These Peppermint Mocha Truffles are a holiday season favorite! Not only do they look and taste incredible, but they’re low carb and keto-friendly too!
Why You Will Love This Recipe
- Incredible Flavor and Presentation. These peppermint mocha truffles look and taste amazing. They’re a great choice for holiday parties or events.
- Simple and Hassle-Free. This recipe’s impressive presentation may make you think it will be time-consuming to prepare, but it only takes a few simple steps!
- Keto-Friendly. Your guests won’t believe there are only 3.6 net carbs per truffle!
Recipe Ingredients
Below are the simple ingredients you will need to make these no-bake peppermint treats. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Cream Cheese: For the richest texture and flavor, use full-fat cream cheese. You can also use a lower-fat option if desired.
- Heavy Cream: Also known as heavy whipping cream, this ingredient contributes to a luxurious silky smooth truffle texture. Half and half or lower-fat milk will not provide the fat necessary for the best results.
- Sugar-Free White Chocolate Chips: these will be melted and then used as part of the truffle filling.
- Fine Ground Almond Flour: For the best texture, it is important to use finely ground almond flour for the smoothest truffle texture.
- Instant Espresso Powder: Adds the mocha flavor to the truffles.
- Peppermint Extract: Enhances the peppermint flavor of the truffles.
- Sugar Free Chocolate Chips: These will be used to create the chocolate truffle coating.
- Coconut Oil: This is used to thin out the chocolate coating on the truffles and create a glossy finish. Unrefined coconut oil will give you the best rich flavor.
- Candy Canes: This enhances the delicious peppermint flavor, adds texture, and delivers a stunning presentation that will wow your family and friends.
How to Make Peppermint Mocha Truffles
Below are photos and recipe steps so you can easily make this holiday truffle recipe at home. You will also need a saucepan, a stovetop burner, a whisk, a mixing bowl, and a baking sheet with parchment paper.
Melt the Cream Cheese and Heavy Cream
In a saucepan, add the cream cheese and heavy cream and whisk over medium heat until well combined and melted.
Add the Remaining Truffle Ingredients
Next, add the white chocolate chips, almond flour, espresso powder, and peppermint extract and stir constantly over medium heat until the mixture is smooth and saucy. Transfer to a bowl and cover, then place in the fridge for 5-6 hours or overnight. The mixture should be cooled and easy to scoop and shape.
Form the Truffles
Line a baking sheet with parchment paper and shape the cooled mixture into 1 tbsp balls. Place on the parchment paper. Set the truffles in the freezer while you make the chocolate coating.
Create the Truffle Coating
In a double boiler or saucepan, add the chocolate chips and coconut oil and heat over medium-low until melted and smooth. Allow the chocolate to cool 2-3 minutes. One by one, carefully dip the frozen truffles in the chocolate, coating on all sides. Then carefully remove the truffles with a fork or slotted spoon and place back on the lined baking sheet. Sprinkle each with crushed candy canes. Once all the truffles have been coated, return the sheet pan to the fridge to set the chocolate for about 15-20 minutes. Store in the fridge until ready to serve!
Serve
These peppermint truffles don’t just look amazing—they taste amazing too! Plus, they’re super easy to make, making them an excellent choice if you’re looking for something sweet to prepare in advance for the week. Their elegant appearance makes them a showstopper at holiday parties or any winter gathering. If you’re whipping up a batch for a crowd, check out these other fantastic low carb recipe ideas to impress your guests!
- Salted Dark Chocolate Cheesecake Bites
- Ham and Cheese Rolls
- Cream Cheese Sausage Balls with Chorizo
- Low Carb Crockpot Candy
- Chocolate Sugar Cookies
Tips and Tricks
- For the best results and texture, be sure to use finely ground almond flour (I used Bob’s Red Mill).
- Feel free to use regular chocolate chips or sugar-free based on your diet/personal preference. I tested the recipe with both and both taste great and have the same texture!
- You can leave out the espresso powder for a caffeine-free treat if you prefer.
Peppermint Mocha Truffles FAQ
Yes, this recipe is gluten free when prepared as described.
In an airtight container, you can store this recipe in the refrigerator for up to 5 days. These truffles can be frozen for up to one month in a freezer safe container.
Absolutely! There are many great truffle flavor variations. We also have coconut truffle and lemon truffle recipes.
Other Keto-Friendly Dessert Recipes
- Triple Chocolate Cheesecake Bars– feature a chocolate shortbread crust, dark chocolate cheesecake, and a rich chocolate ganache layer.
- Chocolate Mousse– this recipe is one of those ultra-decedent desserts that is bound to impress absolutely anyone who tastes it.
- Keto Pumpkin Pie– This classic Thanksgiving dessert recipe is made sugar-free for a delicious low carb dessert!
- Keto Brownies– These brownies are moist, chewy, and rich. They’re easy to make, only 15 min of prep time, and have just 3 grams of net carbs per serving.
Peppermint Mocha Truffles
Ingredients
- 4 oz cream cheese cubed
- ½ cup heavy cream
- 9 oz sugar-free white chocolate chips
- 1 cup fine ground almond flour
- 1 ½ tbsp instant espresso powder
- ½ tsp peppermint extract
Coating:
- 9 oz sugar free chocolate chips
- 1 tbsp coconut oil
- ½ cup crushed candy canes
Instructions
- In a saucepan, add the cream cheese and heavy cream and whisk over medium heat until well combined and melted.
- Add the white chocolate chips, almond flour, espresso powder, and peppermint extract and stir constantly over medium heat until the mixture is smooth and saucy. Transfer to a bowl and cover, then place in the fridge for 5-6 hours or overnight. The mixture should be cooled and easy to scoop and shape.
- Line a baking sheet with parchment paper and shape the cooled mixture into 1 tbsp balls. Place on the parchment paper. Set the truffles in the freezer while you make the chocolate coating.
- In a double boiler or saucepan, add the chocolate chips and coconut oil and heat over medium-low until melted and smooth. Allow the chocolate to cool 2-3 minutes. One by one, carefully dip the frozen truffles in the chocolate, coating on all sides. Carefully remove the truffles with a fork or slotted spoon and place back on the lined baking sheet. Sprinkle each with crushed candy canes. Once all the truffles have been coated, return the sheet pan to the fridge to set the chocolate for about 15-20 minutes. Store in the fridge until ready to serve!
Notes
- Even though almond flour is used in these truffles, they are not gritty, they’re very smooth and delicious! Use finely ground almond flour (I used Bob’s Red Mill) for best results and texture.
- These should be stored in the fridge for up to 5 days or in the freezer for up to 1 month.
- Feel free to use regular chocolate chips or sugar-free based on your personal preference. I tested the recipe with both and both taste great and have the same texture!
- You can leave out the espresso powder for a caffeine-free treat!
