Make every day special with these low carb white chocolate truffles candy. Each truffle has a creamy soft filling covered in yummy dark chocolate.
Do you ever buy low carb ingredients to test out new recipes and they just sit in your pantry or refrigerator? I seem to do it all the time.
When ordering products online, I always make sure I take advantage of the free shipping even if it means ordering a few more items than I need. Like when ordering at Thrive Market.
Thrive usually has the best prices on natural low carb food. But, to get the free shipping, you’ll need to have an order over $49. So in one of my recent orders, I added a jar of coconut butter known that I would find a use for it. Well, I finally did find a use, but it took several months!
I do the same thing when shopping at local stores. I’ll see something I really like, but it ends up sitting in my house for a long time. If it’s a perishable item, I may just forget about it and end up throwing it out.
I bought a container of mascarpone cheese, which isn’t cheap, a several weeks ago but didn’t get around to using it until now. Thank goodness this cheese stays fresh for at least a couple months in the refrigerator.
I really do love mascarpone cheese, especially in tiramisu, but I don’t really like it plain. I find it’s best to use it in sweet desserts. These low carb sugar free white chocolate truffles were a perfect use for this cheese that was just sitting in my refrigerator.
I’m sure you will agree once you taste these yummy mascarpone white chocolate truffle bites that it’s good to keep some extra low carb ingredients around the house. In this case, a jar of coconut butter and a tub of mascarpone cheese.
If you keep unsweetened dried coconut in your pantry, you can always use that to make your own coconut butter. Just process the dried coconut in a food processor until the butter forms.
It’s pretty cold here in Connecticut, so I have to warm up the jar of coconut butter in warm water before using. You won’t have to worry if you process the coconut butter fresh because it will be spreadable from the food processor.
The coconut oil does tend to separate out. Since I had to heat up the coconut butter to get it out of the jar, the oil had liquified and didn’t want to blend back in.
To remedy the oil separation issue, I got out my hand held electric mixer and whipped it back into a blended mixture. The result is a smooth and creamy truffle filling that remains soft direct from the refrigerator thanks to the addition of mascarpone cheese.
This was actually my second attempt at making these low carb sugar free white chocolate truffles. The first time I made them using cocoa butter, but the filling turned out crumbly and kind of hard.
Using coconut butter instead of cocoa butter for the filling in these sugar free truffles made a huge difference. I also upped the amount of mascarpone cheese the second time around. What a winner!
Even my little two year old was gobbling these low carb candies up. You can easily change up the flavor of this truffle filling by using different extracts or adding additional ingredients.
I’m thinking of adding some unsweetened dried coconut or cocoa powder. I hope you enjoy these as much as I do!
How to make the white chocolate truffles recipe video
Low Carb White Chocolate Truffles Recipe
White Chocolate Low Carb Truffles
Mix together coconut butter, mascarpone cheese, and powdered sweetener on low heat.
Remove from heat and stir in whey powder and vanilla extract.
Using an electric mixer, beat filling until well combined.
Scoop into balls and set on non-stick surface. Shape into balls with hands, if desired.
Place in refrigerator for several hours to chill.
Melt baking chocolate, cocoa butter, and powdered sweetener over low heat or double boiler until melted completely.
Remove chocolate mixture from heat and stir in stevia and vanilla extracts.
Dip chilled balls into chocolate and set on non-stick surface to harden. Drizzle with extra chocolate if desired.
Store in refrigerator.
Makes 28 truffles
Nutrition per truffle: 0.8g net carb, 4.5g erythritol