Dark Chocolate Raspberry Truffles Recipe

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Keto Comfort Foods

  • Yield: 8 truffles (1 per serving)
  • Preparation Time: 10 Minutes
  • Cooking Time: 2 Minutes


  • 5 ounces cream cheese (½ cup plus 2 tablespoons) (Kite Hill brand cheese style spread if dairy-free), softened
  • ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
  • 2 teaspoons unsweetened cashew milk (or hemp milk if nut-free), warmed
  • 2 tablespoons unsweetened cocoa powder, or more if you prefer darker chocolate, plus extra for garnish
  • 1 teaspoon raspberry extract
Chocolate Drizzle
  • ¼ cup heavy cream (or full-fat coconut milk if dairy-free)
  • 2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
  • 1 ounce unsweetened chocolate, finely chopped
  • 1 teaspoon raspberry extract
How to Make It
  1. Place the cream cheese and sweetener in a bowl and mix with a hand mixer until smooth. Remove 2 tablespoons of the sweetened cream cheese and place it in a small bowl for the topping. Add a teaspoon of warm cashew milk to thin the topping and mix until smooth. If it’s still too thick, add another teaspoon of milk. Transfer the topping to a small resealable plastic bag or piping bag and set in the refrigerator.
  2. Add the cocoa powder and extract to the bowl with the remaining sweetened cream cheese and beat with the hand mixer on high speed until combined. Taste and add more sweetener, cocoa powder, or extract, if desired. Cover and refrigerate for at least 3 hours or overnight.
  3. Using a mini ice cream scooper or spoon, scoop out 1-inch balls of the chocolate mixture. Place the balls on a serving platter. Cut a tiny hole in the corner of the plastic bag with the topping and drizzle each truffle with a little bit of the topping. Return the truffles to the refrigerator while you make the chocolate drizzle.
  4. To make the drizzle, place the cream, sweetener, and chopped chocolate in a double boiler or in a heat-safe bowl set over a pan of simmering water. Heat on low, stirring, just until the chocolate is melted. Remove from the heat and stir in the extract. Allow to cool in the refrigerator for 8 minutes or until thickened, but still a bit warm; if it hardens too much, return it to the double boiler and reheat gently.
  5. Remove the truffles from the fridge and use a spoon to drizzle the chocolate over each truffle. Dust each truffle with cocoa powder. Serve chilled.
  6. Store extras in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
116 kcal
Calories from Fat:
99 kcal
% Daily Value*
Total Fat
11 g
Trans Fat
0.0 g
2 g
Dietary Fiber
1 g
2 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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