These Keto Pistachio Truffles, or fat bombs if you prefer, are easy to throw together at a moment’s notice! The perfect low carb snack or dessert, this version is lightly sweetened and flavored with a hint of vanilla.
It’s not always easy to get your ratios of proteins and fats right on a keto diet. Keeping your carbs at or below 20g net is relatively straightforward, but many make the mistake of getting far too much protein and not nearly enough fat into their day, which can stall your weight loss.
While it’s true that you can add an extra pat of butter to your steak, or cream in your coffee, those fat calories aren’t as satisfying as the ones you eat in a more substantial form.
Enter these keto pistachio truffles! Not only do these delicious morsels make getting enough fat more fun, they are so easy and tasty that they are guaranteed to be a hit with family and friends on your next dessert tray!
Super sturdy and portable, these keto pistachio truffles are a fantastic low carb dessert option to bring with you to parties and gatherings. They are pretty enough to be featured on cheese plates, cookie trays, and even to be boxed up and given as a hostess gift.
While I chose to go the sweet route with this version, if you have a more savory palate you can omit the sweetener and vanilla in favor of a little minced fresh parsley or chives, a hint of garlic, and a pinch of salt. Both versions give you that rich creamy center that is nicely offset by the pleasant crunch of salty pistachios!
You may be tempted to replace the mascarpone cheese with cream cheese instead, thinking they are interchangeable. It won’t be horrible, but in this recipe I really recommend that you get the mascarpone if you can – it has a better texture and more subtle flavor that is clearly noticeable.
I know you guys will love these Keto Pistachio Truffles as much as we did! If you come up with new ways to flavor them, be sure to share your own tasty version with the rest of us in the comments!
Keto Pistachio Truffles or Fat Bombs
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 10 truffles 1x
Description
These Keto Pistachio Truffles boast a creamy rich center of lightly sweetened mascarpone cheese flavored with vanilla. The perfect low carb fat bomb or sweet treat!
Ingredients
- 8 ounces (1 cup) mascarpone cheese, softened
- 1/4 teaspoon pure vanilla extract
- 3 tablespoons confectioners style erythritol sweetener
- 1/4 cup chopped pistachios
Instructions
- In a small bowl, combine the mascarpone, vanilla, and sweetener.
- Mix gently but thoroughly with a fork or spatula, until well blended and smooth.
- Roll by hand into 10 balls, about 1 inch in diameter. (if too soft to roll, chill 10 minutes and try again.)
- Place the pistachios on a small plate and roll the truffles in them until completely coated.
- Chill 30 minutes before serving.
- Store in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.
Notes
To make a savory version, omit the sweetener and vanilla. Stir in 1/2 teaspoon minced garlic and 1 tablespoon of chopped herbs. Parley, chives or basil would all be a good choice. You can also use a nut other than pistachio if it’s what you have on hand!
- Category: keto dessert recipes
Nutrition
- Serving Size: 1 truffle
- Calories: 121
- Fat: 12
- Carbohydrates: 0.5g net
- Fiber: 0.3g
- Protein: 1g
New to the low carb lifestyle and need some help? Try my free 3 day kickstart plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
Jeannie says
Yum! Can these be stored in the freezer?
★★★★★
Kimberly says
These were pretty good. I mixed in some of the pistachios on the inside as well. My only problem was that it did not roll up unless I put it in the freezer first, and even then it wasn’t easy.
★★★★
Janine K Johnson says
So here is how I made mine. I used Bel Gioioso Marscapone Cheese. I mixed the cheese with all the recipe ingredients, but withheld one tablespoon of the sweetener. I added a splash of lemon extract and about 1/2 teaspoon of lemon zest. Mixed well, and then placed 16 separate dollops on a sheet of wax paper, on a plate. Put that in the freezer for 10 minutes. They were hard enough to form into balls fairly easily. I mixed the other tablespoon of the sweetener in with the nuts and rolled the balls into that. Delicious! 1 total carb. 0 Net, 68 calories.
★★★★★
Rachel Gioia says
Easy. Yummy. The end. :)
★★★★★
Monica says
Amazing!!! I love your cook book and website. These are really simple and delicious.
★★★★★
Josée says
The first time I made this receipe, my mascarpone (Tre Stelle) was too soft and I put the desert into small containers to eat them with a spoon.
But recently I did the receipe again with a different brand (Silani) and I could make balls easily because that brand of cheese is really really firm!
I’m in Montréal and found the Silani mascarpone at Aubut, near Atwater Market but I think it is also sold at Cosco.
SIlani’s has less sugar too!
TRE STELLE : For 55 g = Carbohydrate 5 g | Fibre 0 g | Sugars 2 g |
SILANI : for 55 g = Carbohydrate 3,66 g | Fibre 0 g | Sugars 0 g |