Keto Low Carb Red Velvet Cheesecake Truffles

4.75 from 4 votes

Servings truffles

Calories 132kcal

Author Brenda Bennett

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 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.

Nutritional information includes chocolate outer coating. Optional chocolate chips are not included.

Net carbs for 2 truffles: 3g

This recipe was first published on my blog in February 2016 and updated with video in February 2019.