Do you love chocolate? These healthy brownie truffles are the best healthy no-bake dessert recipe. A creamy, fudgy chocolate center covered in another layer of chocolate. Enjoy them as an afternoon treat to satisfy your sweet tooth or as a pre-workout snack.
It’s quite simple and an easy four-ingredient recipe for paleo vegan brownie truffles that taste like fudge! A gooey, fudgy brownie center covered in sugar-free and keto-friendly chocolate!
For something so decadent, you’d be surprised to know that these paleo and vegan truffles are secretly guilt-free. They are low carb, packed with protein and are made 100% sugar-free- This means even those following a keto and dairy-free diet can enjoy them.
Choices of Sticky Sweeteners
Monk fruit sweetened maple syrup is my sticky sweetener of choice, as it is keto-friendly and sugar-free.
Pure maple syrup will work, but this is only suitable for those following a vegan and paleo diet.
Coconut Flour & alternatives
- Coconut flour is key in order to help form the truffle center, along with allowing it to hold its shape.
- Another alternative is Blanched almond flour will work, but be sure to double the amount, at a minimum. Sometimes, you may even need to add even more.
Healthy Chocolate Chips
The chocolate coating allows these keto chocolate truffles to be stable at room temperature, along with easier ways to use them as edible gifts.
Following are the best options to avail:
- Keto chocolate chips– Prefer to use stevia-sweetened chocolate chips. Because these chocolate chips are low carb, sugar-free and don’t have a bitter aftertaste.
- Paleo vegan chocolate chips– Enjoy Life chocolate chips are dairy-free and refined sugar-free, and melt beautifully.
- Homemade keto, vegan and paleo chocolate– You can easily make your own homemade chocolate coating. Simply melt a 100% unsweetened chocolate bar and add liquid stevia, to taste.
Low Carb Brownie Batter Truffles
- Course: Dessert | Cuisine: American | Keyword: chocolate
- Prep Time: 5 mins | Cook Time: 5 mins | Total Time: 10 min
- Servings: 20 Truffles | Calories: 97kcal
- 2 cups Homemade Sugar Free Nutella
- 3/4 cup coconut flour
- 1/2 cup sticky sweetener of choice ( e.g. Monk fruit sweetened maple syrup is best to use)
- 2 cups chocolate chips
- In a large mixing bowl, combine your chocolate spread, coconut flour and sticky sweetener of choice. If the batter is too thick, add extra syrup/liquid until a thick, creamy dough remains.
- Line a large plate with parchment paper. Using your hands, form small balls and place them on the plate. Refrigerate.
- Melt your chocolate chips of choice. Remove your truffles from the fridge. Moving quickly, dip each truffle in the melted chocolate, ensuring they are all evenly coated.
- Place back on the plate and refrigerate until firm.
- You can substitute this for almond flour, but double the amount
- Monk fruit sweetened maple syrup is preferred for this recipe, which is keto-friendly. Traditional maple syrup or agave nectar can be substituted.
- Healthy Paleo Vegan Brownie Truffles (Keto, Low Carb) can keep at room temperature, in a sealed container, for up to 2 weeks. They can be refrigerated and are also freezer friendly.
Serving: 1Truffle | Calories: 97kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Fiber: 3g | Vitamin A: 4% | Vitamin C: 2% | Calcium: 1% | Iron: 2%
- 1 1/4 cup almond flour
- Sweetener equivalent to 1/2 cup sugar (powdered or liquid works best)
- 1/3 cup cocoa powder
- Pinch salt
- 1/2 cup butter, melted
- 1 tsp vanilla extract
- Water if needed
- 3 ounces sugar-free dark chocolate such as Lily’s or Chocoperfection, chopped
- 1/2 ounce cocoa butter or 1 tbsp coconut oil
- In a large bowl, whisk together the almond flour, sweetener, cocoa powder, and salt. Stir in the melted butter and vanilla extract until the dough comes together.
- If the dough is too crumbly to roll into balls, add water 1 tbsp at a time until it can be squeezed together.
- Roll into 1 inch balls and place on a waxed paper-lined baking sheet. Freeze at least 1 hour.
- In a heatproof bowl set over a pan of barely simmering water, combine the chopped chocolate and the cocoa butter or coconut oil. Stir until melted and smooth.
- Drop a frozen truffle into the chocolate, tossing to coat thoroughly. Lift out with a fork and tap gently on the side of the bowl to remove excess chocolate.
- Return to the baking sheet to set. If using sprinkles to decorate, add them right away before the chocolate hardens. Repeat with remaining truffles.
Yield: Makes about 24 truffles (2 per serving)
- Food energy: 181 kcal
- Total fat: 17.07g
- Calories from fat: 153
- Carbohydrate: 6.77g
- Protein per serving: 3.40g
- Total dietary fiber: 3.55g
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