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.
Recipe Tips
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.
The chocolate
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 tbsp of powdered sweetener to the recipe. The Lily’s chocolate chips are sweet already, so 1 tbsp of powdered sweetener in total may be sufficient.
Or just make your own low carb chocolate – it’s really easy!
The Avocado
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 tbsp cocoa powder PLUS around 3 tbsp 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!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Keto Ferrero Rocher
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 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 tbsp powdered sweetener
- 1/8 tsp salt
- 16 blanched hazelnuts 10g
For the Coating
- 1/3 cup / 40g chopped hazelnuts
- 1.25 oz / 50g dark chocolate you won't use all of it
Instructions
- 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.
Video
Notes
Nutrition
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
Jenny says
I made the recipe using the precise amounts. Unfortunatley my mixture came out far to smooth/runny to roll into any kind of ball. I put in the fridge/freezer to cool mixture to help but no luck. So I added ground almond to mixture and put in freezer to try set so i could roll into balls. It worked (Maybe I should have froze for longer so i didn’t add almond). Will try again. Very tasty recipe, thank you 🙂
Katrin Nürnberger says
Sounds like a temperature issue. Try warming the chocolate gently, so it is only JUST melted when you mix it with the avocado.
Billie Jean says
Thank you. Just….thank you!
Margret says
I am giving this 5 stars (although I tried it with a major substitution) because it was easy and delicious!
I made these this morning as part of my husband’s birthday gift. He loves Ferrero Rocher but is trying to eat keto with me. But he also really prefers milk chocolate to dark chocolate. So, I subbed Lily’s Milk Chocolate Chips for both the filling and the coating. I didn’t add any further sweetener. The filling was a little too moist, so I added about a teaspoon of coconut flour, little by little until it was handleable. I used a small cookie scoop to make “almost balls”, pushed a whole hazelnut into the middle, then rolled them in the finely diced hazelnuts, coated with chocolate and rolled them again in the fine nuts.
They were absolutely perfect! (well, at least the last 4 looked pretty perfect) He loved them! Thank you so much for making and sharing this recipe. I would never have thought to try making them.
Katrin Nürnberger says
Hi Margret, so glad the recipe was a success! Thanks for detailing your tweaks, always so interesting!
van says
hello your website is so great 🙂 . what substitute can you recommend to the avocado? thank you a lot Vanessa
Katrin Nürnberger says
you could try with 1/2 cup whipping cream plus a few tbsp hazelnut butter. Heat on the stove and melt the chocolate into it, plus add your extra sweetener. Alternatively, use my sugar free nutella as the filling!
karen says
hola katrin. If I make one batch of your low carb chocolate will that be enough for this recipe?
Katrin Nürnberger says
Hi Karen, I think you’ll need about 1 1/2 batch. To be certain there’s enough for the coating, i’d make 2 batches and make chocolate from your leftovers. 🙂