Treat yourself to the perfect guilt-free indulgence with these irresistible Keto Coconut Truffles! They are rich, creamy, and made with low-carb and sugar-free ingredients for a satisfying healthy dessert.
Indulge in a delightful bite-sized creamy coconut treat with these mouthwatering truffles. They are made with rich cream cheese, coconut milk, white chocolate chips, and nutty almond flour. Then each truffle is dipped in a smooth white chocolate glaze and rolled in crunchy shredded coconut for the perfect decadent dessert packed with flavor and texture.
Enjoy these truffles as a tasty grab-and-go snack or serve them as an elegant dessert for parties or brunch spreads! For more truffle recipes, try these pumpkin cheesecake truffles, keto peanut butter cheesecake truffles, or lemon truffles.
Why You Will Love This Recipe
- Easy to Make. Novice cooks have no fear! This recipe uses a handful of simple ingredients and requires only 15 minutes of hands-on preparation with straightforward instructions.
- Keto-Friendly. These truffles have a low-carb, no-sugar option making them suitable for those following a keto diet.
- Decadent Flavor. The rich and creamy taste and texture make these truffles a decadent indulgence that will satisfy your dessert cravings.
Ingredients
Below are the simple ingredients you will need to make these no-bake coconut cream balls. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Cream Cheese: Use full-fat cream cheese to add the most richness and creaminess to the truffles.
- Coconut Milk: Full-fat coconut milk provides a delicious coconut flavor and creamy texture for the coconut truffles. Choose an unsweetened brand to keep this recipe sugar-free.
- White Chocolate Chips: Choose a sugar-free brand to make keto coconut balls or use regular white chocolate chips if preferred.
- Almond Flour: Use finely ground almond flour, not almond meal, for a smooth uniform texture. Alternatively, you can swap 1:1 with coconut flour.
- Coconut Extract: Choose a pure coconut extract without added sugars to intensify the coconut flavor in the white chocolate truffles.
- Coconut Oil: Helps melt chocolate and create a smooth outer coating for the truffles. Use an unrefined virgin coconut oil for the best flavor.
- Shredded Coconut: Opt for unsweetened shredded coconut to keep this recipe for coconut balls low-carb and keto.
How to Make Keto Coconut Truffles
Below are photos and recipe steps to easily make this recipe at home. You will also need a stovetop burner, a saucepan, a whisk, a mixing bowl, a baking sheet, parchment paper, and a double boiler (or saucepan).
Melt the Cream Cheese & Coconut Milk
Add the cream cheese and coconut milk to a saucepan over medium heat and whisk continuously until well combined and melty.
Add the Remaining Truffle Ingredients
Add the white chocolate chips, almond flour, and coconut extract and stir constantly over medium heat until the mixture is smooth and saucy. Transfer the mixture to a bowl, cover it with plastic wrap, then refrigerate for 5-6 hours or overnight.
Form the Truffles
After the mixture properly chills, it should be easy to scoop and shape. Line a baking sheet with parchment paper. Scoop 1-1.5 tbsp of dough and form them into smooth balls, rolling them between your palms. Place the balls on the parchment paper, evenly spaced apart. Set the coconut truffles in the freezer.
Prepare the Truffle Coating
In a double boiler or saucepan, add the white chocolate chips and coconut oil and heat over medium-low, stirring frequently until melted and smooth. Allow the chocolate to cool for 2-3 minutes so it sets.
Coat the Truffles
One by one, carefully dip the frozen truffles in the white chocolate, coating them on all sides. Carefully remove the truffles with a fork or slotted spoon and roll them in shredded coconut on all sides. Place the truffles back on the lined baking sheet. 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 refrigerator until ready to serve!
Serve
These no-bake coconut balls make a delicious on-the-go snack or simple dessert with a tasty beverage. They also make a great addition to finger food party platters, dessert tables, or brunch spreads alongside other dishes and drinks that accentuate the truffle flavors, like some of our favorite recipes below.
- Lemon Cheesecake Parfaits
- Almond Butter Frappuccino
- Peanut Butter Cheesecake Truffles
- Keto Caramel Frappuccino
- Gingerbread Latte
Tips and Tricks
- Use a small cookie scoop to dish out the batter to keep the truffles uniform in size.
- Add extra toppings to the truffles for more texture, flavor, and presentation like chopped nuts, sprinkles, a dusting of cocoa powder or matcha powder, or a drizzle of keto caramel sauce.
- Make this recipe dairy-free by swapping the cream cheese for a dairy-free alternative and using dairy-free white chocolate chips.
Keto Truffles FAQ
Store leftover white chocolate coconut truffles in an airtight container in the refrigerator for up to 5 days. You can also freeze them in a freezer-safe container for up to 1 month. Thaw frozen truffles in the refrigerator overnight before enjoying them for the best biteable texture.
If you can’t find coconut extract or you prefer a more subtle coconut flavor, you can use pure vanilla extract instead. The truffles will still have a delicious coconut flavor from the coconut milk, coconut oil, and shredded coconut in the recipe.
Yes, there are several ways to switch up this recipe. You can use sugar free semi-sweet chocolate chips instead of white chocolate for a different flavor profile. If you don’t want sugar-free truffles, you can use regularly sweetened white or semi-sweet chocolate chips. Additionally, you can add lemon or orange zest to the truffle mixture to enhance the coconut flavor with a burst of citrus.
Yes, this recipe is gluten free when prepared as described.
More Keto Dessert Recipes
Coconut Truffles
Ingredients
- 4 oz cream cheese cubed
- ½ cup full-fat coconut milk (or heavy whipping cream)
- 7 oz sugar-free white chocolate chips
- 1 cup fine ground almond flour
- 1 tbsp coconut extract
Coating:
- 1/2 cup sugar free white chocolate chips
- 1 tbsp coconut oil
- 3/4 cup shredded unsweetened coconut
Instructions
- In a saucepan, add the cream cheese and coconut milk and whisk over medium heat until well combined and melty.
- Add the white chocolate chips, almond flour, and coconut 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 or 1.5 tbsp balls. Place on the parchment paper. Set the coconut truffles in the freezer while you make the white chocolate coating.
- In a double boiler or saucepan, add the white 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 white chocolate, coating on all sides. Carefully remove the truffles with a fork or slotted spoon and coat with the shredded coconut on all sides. Place back on the lined baking sheet.
- 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 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 if not keto. I tested the recipe with both and both taste great and have the same texture!
- The shredded coconut is optional but does add a little bit more coconut texture/flavor. You can also cover these in dark chocolate instead of white in step 4 if desired!
- After the white chocolate coating is melted, immediately remove it from heat or you risk it clumping up. White chocolate gets overcooked QUICKLY and is much less forgiving than other chocolates.
- Each truffle has 4 net carbs.
