Keto Cacao/Chocolate Truffles

Keto “Truffles”

By Cat, Feb 2018 (photo, right, cropped from Kettle & Fire (2))

I’ve been following a ketogenic eating program for over 3 years and am always on the lookout for a healthful high-fat, low carb treat. More well-known as Keto Fat Bombs, the first recipe fits the bill perfectly. But I prefer to call them “truffles,” because it sounds more delicious.

The second recipe is similar, but also includes heavy (whipping) cream and optional liqueur for flavoring.

NOTE: I intend to replace the photo (above, from Kettle & Fire), with one of my own, once I’ve tested the recipe.

Keto Cacao Truffles

I’ve adapted this recipe from one on Mercola’s site (1), originally from Kettle & Fire (2). The balls are rolled in cashews that are chopped in a blender, but I’d prefer finely chopped almonds (or coarse almond meal). Makes 10 “truffles.”

Ingredients & Equipment

  • 1 cup coconut oil, preferably Organic
  • 1 cup almond butter, preferably Organic
  • ¼ cup coconut flour, preferably Organic
  • ½ cup cacao powder, preferably Organic
  • 1 cup whole, raw cashews. preferably Organic (optional)
  • Equipment
  • medium saucepan
  • bowl
  • wooden or silicon spoon
  • Tablespoon measure
  • plate or covered storage container


  1. In a medium saucepan over medium heat, heat the coconut oil and almond butter until mixed evenly, stirring often.
  2. Pour the mixture into a bowl, mix in the coconut flour and cacao powder, then place bowl in the freezer for 5 – 15 minutes until the mixture cools and is solid.
  3. While the mixture is cooling, place the cashews in a food processor and pulse lightly for a chopped texture.
  4. When the coconut mixture is solidified, scoop 1 tablespoon of the mixture from the bowl, roll into a ball, and dip/roll in the blended cashews. Place fat bombs on a plate or storage container. Repeat until you have used all of the mixture.
  5. Store leftover “truffles” in the refrigerator; otherwise they will melt quickly.

Chocolate Truffles, with Whipped Cream

I’ve adapted this recipe from one by Wellness Mama (3), with hints from a recipe in Simca’s Cuisine (4). While you can use commercial pasteurized heavy cream, I prefer to use local raw heavy cream from pastured dairy animals to avoid the issues caused by pasteurization. And instead of “dark chocolate chips,” I prefer to use chopped Belgian dark chocolate (from a bar). Just be sure the chocolate is at least 70% cacao mass; see Chocolate, About for more.

The original recipe also suggests optional ingredients:

  • Chopped nuts, cocoa powder, toasted coconut chips or citrus zest for coating the truffles; of these options, I prefer nuts or cocoa powder.
  • 2-3 drops of essential oil, such as orange, mint or lavender can be added for flavor.

Makes 8 small truffles.

Ingredients & Equipment

  • ¼ cup coconut oil or real butter (preferably from grass-fed dairy)
  • ¼ cup heavy whipping cream, preferably raw and local
  • 1¼ cups 70% or higher chopped dark chocolate (preferably Belgian) or dark chocolate chips; plus extra, melted, if needed for coating the truffles
  • Optional flavorings
  • 2 – 3 Tbsp of your favorite liqueur, such as Bailey’s, Benedictine, Cointreau, Kahlua, Triple Sec, etc.
  • 2 – 3 drops essential oil of choice (optional): orange, mint, or lavender
  • Optional toppings:
  • chopped or pulverized almonds, hazelnuts (filberts), walnut or pecans
  • Cocoa powder
  • grated citrus zest
  • Equipment
  • small saucepan
  • medium mixing bowl
  • whisk
  • spoon or mellon baller
  • glass container and parchment paper, for storage


  1. If using chocolate bar, chop into small bite-size pieces.
  2. In saucepan, melt coconut oil/butter with heavy cream, and bring to a strong simmer.
  3. Place chocolate (chopped or chips) in bowl; pour the hot cream mixture over the chocolate and whisk slowly until chocolate is completely melted and mixture is smooth.
  4. Optional: whisk in 2-3 drops of essential oil if desired.
  5. Place bowl in refrigerator to chill for at least 2 hours, until mixture is firm.
  6. Meanwhile, chop nuts (if using) finely, or pulverize them. Or grate zest from an orange or other citrus.
  7. Remove from fridge. Using a teaspoon or melon baller, scoop out small amounts of chocolate mixture, and roll into 1-inch balls. While balls are still warm from your hands, dip/roll in chopped nuts, cocoa powder or zest if desired. NOTE: if balls are not warm enough (from your hands) for the topping to stick, drizzle the balls with a bit of melted chocolate before dipping/rolling.
  8. Store in a glass container on natural parchment paper, and keep in the fridge.


About Cat

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