Keto Peppermint Truffles

No-bake dark chocolate peppermint truffles made with heavy cream, unsweetened chocolate and powdered erythritol, rolled in cocoa. About 1 g net carb each.

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Prep Time 20

Cook Time 5

Total Time 1 40

Servings 24 truffles

Calories 66 kcal

Ingredients

3/4 cup (178 g) heavy whipping cream
4 oz (113 g) unsweetened baking chocolate, finely chopped
2 tablespoons (28 g) unsalted butter, cut in 2 pieces
48 g (1/3 cup) powdered erythritol
1/2 teaspoon glycerin-based peppermint extract
1/2 teaspoon alcohol-free vanilla
1 pinch fine salt
3 tablespoons (16 g) unsweetened cocoa powder, for rolling

Instructions

Put the chopped chocolate in a medium heatproof bowl.
Heat the cream in a small saucepan over medium heat until it just starts to simmer, with small bubbles around the edge. Do not let it boil hard.
Pour the hot cream over the chocolate and let it sit 5 minutes without stirring.
Add the butter, erythritol and salt and whisk until completely smooth and glossy. Stir in the peppermint extract and vanilla. Taste a tiny bit and add one more drop of extract only if you want more mint.
Cover and refrigerate about 1 hour, until firm enough to scoop but not rock hard. If it gets too firm, let it sit at room temperature 10 minutes.
Line a baking sheet with parchment. Put the cocoa powder in a shallow bowl.
Scoop level tablespoons (about 16 g each) and roll quickly between your palms into balls. Roll each one in the cocoa and set it on the sheet. If the ganache gets sticky, chill the tray 10 minutes and continue.
Chill the finished truffles 15 minutes before serving. Makes 24 truffles.

Notes

Use heavy whipping cream and plain unsweetened baking chocolate; light cream and sweetened chocolate will not set the same way. Powdered erythritol melts smoothly into the warm cream; granulated can feel gritty. Storage: keep in a sealed container in the refrigerator (40°F or colder) up to 4 days, or freeze in a single layer up to 2 months with parchment between layers. Do not leave out longer than 2 hours. Net carbs: 1 g per truffle (4 g total carbohydrates minus 1 g fiber and 2 g erythritol); the Carbohydrates figure in the nutrition box is the full total. Nutrition is for the cocoa-rolled version, 1 truffle.