Just a few basic ingredients for delicious keto low carb white chocolate truffles with just 2 grams net carbs! A perfect sweet treat for a special occasion.
Easy Keto Chocolate Truffles
If there’s one thing I’ve learned after developing sugar‑free, low‑carb recipes since 2011, it’s this: recipe development doesn’t always go exactly as planned — and that’s okay.
In fact, some of my best recipes were born from pivots.
These Sugar‑Free Keto White Chocolate Truffles are the perfect example.
What started as my third attempt at a white chocolate fudge (yes, third 😅) turned into something even better — creamy, rich, scoopable white chocolate truffles that my kids devoured, my friends fought over at a Christmas party, and not a single one came home with me.
And here’s the best part?
No added sugar
Low carb & keto friendly
Not a fat bomb
This is the kind of real‑life, real‑kitchen recipe development that AI simply can’t replicate — because it comes from experience, intuition, and knowing how ingredients behave when you intentionally reduce fat and increase protein.
Why These Became Low Carb Truffles (And Why That’s a Win)
My goal was a lower‑fat, white chocolate fudge using ricotta instead of cream cheese or heavy cream.
After testing multiple variations, the texture consistently landed somewhere between:
- traditional fudge but still was a little softer to hold
- perfect white chocolate coating
- and creamy truffle filling
Instead of forcing it to be something it wasn’t (by adding more butter, coconut oil, or cocoa powder or cacao powder), I leaned into what worked best for Midlife Macros — and turned them into low‑carb chocolate truffles.
This is exactly how authentic recipe creators work:
- We test
- We taste
- We adjust
- And sometimes we rename
Still a win.
Why I’m Creating More Midlife Macros Recipes (And How They’re Different From Classic Keto)
If you’ve followed me for a while, you know I’ve been sharing sugar-free, low-carb, keto recipes since 2011 — long before keto was mainstream.
And while I still believe there is absolutely a place for classic keto, the truth is this:
The way we eat often needs to change in midlife — especially for women.
As I’ve moved through my own midlife years, I’ve learned that what once worked effortlessly in my 30s doesn’t always work the same in my 40s and 50s.
Hormones shift. Muscle mass changes. Blood sugar responds differently. And eating very high fat all the time doesn’t always support fat loss, energy, or digestion the way we want it to.
That’s why I now follow — and intentionally create recipes for — what I call Midlife Macros.
What Are Midlife Macros?
Midlife Macros are still very much aligned with how I’ve always eaten:
- Low carb
- Sugar-free
- Blood sugar friendly
But they are not fat-forward in the same way classic keto often is.
Instead, Midlife Macros emphasize:
- Higher protein to support muscle, metabolism, and satiety
- Moderate fat, not unlimited fat
- Intentional portions, rather than eating to fullness on fats
- Desserts and treats that feel indulgent without becoming fat bombs
This approach supports body composition, energy, and appetite regulation — all especially important during perimenopause and menopause.
Midlife Macros vs. Classic Keto: What’s the Difference?
Classic keto typically focuses on:
- Very high fat
- Moderate protein
- Very low carbs
- Frequent use of heavy cream, coconut oil, butter, and fat bombs
While this can work well for some people (especially short term), many women find that in midlife it can eventually lead to:
- Weight loss stalls
- Digestive discomfort
- Feeling overly full or sluggish
- Difficulty leaning out
Midlife Macros, on the other hand, shift the focus to:
- Protein first at meals and snacks
- Enough fat for hormones and satisfaction — but not excess
- Low-carb ingredients without stacking calorie-dense fats
- Desserts that fit into real life, not just “keto rules”
That’s why you’ll notice my newer recipes look a little different — including this one with a small amount of fat rather than a higher fat for a typical keto diet.
Why This Matters for Dessert Recipes
When I develop desserts now, I’m asking different questions than I did years ago:
- Can this still taste indulgent with less butter or coconut oil?
- Can I increase protein without ruining texture?
- Will this fit into a realistic day of eating for a woman in midlife?
Sometimes that means:
- Using ricotta or cottage cheese instead of cream cheese or heavy cream
- Reducing added fats
- Adding whey protein for structure and satiety
- Letting a recipe evolve into what it wants to be — like truffles instead of fudge
And that’s exactly how these Sugar-Free Keto White Chocolate Homemade Truffles were born.
These truffles are proof that recipe development isn’t about perfection — it’s about adaptation.
I’ve been creating sugar‑free, low‑carb, keto recipes since 2011, long before it was trendy. Real recipe developers know that sometimes a recipe changes directions — and when you understand ingredients, macros, and texture, that change can be even better than the original plan.
My kids loved these.
I brought them to a Christmas party with friends.
And not one truffle came home with me.
No one believed they were sugar‑free keto truffles.
That’s always the goal.
Sugar Free Keto Low Carb Chocolate Truffles Recipe
Sugar Free Keto White Chocolate Truffles
Ingredients
- 12 ounces sugar-free white chocolate chips
- 2 tbsp unsalted butter or coconut oil
- 1/3 cup ricotta cheese or coconut milk
- 2 tbsp unflavored whey protein
- 1/4 cup Allulose in liquid if using powdered/confectioner sweetener- Add 2–3 tsp cream (Essential for blending smoothly.)
- 1 teaspoon pure vanilla extract
- pinch salt
- 1 teaspoon vanilla liquid stevia (optional)
Variety of Coatings
- sugar free sprinkles crushed pecans or walnuts, unsweetened cocoa powder, hemp seeds, pumpkin seeds, unsweetened coconut flakes or coat in melted sugar-free chocolate chips
Instructions
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Blend the ricotta mixture. In your small Ninja/bullet blender, add: ricotta , unflavored whey protein, liquid allulose, vanilla extract, salt. Blend 10–20 seconds until completely smooth and pourable.
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Melt the chocolate and butter. In a heatproof bowl set over a pot of simmering (not boiling) water on low hear, add: chocolate chips and butter. Stir until completely melted and smooth. Remove the bowl from the pot and set it aside on the counter but keep the pot of water simmering.
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Warm the ricotta mixture in a separate bowl. Pour the blended ricotta mixture into a separate heatproof bowl. Set that bowl over the same pot of gently simmering water and warm it for about 20–30 seconds, stirring, just until it’s lukewarm. This step is key – it stops the chocolate from thickening or seizing when they’re combined.
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Combine the two mixtures. With your melted chocolate + butter bowl still off the heat: Slowly pour the warm ricotta/allulose mixture into the melted chocolate while whisking constantly. Keep whisking until the mixture is: Smooth, glossy, thick but pourable. If it looks a little thick at first, keep whisking – it almost always loosens into a shiny fudge texture as it fully emulsifies.
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Transfer the mixture to a bowl or loaf pan. Refrigerate for 60 minutes (or up to 90 if needed) until firm enough to scoop into balls.
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Using a large cookie scoop or 2 tablespoons of batter to form 18 balls. Roll in crushed pecans or sugar free sprinkles. Place into small cupcake liners for easy sharing. Store in the fridge.
Notes
Nutrition
The post Sugar Free Low Carb Keto White Chocolate Truffles appeared first on Sugar-Free Mom.
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