Keto Funfetti Truffles

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Keto Funfetti Truffles
{THM:S, Low Carb, Ketogenic, Sugar-Free}

Who doesn't love sprinkles! My Keto Funfetti Truffles are packed with colorful sprinkles, tender cake, and delicious icing for a delectable treat that feels so guilty but is actually sugar-free and ketogenic!

Cake is one of those unattainable things on the Ketogenic Diet, that until recently, I hadn't cracked.

But when I hit “publish” on The Best Keto Yellow Cake recipe and my Keto Sprinkles, a whole world of desserts opened!

These Keto Truffles only scratch the surface of what you can do with keto desserts, but I wanted to start with them because they're super simple, and will hopefully get you to try my Keto Yellow Cake Recipe because it's seriously awesome!

If you already have the Yellow Cake made, all you need is 3 ingredients. If you still need to make the cake, then you'll need like 10. Nothing crazy that you don't already have in your cabinets – hopefully.

The one exception is the Lakanto Chocolate Bar.

These chocolate bars are hands-down my absolute favorite. I like my Lily's, and I like my ChocZero, but the Lakanto Bar I use in this recipe I ALWAYS have on hand because it's amazing for baking and the husband and 4-year old LOVE them.

You can find the Lakanto Bars here (take 20% off with code “fitmomjourney”) but if you wait until the weather cools off a little bit, they go on sale for 50% off about once per month.

Here's what you'll need:

1 Keto Yellow Cake Recipe, baked per directions
1/2 cup Lakanto Powdered Sweetener (save 20% with code “fitmomjourney”)
2 T Butter, softened
Dash of Vanilla, optional
2 bars Lakanto Chocolate, melted
1 batch of my Keto Sprinkles, made in the colors you desire

Directions:

You will need to make the spinkles at least 4 hours prior to making these truffles. Prepare according to the instructions found here.

Bake the cake according to directions. Let cool and release from the pan.

Make the icing: Whip the butter, powdered Lakanto sweetener and vanilla in a small bowl.

Once the cake has cooled, crumble it with your hands in a large mixing bowl. Use a hand mixer to mix in 2 Tablespoons of the icing you made, then fold in the sprinkles until well incorporated.

Using a regular cookie scoop, scoop out the cake mixture and form into balls with your hands. Place on a sheet of parchment paper and refrigerate until firm.

Melt the Lakanto Chocolate bars in a double boiler, then pour into a short glass. Pull the cake balls out of the refrigerator and put a toothpick in the top (if you're going to make truffles) or cake pop sticks (if making cake pops).

Dip each truffle into the chocolate, then set back on the parchment paper to set. If you're making truffles, pull each toothpick out of the top, and smooth over the chocolate where the toothpick came out.

Let harden completely, store in the refrigerator.

Macros: Makes 18, cookie-scoop sized truffles. If you make them smaller, you will need to adjust the macros accordingly.
284 Calories
29g of Fat
1.5 Net Carbs
3.5 g Protein

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Affiliate Links: There are a few special ingredients in this recipe. The links below are affiliate links, which means that if you purchase something by clicking and buying through my link I earn a small commission, at no extra cost to you:

Kirkland Almond Flour
Stevia Glycerite
Lakanto Granluated Classic Sweetener
Lakanto Confectioner's Sweetener
Coconut Flour
Vanilla Extract
Cake Pans I Use
Circle Parchment Paper

Save Print

Keto Funfetti Truffles

Author: Gretchen

Recipe type: Dessert

Prep time: 1 hour

Cook time: 1 hour

Total time: 2 hours

Serves: 18 truffles

Ingredients

1 Keto Yellow Cake Recipe, baked per directions
½ cup Lakanto Powdered Sweetener (save 20% with code "fitmomjourney")
2 T Butter, softened
Dash of Vanilla, optional
2 bars Lakanto Chocolate, melted
1 batch of my Keto Sprinkles, made in the colors you desire

Instructions

You will need to make the spinkles at least 4 hours prior to making these truffles. Prepare according to the instructions found here.
Bake the cake according to directions. Let cool and release from the pan.
Make the icing: Whip the butter, powdered Lakanto sweetener and vanilla in a small bowl.
Once the cake has cooled, crumble it with your hands in a large mixing bowl. Use a hand mixer to mix in 2 Tablespoons of the icing you made, then fold in the sprinkles until well incorporated.
Using a regular cookie scoop, scoop out the cake mixture and form into balls with your hands. Place on a sheet of parchment paper and refrigerate until firm.
Melt the Lakanto Chocolate bars in a double boiler, then pour into a short glass. Pull the cake balls out of the refrigerator and put a toothpick in the top (if you're going to make truffles) or cake pop sticks (if making cake pops).
Dip each truffle into the chocolate, then set back on the parchment paper to set. If you're making truffles, pull each toothpick out of the top, and smooth over the chocolate where the toothpick came out.
Let harden completely, store in the refrigerator.