For an easy and delicious treat, try this keto chocolate cream cheese truffles recipe. It's simple to prepare and the low-carb candy looks fabulous. Each fudge-like ball can be coated in cocoa, chopped nuts, or coconut.
Before fat bomb recipes were all the rage, I would just whip up some simple cream cheese chocolate balls made with cocoa. Then I'd coat them with a little coconut, nuts, or cocoa powder.
The recipe for these cream cheese truffles is so simple. Plus, I usually have all the ingredients on hand. So I can make them for a quick snack any time.
Because this is such a quick and easy recipe, it's sure to become a go-to for you too!
📋 Ingredients
The best part of this keto truffles recipe is that you only need four basic ingredients! But you can add a little heavy cream and some unsweetened dried coconut or chopped nuts to coat if you'd like.
Cream Cheese
For the best taste, you full fat cream cheese. However, you can use a lower fat product if you want to cut back on the calories. Carbs are about the same for both.
Keto-Friendy Sweetener
The original recipe used 3 tablespoons of Truvia which is a concentrated granular mix of stevia and erythritol. Since one-for-one powdered sweeteners are more common these days, the recipe changed to use one of those instead.
Cocoa Powder
Regular unsweetened cocoa powder provides the chocolate flavor. For a more intense flavor, feel free to change it up by using a dark cocoa powder.
Extract Flavoring
I like to use almond extract to give the cream cheese balls an almond fudge flavor. However, you can use vanilla extract or another flavor if you don't like the almond.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
💭 Quick tips
- Chill the chocolate mixture. You may want to place the cream cheese mixture in the refrigerator for 15 to 30 minutes before forming into balls if it's too soft.
- Use a cookie scoop. The easiest way to get uniform balls is to use a cookie scoop. It will also help to get the balls perfectly round.
- Soften the cream cheese. For a smooth mixture, it's best to use soft cream cheese. To soften it quickly, put it in thee microwave for about 15 seconds.
🔪 Instructions
The full recipe steps for the cream cheese truffles are in the recipe card at the bottom of this post. But I provide more information in this section along with process photos.
Make The Chocolate Cream Cheese Base
Using a blender or food processor, combine the cocoa powder, sweetener, cream cheese, and almond extract. For a creamier texture and improved flavor, I recommend adding in a tablespoon or two of heavy cream.
An electric mixer should work too if you don't have a blender or food processor.
Form The Balls And Coat
Before forming the balls, you'll want to have your coating ready in small bowls. So place a few tablespoons of each into separate bowls.
Then, take scoops or spoonfuls of cream cheese mixture and roll them into balls with your hands. Immediately press each ball into the coating of choice until the outer surface is completely covered.
🙋 FAQs
You'll find answers to common questions about making the chocolate cream cheese truffle balls here. If you don't see the answer you are looking for, just ask in the comment section below the recipe.
Do cream cheese truffles need to be refrigerated?
Because of the cream cheese, the truffles should be left at room temperature for no more than two hours. When wrapped in an airtight container, they stay fresh for up to four weeks in the refrigerator.
Can you freeze cream cheese truffles?
When frozen, the truffles will keep for up to three months. Wrapping them in plastic wrap before putting into a freezer container or bag will keep them fresh longer.
Can the cream cheese be melted first?
You can melt the cream cheese before blending it into the other ingredients. But then you'll need to chill the mixture to get it hard enough to form the balls.
📒 Variations
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.
You can easily change the taste by using different flavors in place of the almond extract. A peppermint extract goes well with chocolate. Orange or raspberry work well too.
Another idea is to coat each ball with melted sugar free chocolate. You can use keto-friendly white, milk, or dark chocolate chips or bars. ChocZero is my favorite low-carb chocolate for making homemade candy.
📚 Related recipes
Cream cheese is a popular ingredient in many easy keto desserts. These are some of my family's favorites!
- Keto Fudge gets it's smooth and creamy texture from the added cream cheese. It's so good that those not following low-carb will devour it.
- Fruit Pizza With Cream Cheese is an easy dessert that can be made with any lightly sweetened pizza crust.
- Banana Split Cheesecake requires no baking so it whips up quickly and is great treat for summer gatherings.
- Cream Cheese Dessert whips up in only a few minutes so you'll have it ready to serve quickly.
- Cheesecake Bites are a great fat bomb snack that you can tuck away in the freezer to enjoy any time.
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📖 Recipe
Keto Chocolate Cream Cheese Truffles
Video
Ingredients
- ½ cup unsweetened cocoa powder
- 4 ounces cream cheese
- 1-2 tablespoons heavy cream optional - see note
- ⅓ cup Swerve Confectioners Powdered Sweetener or Truvia Sweet Complete Confectioners
- ½ teaspoon almond extract or other flavor extract
- cocoa powder
- unsweetened coconut
- chopped nuts
Instructions
- In food processor or mixer, combine ½ 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on September 8, 2010. Post updated on May 21, 2021, with new images and additional recipe information.
Sarah
Heavy cream is definitely not optional, and the recipe is missing a few helpful pieces , for example when to mix in the sweetener. I changed quite a bit about this because I’m not sure who does any cream cheese recipe by only half of a package. Also the extract amount wasn’t enough to give any flavor to the mix. I used a liquid orange stevia extract and added additional heavy cream to the optional cream. Solid base but some fine tooth combing would be rec. I will also be the first to admit that I do not read any of the commentary it may have been listed above the recipe itself.
Lisa MarcAurele
Thanks for the feedback. I'm going to put this one on my list to retest!
Mona
How about using raspberry extract in this recipe, chocolate with raspberry is so good
Lisa MarcAurele
I think that would add a nice flavor to the chocolate.
Emily Kemp
What a great idea to use cream cheese, these sound so yummy!
Glenna
Used swerve for sweetener. Taste was good. Thanks for sharing
Lisa
Good to know that Swerve gives a good taste!
Bonnie M
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
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
Is the total carb 7.3 for all 12 Of the truffles.can't wait to try them.thank you.God bless you.
Lisa
It's a very conservative number for one truffle due to carbs in cocoa and nuts.
Angel
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
It's from the cream cheese. You can use mascarpone cheese for less bitterness and or add in additional sweetener.
sue
Monk fruit gives a better flavor to all recipes
Luci
I can sub vanilla extract for the almond, right? (Nut allergy--take no chances)
Lisa
Vanilla extract is a good sub if you have a nut allergy.
Katie
do you refrigerate after making?
Lisa
Yes. These truffles need to be kept in the refrigerator due to the cream cheese.
zandi
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
Yes. Ideal is a suitable low carb sweetener, but does have added carbs from the maltodextrin.
zandi
how many does this make rec says 12 dozen it should be 12(1doz) right
Lisa
Yes! Just fixed.
Esther
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
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.