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
- 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!
- Prep Time: 5 minutes
- Category: keto dessert recipes
Nutrition
- Serving Size: 1 truffle
- Calories: 121
- Fat: 12
- Carbohydrates: 0.5g net
- Fiber: 0.3g
- Protein: 1g
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Karen K Eberle says
Total YUM!! I made these last evening. Made them smaller, part with pistachios, part with pecans. Both Delish. My husband agreed. ((he is NOT keto)) I mixed it gently with a fork and I needed to put the mixture back in fridg for a few to roll. But it rolled fine. My thought on the issue of the of the MASCARPONE mix being too runny to make balls is this…I have used mascarpone in other recipes, I believe the KEY word in your recipe is GENTLY…mix gently….In other recipes I’ve made with mascarpone OVER mixing causes it to go runny and there is no getting it back to any firmness. I believe the key is to STOP mixing as soon as it is mixed, AVOID OVER mixing.
One other thing I did, and do when using Erythritol sweeteners is to add INULIN. I use 1/3 of the amount of Inulin to the amount of erythritol….ie your recipe uses 3T Erythritol, so I added 1 T Inulin…The Inulin counteracts the COOLING effect of the Erythritol.
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 |
Janis Garland says
PRINTED. These look amazing, Do you have a low carb version of watergate salad? Your site is all over keto on lc fb pages! Thanks for these awsome recipes!!
Hala Haddad says
Hello, I want to try making it. my question can you freeze them?
If you dont freeze or cant, how long do they keep in the fridge?
Thank you
Janine K Johnson says
Per the recipe instructions (#6), at the very end: “Store in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.”
★★★★★
Jennifer Gilbert says
Keto Pistachio Truffles/Fat Bombs are my all time favorite fat bomb!! They are so delicious!! This is the one recipe I make more than anything else. Thank you!
★★★★★
Carol Noe says
I ran into a problem with them. They were way too soft even after chilling them. The flavor was amazing but too soupy. Did you run into this? If so, what should I do! Maybe it has something to do with the brand of mascarpone? Please help!
★★★★★
Drew says
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?
Mellissa Sevigny says
Maybe it’s the brand? Mine is very firm out of the fridge and doesn’t even get runny at room temp?
Angel says
This tastes wonderful. I’ve made this twice and seem to o have the same issue as multiple reviewers. The mascarpone ( I used Belgioioso) is firm out of fridge. But, way too soft after adding the tiny bit of vanilla ( I used liquid) and low carb confectioners (I used swerve). I’m wondering if powdered vanilla would not thin the cheese as much? Or maybe you can suggest the brand you use?
Tami says
These are absolutely delicious! Followed the recipe exactly and they were perfect. Will be making these again and again! Thank you for the recipe:)!!
Christina S says
These are easy to make and delicious, I liked that there isn’t much sweetener in them. Thanks for a great recipe.
★★★★★
Loraine Wilder says
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!
Karen says
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!
★★★★★
Vanessa says
These are amazing!!!
Rebecca Clemmer says
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!
Alli says
These are delicious! Next time I’ll try adding a little cinnamon to the mascarpone.
Yamini says
Sooo good! Made these today. Very impressed :)
★★★★★
Gail says
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!!
★★★★★
Kristen Tucker says
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”.
★★★
Mellissa Sevigny says
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?
Kristen Tucker says
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!
Nathan Barry says
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).
Daniel Helfen says
Fat Bomb easy to make and delicious! Thanks for sharing such a good article.
Carol Logan says
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.
★★★★★
Carol Logan says
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.
★★★★★
Moj says
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!
★★★★★
Lynne Cronin says
Love the recipes would like to try them all.
Leisa says
Hello! Do these need to stay refrigerated? They sound delicious!