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The best keto truffles for the festive season! These EASY Low Carb Gingerbread Ganache Truffles are perfectly smooth on the inside, spiced delicately with cinnamon and ginger, and encased in a crisp sugar-free chocolate shell.
I couldn’t decide whether they’re best enjoyed with a hot chocolate, Prosecco or cup of tea… so I tested all 3 (oh the hardship I undergo for you guys LOL) and decided they’re an all round winner!
I used chopped 90% dark chocolate which is a great low-carb option. You could use 85% dark chocolate or sugar-free chocolate bar or chocolate chips.
If you like to make edible Christmas gifts, these are also perfect to give as a festive gift. Wrap in a cute little bag or mason jar and tie with brown twine and some eucalyptus or festive twigs for a thoughtful stylish homemade keto gift.
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Hands-on Overall
Serving size 1 truffle
Nutritional values (per serving, 1 truffle)
Net carbs3 grams
Protein2.1 grams
Fat15.9 grams
Calories158 kcal
Calories from carbs 7%, protein 5%, fat 88%
Total carbs4.4 gramsFiber1.4 gramsSugars1.6 gramsSaturated fat9.1 gramsSodium7 mg(0% RDA)Magnesium45 mg(11% RDA)Potassium147 mg(7% EMR)
Ingredients (makes 20 truffles)
Truffles:
Chocolate shell:
Instructions
- Add the heavy cream (or coconut cream), brown sugar substitute (such as golden Erythritol), vanilla, ground ginger and cinnamon to a pan.
- Heat until hot but not boiling over. Add the first part of the chocolate (use 90% dark chocolate or sugar-free dark chocolate chips) and allow to melt for about 5 minutes. Do not mix or it may split.
- Once the time is up stir with a spatula to combine. Do not over stir or you risk splitting the chocolate. Scrape into a container, cover in cling film and set in the fridge for 2 hours.
- Once set, use small ice cream scoop or a tablespoon to scoop balls (about 25 g/ 0.9 oz each). Roll into balls. If not coating in the chocolate shell then simply dust or roll in cinnamon & ginger mix or use raw cacao.
- Otherwise, heat 3/4 of the chocolate with the coconut oil over a pan of boiling water until melted. Stirring occasionally. Remove from the heat and add the remaining chocolate. Stir until it melts. (Option to pop back on the heat to reach 31 °C/ 88 °F if it’s not all melted.)
- When the filling is chilled, skewer each keto truffle with a tooth pick and dunk or spoon over the chocolate. If the chocolate is too thin just let it stand at room temperature for a few minutes to cool and thicken slightly.
- Place into half a cut apple or orange to set over a baking tray lined with parchment (see this recipe for photos on how to do this). This prevents you getting a rim on the truffle like you would if you put it on a baking tray.
- Place in the fridge to set or leave at room temperature until the chocolate shell is hard. Remove the toothpick and enjoy. Store in the fridge for up to 2 weeks, or freeze for up to 3 months.
Ingredient nutritional breakdown (per serving, 1 truffle)
| Net carbs | Protein | Fat | Calories |
|---|
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.3 g | 0.2 g | 4.6 g | 44 kcal |
| Sukrin Gold, brown sugar substitute |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla Extract, homemade (KetoDiet blog) |
| 0 g | 0 g | 0 g | 0 kcal |
| Ginger (ground, dried), spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Cinnamon, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 1.7 g | 1.3 g | 7.1 g | 71 kcal |
| Extra dark chocolate, 90% cocoa (cacao) |
| 0.8 g | 0.6 g | 3.5 g | 35 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 0.7 g | 6 kcal |
| Total per serving, 1 truffle |
| 3 g | 2.1 g | 15.9 g | 158 kcal |
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