Keto Sweetened Condensed Milk Chocolate Truffles
Silky, sweet keto chocolate truffles made with homemade keto sweetened condensed milk.
Servings: 16 truffles
Calories: 169kcal
Ingredients
- 2 1/2 cups heavy cream 625ml (*Coconut milk may be substituted for dairy-free)
- 1/4 cup salted butter 60g (If not using salted butter, add 1/4 tsp salt, use dairy-free butter if lactose intolerant)
- 1 cup powdered monkfruit sweetener 160g
- 1 1/2 cups + 1 tbsp unsweetened cocoa powder 150g
- 1 tsp vanilla extract optional
Instructions
- To a large pot, add the heavy cream, butter and powdered sweetener.
- Place the pot over medium-high heat and whisk all of the ingredients until the butter has melted.
- Continue to whisk often until the mixture comes to a boil.
- Turn the heat to low and simmer for 30 minutes more, whisking every so often.
- Meanwhile, line an 8x8 inch baking dish with plastic wrap. (Make sure to fully cover the bottom and sides with over-hang at the edges). I like to grease the pan with some oil first to help the plastic wrap stay in place.
- After 30 minutes the cream mixture should have reduced slightly and should now be somewhat coating the sides of the pot.
- Whisk in 1 tsp vanilla extract (optional) and bring the mixture back to a boil.
- Remove the pot from the heat and pour the keto sweetened condensed milk into a large glass bowl.
- While still hot, sift in the cocoa powder, 1/3 at a time. Whisk well after each addition.
- After all the cocoa powder has been added, the mixture should have cooled slightly and will be quite thick.
- Use a spatula to scrape the warm (but not hot) mixture into the prepared 8x8 inch dish. Smooth out the top as best as you can.
- Pop the chocolate condensed milk mixture into the fridge, un-covered for 20-30 minutes or just until the top has set.
- After this time, place another piece of plastic wrap on top and press it in place to keep the truffles from drying out.
- Put the pan back in the fridge for at least 4 hours or overnight.
- If refrigerating overnight, remove the truffles about 20 minutes before slicing to make the process easier.
- Sift cocoa powder generously over-top of a large piece of parchment paper. Remove the block of truffles from the plastic wrap and place it on top of the cocoa powder.
- Slice the truffles into 16-32 squares. Optionally, you can use your fingers to round out the corners of the truffles as I've done in my photos.
- Generously Sift more cocoa powder over the top of the truffles to finish.
- Serve chilled or at room temperature. Enjoy your Keto Sweetened Condensed Milk Chocolate Truffles!
Video
Notes
Ingredients In Keto Sweetened Condensed Milk Chocolate Truffles
- Heavy Cream
- Salted Butter
- Powdered Monkfruit Erythritol Sweetener
- Vanilla Extract
- Unsweetened Cocoa Powder
Tips For Making Keto Sweetened Condensed Milk Chocolate Truffles
- Use full-fat coconut milk and dairy-free butter for dairy-free keto chocolate truffles.
- Sift your cocoa powder for a smoother chocolate truffle.
- Use high quality (dutch-processed) cocoa powder for a nicer flavour.
- If you don't have an 8x8 inch dish, any square or rectangle dish will do!
- Dust truffles in powdered monkfruit or swerve rather than cocoa powder for a "sweetener" finish.
- You could even press some toasted coconut or finely chopped nuts into the tops of the truffles if you wish.
- Make sure the truffles chill for at LEAST 3 hours before cutting (overnight is preferred).
How to Store Keto Sweetened Condensed Milk Chocolate Truffles
- Store the chocolate truffles in the fridge in a container with a lid for up to 7 days.
- You can also freeze the keto chocolate truffles in an air-tight container by layering wax paper on the top and bottom to prevent freezer burn. These will stay fresh for about 2-3 months this way. Just remove from the freezer ~15min before serving.
Nutrition
Serving: 1truffle | Fiber: 3.1g | Calories: 169kcal | Fat: 15.6g | Protein: 1.6g | Carbohydrates: 1.6g