Perfect, Low Carb Valentine's Day Chocolates
Valentine’s day is a day for love but it is also a day for indulgence. Everyone loves getting a big box of chocolates on Valentine’s day and then eating most (or all) of them in one sitting. It is a holiday where you can get away with being over the top and decadent. Yet, when you are on a keto diet, you really don’t want to throw away all your hard work just to enjoy one little chocolate.
Eating just one or two chocolates really can throw your body out of ketosis. Your body will see those carbs and think “hey, I’ll just use these for energy! Forget processing fats- that is way too hard!”… and there goes everything you have worked for and strived for in your keto lifestyle. Not worth it! But we have a way to help you. We have keto truffles.
We have created raspberry keto truffles that are the answer to your Valentine’s day conundrum. When you make a batch of these, you will be able to have your chocolate without the worry. If it sounds too good to be true, it’s not! We have used all keto-friendly ingredients to make these truffles not only incredibly delicious but also guilt-free, diet-approved. Here is how we did it…
First, we started out with some great sugar-free dark chocolate. We are big fans of Lily’s brand of chocolate as it melts nicely and works great in truffle making. It is also readily available in most grocery stores and has a wonderful, rich taste. Lily’s uses stevia to sweeten the chocolate so it is keto-friendly while still being nice and sweet (I just can’t get behind that bitter baker’s chocolate that has no sweetness at all….it’s too strong!).
We make the truffle centers by mixing together the heavy cream, erythritol, raspberry oil, vanilla, and salt. The mix is brought to a boil and then poured over the dark chocolate. Once whisked together, the mix will be smooth but also firm enough to hold its shape. Roll it into a ball or scoop it into a chocolate lined mold to make a perfect, raspberry filling.
Just a quick note about the raspberry oil. Most candy making oils are sugar-free. They have simply concentrated flavors in a bottle. They tend to be super strong so just a few drops of the oil will flavor your truffles perfectly. There are actually a huge array of candy oils you can choose from too. We like to use the LorAnn brand since it is on the shelves of most craft and baking stores. Try out any flavored oil you’d like to recreate these keto truffles into something new and exciting. Caramel oil, strawberry oil, or even champagne flavor oil will all work well! Now, back to the truffles…
Once the truffle centers have hardened, they are dipped into pure melted sugar-free chocolate to form the outer truffle shell. Feel free to sprinkle the dipped chocolate with some crushed nuts, keto sprinkles, or even just a drizzle of sugar-free white chocolate to make the truffles look picture perfect. Let the chocolate shell harden and then the truffles are ready to eat!
I could definitely eat an entire batch of these low carb raspberry truffles. I know it is exactly what I would want to receive as a gift on Valentine’s day. So heat to the kitchen and start making a batch for the keto follower in your life that you love. They will go crazy for these truffles and be pretty happy that they can indulge on Valentine’s Day without the worry. We hope you get to enjoy a batch, too!
| Servings: truffles |
- 1/3 cup sugar-free dark chocolate (Lily's brand works well)
- 1/3 cup heavy cream
- 5 tsp So Nourished powdered erythritol
- 1/4 tsp raspberry candy oil (LorAnn brand works well)
- 1/8 tsp vanilla extract
- 1/8 tsp salt
- 1 1/2 tbsp butter, softened
- 3/4 cup sugar-free dark chocolate
- 1 tsp coconut oil
- Make the truffle centers first. Place the dark chocolate in a bowl and set aside.
- In a small saucepan, bring the heavy cream to a boil. Boil for one minute and then add the erythritol, raspberry oil, vanilla, and salt. Stir well.
- Pour the cream mix over the chocolate and let sit for one minute. Then, use a whisk to mix the chocolate into the cream while the chocolate melts. Once the mix is completely smooth, add the butter and stir it into the mix.
- Let the filling mix cool completely. It should be soft but firm enough to hold its shape if you scoop it with a small ice cream scoop. Place it in the fridge to make it cool faster.
- Scoop the filling into tablespoon-sized balls, rolling the ball with your hands to make it perfectly round. Place the chocolate filling balls on a parchment-lined sheet tray and place the tray in the fridge to cool.
- Make the truffle coating by melting the chocolate over a double boiler. Once melted, stir in the coconut oil until smooth.
- Dip the chilled truffle centers into the melted chocolate, coating them completely. Place the dipped truffle back on the sheet tray while you dip all the truffles. Place the tray in the fridge to help the truffles harden faster.
- Store the truffles in an airtight container in the fridge and enjoy anytime!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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