Sometimes you just gotta have some chocolate. You ladies know what I’m talking about. For me, the darker the chocolate the better – which is handy because dark chocolate is incredibly good for you.
Full of flavanols and antioxidants, it can do amazing things for your body. I won’t go all sciency and stuff on you but here’s a direct quote from The American Heart Association regarding the findings from a study they published – “Consumption of flavanol-rich dark chocolate (DC) has been shown to decrease blood pressure (BP) and insulin resistance…”
There you have it folks, chocolate is good for you – especially if you are doing low carb and trying to improve your insulin sensitivity! Who knew?!?! Unfortunately, the majority of the commercial chocolate on the market today is sugar-laden and made with unhealthy fats. You can get the sugar free chocolates, but those are made with sugar alcohols which can derail your weight loss, as well as fillers and franken-gredients that your body doesn’t know what to do with – thus the inevitable indigestion you’ll suffer after eating them.
The solution? Make your own. And with the exception of the magnificent boutique chocolates you can get these days, it’s better than most of what you can buy in the store. And so much healthier for you! These are made with avocado and coconut oil – both proven heart healthy sources of fat. On top of that they contain protein and fiber which keeps you full after eating them. Did I mention they taste amazing???
Supremely chocolately, creamy and rich, you won’t believe you made them yourself – and neither will your friends and family! Assuming you are going to share that is, which is totally up to you – no judgement here!
One important thing to remember – when it comes to cocoa powder, buy the best you can find! That’s where all of your flavor comes from, and you can find premium brands in the baking aisle of most grocery stores. It’s worth the couple of extra dollars you’ll spend over the cheaper stuff. I used Saco with excellent results (this is not a sponsored post, Saco people don’t know I exist) but I know there are other high end cocoas out there that are probably just as good.
I love the flavor of the bourbon in these but it’s completely optional – they taste amazing without it too! And if you don’t feel like rolling them out, you can just keep a container in the fridge and scoop out a spoonful when the mood strikes! This also eliminates the pecan calories if that’s a concern for you.
Side point, I tried freezing this and it was rock solid and impossible to eat. I’ll have to play with it to come up with a fudgesicle version like I was planning. Oh sad, guess I’ll have to make another batch to experiment with! Wow, the sacrifices I make for the sake of this blog – it’s tough to take, I hope you people appreciate the lengths I go to to test these recipes out! ;)
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Keto Bourbon Chocolate Truffles – Low Carb and Gluten Free
- Total Time: 1 hour 40 minutes
- Yield: (12) 1" truffles
- Diet: Diabetic
Description
Supremely chocolately, creamy and rich, these Keto Bourbon Chocolate Truffles are so good, you won’t believe you made them yourself – and neither will your friends and family!
Ingredients
- 2 ripe hass avocados, pitted & skinned
- 2 tablespoons coconut oil
- 1/2 cup premium cocoa powder
- 1 tablespoon granulated sugar substitute
- 2 tablespoons SF chocolate flavored syrup
- 2 tablespoons heavy whipping cream
- 2 tablespoons bourbon (optional)
- 1/2 cup chopped pecans
Instructions
- Combine all ingredients except the pecans in a small blender or food processor (I used my magic bullet) until smooth.
- Chill for at least an hour until firm enough to work with.
- Form into one inch balls and then roll in the pecans.
- Chill until firm and store in the refrigerator. Hope you like them!!!!
- Prep Time: 10 minutes
- Cook Time: 90 minutes (chill time)
- Category: Dessert
- Method: No bake
- Cuisine: Truffles
Nutrition
- Serving Size: 1 truffle
- Calories: 111
- Fat: 10g
- Carbohydrates: 4.5g/ 1.5g net
- Fiber: 3g
- Protein: 1.5g
amy koffler says
Can I use light coconut milk instead of heavy cream?? Also I am thinking I will use sf coconut torani syrup instead of chocolate syrup and roll in unsweetebed coconut :-)
Mellissa Sevigny says
It has the same consistency as heavy cream so it should work – or regular coconut milk to make sure it’s not too runny. Let us know how they come out, I love where you’re going with the flavors!
Linzi says
Hi Melissa I love collecting recipes and just discovered you. I am a diabetic who is also a chocoholic. I love dark chocolate and avocadoes. I do not eat much chocolate because I am a diabetic and miss it very much. I am going to get the ingredients for these and then share some with my dinner partners. How do I find your website as I am not sure I can find where you are again after ton. Linziight, Could you send it to my e-mail ibelievetoo@comcast.net God bless and good night
Mellissa Sevigny says
Hope you like the truffles Linzi, check your inbox for an email from me as requested! Thanks! :)
Kaylee says
I make my own chocolate syrup (one cup cocoa powder, half cup splenda and hot water) would this work or there something in the sugar free chocolate, such as texture, that these need?
Mellissa Sevigny says
The sugar free chocolate syrup is very sweet and thin in consistency. It’s for adding chocolate flavor and sweetness to coffee and other baked goods so it’s going to be much more intense than what you are describing. That being said I don’t know that your syrup wouldn’t work. Guess you’ll have to experiment and report back! :)
Nicole says
Sadly, I did not enjoy these at all. I tried a half batch in my magic bullet but there wasn’t enough liquid for it to handle, so I transferred everything to my mini food processor. It did a little better than the bullet, but I still was unable to get a totally smooth puree. I think maybe my avocado just wasn’t ripe enough? I also didn’t have chocolate flavored syrup or bourbon, so I used vanilla and caramel syrup and Godiva liqueur, so that could have been part of my issue as well. I definitely did not think they were sweet enough (even though I like dark chocolate) and I tried adding more sweetener but I didn’t want to overdo it… I rolled them in chopped macadamias and coconut and tried them the next morning, but I really did not like the texture and ended up throwing them away :(
I love your cream cheese pancakes so I’m just gonna chalk this one up as a learning experience!
Mellissa Sevigny says
Hey Nicole, sorry you didn’t like these! The ripeness of the avocado definitely matters, I’ve made them with avocados that were too firm and they never seem to get smooth and fluffy enough. The different syrups might not have complemented the avocado and cocoa powder as well as my combo but it’s hard to say having not tried it. I like the chopped macadamia and coconut idea for the outside though! Glad you liked the pancakes and hopefully you’ll get better results with some of the other recipes! :)
Dems says
Did I mention, you’re a genius?!
Mellissa Sevigny says
ha ha! Thanks! :)
Jessica says
Hershy’s does have a SF syrup. 5g carbs, <1g fiber, 4g sugar alcohol. I have a chocoholic husband, so keeping SF and low carb syrup in the house is a MUST!! I can’t wait to try these, hopefully he will like them, too!
Mellissa Sevigny (sevimel) says
Thanks Jessica, I’ll have to see if I can find that Hershey’s syrup!
marie says
personally, i dont care for the flavor of hersheys sugar free syrup, which is odd because i LOVE their chocolates, especially the caramel filled ones (in STRICTEST moderation of course) but what i LOVE is smuckers sugar free hot fudge.. ::drools:: wonder if you could put that in here… my go to sweet is simple, cream cheese, cream, splenda (to taste) stevia (to taste) and cocoa powder… and everything is variable to taste LOL i change it up all the time depending on what im after, from a firm, chocolaty paste, to frosting, to pudding.. yum. You should try it, if you havent already hehe.
Anonymous says
These are amazing!! I skipped the burbon and the hershey’s syrup and they are still delish. I actually haven’t made them into little balls yet. It’s still in my fridge and I’ve been eating it with a spoon. I paired it with almond butter and a glass of milk and they are to die for!!
Mellissa Sevigny (sevimel) says
I ate a bunch with a spoon too before I finally made the truffles out of them – so good! Just a quick note if you make them again with the syrup, it’s not hershey’s or a chocolate sauce like that, it’s a flavored syrup that is more watery, like Davinci or Torani brand that they use to flavor coffee and things. If hershey’s makes a sugar free it would probably work, but those tend to have starchy fillers to make them thick which usually means more carbs! Or you could just stick with your version and keep a spoon handy – that would work for me too! :)
Jenn says
Oh man i wish i read this far down! I used the Hersey’s chocolate syrup, maybe that’s why i couldn’t for the life of me get this batch to blend in a blender! I kept trying and it wouldn’t budge so i had to spent a lot of time blending it by hand. Quite the workout! I can’t wait to try it though, i hope it still turns out as good.
Anonymous says
I am just starting back on low carb and looking for chocolate…these are perfect. Well, as it turns out I only had 1 avocado, so I added an equal amount of homemade cream cheese. Then I figured I was off the grid so I might as well go for it…I dropped the bourbon and added a bit of high quality cinnamon and a bit of powdered ancho chili pepper (less than a 1/4 tsp each). I use pure liquid stevia (about 20 drops), and also added a T of SF vanilla syrup-I like my chocolate a tad sweeter than the darkest dark. They are fantastic, will be even better when rolled in the pecans, I also really like a crunch with my chocolate.
Thanks for the wonderful recipes! They are going to make this journey so much easier!
Chris
Mellissa Sevigny (sevimel) says
Thanks Chris and I love your ideas! I love spicy chocolate and I’m going to try your Mexican inspired version next time I make these! Yum!
Allison says
Thank you so much for all of your amazing recipes. I made the tuffles for book club on Sunday to somewhat mixed reviews. I did not add the bourbon as I didn’t have any on hand. Some loved them, some thought they were not sweet enough – all thought they were ingenious to use avocado! So I’m going to try again with the bourbon and perhaps add more sweetener. Also thought about adding macadamia nut butter and rolling in macadamia nuts to add a little more sweetness. Please let me know what you think?
Mellissa Sevigny (sevimel) says
I think a macadamia version would be delicious! I’m so used to eating dark chocolate that is barely sweet that I forget that to other people it’s not sweet enough. I made some cookies today that even I thought needed more sweetener so back to the drawing board! Thanks for the comment!
Kim Bee says
Okay I was headed to bed and you may have heard the skidding stop I made when these popped up. Just had to stop and drool a bit. You are so talented Mellissa. I am in awe every time you post.
Mellissa Sevigny (sevimel) says
Thanks so much Kim, it really means a lot coming from you! And these aren’t even turtles which I know are your favorite! ;)