Sugar Free Keto White Chocolate Truffles

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Sugar Free Keto White Chocolate Truffles

If you love an easy recipe keto sugar free truffles with a creamy texture, these healthy truffles are perfect you!

Prep Time 5

Cook Time 2

Total Time 2 5

Servings pieces

Calories 114kcal

Author Brenda Bennett |Sugar-Free Mom

Ingredients

12 ounces sugar-free white chocolate chips
2 tbsp unsalted butter or coconut oil
1/3 cup ricotta cheese or coconut milk
2 tbsp unflavored whey protein
1/4 cup Allulose in liquid if using powdered/confectioner sweetener- Add 2–3 tsp cream (Essential for blending smoothly.)
1 teaspoon pure vanilla extract
pinch salt
1 teaspoon vanilla liquid stevia (optional)

Variety of Coatings

sugar free sprinkles crushed pecans or walnuts, unsweetened cocoa powder, hemp seeds, pumpkin seeds, unsweetened coconut flakes or coat in melted sugar-free chocolate chips

Instructions

Blend the ricotta mixture. In your small Ninja/bullet blender, add: ricotta , unflavored whey protein, liquid allulose, vanilla extract, salt. Blend 10–20 seconds until completely smooth and pourable.
Melt the chocolate and butter. In a heatproof bowl set over a pot of simmering (not boiling) water on low hear, add: chocolate chips and butter. Stir until completely melted and smooth. Remove the bowl from the pot and set it aside on the counter but keep the pot of water simmering.
Warm the ricotta mixture in a separate bowl. Pour the blended ricotta mixture into a separate heatproof bowl. Set that bowl over the same pot of gently simmering water and warm it for about 20–30 seconds, stirring, just until it’s lukewarm.
This step is key – it stops the chocolate from thickening or seizing when they’re combined.
Combine the two mixtures. With your melted chocolate + butter bowl still off the heat: Slowly pour the warm ricotta/allulose mixture into the melted chocolate while whisking constantly. Keep whisking until the mixture is: Smooth, glossy, thick but pourable.
If it looks a little thick at first, keep whisking – it almost always loosens into a shiny fudge texture as it fully emulsifies.
Transfer the mixture to a bowl or loaf pan.
Refrigerate for 60 minutes (or up to 90 if needed) until firm enough to scoop into balls.
Using a large cookie scoop or 2 tablespoons of batter to form 18 balls. Roll in crushed pecans or sugar free sprinkles. Place into small cupcake liners for easy sharing. Store in the fridge.

Notes

2 g net carbs

Nutrition info does not include the choice of coating you use for the truffles.

Nutrition