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
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!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 10 truffles
- Category: keto dessert recipes
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!
Nutrition
- Serving Size: 1 truffle
- Calories: 121
- Fat: 12
- Carbohydrates: 0.5g net
- Fiber: 0.3g
- Protein: 1g
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They taste great but I have a question. My mascarpone was pretty soft even straight out of the fridge. Imagine the consistence of peanut butter or say soft cream cheese. Mixed it, chilled it, still to soft. Tossed it in the freezer and still to soft to roll into balls. I used the belgioioso mascarpone. Any suggestions?
Maybe it’s the brand? Mine is very firm out of the fridge and doesn’t even get runny at room temp?
These are absolutely delicious! Followed the recipe exactly and they were perfect. Will be making these again and again! Thank you for the recipe:)!!
These are easy to make and delicious, I liked that there isn’t much sweetener in them. Thanks for a great recipe.
★★★★★
Hi Mellissa! I’ve made these twice and everyone including me loves them! However, I’ve had the same problem as Kristen where the mascarpone was too soft to roll and I ended up adding some cream cheese to give it more body. My cheese was a good brand and very fresh, but super soft even after placing back in the refrigerator for awhile. Is there a brand that you recommend? Or is there another ingredient I can add to give more substance & easier to roll? Thank you for all your amazing recipes!
These were absolutely delicious! I’ve recently gotten back on my low carb lifestyle when I found your blog. I’ve truly enjoyed many of your recipes and have even posted about them on my own family blog. Thanks again!
★★★★★
These are amazing!!!
I’m sure these are wonderful, but my mascarpone is NOT something I could mold into balls. I made my own, and it’s more the texture of thick sour cream. Delicious though!
These are delicious! Next time I’ll try adding a little cinnamon to the mascarpone.
Sooo good! Made these today. Very impressed :)
★★★★★
Delicious! I have made this recipe now 3 times!! I didn’t have pistachios so I used walnuts. These are so good!! My family likes them too! The third time making them, I used a 1/2 Tablespoon measuring spoon to scoop them so I made about thirty little balls instead of ten. Thank you so much for sharing!! I am new to keto and I appreciate all of the meal plans and recipes you have shared!!
★★★★★
Help! My filling is way too soft to roll into balls. I’ve tried putting in the fridge for 15+ minutes, even put in the freezer for about 20 minutes. The cheese around the edge of my bowl kinda froze but when I tried to shape it into a ball the warmth from my hands melted it back into a gooey mess! The flavor is amazing…but what am I doing wrong with the mascarpone cheese? I followed the recipe to a “t”.
★★★
Maybe your Mascarpone was bad or separated? It should be relatively firm even at room temperature so I’m not sure why you would have this problem?
It was a generic brand at the grocery and was not out of date. The flavor was so delicious that I’m trying again with a more expensive cheese!! Fingers crossed!
I used Cello Rich & Creamy Mascarpone and it has too soft to roll so I used a spoon to create a ‘blob’… it was a bit messy. I’ll try another brand next time as these were awesome (though I’ll reduce the sweetener amount next time).
Fat Bomb easy to make and delicious! Thanks for sharing such a good article.
These Fat Bombs are the BOMB!!!
Made with macadamia nuts and added 1/8 tsp almond extract.
Silky, creamy and oh so good.
Nothing like the greasy coconut oil fat bombs.
Thank you for this wonderful simple little sweet treat.
★★★★★
Hello Mellissa,
First time I have written to ANYONE about a recipe!
These FAT BOMBS are so very tasty.
I have made OTHER fat bombs using coconut oil. These coconut oil
fat bombs leave my mouth feeling greasy and not very appealing.
Your fat bombs on the other hand are soft, silky and oh so tasty.
I had to use Macadamia nuts because I did not have any pistachio nuts.
When I say these have met my need for a sweet treat, it is truly an
understatement.
I thank you so very much for this tasty little snack.
★★★★★
Delicious! I made half of the fat bombs rolled in pistachios and the other half rolled in shredded coconut! The center tasted like cheesecake filling to me! So yummy and very filling snack!
★★★★★
Love the recipes would like to try them all.
Hello! Do these need to stay refrigerated? They sound delicious!