Keto Sugar-Free Red Velvet Cheesecake Truffles Recipe
Sugar-Free Red Velvet Cheesecake Truffles are an easy, no bake, keto, low carb treat! Just 3 g net carbs for 2 cheesecake bites!
Sugar Free Red Velvet Truffles
Valentine’s day is just around the corner! Do you have a special treat planned to make for the loves in your life?
I take every opportunity when a special occasion comes around to make a new sugar free recipe that not only appeals to my sweet tooth, but also can compete with store bought desserts!
I don’t know how it happened, but my 3 kids think Valentine’s day 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 keto red velvet 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 that might spike blood sugar or had unhealthy ingredients in it and neither did my hubby.
He bought me some store bought sugar-free chocolate candy for Valentine’s day. I was thrilled, until…..about an hour later when the stomach cramps began.
I had no idea how Maltitol or other sugar alcohol products worked if you ate more than a little of it and in my body, it was not good.
I ate just one too many of those sugar-free candies! While I was so happy they were sugar-free and it was chocolate and I was desperate after months of no treats at all, portion control was thrown to the wind.
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 low carb desserts without nasty artificial sweeteners at home.
I did some research and found stevia wouldn’t cause those adverse side effects. I never realized how artificial sweeteners were still causing me cravings even though I was following a low carb lifestyle.
I felt the sugar cravings were just as bad as when I was eating regular sugar.
I’ve never looked back once I learned that and so that is how I started using stevia in all my gluten free, sugar free treats, like keto cookies and even cream cheese frosting.
I love the fact that you can also find the liquid stevia in many different flavors. Since then I’ve also added a few more natural sugar free sweeteners to my repertoire, like Allulose, Monk Fruit and erythritol.
My Sweetener Guide explains them all and I have a conversion chart for you too!
It doesn’t matter to me that I have to make my own special treats for Valentine’s Day. I’d rather know what I’m indulging, made with simple ingredients and isn’t going to make me sick, especially on Valentine’s Day.
These are one of the best keto Valentine’s day dessert around because they are super easy to make, no baking needed and I’m sure my hubby or yours could easily make them as well!
Can I make these cheese cake truffles dairy free?
Yes if you want to make these dairy free, you certainly can!
Just replace the heavy cream with canned coconut cream and replace the cream cheese with vegan cream cheese. A good choice we’ve used for my daughter is the Daiya brand.
Natural Red Food Color vs Red Dye 40
If you really want that deep red color for red velvet desserts, you do need to add a little bit of coloring.
Red dye 40 is an artificial food coloring common in dairy products like ice cream, yogurts and popsicles, sweets like candy, chewing gum and cereals and things like sports drinks, energy drinks and even whey protein powders.
It’s considered safe by the FDA, but some research has linked it to allergies, migraines and even behavioral problems like ADHD in children.
Since we have lots of allergies from mold, pollen, dust, and my youngest with tree nut and peanut allergies, I stay away from anything with Red Dye 40 in it.
I’ve found this natural food coloring on Amazon and at Whole Foods as a perfect choice to using artificial food coloring and it’s worked really well to color my baked keto desserts and no bake desserts beautiful red for my low carb red velvet creations!
More Valentine Red Velvet Recipe you might like:
A Keto Red Velvet Cake for Couple’s
Sugar Free Red Velvet Cake with Molten chocolate
Here are even more tasty keto-friendly recipes for Valentine’s:
Keto Low Carb Red Velvet Cheesecake Truffle Recipe
Keto Low Carb Red Velvet Cheesecake Truffles
Ingredients
- 8 ounces unsweetened baking chocolate
- 6 ounces heavy whipping cream
- 8 ounces softened cream cheese or room temperature
- 1 tsp vanilla extract
- 2 tsp chocolate liquid stevia or vanilla
- pinch salt
- 1/2 tsp natural red food coloring
- 12 ounces 85% dark chocolate or Lily's sugar free chocolate for coating
- 1/4 cup sugar free chocolate chips Optional
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 1-1/4-inch mini cookie scoop and make 60 small 1 inch balls of cream cheese mixture or make them bigger if you choose to make less Place them on two parchment paper-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.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Hi Brenda,
Where do you buy natural red food color, and liquid stevia?
In the recipe card bottom of the page, with ingredients listed, I linked to Amazon so you can see each product.https://amzn.to/42LLbbq
and https://amzn.to/4hxFMZV and this chocolate monk fruit https://amzn.to/4aRWD7t
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
What kind of natural food coloring do you use?
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!
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.
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???
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?
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!!!
I need these!!
Oh yes please!
Sugar free and low carb – these might be my new favorite dessert!
Thanks!
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!
Thanks Alice!
Glossy chocolate shell and creamy red velvet cheesecake filling??? Totally irresistible!!!
I need to make these for my hubby this weekend!
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!!
You’re welcome! Hope you both enjoy it!
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!)