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–+ servings
stack of coconut truffles with a bite removed from one coconut truffle

Coconut Truffles

Annie
These Coconut Truffles are the perfect combination of creamy white chocolate and coconut-rich flavors without the sugar! Enjoy this low-carb treat as a snack or ready-made dessert, or serve truffles on a party platter for special occasions.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine Keto
Servings 36 Truffles
Calories 89 kcal

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. 

Nutrition

Serving: 1 truffleCalories: 89kcalCarbohydrates: 6.4gProtein: 1.2gFat: 7.8gCholesterol: 4mgSodium: 22mgFiber: 2.4gSugar: 0.7g
Tried this recipe?Let us know how it was!