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
jennifer says
Im allergic to avacados. What can I use in its place? Cream cheese?
Cheryl says
what can I substitute the sugar free chic syrup with? I don’t eat Splenda.
Lauren says
Made these tonight and was so excited to have something sweet. However, they turned out to be so bitter that me nor my husband could eat a whole one. Anyone else have this problem, or are they supposed to be this bitter? Any suggestions? Would adding more granulated sugar substitute work?
Jael says
I tried them also and while the consistency was creamy, smooth and lovely and they smelled great, sadly the taste was so bitter with that amount of cocoa powder that no one could eat them. They didn’t have any sweet taste whatsoever even with the addition of Torani SF chocolate syrup. We just could not get past the extreme bitter flavor of these.
Mellissa Sevigny says
It’s all about the quality of the cocoa powder you use – what brand were you using if you don’t mind my asking?
Jael says
Hi,
I used Hershey’s cocoa powder.
Mellissa Sevigny says
Hi Jael, as I mention in the post it’s very important to use a premium cocoa powder to get a good flavor for this recipe. Unfortunately, Hershey’s cocoa powder is bitter and not a very high quality, which reflected in your results. If you try again with a higher quality cocoa powder you’ll see a significant difference, I promise!
Jael says
Hi,
Can you please make a couple of recommendations on what brand to use, and please add the recommendations to the recipe so someone doesn’t use this type again and make this mistake like I did. I always thought that Hershey’s was a quality brand, it isn’t just a generic brand of cocoa powder like I have seen at several grocery stores. Thanks
Mellissa Sevigny says
I don’t like to disparage brands, and it’s not that Hershey’s is horrible – it’s just not as well suited to a recipe like this where all of the flavor is coming from the cocoa powder, and there aren’t a lot of other flavors or sugar to mask the bitterness. Ghirardelli and Saco are two that I highly recommend though!
Rebecca Dennis says
They were bitter for me too, despite adding double the sweetener. They also did not thicken enough to roll into balls even after putting them in the freezer.
Jennifer Stock says
This is such a neat combination! I managed to leave a little to roll up into balls after extensive tasting during the mixing process. Alcohol doesn’t agree with me so I added 2 tsp of instant coffee dissolved in a little bit of warm water to replace the bite of the bourbon.
Lori says
Wondering how long these will keep in the fridge since they contain the avocado? Also have you ever tried making them and freezing them to thaw out later for a quick go to dessert?? I cannot wait to try these-my sister is gluten intolerant and my dad is diabetic so these would be a hit! I am having so much fun looking through all your yummy recipes
Sarah says
Finally tried these, I was unsure about the avocados, but damn, these are amazing.
Also, my kids took almost all the cauliflower jalapeño cheese muffins to school today, they are insistent that they are corn muffins. We are eating some tasty food, thank you Melissa!
Tanya says
I made these last night after enjoying your cajun chicken with your cheesy cauliflower mash and it ALL was YUMMY! My husband was in heaven with last nights menu, the crispy spicy chicken and actually loved the cauliflower. I have to say I’ve made many versions of cauliflower mash but yours is the best and simplest. As far as my husbands concerned, the only one to make ever again!
Ok back to the truffles…they were perfect to me. My husband enjoyed, but would have loved them to be a bit sweeter. Should I just add a bit more Stevia for him next time? Well it’s 8am and I swear your truffles are calling from the fridge!
Thanks again for all your great recipes, we appreciate you!
….and love your pancakes too!!!!
Mellissa Sevigny says
Hi Tanya! So glad you guys are enjoying all of the recipes! As far as the truffles go, you can definitely increase the sweetener to taste. That IS the problem with making them too delicious though – one is never enough! ha ha! ;)
Chris says
Oh my, just made these but rolled them in crispy bacon bits instead of pecans (it is what I had). So very good!
Mellissa Sevigny says
Oh man, that sounds awesome! Wish I’d thought of it!!!! :)
Laurette Smith says
I am so glad I found your website. I made these truffles the other day and they are too liquid and impossible to roll. No matter how long I chill them, they remain very liquidy. I followed the recipe precisely – any ideas what could have gone wrong? (I did not add the bourbon)
marie says
I wonder if some of these ladies are using the “always liquid” coconut oil that can be found these days… that would explain why theirs wont firm up.. hmmm. Maybe specify?
Courtney says
Hi
I love every recipe here! This mixture tastes So delicious, but no matter how long I refrigerate them, it stays the consistency of soft cream cheese and not firm enough to roll. Idea?
Thanks for ALL you do here Mellisa!
Courtney
Mellissa Sevigny says
Might need more coconut oil to firm them up Courtney! Hope that helps!