Keto Cake Batter Truffles
Keto Cake Batter Truffles are the next big thing when it comes to desserts! You can make a small batch in just 5 minutes. These keto cake pops are vibrant, easy to make, and absolutely delicious. This easy recipe is also low carb, gluten-free, sugar-free, grain-free, and Trim Healthy Mama friendly.
There are so many things I love about these keto truffles. First of all, they’re brightly colored and perfect for all parties and events. They’re much healthier than other cake batter truffles. These keto cake batter truffles fit perfectly in your hand, so they are great for on-the-go and can be a keto fat bite, just like my Keto Cookie Dough Bites and Coconut Cream Truffles. Honestly, I could go on and on all day telling you all the things I enjoy about these truffles. I’m more excited for you to try them yourself so you can see what I am talking about.
Another awesome thing I want to point out is that you can make a small batch if you just want a couple of keto vanilla cake pops, or you can go crazy and make a large batch. No matter how many make, they’re super easy. Sometimes I like to make a small batch, so I’m not tempted to eat the entire thing right away. But I will use the large batch if I am feeding a crowd of people.
I really want to make a keto version of these Birthday Cake Blondies next!
Keto Sprinkles
I cannot even begin to describe my excitement at finding gluten free sugar free keto sprinkles on Etsy by Nicole of TheSprinkleCompany. I love sprinkles. Love them as much as an adult as I did as a child. The multi-colored rainbow sprinkles are my favorite but holiday and chocolate sprinkles have a place in my heart as well. About 5 minutes after my sprinkles came in the mail, I started working on these keto truffles. No joke. I love cake batter anything almost as much as I love sprinkles.
After you make these, try your sprinkles in my Funfetti Cookie Bites!
How To Make Keto Truffles
I am going to give you directions for both the small batch and large batch of these keto cake batter truffles. Don’t worry, they’re both very simple and give you the same result. The small batch is for two truffles, and the large batch is for twelve truffles. These are completely no-bake unlike traditional cake balls or my Brownie Balls which use leftover brownies.
Small Batch Directions
Step 1: Begin by microwaving the sugar-free white chocolate chips for 20 seconds or so. Stir them, and you may need to heat them for ten additional seconds. When they are almost melted, go ahead and just stir them until they finish melting. It’s important not to overheat the chocolate, or it will seize.
Step 2: Then, you need to combine the almond flour, cream cheese, extracts, sweetener, and a pinch of the sprinkles. Make two keto truffles with your hands. Then cover each of the balls with white chocolate at a few sprinkles and pop them in the freezer for a minute or so to set the chocolate.
Large Batch Directions
Step 1: Begin by heating the white chocolate chips in the microwave for 30 seconds. Stir and continue to heat them up in 15-second intervals making sure to stir each time. When they’re almost melted, go ahead and finish stirring them until they completely melt.
Step 2: Mix the cream cheese, almond flour, extracts, sweetener, and ½ tbsp of sprinkles together. Use your hands to form 12 balls. Then dip each ball into the white chocolate and add a few additional sprinkles on top. Place the keto truffles in the freezer for a few moments to let the chocolate set.
Do I Really Need To Use All Three Extracts?
Yes, if you really want to have a true cake batter result, it is important to combine all three of the extracts together. You’ll be amazed by how wonderful they taste when they are combined with the other ingredients. If you don’t care as much if they taste like cake batter, you could use just the vanilla and have a vanilla-flavored truffle instead or use almond extract for an almond-flavored truffle.
Can I add a Lollipop Stick?
Absolutely. If you want to make these into keto cake pops instead of truffles go ahead and add a stick.
How Do I Store Cake Balls?
It’s best to keep the keto cake batter truffles in an airtight container in the refrigerator. I think they taste better cold, Plus they just age better. The keto truffles will last in the refrigerator for up to 5 days. You can also freeze them in an airtight bag or container for up to two months. I’ve been eating them frozen right from the freezer. Make a batch of these plus a batch of Oreo Cheesecake Bites for when you have a chocolate craving!
How Many Carbs Do These Have?
The nutritional information listed below is for one truffle, which is the serving size. Each truffle is 2 Net carbs. So, even though they are low carb treat, try not to overeat them, or the carbs will start to add up quickly.
Do I Have To Add Sprinkles?
No, it’s not required to add sprinkles to the birthday cake truffles. The sprinkles add some bright color to the already delicious homemade cake bites. If you don’t have any on hand or just don’t want to add them, it’s fine to skip the sprinkles. If you decide to buy them you should be able to make 36-48 keto cake pops from one container of sprinkles.
To buy the sprinkles in my photos visit: TheSprinkleCompany
Love this recipe? Try these keto salted caramel cake balls next!
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Keto Cake Batter Truffles
Ingredients
Small Batch (makes 2 truffles):
- 2 tbsp sugar free white chocolate chips melted
- 3 tbsp almond flour
- 1 tbsp cream cheese softened
- 1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1/4 tsp vanilla extract
- 1/8 tsp butter extract
- 1/8 tsp almond extract
- 1/2 tsp sugar free sprinkles divided (optional but recommended)
- tiny pinch of salt
Large Batch (makes 1 dozen truffles):
- 3/4 cup sugar free white chocolate chips melted
- 1 cup + 2 tbsp almond flour
- 1/3 cup cream cheese softened
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1.5 tsp vanilla extract
- .75 tsp butter extract
- .75 tsp almond extract
- 1 tbsp sugar free sprinkles divided (optional but recommended)
- pinch of salt
Instructions
Small Batch:
- 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.
- Mix together the almond flour, cream cheese, sweetener, extracts, and a pinch of the sprinkles. Form into 2 balls with your hands. Cover each ball with white chocolate. Sprinkle on a few sprinkles. 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.
- Mix together the almond flour, cream cheese, sweetener, extracts, and 1/2 a tablespoon of the sprinkles. Form into 12 balls with your hands. Cover each ball with white chocolate. Sprinkle on a few sprinkles. Place in the fridge or freezer for a few minutes to set the chocolate.
Notes
Nutrition
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Instead of butter extract, could you use real butter instead?
You can, but it won’t give as much flavor.
Quick, easy, and delicious. Sweet tooth game changer!
Love these! This is my favorite keto snack/dessert recipe so far. They’re fast and easy to make and are so pretty! The only downside is they’re addicting!
I love your recipes but I can’t tolerate straight almond flour. Can I sub for THM baking mix? If so is it equal amounts? Thank you so much!
I haven’t tried it raw. You can use it but I’m not sure how it will taste in these. For baked recipes you can sub it but use a little bit less.
Sadly, these didn’t cut it for me, but I’m sure it’s because of my substitutions (no choice at the present time). I made the large batch so used McCormick Cake Batter flavoring (equal amount as all the others combined), and doubled the sweetener since I only have allulose. They had an “off” aftertaste I can only assume is from the cake batter flavoring. I so wanted these to work! 🙁
I forgot to mention that a small cookie scoop makes 20 truffles if anyone wanted to know!
Sorry, they didn’t work for you! I also find that certain extracts have a strange aftertaste.
Delicious! 5 stars.
The $2 I spent to buy the butter extract was definitely worth it.
I did freeze the balls for about 10 minutes before coating with the white chocolate so they were less sticky and easier to work with.
Can’t wait to make them again; I think coating with dark chocolate, as you suggest, would also be great.
Amazing, simply amazing taste! My husband declared this the best Keto recipe I have made (and I have made a lot).
I doubled the recipe for 2 truffles (I expected to get 4 truffles) but actually made 12. They are very sweet and satisfying so the smaller size was great. Even with getting 12 truffles….nope not enough! These didn’t last long after sharing with my son’s family (who are non-Keto but loved them).
Thanks for your work developing recipes.
I tried to make these delicious Keto Cake Batter Truffles tonight and the batter was so sticky to roll into balls. I must have done something wrong. The taste is delicious but I could not roll them into balls. The batter is in the freezer now and I am hoping after a while they will firm up and I will be able to roll them. If not, I can eat it with a spoon. It really does taste like cake batter. Any ideas please?
Just add almond flour a little more at a time until it is firm enough to roll.
Did you use the sweetener listed? The wet ingredients are only 1/3 cup to almost 1 1/2 cups dry ingredients. That should not be too sticky.
This looks like it would satisfy any sweet craving! I just bought the sprinkles suggested so I can try out the recipe!!