I’ve been working on this recipe for low carb sugar-free white chocolate truffles for some time. Finally, it’s ready to share. Enjoy.


I don’t know about you, but I was born with the chocolate gene hardwired into my DNA.

  • Dark
  • Milk
  • White

Yes, please, to all three (although, I do have a particular fondness for white chocolate).


The main components of standard white chocolate are cocoa butter and sugar.

Unlike milk or dark chocolate, white chocolate doesn’t contain any chocolate solids (cocoa powder).

It’s therefore considered a mere derivative of the “real” thing!

Not that white chocolate lovers care one little bit! 

We’re just in it for the creamy, white chocolate taste and melt-in-your-mouth sensation. Am I right?

These white chocolate truffles come pretty close (I hope you agree). They’re smooth and creamy with just the right amount of sweetness to satisfy a yearning for white chocolate but without all the sugar!

Yum! These truffles taste delicious rolled in coconut and dipped in chocolate. I don’t know which I like best—it’s too hard to pick!

Regular white chocolate truffle recipes are often made with white chocolate bars or wafers loaded with sugar.

These low carb, sugar-free white chocolate truffles are made from scratch, using cocoa butterpure vanilla extractcoconut butter and other low carb, sugar-free ingredients that I share in the recipe.


Other than melting some ingredients (super quick in a microwave), everything is mixed in a blender.


The mixture is chilled, shaped into balls and rolled in finely shredded coconut.

As an optional extra there’s also a chocolate dipping mixture included in the recipe (enough to coat half the truffles).

As always, I recommend measuring ingredients with USA imperial system measuring cups and a good set of kitchen scales with options for both imperial and metric. The dual scales below go one step further with two stainless steel weighing platforms. The weighing capacity of the large platform is 1g to 10 kg. The weighing capacity of the small platform starts at an incredibly low 0.01g up to 300g, making it perfect for spices and other lightweight ingredients! To ensure smooth, creamy truffles, you’ll also need to use a good quality blender. I use a Vitamix, but any reputable high-speed blender should do.

Friends, if you have a thing for white chocolate, you must try these truffles! They keep for around a week in the fridge (take out 5 minutes before serving). They can also be frozen. Eat them straight from the freezer for the best white chocolate fat bombs ever! I imagine they’d be good for at least a month this way (if they last that long!). Just be sure to store them in an airtight container.

These truffles are worth making. I can’t wait to hear what you think of them so please drop me a line or leave a comment.


Low Carb Sugar-Free White Chocolate Truffles

Sugar-free white chocolate truffles are the perfect keto treat.

Course: Dessert, Snack, Sweet Extras, TreatCuisine: Low Carb Sugar-Free Keto Friendly Prep:45 minutes Cook:5 minutes Hands On Time: 50 minutes

Servings: 30 TrufflesCarbs: 6g Author: 


Truffle Mixture:

  • 1 1/4 cups cocoa butter, melted [150g]
  • 1/3 cup coconut butter, melted [70g]
  • 1/2 cup raw cashews, unsalted [75g]
  • 1/2 cup Vitafiber or Fiberyum, [150g]
  • 3 t pure vanilla extract
  • 6 T xylitol* powdered, [66g]
  • 1/2 cup cream [120 ml]
  • 2 T cream [30 ml]
  • 1/8 t xanthan gum powder
  • 1 pinch salt
  • 2 oz. [50g] coconut powder
  • 1 1/4 cups desiccated coconut** (fine shredded)

Optional Chocolate Dipping Mixture (enough to coat half the truffles):


To Make Truffles

  • Place cocoa butter into a small heatproof glass dish and cover with cling wrap. Heat in microwave for approximately 3 minutes in 1 min increments, until melted. Add coconut butter to the cocoa butter and nuke another minute.
  • Put melted cocoa butter and coconut butter into high speed blender and then add rest of truffle ingredients. Blend on high speed for 1 minute. Stop blender and use a spatula to scrape down sides. Blend for a further two minutes in one minute increments, or until mixture is smooth and thoroughly combined. 
  • Use a spatula to scoop out all of the truffle mixture into a clean bowl. Cover bowl with cling wrap and leave in fridge to chill for a few hours until set (it may look quite hard, but that’s fine, as the mixture will soften very easily once out of the fridge).
  • Roll heaped tablespoons of mixture into balls (makes approximately 30 truffles) and roll in desiccated coconut. If coconut mixture becomes too soft, return to fridge and roll in batches. It helps to rinse hands in cold water (pat dry with paper towel) during rolling as mixture melts easily.
  • Put truffles on a tray lined with grease-proof paper and cover with cling wrap. Leave to chill in fridge until ready to eat. Remove from fridge 5 mins before serving. Eat soon after as truffles will become too soft if left out of fridge for an extended period. Truffles may also be frozen – bring back to room temperature before eating or eat straight from the freezer. They make the most amazing fat bomb truffles eaten this way. 

To Make Optional Chocolate Dipping (enough for half of the truffles)

  • Put cream, xylitol and vanilla extract in a small heatproof glass bowl, stir continuously until xylitol is completely dissolved. This step is important and eliminates any chance of grittiness in your final chocolate mixture. Break the Lindt chocolate into pieces and add to the cream mixture. Put bowl into microwave for 40 seconds. Do not cover with cling wrap as you want to avoid any chance of moisture getting into your chocolate, causing it to sieze. 
  • Remove bowl from microwave and using a dry spoon, stir mixture continuously, allowing the heat of the cream to melt the chocolate. Continue stirring till mixture comes together and looks like melted chocolate. Add the olive oil and stir well to give your chocolate mixture a lovely glossy finish. Do not use more than 1/2 tsp of oil or your chocolate mixture will not set properly.

Coating the Truffles:

  • Line a baking tray with grease-proof paper. Use leftover coconut from rolling truffles earlier to create 15 small mounds of coconut (one for each truffle) on the paper lined tray. Pierce each truffle with a toothpick or metal skewer. Hold each truffle by the toothpick over the chocolate mixture bowl and spoon chocolate mixture over the truffle, turning the truffle as you go until chocolate covers all sides, allowing excess chocolate to drop back into the bowl.
  • Push top of chocolate dipped truffle into a mound of coconut and lay gently on grease-proof paper. When all truffles are coated, put tray in fridge until chocolate coating hardens and sets. Remove toothpick or skewers from truffles and transfer to a grease-proof paper lined airtight container or mini paper or foil cases on a tray. Keep in fridge up to a week. Eat truffles 5-10 minutes after removing from fridge to avoid chocolate melting. Alternately, place truffles into airtight container and freeze. They make the most amazing truffle fat bombs eaten straight from the freezer and should keep for up to a month.


*Just like chocolate, xylitol is toxic to animals and may prove fatal if ingested. Store xylitol and/or any foods or drinks containing it away from pets. If you’d rather use a different sweetener, download my free sugar swapper for a range of alternatives. **After rolling all truffles in coconut there will be some left over. Reserve this to sprinkle on top of half the truffles should you decide to coat them in the optional chocolate dipping mixture.


Calories: 129 kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Fiber: 1g


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