340g) keto-friendly dark chocolate chips
Instructions
- Line a small baking pan with parchment paper. Set aside.
- Add yogurt, coconut and honey substitute to a large mixing bowl and mix until evenly combined. Your mixture should be thick. Taste and add more sweetener if needed. Place the mixture into the fridge for about 15-30 minutes to allow it to thicken slightly more as the coconut absorbs some of the moisture from the yogurt.
- Use a 1 tbsp cookie scoop to scoop the mixture. Release the ball and gently roll the ball between your palms to form a round ball. Place the ball onto your prepared baking sheet. Repeat with the remaining mixture. If you are finding your mixture is too wet or sticky to work with, you can add more coconut to the mixture.
- Place the coconut ball tray into the freezer. Freeze for about 60 minutes, or until the balls are frozen solid.
- Place the dark chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each with a silicone spatula, until melted and smooth. If your chocolate is too thick, you can add 1-2 tsp melted coconut oil in to help thin it out for an easier dipping consistency.
- Use your favorite dipping tool to dip the coconut balls in chocolate. Let the excess drip off, then place back onto the parchment-lined tray. Try to wipe off any excess chocolate that puddles when you place them on the parchment paper. If desired, you can also add chocolate drizzles for decoration or sprinkle some shredded coconut on top. Store truffles in an airtight container in the fridge or freezer.
Notes
- Yogurt note: Make sure to use a thick, whole milk Greek yogurt. I recommend using one that contains around 16 grams of protein per 3/4 cup (170g) serving.
- Coconut note: Make sure to use finely shredded coconut which binds better. I tested with Let's Do Organic Unsweetened Coconut.*
- Chocolate note: You can use any brand of keto-friendly chocolate, but some brands do have a thinner melted consistency. My favorite one to use is ChocZero.*
- I used ChocZero sugar free honey substitute.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Estimated nutrition assumes 1.25 cups of chocolate coating because not all of the chocolate ends up on the truffles.
- 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.
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I made this recipe, easy to make and delicious. I do use regular honey and sweetener coconut. I eat 1 and takes care of my sweet tooth.
Thank you for sharing your experience with this recipe! We’re so glad you enjoyed it!
Awesome
Thank you!