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prep time
5 h 20 min
cook time
3 min
ready time
5 h 23 min
Keto New Years Rum Truffles
These deliciously rich and decadent low carb truffles are loaded with fats and flavor - perfect served as a Keto treat for your New Years celebrations! Our Keto truffles are prepared with a base of dark chocolate, warming ginger and cinnamon, butter, low carb sweetener, and a hint of rum. Once set, the truffles are rolled in a dusting of cocoa powder and chilled until ready to serve.
Is Chocolate Keto?
Although typical store-bought chocolate bars are not Keto-friendly, dark chocolate with a high percentage of cocoa solids can be enjoyed on occasion as part of a balanced Keto diet. It is important to use a dark chocolate with a minimum of 70% cocoa solids, but the higher the percentage, the better. To counter any bitterness from the dark chocolate, we have added some low carb sweetener to our truffle mix. You may also use unsweetened chocolate chips if preferred.
Is Rum Keto?
Rum is a good zero carb alcohol option for those following a Keto diet and can be enjoyed on occasion without the worry of taking you out of Ketosis. We have used one tablespoon of rum to flavor our Keto Chocolate truffle recipe and complement the warming spices. However, you may add a little less rum for a milder flavor or omit entirely for alcohol-free truffles. Please be sure to adjust your macros to account for any changes made to the original recipe.
Can I Make These Dairy-Free?
We have added butter to the base of our truffle mixture for extra creaminess and fats that help the truffles firm up when chilled. If you would like a dairy-free alternative, you may swap the butter for an equal quantity of coconut oil.
Net Carbs
1.2 g
Fiber
2 g
Total Carbs
4.7 g
Protein
1.5 g
Fats
6.7 g
68 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Unsweetened Dark Chocolate by Scharffen Berger
3-½ ounce
Unsalted Butter
2 tablespoon
100% Pure Erythritol by Now
1-½ tablespoon
Cocoa Powder, Unsweetened
1 tablespoon
Ginger, Ground
1 teaspoon
Cinnamon
1 teaspoon
Rum
1 tablespoon
Vanilla Extract
1 teaspoon
Almond Milk, Vanilla Or Other Flavors, Unsweetened
⅓ cup
Recipe Steps
steps 4
5 h 23 min
Step 1
Add the almond milk to a small saucepan. Set the saucepan over a low/medium heat and bring up to a gentle simmer. The almond milk should be piping hot through with small bubbles appearing on the surface but not rapidly boiling.Step 2
Break the chocolate into bite-sized chunks and add to a mixing bowl. Melt the butter and add to the bowl along with the erythritol. Pour the piping hot almond milk over the chocolate and butter. Stir together until the chocolate is melted and everything is smooth and well combined.Step 3
Add the rum, ginger, cinnamon, vanilla and salt to the mixing bowl. Stir together until smooth and well combined. Please feel free to adjust the level of spices to suit your own personal tastes. You may also taste the mixture and add more sweetener if you wish. Set aside to cool a little.Step 4
Cover the mixture and transfer to the fridge for a minimum of 4-5 hours to set, or until the mixture is firm enough to scoop and roll. Once the mixture is firm enough to shape, divide into 12 even portions - roughly each a heaped teaspoon size - and roll each into a ball with your hands. Roll each ball in the cocoa powder until lightly dusted all over. Place in individual truffle cases if desired and transfer to an airtight container. Place in the fridge to firm and chill until ready to serve.
