Keto Chocolate Truffles

Nutritional Information:

Calories: 58 per truffle

Carbs: 7 g

Fat: 5 g

Protein: 1 g

Servings: 22 truffles

Equipment Needed:

  • Heat-resistant glass bowl
  • Small saucepan
  • Small, shallow bowl
  • Whisk
  • Medium-sized spoon or small cookie scoop
  • Wire rack
  • Baking/cookie sheet
  • Airtight container

Ingredients List:

  • 0.75 cup (187.5 ml) heavy cream
  • 3 tbsps (45 ml) butter
  • Pinch of salt
  • 2 tsps (10 ml) Amaretto or liqueur or flavoring of choice
  • 0.25 tsp (1.25 ml) vanilla extract
  • 0.25 cup (62.5 ml) toasted, coarsely ground coconut (see end of recipe for instruction on how to toast coconut)
  • 5 bars (170 g) of Ross Sugar-free (No Sugar Added) Dark Chocolate.


  1. Cut the Ross Chocolate bars into small pieces and place in glass bowl.
  2. Place coconut into shallow bowl.
  3. In saucepan, place cream, salt, & butter.
  4. Heat saucepan over medium heat, stirring constantly, until small bubbles form around the sides of the pan and the cream is steamy.
  5. Pour the hot cream mixture over the chocolate in the galss bowl.
  6. Let sit 5 minutes.
  7. Stir gently with whisk until mixture is smooth and chocolate is fully incorporated.
  8. Add the vanilla & amaretto and stir.
  9. Let cool on counter, then refrigerate, uncovered, for several hours, until firm.
  10. Use spoon or cookie scoop to form bite-sized balls.(about 2 inches or 5 cm in diameter).
  11. Place balls in coconut, one at a time, and roll until completely coated.
  12. Place on wire rack over cookie sheet (to catch any coconut that falls off).
  13. Store in airtight container in fridge. Serve at room temperature.
Note: If coconut is not already toasted, place on baking/cookie sheet and toast lightly in a 325 degree F (163 C) oven, stirring often. Remove to cool when the coconut is golden brown or to your liking. Coconut toasts quickly so keep an eye on it so it doesn't become too dark. Allow to cool on baking sheet then transfer to shallow bowl.

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