These Chocolate Espresso Truffles are a decadent, low-carb indulgence that will satisfy your sweet cravings without the extra sugar. They are made with simple ingredients and are a great treat to serve at parties and gatherings!
These rich chocolate coffee truffles are the perfect keto-friendly dessert. They have a luxuriously creamy white chocolate filling made from a combination of cream cheese, heavy cream, and sugar-free chocolate, with an exciting burst of espresso flavor. This recipe is easy to put together, with just 15 minutes of prep time and some required chilling time in the fridge.
Being bite size, these truffles a great addition to a dessert platter or to enjoy as a portable snack. Or use them as fun homemade gifts for friends and family!
Why You Will Love This Recipe
- Keto-Friendly. This recipe is grain-free, low-carb, and sugar-free! It’s a great sweet treat for anyone following a low-carb diet.
- Great for Parties. Add truffles to the dessert table at group gatherings as they are or dress them up with toppings for a festive presentation.
- Make Ahead. These truffles keep well in the fridge or freezer so you can easily make this recipe ahead of time!
Recipe Ingredients
Below are the simple ingredients you will need to make this keto truffles recipe. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Cream Cheese: Full-fat cream cheese is best for the creamiest taste and texture.
- Heavy Cream: Don’t swap for a reduced-fat version or half-and-half, as this ingredient is key to indulgent flavor and firm truffle texture.
- Almond Flour: Creates a nutty yet neutral gluten-free base for the truffles. Use finely ground almond flour for the best smooth texture. A coarser almond meal can make them a bit gritty.
- Chocolate Chips: You will need both white and semi-sweet chocolate chips. I made these sugar-free chocolate truffles by using keto chocolate, or you can use regularly sweetened chocolate for traditional truffles.
- Instant Espresso Powder: Adds a rich, complex flavor to this keto truffle recipe with a burst of coffee flavor.
- Coconut Oil: Helps smooth out the melted chocolate and adds a delicious rich flavor.
How to Make Low Carb Espresso Truffles
Below are photos and recipe steps so you can easily make this sugar-free truffles 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 and heavy cream
In a saucepan, add the cream cheese and heavy cream. Then whisk over medium heat until well combined and melty.
Add the truffle ingredients
Add the white chocolate chips, almond flour, and espresso powder and stir constantly over medium heat until the mixture is melted, smooth, and saucy. Transfer the mixture to a bowl and cover it with plastic wrap. Place the bowl in the fridge for 5-6 hours or overnight. The mixture should be cooled and easy to scoop and shape.
Shape the truffles
Line a baking sheet with parchment paper. Shape the chilled truffle mixture into balls, about 1 tablespoon in size. Evenly space the balls on the parchment paper. Set the espresso truffles in the freezer while you make the chocolate coating.
Prep the chocolate coating
In a double boiler or saucepan, add the chocolate chips and coconut oil and heat over medium-low until the chocolate mixture is melted and smooth. Allow the chocolate to cool for 2-3 minutes.
Coat the truffles then chill
One by one, carefully dip the frozen espresso truffles in the melted chocolate, coating them on all sides. Carefully remove the truffles with a fork or slotted spoon and place them 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!
Serve
These espresso chocolate truffles are a tasty treat with a hot drink, or you can serve them on a dessert platter with other sweets for get-togethers or parties! Below are some of our favorite recipes to pair them with.
- No Bake Peanut Butter Bars
- Keto Chocolate Chip Cheesecake Bars
- Peanut Butter Fudge Fat Bombs
- Lemon Coconut Macaroons
Tips and Tricks
- Don’t overheat the truffle mixture on the stovetop or the ingredients can burn and ruin the texture and flavor. You want the mixture just hot enough to melt and easily combine.
- Use a small cookie scoop to dish out the chilled truffle filling so the truffles are uniform in size. Roll the measured-out filling between your hands to make them smooth.
- Allow proper chill time for the truffles to firm up and acquire the right texture. This is also an essential step to prevent them from melting when dipped in the chocolate coating.
Chocolate Espresso Keto Truffles FAQ
Store keto chocolate truffles in an airtight container in the refrigerator for up to 5 days. They also freeze well in a freezer-safe container for up to 1 month. Thaw for at least 20 minutes at room temperature or overnight in the refrigerator before enjoying them for the best texture.
There are two main ways that you can melt chocolate if you don’t have a double boiler: the microwave and by making your own double boiler. To microwave, just melt the chocolate in a microwave-safe bowl in 15-30-second intervals in the microwave, stirring well between each interval. To make a double boiler, bring a few inches of water to a simmer in a saucepan, then place a heatproof bowl with the chocolate on top and stir until melted.
Yes, feel free to dress up these truffles however you please! After you dip the truffles in chocolate, you can sprinkle them with chopped nuts, shredded coconut, a drizzle of keto caramel sauce, sprinkles, dark chocolate or semisweet chocolate shavings, and more before letting the truffles set again in the fridge.
More Keto Dessert Recipes
- Keto Pumpkin Cheesecake Bars
- Gluten Free Chocolate Cookies
- Chocolate Cheesecake Bars with Dark Chocolate Ganache
Espresso Truffles
Ingredients
- 4 oz cream cheese cubed
- ½ cup heavy cream
- 7 oz sugar-free white chocolate chips
- 1 cup fine ground almond flour
- 1 ½ tbsp instant espresso powder
Coating
- 1/2 cup sugar free semi-sweet chocolate chips
- 1 tbsp coconut oil
Instructions
- In a saucepan, add the cream cheese and heavy cream and whisk over medium heat until well combined and melty.
- Add the white chocolate chips, almond flour, and espresso powder 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 espresso 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 espresso 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. 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 depending on your diet. I tested the recipe with both and both taste great and have the same texture!
