These keto fat bomb cream cheese truffles are decadent bites full of chocolate, coffee, and rum flavors. Instead of using chocolate we’re using unsweetened cocoa powder and cream cheese to make up the bulk of the truffle. You won’t have to worry about finding a specialty chocolate brand to make these. There’s also no cooking involved, so they are incredibly easy to make.
You will need to plan ahead so that they are properly chilled before serving. If they are not cold then the truffles can be a bit soft. Softness does nothing to change the flavor, of course.
To add the coffee flavor I chose to use instant coffee. If you prefer to use brewed coffee or espresso just omit the instant coffee crystals and replace the water with your coffee of choice. You can also substitute the rum extract for real rum, or other flavors of extract that you have on hand. Peppermint or orange would be fun to try.
They will need to be refrigerated until serving, and they are really at their best when kept cold.
Yields 24 servings of Keto Cream Cheese Truffles
The Preparation
- 16 ounces cream cheese, softened
- 1/2 cup unsweetened dark cocoa powder
- 4 tablespoons stevia/erythritol blend, powdered
- 1/4 teaspoon liquid stevia
- 1/2 teaspoon rum extract
- 1 tablespoon instant coffee
- 2 tablespoons water
- 1 tablespoon heavy whipping cream
- 24 paper candy cups
The Execution
1. In a large bowl add the cream cheese, ¼ cup of cocoa powder, Swerve, Stevia, rum extract, instant coffee, water, and heavy whipping cream.
2. Use an electric hand mixer to whip all of the ingredients together until they are well combined. Place the bowl in the fridge for half an hour to chill before rolling.
3. Spread the remaining ¼ cup cocoa powder out. Roll heaping tablespoons in the palm of your hand to form balls, then roll them around in the cocoa powder. You will end up with about 24 total. Place them individually in small paper candy cups.
4. Chill for an hour before serving.
This makes a total of 24 servings of Keto Cream Cheese Truffles. Each serving comes out to be 75 calories, 6.8g fats, 1.4g net carbs, and 1.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16 ounce cream cheese | 1551 | 154.2 | 18.6 | 0 | 18.6 | 27.9 |
| 1/2 cup unsweetened dark cocoa powder | 160 | 4 | 24 | 16 | 8 | 8 |
| 4 tablespoon stevia/erythritol blend | 10 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon rum extract | 4 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon instant coffee | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon water | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon heavy whipping cream | 51 | 5.4 | 0.4 | 0 | 0.4 | 0.4 |
| 24 paper candy cups | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1776 | 163.6 | 43 | 16 | 27 | 36.3 |
| Per Serving (/24) | 74 | 6.8 | 1.8 | 0.7 | 1.1 | 1.5 |
Keto Cream Cheese Truffles
Equipment
- 24 paper candy cups for serving
Ingredients
- 16 ounce cream cheese softened
- ½ cup unsweetened dark cocoa powder
- 4 tablespoon stevia/erythritol blend powdered
- ¼ teaspoon liquid stevia
- ½ teaspoon rum extract
- 1 tablespoon instant coffee
- 2 tablespoon water
- 1 tablespoon heavy whipping cream
- 24 paper candy cups
Instructions
- In a large bowl add the cream cheese, cocoa powder, sweetener, rum extract, instant coffee, water, and heavy whipping cream.
- Use an electric hand mixer to whip all of the ingredients together until they are well combined. Place the bowl in the fridge for half an hour to chill before rolling.
- Spread the remaining ¼ cup cocoa powder out. Roll heaping tablespoons of the truffle mixture in the palm of your hand to form balls, then roll them around in the cocoa powder. Place them individually in small paper candy cups.
- Chill for an hour before serving.
Is there any particular reason to use swerve confectioners instead of erythritol in this recipe? Would it affect the consistency and/or flavor?
It’s just because it’s powdered and most people don’t own a spice grinder. If you can powder erythritol then you can use that instead. You could probably use granulated erythritol as well – but sometimes the crystals can be quite sandy if the recipe isn’t heated up.
could i get the consistency im looking for by by using a mortar and pestle to grind up the granulated crystals?
While technically possible – it might be a little hard!
I used erythritol and did NOT use any liquid sweetener. They were good!
Thanks for reporting back Kay! Glad to hear that.
I made these tonight and loved them, but I would like to make a version with a crispier outside. I was thinking about, after completing the steps in this recipe, coating them in a layer of coconut flour, or maybe some coconut/almond flour mix, and deep frying it. What are your thoughts on this? New to both keto and cooking in general, so any helpful thoughts you have are welcome.
I think deep frying would cause these to turn into a mess…but another option would be to roll these into some crushed nuts!
These are delicious! They taste like my mom’s rum balls that she prepared every Christmas. Next time, I will be adding crushed pecans…
Yuuuum!
Not sure what I did wrong but the consistency, even after 30 minutes in the fridge was like chocolate pudding. Could not form a ball with hands. Put into freezer for 10 minutes, still about the same consistency. Ended up using a spoon to drop into the cocoa powder and would kinda roll it around in there, but still very messy. Anyone have any hints as to what I did wrong?
Did you make any changes to the ingredients? Did you maybe use liquid coffee and not omit the water? They are soft if not fully chilled, but they shouldn’t be pudding soft.
Looking at other Keto Dessert recipes, I think it was because I used Spreadable Cream Cheese? Honestly didnt know there was a difference! I see now some other Keto recipes specifically warn to get normal Cream Cheese and not Spreadable. It would make sense that the spreadable was more…. runny? than it should have been! But yeah, otherwise the correct amount of water and instant coffee.
Ok so a couple things. First off, I coated these with a hard chocolate shell and it is AMAZING!! just combine 2 parts coconut oil, 2 parts cocoa powder, one part stevia, and I added a little 85% cocoa chocolate bar (don’t go nuts on that), and melt it all. After completing the truffles, put them in the freezer for an hour, then dip them in the chocolate sauce briefly, just enough to coat the exterior, pull them out, and let them harden before setting them back down. I actually used a toothpick to dip them, mashed the prices more complete and easier to do. Really adds a whole dimension the the recipe! And repeat the process to make the shell as thick as you want; you’ll need to refreeze for a bit between dips. Keep them in the fridge when your done, they won’t take too long to get melty.
Second thing, my gf doesn’t like coffee or rum (weird, right?) But I want her to be able to enjoy these. I was thinking of making a key lime flavored version of these, but I’m not sure how I would do that. Do you guys have any ideas?
Thanks for everything you do, this site has been instrumental in helping me lose 53 pounds that has been plaguing me as a disabled veteran for years. Truly grateful for your contribution.
Woah, so glad to hear keto is working so well for you Chris! I love your chocolate shell idea too. You might want to replace the cocoa with a vanilla (or maybe unflavored) protein powder if you do a key lime version. Then add some lime juice and lime zest of course. 😀
Is this instant coffee crystals or the powder? Does it matter? Thanks!
Instant coffee would be best. If you used normal ground beans, it would be crunchy and might take away from the overall recipe.
A whole recipe of these plus a can of salmon and I would have all my macros for the day! Yay!
Enjoy! 🙂
Just made this for the first time. I followed directions, ended up with only 15 balls. But they’re great. I used liquid Monk fruit , instead of liquid stevia .