Keto Mexican Dairy-Free Chocolate Truffles

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  • prep time

    prep time

    5 h 20 min

  • cook time

    cook time

    3 min

  • ready time

    ready time

    5 h 23 min

Keto Mexican Dairy-Free Chocolate Truffles

These Keto dairy-free truffles are inspired by Mexican desserts, rich with chocolate and warming spices. The truffles are simple to prepare and just require chilling time in the fridge to set before they can be shaped. These are a deliciously indulgent sweet Keto treat, perfect if you are looking for a vegan or dairy-free option.

Is Chocolate Keto?

Typical store-bought chocolate is very often not Keto friendly. Chocolate bars are often loaded with refined sugars and other fillers that make them unsuitable for a low carb diet. However, dark chocolate with a high percentage of cocoa solids can be included as part of a Keto diet, when eaten in moderation. It is important to ensure that the chocolate is a minimum of 70% cocoa solids - but higher is even better! Combining rich dark chocolate with low carb sweetener and Keto compliant fats is a great way to get your chocolate fix without straying off-plan.

Hints and Tips

As mentioned, it is crucial to choose a dark chocolate with a high percentage of cocoa. You could also use unsweetened dark chocolate chips. We have used almond milk but you could swap this for another Keto compliant plant based milk if preferred. We have also chosen to use erythritol to sweeten the truffles. You may wish to swap this for your preferred low carb sweetener or adjust the quantities to taste. Be sure to adjust your macros for any changes made.

  • Net Carbs

    1.4 g

  • Fiber

    2.8 g

  • Total Carbs

    6.1 g

  • Protein

    2.1 g

  • Fats

    9.4 g

91 cals

Keto Mexican Dairy-Free Chocolate Truffles

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Baking Squares Unsweetened 100% Dark Chocolate by Scharffen Berger

    Baking Squares Unsweetened 100% Dark Chocolate by Scharffen Berger

    3-½ ounce

  • Coconut Oil

    Coconut Oil

    2 tablespoon

  • Almond Milk, Vanilla Or Other Flavors, Unsweetened

    Almond Milk, Vanilla Or Other Flavors, Unsweetened

    ⅓ cup

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    1-½ tablespoon

  • Cinnamon, Ground

    Cinnamon, Ground

    1 teaspoon

  • Vanilla Extract

    Vanilla Extract

    1 teaspoon

  • Cocoa Powder, Unsweetened

    Cocoa Powder, Unsweetened

    1 tablespoon

  • Salt, Sea Salt

    Salt, Sea Salt

    ⅛ teaspoon

  • Chili Powder

    Chili Powder

    ⅛ teaspoon

Recipe Steps

steps 5

5 h 23 min

  • Step 1

    Add the almond milk to a small saucepan. Set the saucepan over a low/medium heat and bring up to a gentle simmer. The almond milk needs to be piping hot through with small bubbles appearing on the surface, but not rapidly boiling.
    Step 1
  • Step 2

    Break the chocolate into small chunks and add to a mixing bowl. Add the coconut oil and erythritol. Pour the piping hot almond milk over the chocolate and coconut oil. Stir together until both the chocolate and coconut oil have melted and everything is smooth and well combined.
    Step 2
  • Step 3

    Add the cinnamon, vanilla, salt and chili powder to the mixing bowl. Whisk together until smooth and well combined. Please feel free to adjust the spices to suit your own personal tastes. You may taste the mixture and adjust as desired, adding more spice or sweetener if you wish. Be sure to adjust your macros to allow for any changes.
    Step 3
  • Step 4

    Transfer the mixture to the fridge for 4-5 hours to set, or until the mixture is firm enough to scoop and shape. Once the mixture is firm, divide into 9 even portions - roughly a heaped teaspoon size - and mold each into a ball with your hands. If the truffles get too warm when being shaped, you can always return them to the fridge to firm up again.
    Step 4
  • Step 5

    Add the cocoa powder to a small bowl. One at a time, gently and lightly roll each truffle in the cocoa powder. You just want a very light dusting of cocoa on each truffle. Place the truffles in an airtight container in the fridge and keep chilled until ready to eat.
    Step 5

Comments 6

  • r1fasala1

    r1fasala1 4 years ago

    Fantastic easy to quick and easy to make. I drop one in my morning black coffee. Superb.

    • recipewriter

      recipewriter 4 years ago

      That sounds good! Thank you :)

  • Mdanus86

    Mdanus86 4 years ago

    Did end up microwaving to fully melt the chocolate pieces. But this was easy and so yummy!

    • recipewriter

      recipewriter 4 years ago

      Thank you!

  • LoriShapiro

    LoriShapiro 4 years ago

    These are quick & easy to make. I used monk fruit to sweeten. 1 1/2 T. Also I used the full 4 oz choc bar, added an extra 1/2 tsp coconut oil. Added extra chili powder.

    • recipewriter

      recipewriter 4 years ago

      Thanks :)