Sugar-Free Red Velvet Cheesecake Truffles are an easy, no bake, keto, low carb treat!
Red Velvet Truffles
Valentine's day is just around the corner! Do you have a special treat planned to make for your loves in your life?
I don't know how it happened, but my 3 kids also think Valentine's is about them. I guess it might be the fact for years I don't just give the hubby a homemade gift, I give the kids something too. So I guess that's my fault. But just giving my hubby a treat like these cheesecake truffles without sharing with the kids, there would be an uproar in my house for sure.
Sugar Free Chocolate
I remember the very first Valentine's Day I was newly sugar-free. I really had no clue about anything and neither did my hubby. He bought me some store bought sugar free chocolate candies. I was thrilled, until.........
........about an hour later when the stomach cramps began. I had no idea how maltitol worked and in my body it was not good.
I ate just one too many of those sugar-free candies, since:
1. they were sugar-free and
2. they were chocolate and
3. I was desperate after months of no treats at all!
I'm sure you can imagine the evening wasn't spent very romantically.
It was after that horrible learning experience regarding store bought sugar-free candy, that I made the decision to make my own treats at home. I did some research and found stevia wouldn't cause those adverse side effects. I've never looked back.
It doesn't matter to me that I make my own special treats for Valentine's Day. I'd rather know what I'm indulging in isn't going to make me sick, especially on Valentine's Day.
These are super easy to make and I'm sure my hubby or yours could easily make them as well!
Some other Valentine's Treats you might like:
- Red Velvet Couple's Mug Cake
- Red Velvet Cheesecake for two
- Raspberry Cheesecake truffles
- Red Velvet Molten Lava Mug Cake
Keto Red Velvet Cheesecake Truffles
Keto Low Carb Red Velvet Cheesecake Truffles
Ingredients
- 8 ounces unsweetened baking chocolate
- 6 ounces heavy cream
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 2 teaspoon chocolate liquid stevia or vanilla
- pinch salt
- natural red food coloring
- ¼ cup sugar free chocolate chips Optional
- 12 ounces 85% dark chocolate or Lily's sugar free chocolate
Instructions
- Place chopped chocolate in a heat-proof bowl and add cream. Set bowl over a small saucepan over simmering water. Stir until melted and smooth. Remove from heat and set aside.
- Place the cream cheese, vanilla extract, and stevia into a stand mixer. Blend on medium until smooth. Add salt and a few drops of red food coloring. Blend again until combined. Pour in the cooled, melted chocolate and blend on medium speed until incorporated. Add more red food coloring until desired color. Stir in optional chocolate chips if desired.
- Use a 1-¼-inch mini cookie scoop and make 60 small balls. Place them on two parchment-lined baking sheets. Freeze for one hour or overnight.
- Melt chocolate for outer coating by placing in a microwavable dish and heat in 30-second intervals, stirring after each, then heating for another 30-seconds until completely smooth—could take up to 2 minutes.
- Dip red velvet truffles into melted chocolate, one at a time. Use a fork to remove and place back on parchment-lined baking sheet. Once all are coated with chocolate, refrigerate for 30 minutes to one hour, or until ready to serve.
Notes
Nutrition
Sheri Tomlinson
Hi Brenda,
I think I am doing something wrong ;-(. I am making them now and the batter is way too bitter (almost coffee tasting) and it will never get as red-pink as the picture shows. I used chocolate Stevia (triple checked, it is chocolate), Wiltons natural food coloring and Guittaards unsweetened bakers chocolate. Those are the only special things I thought might be affecting the taste. To try and salvage it, I added more plain liquid stevia and 1/2 cup of powdered monk fruit to make it at least a little less bitter. Wondering if I should have added more cream cheese? I went ahead and formed the filling which are freezing now.
I plan to use Lilys chocolate chips (55%) for the coating to hopefully smooth it out.
I know I can't get any suggestions before I finish these, but if there are any clarifications or suggestions, I'd love to hear them. Maybe my expectations for taste is incorrect?
Thank you,
Sheri
Holly
What kind of natural food coloring do you use?
Katie Fletcher
Does unsweetened chocolate melt differently than regular chocolate? I made these twice (thinking I had ruined the first batch). I never got a pourable consistency using a double boiler, even after adding extra cream, it was more like brownie batter. When melting the chocolate for the coating I had to add coconut oil. I'd really like to get this recipe right. I love your blog!
Nicole
How long can these truffles be stored in the refrigerator for? I want to make them this evening but want to give them to a diabetic friend of mine later in the week who loves everything red velvet.
Bonnie
I'm making these now. I don't how these are supposed to be rolled into balls . The consistency is like a frosting/pudding ....what did I do wrong???
Brenda
Nothing went wrong, you can scoop them still then place them on a cookies sheet and put in the fridge for 30 minutes then roll them better. Did you microwave the cream cheese to soften it or let it sit on the counter?
Bonnie
I set it on counter for several hours. I ended up putting the bowl in the fridge. Then I made the red velvet cheesecakes, the centers sunk so I put a dollop of the truffle mix in the middle. Very good. Now that the truffle mix is chilled I am scooping it into balls. Hopefully the coating goes well. I also made your heart shaped peanut butter cups. Yum! I made them because I thought I flopped the truffles! LOTS of chocolate this year!!!
Jocelyn (Grandbaby cakes)
I need these!!
Ashley - Baker by Nature
Oh yes please!
Christie
Sugar free and low carb - these might be my new favorite dessert!
Brenda
Thanks!
Alice @ Hip Foodie Mom
I think we're just staying in .. we might go out to dinner with the whole family 🙂 but we will definitely have a great dinner! these cheesecake truffles look sooooooo good!
Brenda
Thanks Alice!
Liz
Glossy chocolate shell and creamy red velvet cheesecake filling??? Totally irresistible!!!
Ashley @ Wishes and Dishes
I need to make these for my hubby this weekend!
Corrinn Cahoon-Neumann
I am so glad to have found your site, I love chocolate, and am beginning to eat sugar free, due to at the age of 55 and many years of yo yo dieting, and toppers of menopause when I eat sugar items I feel like I am in a rocking boat. So to find recipes that I can solve my sweet tooth, and still be healthy is so awesome. I can't wait to try the recipe for my husband. Thank you for doing this!!
Brenda
You're welcome! Hope you both enjoy it!
Sarah @ Sarah Cooks the Books
Oof. I well remember my experience learning what happens if you eat too much sugar free candy in one go.
I was like 14 and at a sleepover with a bunch of my friends from diabetes camp. There was sugar free candy left in little bowls all over the house, and I thought nothing of it. Never again.
(These truffles look awesome, by the way!)