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Keto Chocolate Truffles

Servings: 22 truffles
Calories: 58kcal


  • Heat-resistant glass bowl
  • Small saucepan
  • Small, shallow bowl
  • Whisk
  • Medium-sized spoon or small cookie scoop
  • Wire rack
  • Baking/cookie sheet
  • Airtight Container


  • 3/4 cup heavy cream
  • 3 tbsp butter
  • Pinch of salt
  • 2 tsp Amaretto or liqueur or flavoring of choice
  • 1/4 tsp vanilla extract
  • 1/4 cup toasted, coarsely ground coconut (see end of recipe for instruction on how to toast coconut)
  • 5 bars (170 g) of Ross Sugar-free (No Sugar Added) Dark Chocolate


  • Cut the Ross Chocolate bars into small pieces and place in glass bowl.
  • Place coconut into shallow bowl.
  • In saucepan, place cream, salt, & butter.
  • Heat saucepan over medium heat, stirring constantly, until small bubbles form around the sides of the pan and the cream is steamy.
  • Pour the hot cream mixture over the chocolate in the glass bowl.
  • Let sit 5 minutes.
  • Stir gently with whisk until mixture is smooth and chocolate is fully incorporated.
  • Add the vanilla & amaretto and stir.
  • Let cool on counter, then refrigerate, uncovered, for several hours, until firm.
  • Use spoon or cookie scoop to form bite-sized balls.(about 2 inches or 5 cm in diameter).
  • Place balls in coconut, one at a time, and roll until completely coated.
  • Place on wire rack over cookie sheet (to catch any coconut that falls off).
  • Store in airtight container in fridge. Serve at room temperature.


Serving: 1truffle | Calories: 58kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g