You'd never guess these silky-smooth sugar free truffles are made with avocado! Treat yourself to glorious chocolatey goodness without the carb count. Even better, avocado truffles are ready to eat in 10 minutes.
Truffles have been my secret passion since I was a teenager.
I remember buying a little bag of 3-4 artisan handmade chocolates from the department store every time I made it into the centre of Hamburg, where I grew up. They cost a fortune. And they tasted just so good.
These days, I make my own sugar-free truffles at home. They are the perfect mini dessert!
I love almond butter truffles. And my Ferrero Rocher recipe is famous in the neighbourhood.
These sugar free chocolate truffles are the latest addition to my collection.
They come together in minutes. Also, they are healthy in more ways than one!
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🌟 Why You'll Love This Recipe
- Easy - Only 4 ingredients
- Quick - Ready in 10 minutes
- Healthy - Made with avocado! Much healthier than butter and packed with nutrients.
- Creamy, chocolatey and satisfying
- Dairy-free
- Sugar free and keto friendly - 1.1g net carbs per truffle
My avocado chocolate truffles are perfect for Valentine's Day or any other day when you feel like a small yet decadent treat.
And with a low carb count like this, you can definitely have seconds!
Ingredients
Let's talk about the ingredients you need:
Avocado. The avocado replaces the butter and heavy cream in the recipe. It must be perfectly ripe and without brown spots.
Chocolate. I used Vivani 92% cocoa solids, but I also like Lindt 90% and Montezuma's Absolute Black, which is unsweetened. If you're in the US, you can use Lily's dark chocolate chips, which are sweetened with stevia. Or make your own low carb chocolate with this popular & easy recipe!
Sugar substitute. I sweetened my truffles with powdered erythritol. With the 92% dark chocolate, 2 tablespoons were just right. If you use unsweetened chocolate, you may need up to 3 tablespoons. Lily's chocolate chips are sweet already, so 1 tablespoon may be sufficient.
Cacao powder - To coat. Or use unsweetened cocoa powder. I prefer the lighter colour of the cacao and also its nutritional benefits.
Sea salt. This is optional, but it enhances the taste.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
Step 1: Remove the stone and peel from the avocado. Place the avocado meat in a mixing bowl, add the salt and blend until smooth.
Step 2: Break the chocolate into small pieces and melt in a bain-marie over medium heat. Alternatively, melt in the microwave.
Add the powdered erythritol (and any extracts, if using) to taste and mix well.
Step 3: Add the melted chocolate to the avocado and stir through with a spatula or fork.
Step 4: Take roughly 1 tablespoon - or use a small cookie scoop - and roll the mixture into truffles using your hands. Place on a baking sheet lined with parchment paper.
Step 5: Roll through a bowl with cacao powder to coat.
Expert Tips
As the amount of avocado is small, a stick blender with an attachment works best (the little one you blend spices and sauces with). You won't have enough avocado for a full-sized food processor to do its job properly.
The alternative is to mash the avocado with a fork. I've tested it - it's fine if your avocado is PERFECTLY RIPE. Just make sure you mash really well.
Here are my tips for occasions when you have to troubleshoot.
Soft mixture: The mix firms up as the avocado cools down the chocolate. I was able to work with mine straight away. If it's too soft to work with, place it in the fridge. This will cool it down and firm it up.
Firm mixture: If you need to loosen the mixture because it is too firm, add a splash of coconut milk or heavy whipping cream.
Recipe FAQs
Regular truffles contain a lot of sugar. They are not suitable for diabetics. But these sugar-free truffles are suitable for diabetics. They are made with a sugar-free sweetener and contain 1.1g net carbs each.
No. The truffles taste of ultra-creamy, gently sweet dark chocolate. I have tested the chocolate avocado combo plenty of times. I have a chocolate avocado mousse, chocolate avocado cake and Keto Avocado Brownies on my website. You can never taste the avocado.
I recommend using good-quality chocolate over cocoa powder. Why? Because chocolate contains cacao butter as well, which helps firm up the truffles. If you still want to try using cocoa powder instead, go for 4 tablespoons cocoa PLUS 3 tablespoons cacao butter or coconut oil to increase the fat content. Taste and adjust if necessary. If you use coconut oil, the end result will be softer.
You can use honey, maple syrup or coconut sugar if carbs are not a concern. Be aware that these options will raise insulin levels just like table sugar.
Flavour Variations
Orange: Add 1 teaspoon of orange extract and 1 tablespoon grated orange zest.
Nutty: Add 2 tablespoons of almond butter or peanut butter to the mixture. Roll in Ā¼ cup chopped toasted almonds or hazelnuts.
OR: Use 1 teaspoon vanilla extract/maple extract/mint extract/coffee extract/ground cinnamon/cardamom.
Coating Ideas
Apart from coating avocado chocolate truffles with cocoa powder, you could also coat them in:
Melted chocolate coating - use a dark chocolate with 90% cocoa solids or sugar free chocolate.
Shredded coconut
Sugar-free cookie crumbs - my keto ginger cookies or the keto sugar cookies are perfect for this.
Any chopped nuts!
Storage
Refrigerator: Avocado truffles stay firm and taste great at room temperature. But if you want to store them, I recommend putting them in the fridge. They last around 1 week.
Freezer: Freeze the truffles in a single layer, not touching each other. After that, transfer them into a freezer bag or container, layered between pieces of parchment paper. This way they do not stick together. Store for up to 3 months.
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Recipe
Sugar Free Truffles
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 6 oz / 170g avocado flesh 1 large or 2 small avocados (Ā¾ cup mashed)
- 3.5 oz / 100g dark chocolate 90% cocoa solids, or sugar free chocolate
- 2 tablespoon powdered sweetener or more, to taste
- ā teaspoon sea salt
To coat
- 1 tablespoon cacao powder or cocoa powder, unsweetened
Instructions
- Cut the avocado in half. Remove the stone and scoop out the meat. Place the avocado meat and salt in a mixing bowl. Blend until smooth using a stick blender with an attachment (**notes). Alternatively, mash REALLY WELL with a fork.
- Melt the chocolate (***see notes) and stir in the powdered sweetener. Add to the avocado and mix well.
- Scoop up one tablespoon of the avocado mixture at a time and roll it into truffles using your hands. Place the cacao powder in a bowl. Roll the truffles in the powder to coat them from all sides.
Notes
- Orange:Ā 1 teaspoon orange extract and 1 tablespoon grated orange zest.
- Nutty:Ā 2 tablespoon almond butter and roll in Ā¼ cup chopped toasted almonds or hazelnuts
- 1 teaspoon maple extract/mint extract/coffee extract/ground cinnamonĀ
Anu
These are delicious and very versatile! I used my own home made keto dark chocolate chips so I had to add a significantly larger amount of powdered erythritol and some pure stevia and monk fruit sweetener to the truffle mix to make it have the right amount of sweetness for our palates. As suggested, I also added a bit of orange extract and coated some of them in desiccated coconut (both, toasted, and untoasted), and this added a really nice textural element. I wouldn't store these outside as I think they would get too soft, but they are yummy straight out of the fridge as well, and I froze them successfully too. Will definitely make this again and try different flavours each time. Thanks for another great recipe!