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, keto chocolate 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, but 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 keto Ferrero Rocher are famous in the neighbourhood.
These sugar free chocolate truffles come together in minutes, and they are even secretly healthy - not just because they don't contain sugar!
🌟 Why You'll Love This Recipe
- Easy - Only 4 ingredients
- Quick - Ready in 10 minutes
- Healthy - my secret ingredient is - avocado! Much healthier than butter and packed with nutrients.
- Creamy, chocolatey and satisfying
- 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!
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 (Amazon aff links). 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. Using 92% dark chocolate, 2 tablespoons was just right. If you use an unsweetened chocolate, you may need to up it to 3 tablespoons. The 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 enhances the taste.
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
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.
TIP: As this is not a huge amount of avocado, a stick blender with attachment works best (the little one you blitz spices and sauces in). I think 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.
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.
No. They taste of silky-smooth, ultra creamy, gently sweet dark chocolate. I have tested the chocolate avocado combo plenty of times. There's my ultra creamy chocolate avocado mousse, my sugar free chocolate avocado cake and these super moist Keto Avocado Brownies.
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 for a bit.
Add a little coconut milk or heavy whipping cream.
I recommend to use a good quality chocolate over cocoa powder. Why? Because chocolate contains cacao butter as well, which helps firming up the truffles. If you wanted to try using cocoa powder instead, I would go for 4 tablespoon cocoa PLUS around 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.
Orange: 1 teaspoon orange extract and 1 tablespoon grated orange zest.
Nutty: 2 tablespoon almond butter or peanut butter and roll in ¼ cup chopped toasted almonds or hazelnuts
OR: 1 teaspoon vanilla extract/maple extract/mint extract/coffee extract/ground cinnamon/cardamom.
Apart from coating your low-carb 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.
Sugar free cookie crumbs - my ginger cookies or the keto sugar cookies are perfect for this.
Any chopped nuts!
Refrigerator: These keto truffles stay firm and taste great at room temperature. But if you want to store them, I recommend to put them in the fridge. They last around 1 week.
Freezer: And yes, you can freeze them, too! Freeze in a single layer, not touching each other. After that, transfer them into a freezer bag or container, layered between pieces or parchment paper.
Tried these keto chocolate truffles? Give them a star rating below!
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Sugar Free Trufflesfrom 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. ***As an Amazon Associate I earn from qualifying purchases.
- 6 oz / 170g avocado flesh circa 1 large or 2 small avocado (¾ cup mashed)
- 3.5 oz / 100g dark chocolate 90% cocoa solids, or sugar free chocolate
- 2 tablespoon powdered erythritol or more, to taste
- ⅛ teaspoon salt
- 1 tablespoon cacao powder
- Remove the stone and peel from the avocado. Place the avocado meat and salt in a mixing bowl and blitz with a stick blender until smooth. Alternatively, mash REALLY WELL with a fork.
- Melt the chocolate (***see notes) and stir in the powdered erythritol. Add to the avocado and mix well.
- Take roughly 1 tablespoon and roll into truffles. Place the cacao powder in a bowl and roll the truffles through it to coat.
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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!
Thank you Katrin!
I just made these and I now have my chocolate fix for the rest of the day, I think! I couldn't squeeze out 3/4 cup avocado, so I added 1/4 cup of ground walnuts and about 1/2 tsp. of almond extract. I forgot the salt but sprinkled them with kosher salt. So very good! You have made my journey to lose weight and eat healthy so much easier! Bless you!
That sounds delicious! Glad you like the truffles 🙂
OMG I just made and they are quick, easy and so delicious!! I added some vanilla and a little peanut butter. I am freezing them so I won’t be tempted to eat them all at once!!
Adding peanut butter sounds delicious. And good plan to freeze these... that's my kind of portion control!
Hmmm, I know you Kathryn and freezing a truffle would not stop you from eating it. Haha just kidding, but I would totally eat them frozen!
If I may say so, they are actually pretty good frozen!! 🙂
I can only describe these Truffles with PURE LOVE ♥♥♥ I will double the recipe next time and freeze in small treat portions. YUMMY♥ Thank you Kathrin, for all the work you do for us. I look forward to your new e-Book, " Keto Bread Made Easy", on the 14th of September.
Thank You, Jette Mortensen
Thank you so much for your support Jette!
Instead of using chocolate at all, can I make my own using cacao butter, cocoa powder, erythritol and vanilla extract? Then simply add the avocados to that mixture? What ratio of cacao butter to cocoa powder to Erithrytol should I use in this case?
I'd use this recipe
Made these today and they're so nice, just like chocolate truffles. I don't like avocado's at all so was a little worried but needn't have been! Fabulous hit of chocolate, going to be a favourite of mine! Thank you!
Oh gosh these truffles look divine! I'm always looking for delicious keto recipes to try. Thank you for sharing Katrin x
The Callebaut (a Belgian top brand) cocoa mass callets can be bought even cheaper here: https://www.bouwhuis.com/callebaut-cacaomassa-callets-2-5-kg
They also deliver to the UK per shipment.
Wow. That looks like you'll need to make LOTS of truffles. A good problem to have 😉
Quick, easy and chocolatey! What more could you want? Thanks for all the wonderful recipes you share. I always trust your recipes and have suggested your web site to several people.
Thank you so much for recommending my blog! I really appreciate it 🙂
I love the recipe and would like to make it for my friends but I am allergic to chocolate. Do you think I could substitute carob powder?
Hi Barb, I have never tried carob powder myself, but I have heard that it can be as a replacement to chocolate. If you're also allergic to cacao butter (which I am guessing you are) you'll have to use coconut oil to substitute the additional fat. Be sure to cool the mix in the fridge so it's firm enough to roll into balls. I'd love to hear how they turn out!
Definitely making these but have do you think trying frozen avocado is worth a go? I have 2 bags sitting in the freezer and I've not been able to eat them on their own. When I tried them from Sainsbury's they had great reviews but they are not good to eat as they are. Should have realised it was too good to be true really. Ok for a guac or smoothie but was wondering if they work in baking or ruin it.
Also, as you live in UK thought you might like to know Callebaut Belgium chocolate cocoa mass callets work out great value on Amazon and are the lowest carb I've found at under 6g per !00g. Around £30 for 2.5 kilo I use them for making keto chocolates. I also eat them straight from the bag (which I love but my hubby thinks I'm crazy!) but find if I add cacao butter and some kerrygold my milk chocolate loving diabetic hubby will eat them quite happily - I mean I have to add powdered erythritol to them but I've been reducing the amount a little each time and he's not noticed!
Thanks so much for the tip Anne! I must check out the Callebaut. I have come across the name but never ordered any.
My guess with the frozen avocado is that it will probably behave like all other defrosted fruits - it'll be a bit meh once room temperature. I wonder if it'll be creamy or watery? It MIGHT be ok one you've mixed in the chocolate (especially if the Callebaut is good). You'll have to give it a try.