Jennifer Sprinkles - Ketogenic Baking - Keto Dark Chocolate Rasberry Truffles

Keto Cakes

Keto Dark Chocolate Rasberry Truffles

Keto Dark Chocolate Rasberry Truffles

Course Dessert
Servings 8
Calories 116kcal


  • 5 ounces cream cheese
  • 1/4 cup swerve confectioners sweetener
  • 2 tsp unsweetened cashew milk
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp raspberry extract

Chocolate Drizzle

  • 1/4 cup heavy whipping cream
  • 2 tbsp swerve confectioners sweetener
  • 1 ounce unsweeteened chocolate (I use lilys)
  • 1 tsp rapberry extract


  • Mix the cream cheese and sweetener in a bowl using a hand and kitchenaid mixer until smooth.
  • Remove 2 tbsp of the sweeteened cream cheese and place in a small bowl for white topping. Add 2 teaspoons of cashew milk to the small bowl to thin the topping. Transfer the white topping to a piping bag or ziplock bag and place in the fridge.
  • Beat the cocoa powder and raspberry extract into the sweetened cream cheese on high speed until well combined. Cover and refrigerate for three hours or overnight.
  • Using a mini ice cream scooper, scoop 1 inch balls of the chocolate mixture onto a serving platter.
  • Cut a tiny hole in the piping bag and drizzle each truffle with the topping. Place the truffles back in the fridge and make the chocolate topping.

Chocolate Topping:

  • Place the cream, sweetener, and chopped chocolate in a heat-safe bowl over simmering water. Heat on low and stir until chocolate is melted.
  • Remove from heat and stir in extract.
  • Use a spoon to drizzle each truffle with the chocolate topping.
  • Serve chilled. Truffles stay good for up to 4 days in the fridge. Enjoy!!!


Nutritional Information (1 truffle per serving)
Calories: 116
Fat: 11 g
Protein: 2 grams
Carbs: 2 grams
Fiber: 1 gram
Net Carbs: 1 gram

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