A healthy copycat version of the popular chocolate hazelnut truffle from Italy! Keto Ferrero Rocher are not only easy to make, they taste way better than the original.
There's a scene from a (vintage) Ferrero Rocher TV ad which I'll never forget: A white-gloved butler carries a huge tray of stacked golden Ferrero's into a glamorous crowd at THE AMBASSADOR's MANSION. Everyone ohs and ahs.
And the little me in 70's Germany wanted to be one of those beautiful creatures, so bad! Or at least eat Ferrero Rocher. Which I did whenever I could.
Fast forward to today. WHY did I not think of making a sugar free Ferrero Rocher earlier?? My healthy version may not have the tell-tale golden wrapper, but it tastes (dare I say it) actually better than the overly sweet original.
I've adapted my keto truffles to make this recipe. The centre is the same creamy avocado-chocolate filling. I've simply pressed a hazelnut in the middle, rolled the truffles in chopped roasted hazelnuts and coated the lot in 90% dark chocolate.
How about a step by step picture guide to illustrate this?
How to make Keto Ferrero Rocher:
1.) Blend the avocado flesh with the powdered sweetener and salt. (The salt is optional but adds oomph!)
If you have very ripe avocado, you can mash it with a fork.
I recommend to blend it with an electric mixer or stick blender. We want that avo suuuuuper smooth. Noone wants to find green bits in their truffles!
2.) Break the chocolate into small pieces and melt. There are 2 ways to do this:
In a double boiler / bain-marie: Place the bowl with the chocolate over/into a saucepan with just-boiled water. Once the chocolate is half-melted, take off and stir until fully melted.
In the microwave: Microwave on high for 60 seconds and check. If the chocolate is not yet half-melted, zap for another 30 seconds. Then remove and stir until fully melted.
We're trying to AVOID getting the chocolate boiling hot, because then it can curdle or seize. That's why it's essential to remove it from the heat source BEFORE it's fully liquid.
3.) Pour the chocolate into the avocado mix and blend.
4.) Scoop the mix out with a teaspoon and roll into truffles.
This is the messy bit - have fun with that and please, lick your fingers afterwards!
Press a hazelnut into the centre and roll in chopped hazelnuts. (I bought mine roasted for a better flavour. If you can't get them ready-roasted, dry-roast them yourself in a frying pan.)
5.) Melt the coating chocolate and roll the truffles in it.
Freeze until set - about 5 minutes.
This keto ferrero rocher recipe only has a few ingredients. That's why it's essential to get the best ingredients you can get hold of.
I’m a bit of a chocolate connoisseur. In this particular recipe, I used Lindt 90% cocoa solids, but I also like Vivani 92% and Montezuma’s Absolute Black, which is unsweetened (Amazon aff links).
If you’re in the US, you can also use Lily’s dark chocolate chips, which are sweetened with stevia.
If using unsweetened chocolate, add an additional 1-2 tablespoon of powdered sweetener to the recipe. The Lily’s chocolate chips are sweet already, so 1 tablespoon of powdered sweetener in total may be sufficient.
Or just make your own low carb chocolate - it's really easy!
Must be perfectly ripe and without brown spots. If it’s stringy, hard and bitter – please don't use it.
Tip: Give your avocados a gentle squeeze to check it’s ripe! And stay away from the “ripen at home” varieties. From my experience, they often go from rock-hard to brown.
CAN YOU MAKE the truffle filling WITH COCOA POWDER?
I don't recommend it. Why? Because chocolate contains cacao butter as well, which helps firming up the truffles.
If you insist though, I would try 4 tablespoon cocoa powder PLUS around 3 tablespoon coconut oil (or, even better, cacao butter – if you can get hold of it) to increase the fat content. Taste and adjust if necessary.
Note that I have not tried this myself yet. Also, if you use coconut oil, the end result will be softer.
Check out my other crazy good copycat recipes:
Made this recipe? Give it a star rating below!
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Keto Ferrero Rocherfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 6 oz / 170 g avocado flesh 1 large/ 2 small avos, ¾ cup mashed
- 3.5 oz / 100g dark chocolate 90% cocoa solids or sugar free
- 2 tablespoon powdered sweetener
- ⅛ teaspoon salt
- 16 blanched hazelnuts 10g
For the Coating
- ⅓ cup / 40g chopped hazelnuts
- 1.25 oz / 50g dark chocolate you won't use all of it
- Blend the avocado flesh with the powdered sweetener and salt.
- Melt the chocolate - up to 90 seconds in the microwave, then stir until fully melted. Alternatively, melt in a bain-marie/double boiler.
- Pour the melted chocolate into the avocado mix and blend.
- Scoop out with a teaspoon and roll into truffles.
- Press a hazelnut into the centre and roll in chopped hazelnuts.
- Melt the coating chocolate (up to 60 seconds in the microwave, then stir) and roll the truffles in it.
- Freeze until set.
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Julie from Tawa New Zealand
Thank you so much! This so yummy, but you cant eat too many at once which makes them economical. And my husband doesn't like dark chocolate so they are safe lol!
It is brilliant! It is so silky inside. It tastes more like a truffle but I can’t complain about it Drooling here!!