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prep time
8 h 0 min
cook time
0 min
ready time
8 h 0 min
Keto Ginger and Orange Buttercream Truffles
These Keto buttercream truffles are flavored with zesty orange and a hint of warming ginger. Our buttery truffles are an excellent ‘make-ahead’ Keto dessert recipe, perfect for sharing with family and friends (if you must!). Simple to prepare but packed with flavor, these are a great sweet treat option providing a boost of Keto-friendly fats. A great low carb dessert recipe to have on hand in the fridge!
How Do You Make Keto Buttercream Truffles?
We have prepared our truffle center similarly to how you would prepare a Keto frosting. We have used unsalted butter, a little cream cheese and powdered erythritol to create our buttercream truffle base. Once blended, the truffle mixture needs to be refrigerated and chilled until firm enough to scoop and shape into individual truffles. This will take several hours and is best left overnight. If you do not wish to use erythritol you may use an alternative low carb powdered sweetener, adjusting quantities to taste.
Hints and Tips
These Keto buttercream truffles have been flavored with ginger, cinnamon and orange extract. The truffles are then dusted in unsweetened cocoa powder to finish. You may alter the flavorings as desired and may omit the spices if you wish. The orange can be substituted for vanilla extract and if you choose to remove the spices, you could add a little peppermint extract. Please be sure to adjust your macros to account for any changes made to the recipe.
Net Carbs
0.7 g
Fiber
0.8 g
Total Carbs
5.5 g
Protein
0.9 g
Fats
12.1 g
114 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cocoa Powder, Unsweetened
1-½ tablespoon
Unsalted Butter
⅔ cup
Ginger, Ground
½ teaspoon
Valencian Orange Extract by Extra Special
½ teaspoon
100% Pure Erythritol by Now
¼ cup
Cream Cheese Spread
¼ cup
Cinnamon, Ground
¼ teaspoon
Recipe Steps
steps 3
8 h
Step 1
Add the unsalted butter, powdered erythritol, cream cheese, ginger, cinnamon and orange extract to a food processor. Blend together until smooth and well combined. You may adjust the flavorings and level of sweetener to suit your own personal tastes.Step 2
Transfer the butter mixture to a bowl. Place the bowl in the fridge to firm and set. The mixture needs to be chilled enough that it is easy to scoop and shape. This will take a few hours, but better still overnight. Once firm enough to handle, divide the mixture into 12 even portions and roll into balls. The colder your hands are the better to prevent the butter melting too much. If the mixture gets too hot while shaping, you can place the rolled buttercream truffles in the freezer to re-firm before dusting.Step 3
Add the cocoa powder to a small bowl or tray. Take each butter truffle in turn and roll it in the cocoa powder, coating it liberally all over. Keep the truffles in an airtight container in the fridge until ready to serve.
