You’d never guess these silky-smooth keto truffles are made with avocado! Treat yourself to glorious chocolatey goodness without the carb count. Even better, these sugar free truffles are ready to eat in 10 minutes!
Friends, if you want a quick sweet treat that is ACTUALLY HEALTHY, you’ve come to the right place.
Repeat after me: These truffles DO NOT TASTE OF AVOCADO.
They taste of silky-smooth, ultra creamy, gently sweet dark chocolate. Plus whichever extra flavour you choose to add, from mint to orange to coffee (more ideas at the bottom of the post.)
How to make silky-smooth keto truffles with avocado and chocolate – step by step:
1.) Remove the stone and peel from the avocado. Place the avocado meat in a mixing bowl, add the salt and blitz with a stick blender 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.
You don’t want to find green blobs in your truffle!
2.) Break the chocolate into small pieces and melt in a bain-marie or in the microwave.
How do I melt chocolate without it curdling or seizing?
The answer is: take it slowly, whether you use a water bath or the microwave. And remove the chocolate BEFORE it is fully melted so it does not get too hot.
Bain-marie (AKA double boiler): Place the chocolate pieces into a bowl. Place into bowl into another bowl or pot with boiled water. The heat from the water/steam surrounding the bowl will slowly melt the chocolate. Make sure you stir continuously.
Microwave: Microwave the chocolate 1 minute on high. Check. Microwave up to another 30 seconds, until your chocolate is half-melted. Remove and stir until fully melted. If necessary, microwave again, but ONLY in 10 second intervals.
Add the erythritol (and any extracts, if using) to taste and mix well.
3.) Add the melted chocolate to the avocado and stir through with a spatula or fork.
The mix hardens 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.
4.) Take roughly 1 tbsp and roll into truffles using your hands….
5.) …and roll through a bowl with cacao powder to coat. (You can use cocoa powder as well, but I prefer the lighter colour of the cacao and also its nutritional benefits.)
The best ingredients make the best truffles
As we’re only using a few ingredients, it is absolutely ESSENTIAL you’re using the best you can find. This means:
The avocado (or avocados)
Must be perfectly ripe and without brown spots. If you cut one open and it’s stringy, hard and bitter – sorry, it’s just not going to make a good truffle.
When you buy your avocado, give it a gentle squeeze to check it’s ripe! And stay away from the “ripen at home” avos. From my experience, they often go from rock-hard to brown.
You want to look for a chocolate brand that contains as few ingredients as possible – cocoa mass, cacao butter and a sweetener. That’s all you need.
Anything else they put in is to increase profits, not taste.
I sweetened my sugar free truffles with powdered erythritol. Using 92% dark chocolate, 2 tablespoons was just right. Do adjust to your liking though – I don’t like my sweets very sweet.
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 tbsp may be sufficient.
It’s not necessary to add additional flavours, but if you feel like it, here are a few suggestions:
Orange: 1 tsp orange extract and 1 tbsp grated orange zest.
Nutty: 2 tbsp almond butter and roll in 1/4 cup chopped toasted almonds or hazelnuts
OR: 1 tsp vanilla extract/maple extract/mint extract/coffee extract/ground cinnamon/cardamom.
And here’s a double-whammy for you: With a few changes, you can upgrade these truffles into copycat Keto Ferrero Rocher!
Can you make keto truffles with cocoa powder?
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 tbsp cocoa 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, and that I would always choose cacao butter over coconut oil as it’s firmer. If you use coconut oil, the end result will be softer.
How to store chocolate avocado truffles
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.
And yes, you can freeze them, too!
Tried these keto chocolate truffles? Give them a star rating below!
Keto Chocolate Truffles
As an Amazon Associate I earn from qualifying purchases.
- 1 tbsp 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 tbsp and roll into truffles. Place the cacao powder in a bowl and roll the truffles through it to coat.
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.