Comments on: Keto Sugar-Free Red Velvet Cheesecake Truffles Recipe

By: Brenda Bennett

Brenda Bennett — Thu, 16 Oct 2025 18:58:29 +0000

In reply to Samira. All ingredients and measurements are listed right above your comment on the printable recipe card, it's 2 tsp.

By: Samira

Samira — Wed, 15 Oct 2025 19:35:56 +0000

how much stevia do you use. it’s not listed on the recipe in looking at

By: Brenda Bennett

Brenda Bennett — Tue, 11 Feb 2025 14:14:35 +0000

In reply to Sheralyn J Dakan.

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

By: Sheralyn J Dakan

Sheralyn J Dakan — Tue, 11 Feb 2025 03:04:49 +0000

Hi Brenda,
Where do you buy natural red food color, and liquid stevia?

By: Sheri Tomlinson

Sheri Tomlinson — Wed, 12 Feb 2020 23:49:17 +0000

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

By: Holly

Holly — Sun, 12 Jan 2020 14:37:08 +0000

What kind of natural food coloring do you use?

By: Katie Fletcher

Katie Fletcher — Sat, 14 Jan 2017 20:12:27 +0000

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!

By: Nicole

Nicole — Sun, 09 Oct 2016 21:54:43 +0000

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.

By: Bonnie

Bonnie — Sun, 14 Feb 2016 19:55:13 +0000

In reply to Brenda. 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!!!

By: Brenda

Brenda — Sun, 14 Feb 2016 13:36:21 +0000

In reply to Bonnie. 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?

By: Bonnie

Bonnie — Sat, 13 Feb 2016 19:58:16 +0000

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???

By: Jocelyn (Grandbaby cakes)

Jocelyn (Grandbaby cakes) — Fri, 12 Feb 2016 16:42:11 +0000

I need these!!

By: Ashley - Baker by Nature

Ashley - Baker by Nature — Fri, 12 Feb 2016 15:00:07 +0000

Oh yes please!

By: Brenda

Brenda — Thu, 11 Feb 2016 23:54:59 +0000

In reply to Christie. Thanks!

By: Brenda

Brenda — Thu, 11 Feb 2016 23:54:45 +0000

In reply to Alice @ Hip Foodie Mom. Thanks Alice!