Yes, you can eat chocolate on the Keto diet! This is one of my favorite things about this diet and why it’s so easy to make a lifestyle change with Keto because it allows you to continue enjoying what you love but approaches it in a different manner. These Chocolate Truffles are so milky and creamy, and you’re going to love them.
But you know me–I’m an overachiever. So it’s not enough that they have to be delicious keto chocolate truffles–I had to ensure that they were also a fat bomb because I’m all about #ruthlessefficiency. And of course, since it’s my recipe, you know it’s easy to make and perfect to keep on hand for when you need a little something sweet, or a bump in your fat macros.
Why You Will Love These Chocolate Truffles
- Few ingredients.
- Low Carb.
- Tasty Snack.
- Easy To Make.
Ingredients You’ll Need
Three ingredients are all you need to make these amazing Keto Truffles. You need sugar-free chocolate chips, butter, and heavy whipping cream. Three ingredients and a few minutes of mixing are all that stands between you and these dreamy Keto Truffles. Best of all? You can eat them without guilt.
This recipe makes 12 small truffles and allows you to eat two truffles per serving. I stick these in the freezer for thirty minutes to set up in the molds, but then just store them in a container in the fridge to eat when I want/need them. Now that I’m thinking about them, I’m gonna go grab a couple out of the fridge now.
Equipment To Make It Easier
So one thing that really helped me was using these truffle molds . They’re small but they’re perfect and they make truffles that are not only the perfect size and shape, but they are also a great way to ensure portion control.
How To Make Chocolate Truffles
- Grease a small 12-cup truffle mold
- Place all ingredients into a heatproof cup with a pouring lip.
- Microwave for 30 seconds. Remove and stir well. You want to let all the ingredients melt in the residual heat rather than overcook this mix.
- Pour into a s mall 12-cavity truffle mold . Freeze for 30 minutes before unmolding and for an hour until the truffles set.
- At this point you can remove and store in a covered container in the fridge. This makes 2 small truffles per serving.
How Long Do They Last?
I love this recipe because it lasts for what seems like forever. Need to meal prep a snack to keep yourself on track? This is the perfect treat!
You can expect these to last between 7-9 days after you make them if you keep them in the fridge or freezer.
Pro tip– they are extra crispy if you keep them in your freezer. I find i enjoy the extra bite when I’m eating low carb.
Other Tasty Keto Candy Recipes
- Keto Peanut Butter Bars
- Milky Bears
- Creamy Truffles
- Peanut Butter Balls
Looking for some good low-carb chocolate chips? Check out my Keto Friendly Chocolate Chips Recipe !
If you’re looking for more fat bomb recipes, check out my Peanut Butter Fat Bombs !
Keto Milky Chocolate Truffles
Ingredients
- ▢ 1/2 cup ( 45 g ) Sugar-Free Chocolate Chips
- ▢ 1 tablespoon ( 1 tablespoon ) Butter
- ▢ 1/4 cup ( 119 g ) Heavy Whipping Cream
Instructions
- Grease a small 12-cup truffle mold (the sort that takes about 1 teaspoon in each cavity).
- Place all ingredients into a heatproof cup with a pouring lip. I find it easiest to do this using coconut oil Pam spray.
- Microwave for 30 seconds. Remove and stir well. You want to let all the ingredients melt in the residual heat rather than overcook this mix. If after vigorous stirring for 30 seconds you have chunks of unmelted butter or chocolate, put it back in the microwave in 10 second increments, stirring between cook cycles.
- Pour into a s mall 12-cavity truffle mold . Freeze for 30 minutes before unmolding and for an hour until the truffles set. At this point you can remove and store in a covered container in the fridge. This makes 2 small truffles per serving.
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Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Keto Milky Chocolate Truffles
Ingredients
- 1/2 cup Sugar-Free Chocolate Chips
- 1 tablespoon Butter
- 1/4 cup Heavy Whipping Cream
Instructions
- Grease a small 12-cup truffle mold (the sort that takes about 1 teaspoon in each cavity).
- Place all ingredients into a heatproof cup with a pouring lip. I find it easiest to do this using coconut oil Pam spray.
- Microwave for 30 seconds. Remove and stir well. You want to let all the ingredients melt in the residual heat rather than overcook this mix. If after vigorous stirring for 30 seconds you have chunks of unmelted butter or chocolate, put it back in the microwave in 10 second increments, stirring between cook cycles.
- Pour into a s mall 12-cavity truffle mold . Freeze for 30 minutes before unmolding and for an hour until the truffles set. At this point you can remove and store in a covered container in the fridge. This makes 2 small truffles per serving.
Keto Milky Chocolate Truffles https://twosleevers.com/keto-truffles/
This Raspberry Candy is absolutely delicious and comes together in just a few minutes. If you’re doing Keto (or want to start) having a few amazing fat bombs in your arsenal is essential for success.
Raspberry Cream Bombs | Fat Bomb Recipe
Why You’ll Love This Candy Recipe
- Fast. You can make these in under 30 minutes. You just need to chill them until they’re set and you’re ready to eat!
- Easy. Mix a few ingredients in a bowl with a hand mixer or toss in your stand mixer for an even more hand’s off experience.
- Few Ingredients. 3 ingreients. That’s seriously all you’ll need.
- Low Carb. 2 carbs per serving for a sweet and totally indulgent snack.
What Is A Fat Bomb?
So if you’re doing the Keto diet, you need to maintain a low carb, high-fat diet. If you want to know more about Keto you can see my week by week Keto diet plan by clicking HERE . Fat bombs are an easy way to introduce a high-fat, low-carb food source to your diet to help you maintain your macros. They’re a great way to help when you’re dealing with cravings, or not feeling full.
Ingredients You’ll Need For Raspberry Candy
The ingredients to these Raspberry Cream Bombs are so simple. The best part is you need just a few ingredients for a tasty treat!
I used:
- Sugar Free Jello
- Hot Water
- Cream Cheese
- Heavy Whipping Cream
How To Make Raspberry Candy
- Place hot water in the bowl of your stand mixer or large mixing bowl.
- Sprinkle Jello packet flavored with your choice of flavor and let it soften for a few minutes. Stir well. If you see crystals of gelatin in it, pour a little more hot water and stir until the crystals are dissolved.
- Add cream cheese and heavy whipping cream and using a whisk attachment (or hand mixer) then slowly start to beat the mixture.
- Start on low and then increase speed slowly. Best for 4-5 minutes until the mixture makes semi-stiff peaks.
- Pour into silicone molds or 6 cups and refrigerate.
Tips And Tricks
If you don’t like raspberry, you can easily change the flavor with this recipe. These keep well in the fridge too, so you can save them to snack on when you need them too. They’re an easy dessert as well as a fat bomb, so it’s a win-win.
- Use your favorite sugar free Jello. Raspberry isn’t your favorite flavor? No problem, use any other sugar free Jello flavor you like.
- Use the equipment you have in the kitchen. Need something in a pinch but you don’t have time to wait for special molds? Use ice cube trays instead.
- They don’t have to be low carb. Not counting carbs but still want a tasty raspberry candy treat? Use any Jello in your pantry for something the whole family will love.
How Long Do They Last?
For the best texture, I would suggest eating these within 4-5 days. After that, the dairy in the recipe will start to separate and these raspberry candies will lose their original texture.
Want More Keto Fat Bombs?
- Peanut Butter Fat Bombs
- Pumpkin Mousse
- French Silk Mousse
If you love this Raspberry Candy as much as we do, make sure you share these Keto Fat Bombs with your friends on Facebook and Pinterest so your friends can try them too!
Raspberry Cream Bombs
Ingredients
- ▢ 1 small ( 1 ) package sugar free Raspberry Jello , (.3 oz)
- ▢ 1/2 cup ( 125 g ) hot water
- ▢ 8 ounces ( 226.8 g ) Cream Cheese
- ▢ 1/2 cup ( 119 g ) Heavy Whipping Cream
Instructions
- Place hot water in stand mixer bowl.
- Sprinkle Jello and let it soften for a few minutes. Stir well. If you still see crystals of Jello in it, pour a little more hot water and stir until the crystals are dissolved.
- Add cream cheese and heavy whipping cream and using a whisk attachment, slowly start to beat the mixture.
- Start on low and then increase speed slowly. Best for 4-5 minutes until the mixture is fluffy and makes semi-stiff peaks.
- Pour into silicone molds or 6 cups and refrigerate.
