Keto chocolate truffles are an easy sweet treat to make and these have all the flavours of Irish Cream liqueur but without the sugar.
Rather than add a tablespoon or two of our homemade sugar free Irish cream recipe, we added the main ingredients into the chocolate truffle mixture.
Homemade Baileys Truffles
The experiments using the Irish cream did not work very well. It may have been a heavy hand pouring, but the truffle mixture did not firmly set. It was almost a ganache. By adding the main ingredients of the low carb Irish cream the chocolate mixture set firm enough to roll.
How to make keto chocolate truffles
Making chocolate truffles is simple. Just chocolate, cream and butter. Add in the flavourings of your choice or keep them plain. In this recipe we've made them adult friendly!
To make a chocolate truffle mixture sugar free, the chocolate cocoa solids is the key. The higher the cocoa solids, the less the sugar.
Warm cream is poured over the chocolate and butter and allowed to gently melt for a few minutes. Stir the mixture and add your flavourings. Once cooled and firm you are ready to roll a chocolate truffle ball.
What to roll the Irish Cream Truffles in
These Irish cream truffles could be served plain or you can roll them in finely chopped nuts, desiccated coconut or cocoa powder.
We drizzled ours in the photos with sugar free white and dark chocolate as well as cocoa.
To reduce the chilling time, pour the chocolate truffle mixture into a shallow dish. It will be like scooping ice cream when you come to roll the truffle balls.
This make a great homemade gift for the holidays or birthdays.
More Sugar Free Treats
Keto Chocolate Irish Cream Truffles
- 8 oz chocolate chips high cocoa solids
- ½ cup cream heavy/whipping
- 2 tablespoons butter
- 3 tablespoons whiskey
- 1 teaspoon instant coffee dissolved in 2 tablespoons hot water
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- Place the chocolate chips and butter in a medium bowl.
- Heat the cream in a small saucepan until it simmers.
- Pour the cream over the chocolate and let it stand for 5 minutes.
- Add the coffee, whiskey, almond extract and vanilla extract and stir until the chocolate has melted.
- Cover the bowl with cling film and place in the refrigerator for at least 4 hours for the chocolate to set.
- Either using a small cookie scoop or a tablespoon, scoop the chocolate mixture and roll into balls.
- Dip the balls in an optional topping and place on a parchment lined plate (it stops them sticking).
- Store in an airtight container in the refrigerator until you are ready to devour!