Keto Chocolate Truffles with Raspberry Ganache

These Keto Chocolate Raspberry Truffles are made with sugar free chocolate and filled with a creamy sugar free raspberry flavored chocolate ganache. They can be decorated with crushed, freeze-dried raspberries and/or edible gold heart flakes for Valentine's Day keto truffles! 

Chocolate raspberry truffles are not hard to make and are a great gluten-free treat to satisfy the sweet tooth craving on the keto diet. 

Jump to:

• ❤️ Why I Love This Recipe
• Ingredients
• 🔪 Instructions
• FAQ's
• 💭 Tips
• 📖 Variations
• Equipment
• Serving Suggestions
• Storage
• Related Recipes
• 📖 Recipe
• 💬 Comments

❤️ Why I Love This Recipe

✔️ This recipe makes the best gourmet truffles to gift your Valentine or loved ones any day of the year!

✔️ Keto Chocolate Truffles are so delicious and gorgeous your loved ones won't stop asking if they're really homemade!

✔️ These sugar free chocolate truffles make the perfect small portion low carb keto dessert or snack!

Ingredients

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• Sugar-free dark chocolate chips
• Heavy whipping cream
• Stevia
• Royal raspberry oil extract
• Vanilla extract
• Pink himalayan salt
• Butter
• Coconut oil
• Sugar free freeze-dried raspberries 

🔪 Instructions

Ganache truffle center:

1. Place dark chocolate in a medium bowl; set aside
2. In a small saucepan, heat the  heavy whipping cream over medium heat until boiling. Allow to boil for one minute, no longer.
3. Remove the heavy cream from the heat.  Add the stevia, raspberry extract, vanilla, and salt, stirring to combine.
4. Pour the hot heavy cream over the dark chocolate and cover the bowl with plastic wrap for 5 minutes.
5. Stir the chocolate gently with a rubber spatula. If the chocolate hasn’t melted into the cream completely, cover it back up and allow it to sit and melt longer.
6. Add the butter to the truffle mixture and gently stir into the chocolate mixture.

Chocolate coating:

1. Melt ½ cup of the chocolate in a double boiler over medium heat, being careful not to drip any water into the chocolate.
2. Remove the from the heat and add the remaining chocolate to the bowl. Stir in the raspberry extract and coconut oil and stir gently with a rubber spatula. If you don’t stir gently, air bubbles may get into the chocolate.

Coating the truffles:

1. Holding the silicone candy mold over the chocolate bowl, spoon the melted chocolate into the molds until they’re completely filled. Let sit for 2 minutes, or until the chocolate begins to thicken around the outside of the mold.
2. Tilt the mold slightly over the chocolate bowl and pour the chocolate to pour out into the bowl, leaving just a shell. Let sit for 8 minutes, until the chocolate starts to set.
3. Add half of the truffle filling to a pastry bag with the tip snipped off.
4. Pipe the ganache into the chocolate shells, being careful not to fill them all the way.
5. Holding the mold at a tilt over the chocolate bowl again, spoon the chocolate into the molds, filling them the rest of the way. Scrape the excess away into the bowl as before, being careful not to scoop into the chocolate molds. Try to make as level of a scrape as possible so the bottom of your chocolates will be flat and not lumpy.
6. Allow the candy to set at room temperature for 1 hour. Refrigerate in an airtight container.

FAQ's

💭 Tips

• Gently tap the bottom of the candy mold until you see bubbles appear on top of the chocolate. This prevents bubble indentations in your finished chocolates.
• Use a flat metal utensil or rubber spatula to scrape excess chocolate off the mold being careful not to disturb the chocolate shells.
• Be sure to be gentle with the chocolate at all stages. When stirring, don’t stir too aggressively, or it will get bubbles in it and won’t look as pretty when it sets.
• Because these homemade chocolate raspberry truffles are as natural as possible, made with no chemical hardeners, you’ll want to store them in a cool place. They melt easily in your hands.

📖 Variations

• Change the flavor of the ganache and use almond extract, peppermint extract, or orange extract in place of the raspberry.
• Skip the mold and chocolate coating and using a small cookie scoop, portion the ganache and shape into balls then roll in cacao powder.
• Stir ¼ cup of your favorite chopped nut into the ganache filling.

Equipment

Chocolate candy mold

Piping bag

Double boiler with silicone spatula

Mixing bowls

Serving Suggestions

 These keto raspberry chocolate truffles can be enjoyed on their own, or with a glass of low sugar red wine.

Storage

Store keto truffles in an airtight container in the fridge up to 2 weeks.

Related Recipes

Chocolate Mayonnaise Cake recipe for two microwave recipe for a fast keto dessert.

Strawberries and Cream

Keto Sugar Free Dark Chocolate Orange Truffles 

Chocolate Peanut Butter Fat Bombs are like the no bake chocolate cookies everyone loves!

Raspberry Muffins are perfect for breakfast or snacking

Keto Chocolate Mint Chip Cookies just 2 net carbs!

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📖 Recipe