Coconut Cream Truffles
Coconut Cream Truffles are perfect for a quick and easy low-carb dessert or snack. You can make a small batch for one or a large batch to share. The best part about making coconut truffles is that you’ll be hooked instantly to that creamy truffle filling!
There’s nothing better than making your own chocolate truffles at home. And the good news is that my recipe is easy enough for beginning cooks. This is a candy recipe that produces a high-quality treat, with just the right amount of sweetness in every bite.
Plus, you can enjoy them guilt-free since there is less than 2 grams of carbs per truffle. I love making these for holidays and weekend snacking.
Be sure to try my Pumpkin Truffles and check out this Free Truffles Cheat Sheet for more tips and ideas.
Ingredients
- Almond flour – The base for the truffles.
- Cream cheese – This needs to be softened before using.
- Butter – For richness.
- Joy Filled Eats Sweeter – My go-to sweetener. There are also alternatives listed in the recipe card.
- Unsweetened coconut flakes – Gives texture.
- Coconut extract – Adds a nice coconut flavor.
- Salt – Just a pinch.
- Sugar Free White Chocolate Chips – The outer chocolate coating.
See recipe card for quantities.
How to Make Coconut Cream Truffles
The steps below are for making the larger batch (one dozen). If you want to make the smaller batch (2 truffles) instead, the recipe card has the exact measurements and directions.
Step One: Add the dry ingredients to a bowl. Mix. Add the remaining ingredients.
Step Two: Mix the cream cheese, almond flour, butter, sweetener, coconut extract, coconut flakes, and salt well until a dough forms.
Step Three: Portion the truffle dough into 12 equal portions. This is easy using a small cookie scoop.
Step Four: Roll the 12 parts into balls using your hands.
Step Five: Add the sugar free chocolate chips into a microwave safe bowl and heat for 30 seconds. If they aren’t completely melted, melt in 15-second intervals, stirring after each. Once the chips are about 75% melted, just continue to stir to melt the rest. If the mixture gets too thick, add a tiny bit of coconut oil in and stir.
Step Six: Cover each with the melted white chocolate. Sprinkle on some extra coconut flakes. Place the pan in the freezer to help the chocolate set.
Top Tip💡
If the melted chocolate is too thick, add more coconut oil. If it ends up too thin, add in a few more chocolate chips and stir. Just be careful not to overheat the chocolate in the microwave, or it will seize up, and you’ll have to start over.
Substitutions
- Dark chocolate – You can use sugar free dark chocolate in place of the white chocolate for this homemade chocolate truffle recipe.
Variations
- Coating – Roll the truffles in cocoa powder or powdered sugar instead of dipping in chocolate. This is an easy way to get different flavors.
- Vanilla extract – You can use this instead of, or in addition to, the coconut extract.
See these Dark Chocolate Raspberry Truffles for another delicious option.
Equipment
You’ll need a baking sheet, a piece of parchment paper, a large bowl that is microwave safe, a small cookie scoop, and a spoon for mixing.
Storage
Once these truffles are made, the only place to store them is the fridge. Keep them in an airtight container, and keep them cold.
Common Questions
You’ve more than likely overheated it and slightly burned the chocolate chips. If this happens, there is really nothing that you can do to save it, and you’ll need to start over. Heating the chocolate in small bursts and then stirring is the best way to make sure that the chocolate doesn’t burn. This approaches it from a low and slow angle, and then the stirring helps to transfer some of the heat to the remaining chocolate chips in the bowl so that they melt via heat transfer and contact.
You can set the block of cream cheese out to get closer to room temperature for about 30 minutes prior to using it, or the packaged cream cheese into a bowl of warm water to soften. You can also use the microwave as there is a soften function, but this can be harder to do, and the hot burst of heat may actually make it softer than you intended.
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Coconut Cream Truffles
Ingredients
Small Batch (makes 2 truffles):
- 3 tbsp almond flour
- 1 tbsp cream cheese softened
- 1 tbsp butter
- 1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tbsp unsweetened coconut flakes
- 1/8 tsp coconut extract
- tiny pinch of salt
- 2 tbsp sugar free white chocolate chips melted
Large Batch (makes 1 dozen truffles):
- 1 cup + 2 tbsp almond flour
- 1/3 cup cream cheese softened
- 4 tbsp butter softened
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1/4 cup unsweetened coconut flakes
- 1 tsp coconut extract
- pinch of salt
- 3/4 cup sugar free white chocolate chips melted
Instructions
Small Batch:
- Mix the almond flour, cream cheese, butter, sweetener, coconut flakes, extract, and salt. Form into 2 balls with your hands.
- Microwave the sugar-free white chocolate chips for 20 seconds. Stir. If they aren’t completely melted microwave at 10 seconds intervals. When they are about 75% melted just stir until they are completely melted. Add a little coconut oil if it seems too thick.
- Cover each ball with white chocolate. Sprinkle with a few extra coconut flakes. Pop into the freezer for a minute to set the chocolate.
Large Batch:
- Microwave the sugar-free white chocolate chips for 30 seconds. Stir. If they aren’t completely melted microwave at 15 seconds intervals, stirring after each. When they are about 75% melted just stir until they are completely melted. Add a little coconut oil if it seems too thick.
- Mix the almond flour, cream cheese, butter, sweetener, coconut flakes, extract, and salt. Scoop with a cookie scoop to divide evenly. Form into 12 balls with your hands.
- Cover each ball with white chocolate. Sprinkle with a few extra coconut flakes. Pop into the freezer for a minute to set the chocolate.
Notes
Nutrition
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Love these very easy to make and a healthy dessert