This chocolate cream cheese truffles recipe is easy to prepare. And, the low carb fudge candy looks fabulous. Coat them in cocoa, chopped nuts, or coconut.
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While grocery shopping last weekend, I decided to buy a container of bulk Truvia. The two main ingredients in Truvia are stevia and erythritol.
Since most of the carbs in Truvia come from erythritol, they can be excluded for the most part. Erythritol has been shown not to have an impact on blood sugar.
I took into account about 1 carb for each of the cream cheese truffles coming from the Truvia. The Truvia blend is a bit more expensive than mixing stevia and erythritol. However, I found it was much easier to use in these low carb almond fudge truffles. Plus, bulk Truvia is widely available in most grocery stores.
I have to buy erythritol online as I haven’t found it locally. I also buy my stevia online because I find the price is much cheaper than my local natural food stores. However, it’s nice to know that I can get Truvia locally if I’m out of my regular low carb sweeteners.
Chocolate Cream Cheese Truffles Recipe – Low Carb Fudge Candy
This is a really simple chocolate cream cheese truffles recipe. It would make a great gift for a diabetic friend or someone trying to lose weight on low carb. And, it’s pretty enough to set out at a holiday party or special occasion.
Next time, I think I may experiment with different flavors in place of the almond extract. My daughter suggested using mint, but I’d also like to try orange or raspberry.
Have you tried making low carb candy? If not, this is a really easy recipe to get you started. What flavor extract will you use?
Chocolate Cream Cheese Truffles – Low Carb
Ingredients
- 1/2 cup unsweetened cocoa powder
- 4 ounces cream cheese
- 1-2 tablespoons heavy cream optional – see note
- 3 Tablespoons Truvia
- 1/2 teaspoon almond extract or other flavor extract
- cocoa powder
- unsweetened coconut
- chopped nuts
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- In food processor or mixer, combine 1/2 cup cocoa powder, cream cheese, cream (if using) and almond extract until well blended.
- Using a small scoop or spoon, divide mixture evenly and roll into balls. Roll balls in desired topping – cocoa, coconut, or chopped nuts.
Notes
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!
Mona says
How about using raspberry extract in this recipe, chocolate with raspberry is so good
Lisa MarcAurele says
I think that would add a nice flavor to the chocolate.
Emily Kemp says
What a great idea to use cream cheese, these sound so yummy!
Glenna says
Used swerve for sweetener. Taste was good. Thanks for sharing
Lisa says
Good to know that Swerve gives a good taste!
Bonnie M says
Just made these, the texture had sugar crystals, was I supposed to use liquid Travia? I don’t mind the crystals and flavor was good like dark semisweet pieces
Lisa says
I find that erythritol can crystallize if you exceed a certain amount, especially with chocolate. Liquid is definitely the way to go, but I did use the granular in these.
Jean says
Is the total carb 7.3 for all 12 Of the truffles.can’t wait to try them.thank you.God bless you.
Lisa says
It’s a very conservative number for one truffle due to carbs in cocoa and nuts.
Angel says
I’m not into healthy & couldn’t care less about my body inside or out. Im all about tasting yummy. Can this recipe be made less bitter & a waste of ingredients (I only let the dog have two) by using confectionary sugar?? I enjoyed making them, it was fun & easy, but there has to be something that makes it still smooth n creamy without the bitterness that to me ruined the truffle. Yes I used heavy whipping cream & pure vanilla.
Lisa says
It’s from the cream cheese. You can use mascarpone cheese for less bitterness and or add in additional sweetener.
Luci says
I can sub vanilla extract for the almond, right? (Nut allergy–take no chances)
Lisa says
Vanilla extract is a good sub if you have a nut allergy.
Katie says
do you refrigerate after making?
Lisa says
Yes. These truffles need to be kept in the refrigerator due to the cream cheese.
zandi says
just made them cut the almond ext down added vanilla and packet of new sweetner i found at Big Lots it’s called ideal and is xylitol,dextrose withmaltodextrinand sucorose is that ok to use?
Lisa says
Yes. Ideal is a suitable low carb sweetener, but does have added carbs from the maltodextrin.
zandi says
how many does this make rec says 12 dozen it should be 12(1doz) right
Lisa says
Yes! Just fixed.
Esther says
I found the exact same recipe on Yummly.com (http://www.yummly.com/recipe/Almond-Fudge-Truffles-Recipezaar)
But they used regular sugar instead of Truvia. At the recipe on Yummly, it was rated as being very bitter, more than any other taste, and I was wondering if your recipe had a similar experience? Was it more bitter than sweet, or some other taste?
I was also wondering if you knew what the equivalent exchange for the Truvia would be if I have Stevia and Erythritol separately? If not, that’s okay… I’ll just experiment and hope these turn out sweet enough. 🙂
Thanks for the recipe.
Lisa says
It’s been a while since I’ve made this recipe, but from what I recall, it didn’t have the sweet taste that I was looking for. I wouldn’t call it bitter, more like the cream cheese was a bit overpowering. I think adding something sweeter like heavy cream might help. The recipe does need some tweaking. As for the substitution, I’d try about 1/4 tsp stevia with about 1/3 cup erythritol or xylitol.