Keto Red Velvet Truffles
{Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free}
Keto Red Velvet Truffles are the ultimate Valentine's Day treat! These sweet bites with curb your sweet tooth and are a wonderful way to celebrate the holiday of love.
Keto Red Velvet Truffles
Today's recipe just screams Valentine's Day – my least favorite holidays. I know, and I'm sorry, but my anniversary is February 11th, so when the 14th rolls around
BUT, with my anniversary so close to Valentine's Day, we get to enjoy all the food, going out to eat – without the crowds – and then we come home and enjoy dessert.
I have a really delicious red velvet cupcake recipe found here, but I decided that they really, really needed to be made into red velvet truffles.
However, the original recipe just didn't lend itself to truffles.
So, I reworked (and reworked, and reworked for many batches) and we're now here with a final recipe that's fantastically decadent, the taste is on point, and the texture perfect.
Keto Red Velvet Truffle Ingredients
For the cake:
Butter
Lakanto Baking Sweetener
Egg
Softened Coconut Oil
Half & Half
Almond Flour
Cocoa Powder
Baking Powder
Red Food Coloring
Vanilla Extract
For The Truffles:
Cream Cheese
Keto White Chocolate Baking Chips
Keto Milk Chocolate Chips
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How To Make Keto Red Velvet Truffles
Mix the butter and sweetener until fluffy in a large bowl or stand mixer. Add in the eggs.
Follow the eggs with the half and half, then almond flour, cocoa powder, and baking powder.
Stir in the red food coloring and vanilla extract then pour into the prepared cake pan and bake for 12-15 minutes, until the edges have just started to brown.
Remove from the oven and let the cake cool for 2-3 minutes, then place the still warm cake into a large bowl and mix with the cream cheese.
Use a cookie scoop to shape the red velvet mixture into balls, then place them into the freezer for 20-30 minutes.
Once the red velvet cake balls are frozen, temper the white and milk chocolate chips in separate microwave safe bowls (see instructions for tempering chocolate below), then coat the truffles in chocolate, turning out onto parchment paper to cool and set. Drizzle with leftover melted chocolate, if desired.
How To Temper Chocolate
Place chocolate in a microwave safe bowl.
Microwave for 30 seconds at a time, stirring in between each interval. DO NOT let the chips melt completely.
When they are partially melted (usually 2-3 30 second intervals) remove from the microwave and stir until smooth and completely melted.
Check out these other recipes you might like:
Keto Pumpkin Cookies with Maple Cream Cheese Frosting
Keto Tater Tot Casserole
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Keto White Chicken Enchiladas
Keto Cream Cheese Pancakes
Keto 7-Layer Bars
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Substitutes for Lakanto Baking Sweetener:
Monkfruit and Erythritol Blend
Check out my selection of keto chocolates and choose yours for this recipe HERE
I found Lily's White Chocolate Baking Chips are Walmart – so check your local store!
Substitutes for Stevia Sweetened Chocolate Chips:
Keto Red Velvet Truffles {Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free}
Keto Red Velvet Truffles are the ultimate Valentine's Day treat! These sweet bites with curb your sweet tooth and are a wonderful way to celebrate the holiday of love.
Ingredients
- For the cake:
- 1/3 cup Butter
- 1/3 cup Lakanto Baking Sweetener
- 1 Egg
- 2 T Softened Coconut Oil
- 1/4 cup Half & Half
- 3/4 cup Almond Flour
- 1 T Cocoa Powder
- 3/4 tsp. Baking Powder
- 1 tsp. Red Food Coloring
- 1 tsp. Vanilla Extract
- For The Truffles:
- 4oz Cream Cheese
- 4 oz Keto White Chocolate Baking Chips
- 4 oz. Keto Milk Chocolate Chips
Instructions
- Preheat oven to 350 and prepare an 8-inch round cake pan with cooking spray.
- Mix the butter and sweetener until fluffy in a large bowl or stand mixer. Add in the eggs.
- Follow the eggs with the half and half, then almond flour, cocoa powder, and baking powder.
- Stir in the red food coloring and vanilla extract then pour into the prepared cake pan and bake for 12-15 minutes, until the edges have just started to brown.
- Remove from the oven and let the cake cool for 2-3 minutes, then place the still warm cake into a large bowl and mix with the cream cheese.
- Use a cookie scoop to shape the red velvet mixture into balls, then place them into the freezer for 20-30 minutes.
- Once the red velvet cake balls are frozen, temper the white and milk chocolate chips in separate microwave safe bowls (see instructions for tempering chocolate below), then coat the truffles in chocolate, turning out onto parchment paper to cool and set. Drizzle with leftover melted chocolate, if desired.
Notes
How To Temper Chocolate
Place chocolate in a microwave safe bowl.
Microwave for 30 seconds at a time, stirring in between each interval. DO NOT let the chips melt completely.
When they are partially melted (usually 2-3 30 second intervals) remove from the microwave and stir until smooth and completely melted.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 405Total Fat: 32gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 67mgSodium: 206mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 18gProtein: 6g
xoxo,
Gretchen
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