Love Berry White Chocolate Truffles 💖
Indulge in these delightful Love Berry White Chocolate Truffles, a perfect keto-friendly treat for Valentine's Day or any special occasion.
Equipment
- Mixing Bowl
- Electric mixer or whisk
- Baking Sheet
- Parchment Paper
- Small Scoop (or Hands)
- Microwave or Double Boiler
- Fork or Dipping Tool
Ingredients
Truffle Base
- 6 oz Cream Cheese softened
- 1/4 cup Unsalted Butter room temperature
- 3 tbsp Powdered Erythritol (or your preferred keto sweetener)
- 1 tsp Vanilla Extract
- 1/4 cup Freeze-Dried Raspberry Powder (about 1.5 oz)
- Fine Sea Salt Pinch of
Chocolate Coating & Topping
- 5 oz Sugar-Free White Chocolate Chips (or chopped bar)
- 1 tbsp Coconut Oil
- 1 tbsp finely Chopped Toasted Hazelnuts or Almonds Optional
Instructions
- 1. Whip the Creamy Base: In a mixing bowl, combine the softened cream cheese, room temperature butter, powdered erythritol, vanilla extract, raspberry powder, and a pinch of salt. Beat with an electric mixer or whisk until the mixture is perfectly smooth and wonderfully creamy. Give it a quick taste to ensure it's sweet enough for your liking – the texture should be soft but not liquidy.
- 2. Chill for Rolling: Cover the bowl and chill the mixture in the refrigerator for 30-45 minutes. This step is key to make the truffle base firm enough to handle and roll easily.
- 3. Roll into Truffles: Once chilled, use a small scoop or your clean hands to roll the mixture into bite-sized balls, about 1-inch each. You should get approximately 20-25 truffles. Place your rolled truffles onto a baking sheet lined with parchment paper.
- 4. Firm Up Before Dipping: Pop the baking sheet with the truffles back into the fridge for another 15-20 minutes to firm up really well. This ensures they hold their shape perfectly when dipped in chocolate.
- 5. Melt the White Chocolate: While the truffles are chilling, gently melt your sugar-free white chocolate. You can do this in a microwave (heating in 15-second bursts, stirring well after each) or over a double boiler. Once melted and smooth, stir in the coconut oil. This helps the chocolate become glossy and easy to coat the truffles.
- 6. Dip and Decorate: Using a fork or a dipping tool, carefully dip each chilled truffle into the melted white chocolate. Let any extra chocolate drip off, then place it back on the parchment-lined baking sheet. For a lovely Valentine's touch, you can sprinkle a few extra freeze-dried raspberry flakes or the optional chopped nuts on top before the chocolate sets.
- 7. Final Chill & Serve: Return the coated truffles to the refrigerator for at least 30 minutes, or until the chocolate shell is completely firm. Once set, transfer your beautiful, guilt-free truffles to an airtight container. They'll stay fresh in the fridge for about a week, or you can freeze them for longer enjoyment!
Notes
These delightful truffles are perfect for Valentine's Day or any occasion. Store them in an airtight container in the fridge for up to a week, or freeze for longer enjoyment!
Nutrition per serving (2 truffles):
Calories: 210
Total Carbs: 15g
Net Carbs: 2.5g
Fats: 19g
Protein: 2.5g
Calories: 210
Total Carbs: 15g
Net Carbs: 2.5g
Fats: 19g
Protein: 2.5g
