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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.
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.
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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.
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 Recipe – Low Carb Fudge Candy
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
Instructions
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In food processor or mixer, combine 1/2 cup cocoa powder, cream cheese, cream (if using) and almond extract until well blended.
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Using a small scoop or spoon, divide mixture evenly and roll into balls. Roll balls in desired topping – cocoa, coconut, or chopped nuts.
Recipe Notes
The addition of heavy cream will give a sweeter taste and tone down the cream cheese.
Makes 12 truffles
Nutrition per truffle: 4.2g net carbs, 1.1g erythritol
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Hi! I'm Lisa, a part-time blogger, full-time engineer, and mother of three. I've been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. 
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.