Keto Chocolate Covered Pink Truffles

These low-carb chocolate truffles are perfect for Valentine's Day or Mother's Day. Fruity and decadent, these truffles will make your loved one feel special!

The pretty pink color can be easily achieved with freeze-dried fruit powder, dragonfruit powder or beetroot powder — no food dyes needed. They are coated in keto-approved 90% dark chocolate mixed with coconut oil.

Want to make them even prettier? You can even add a sprinkle of shredded coconut, flaked almonds or crushed freeze-dried raspberries. Enjoy!

Recipe Tips

• Natural extracts for flavor. Instead of raspberry extract you can use sugar-free and PG free cherry extract or strawberry extract instead. Use 1 to 3 teaspoons per recipe. The amount will depend on the extract.
• Naturally pink truffles. To get the beautiful pink or red effect without any food dyes you can use any freeze-dried berry powder (raspberry for pink, strawberry for pale red or blueberry for purple). Alternatively you can use beetroot powder or dragon fruit powder (used in this recipe for the most vibrant pink).
• Low-carb sweetener. Instead of Allulose syrup you can use any powdered low-carb sweetener (Erythritol, Swerve or Allulose) or stevia drops. Go easy on the stevia as too much would make the truffles taste bitter.
• Dark chocolate coating. Instead of 90% dark chocolate you can use 85% or even unsweetened 100% dark chocolate. If you prefer your chocolate mild, use dark or milk sugar-free chocolate sweetened with stevia, Erythritol or Allulose. Finally, you can even make your own chocolate.
• Room temperature stable truffles. If you want the truffles to last for longer outside the fridge (maybe pack in a git box), use cacao butter instead of coconut oil (melts at room temperature) in the chocolate coating. Truffles made this way will last a few hours outside the fridge, as long as they are well coated, but should be refrigerated as soon as possible.

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Step-by-step

1. Prepare all the ingredients for the filling. Melt the coconut oil.

   

2. In a bowl, mix the shredded coconut, collagen, berry powder, coconut cream, melted coconut oil, Allulose syrup and raspberry extract. Using a spatula, mix to combine. Place in the fridge to set for 30 minutes. Note: Instead of raspberry extract you can use cherry extract or strawberry extract instead. Use 1 to 3 teaspoons - this will depend on the extract. For more options for substitutions, check the recipe tips above.

   

3. After about 30 minutes, use a cookie dough scoop or wet your hands to create 12 medium truffles (about 20 g/ 0.7 oz each). Place in the freezer for at least 30 minutes or up to an hour.

   

4. Meanwhile, melt the dark chocolate and coconut oil (or cacao butter) in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, remove from the heat and set aside to cool down. The chocolate should not be hot when you use it for coating.

5. Remove the truffles from the freezer. To cover them in chocolate, use a skewer or a fork. Pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated.

   

6. Keep turning until the chocolate is solidified. If you have any leftover chocolate, drizzle it over the truffles. Remove the skewers and cover the hole with a small amount of chocolate.

7. Place each of the coated truffles on a tray lined with greaseproof paper and place in the fridge for at least 15 minutes before serving.

   

8. Keep refrigerated. If you want the truffles to last for longer outside the fridge (maybe pack in a git box), use cacao butter instead of coconut oil (melts at room temperature) in the chocolate coating.

   

9. Store in the fridge for up to a week or freeze for up to 3 months.

   

Recipe

Keto Chocolate Covered Pink Truffles

★★★★★4.6 (13 ratings)

These keto Valentine's Day Truffles will make your loved one feel special. An easy to make yet impressive ...

Hands on

15m

Overall

1h 30m

Servings

12

1.8 g

Net carbs

4.1 g

Protein

8.9 g

Fat

111

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings24 servings36 servings48 servings

US + metricMetricUS

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Ingredients makes 12 truffles

• 1 ¹/₄ cups shredded dried coconut (94 g/ 3.3 oz)
• ¹/₄ cup collagen powder or whey protein powder (25 g/ 0.9 oz)
• 1 tbsp freeze-dried raspberry powder, dragon fruit powder or beetroot powder (5 g/ 0.2 oz)
• ¹/₄ cup coconut cream (60 ml/ 2 fl oz)
• 2 tbsp virgin coconut oil (30 ml)
• 2 tbsp Allulose syrup (30 ml) or 2 to 4 tbsp powdered Erythritol
• 1 tsp vanilla extract or ¹/₄ tsp vanilla bean powder
• 1-3 tsp cherry, raspberry or strawberry extract
• 6 large squares 90% dark chocolate (60 g/ 2.1 oz)
• 1 tbsp virgin coconut oil or cacao butter (30 ml)

Instructions

1. Prepare all the ingredients for the filling. Melt the coconut oil.

2. In a bowl, mix the shredded coconut, collagen, berry powder, coconut cream, melted coconut oil, Allulose syrup and raspberry extract. Using a spatula, mix to combine. Place in the fridge to set for 30 minutes. Note: Instead of raspberry extract you can use cherry extract or strawberry extract instead. Use 1 to 3 teaspoons - this will depend on the extract. For more options for substitutions, check the recipe tips above.

3. After about 30 minutes, use a cookie dough scoop or wet your hands to create 12 medium truffles (about 20 g/ 0.7 oz each). Place in the freezer for at least 30 minutes or up to an hour.

4. Meanwhile, melt the dark chocolate and coconut oil (or cacao butter) in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, remove from the heat and set aside to cool down. The chocolate should not be hot when you use it for coating.

5. Remove the truffles from the freezer. To cover them in chocolate, use a skewer or a fork. Pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated.

6. Keep turning until the chocolate is solidified. If you have any leftover chocolate, drizzle it over the truffles. Remove the skewers and cover the hole with a small amount of chocolate.

7. Place each of the coated truffles on a tray lined with greaseproof paper and place in the fridge for at least 15 minutes before serving.

8. Keep refrigerated. If you want the truffles to last for longer outside the fridge (maybe pack in a git box), use cacao butter instead of coconut oil (melts at room temperature) in the chocolate coating.

9. Store in the fridge for up to a week or freeze for up to 3 months.

Nutrition per serving, 1 truffle

Carbs 7%Protein 16%Fat 77% of calories

Net carbs

1.8 g

Total carbs

5.4 g

Fiber

1.8 g

Sugars

1 g

Protein

4.1 g

Fat

8.9 g

Saturated fat

6.8 g

Calories

111 kcal

Sodium

7 mg · 0.32% RDA

Magnesium

19 mg · 4.74% RDA

Potassium

86 mg · 4.32% EMR

Nutrition by ingredient

Per 1 truffle	Net carbs	Protein	Fat	kcal
Coconut, dried, desiccated, shredded (organic, unsweetened)	0.6 g	1.6 g	1 g	26
Collagen powder, hydrolyzed gelatin powder	0 g	1.8 g	0 g	7
Raspberries, freeze-dried raspberry powder	0.1 g	0 g	0 g	1
Coconut cream, creamed coconut milk (organic, unsweetened)	0.2 g	0.2 g	1.7 g	17
Coconut oil, extra virgin	0 g	0 g	2.2 g	20
Allulose syrup, natural low-carb sweetener	0.2 g	0 g	0 g	1
Vanilla powder, dried (from vanilla beans, vanilla pods)	0 g	0 g	0 g	0
Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.)	0 g	0 g	0 g	1
Extra dark chocolate, 90% cocoa (cacao)	0.7 g	0.5 g	2.8 g	28
Coconut oil, extra virgin	0 g	0 g	1.1 g	10
Total	1.8 g	4.1 g	8.9 g	111

Serving size 1 truffle

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free