These are no-bake chocolate truffles flavored like gingerbread. The dough is almond flour, cocoa, almond butter and erythritol, spiced with ginger, cinnamon, nutmeg and cloves, then rolled into balls and dipped in sugar-free dark chocolate. The recipe makes 12 truffles, and each has 2 grams of carbohydrates and 0 grams of sugar according to the card.
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Nothing is baked. You mix, chill the dough for 30 minutes, roll, dip, and chill again for 30 minutes, which makes about 1 hour in total with 15 minutes of hands-on time.
What Goes into the Truffles
The amounts are on the recipe card at the bottom.
- Almond flour (1 cup) and unsweetened cocoa powder (1/4 cup): the body of the dough. Choose a good unsweetened cocoa, since the chocolate flavor depends on it.
- Powdered erythritol (1/2 cup): the sweetener. The card says you can use your preferred keto sweetener.
- Ginger and cinnamon (1 teaspoon each), nutmeg and cloves (1/4 teaspoon each): the gingerbread spices.
- Salt (1/4 teaspoon) and vanilla extract (1 teaspoon): they round out the flavor.
- Unsweetened almond butter (1/2 cup): binds the dough.
- Sugar-free dark chocolate chips (1/4 cup): melted for the coating.
Mixing, Rolling and Dipping
Stir the almond flour, cocoa, erythritol, spices and salt together until evenly mixed. Add the almond butter and vanilla and stir until a thick dough forms. If it is too dry, add water or almond milk a teaspoon at a time until you can mold it.
Chill the dough for about 30 minutes so it is easier to handle. Scoop small portions and roll them into balls about 1 inch across. Melt the chocolate chips in a microwave-safe bowl in 30-second bursts, stirring in between, until smooth. Dip each ball until it is fully coated and set it on a parchment-lined baking sheet. Refrigerate for at least 30 minutes so the chocolate sets. Serve chilled or at room temperature.
Tips for Better Truffles
- Adjust the sweetness: start with the recommended erythritol and add more if you want a sweeter truffle.
- Fix a dry dough: a teaspoon at a time of water or almond milk binds it without changing the flavor.
- Store them cold: in an airtight container in the refrigerator, they keep for up to two weeks.
Ways to Change Them
- Peppermint: add a teaspoon of peppermint extract to the dough, or a splash as the card suggests.
- Cardamom: a pinch of ground cardamom adds a warm note alongside the ginger and cinnamon.
- Coatings: roll the truffles in crushed pecans or walnuts, or in unsweetened shredded coconut, before refrigerating.
What to Serve With Them
Coffee or herbal tea suits these truffles, and a splash of unsweetened almond milk or a sprinkle of cinnamon makes the coffee more festive. A cheese platter of brie, cheddar and gouda, with olives and sliced cucumbers, gives a savory break from the sweetness. Sugar-free whipped cream, made with heavy cream and a keto sweetener, works as a dip.
Nutrition per Truffle
One truffle has approximately 100 calories, 8 grams of fat (0 grams saturated), 2 grams of carbohydrates, 0 grams of fiber, 0 grams of sugar and 3 grams of protein. The card lists sodium as 0.
FAQ
Can you use a different sweetener?
Yes. Monk fruit or stevia both work in place of the powdered erythritol. Adjust the amount to the sweetness of the one you choose.
How long do the truffles last?
Up to two weeks in an airtight container in the refrigerator.
Can you freeze them?
Yes. Freeze them in a single layer on a baking sheet, then move them to an airtight container. They keep for up to three months. Thaw them in the refrigerator before eating.
What if the dough is too dry?
If it feels dry and crumbly, add a teaspoon of water or almond milk at a time until it holds together.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Gingerbread Chocolate Truffles: A Festive Treat!
Ingredients
Instructions
In a mixing bowl, combine almond flour, cocoa powder, powdered erythritol, ginger, cinnamon, nutmeg, cloves, and salt. Mix well until all dry ingredients are evenly distributed.
Add almond butter and vanilla extract to the dry mixture. Stir until a thick dough forms. If the mixture is too dry, add a teaspoon of water or almond milk at a time until it reaches a moldable consistency.
Refrigerate the dough for about 30 minutes to make it easier to handle.
Once chilled, scoop out small portions of the dough and roll them into balls, about 1 inch in diameter.
Melt the sugar-free dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
Dip each truffle into the melted chocolate, ensuring they are fully coated. Place them on a parchment-lined baking sheet.
Refrigerate the truffles for at least 30 minutes to allow the chocolate to set.
Serve chilled or at room temperature.
Notes
This recipe makes approximately 12 truffles.
For added flavor, consider rolling the truffles in crushed nuts or unsweetened shredded coconut before refrigerating.
You can also experiment with different spices like cardamom or add a splash of peppermint extract for a festive twist.
Nutrition
| Serving Size | 1 truffle |
|---|---|
| Calories | 100 calories |
| Sugar Content | 0g |
| Sodium Content | 0g |
| Fat Content | 8g |
| Saturated Fat Content | 0g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 2g |
| Fiber Content | 0g |
| Protein Content | 3g |
| Cholesterol Content | 0mg |