Indulge in the festive season without straying from your keto goals with these delectably rich Keto Gingerbread Truffles! Perfect for satisfying your sweet tooth, these heavenly bites wrap the classic holiday flavors in a low-carb package.
Imagine the aromatic blend of gingerbread spices melding with the luxurious depth of extra-dark chocolate, all rounded off with a velvety touch of cream and ample, rich butter. Whether you’re cozying up by the fire or sharing at a holiday gathering, these truffles are your ticket to guilt-free bliss.
So, grab your ingredients, and let’s transform that high-cocoa-content chocolate and grass-fed butter into a holiday treat that even Santa can’t resist!
Let’s tackle first some potential questions and answers that you might find helpful:
What is this recipe about?
This recipe is for Keto Gingerbread Truffles, a low-carb dessert option perfect for those following a ketogenic diet or anyone looking for a sugar-conscious treat during the holiday season.
The truffles combine extra-dark chocolate (cocoa content 90%), unsalted butter, Authentic Finnish Gingerbread Spice Mix, and heavy cream, resulting in a rich and indulgent confection.
Once mixed and set, the truffles are shaped into balls and can be rolled in either raw cocoa powder or unsweetened desiccated coconut for added flavor and a pretty presentation.
The truffles are designed to capture the warm, spiced essence of gingerbread while keeping the carb count low, making them a festive and guilt-free indulgence that you can share with your friends and family.
Can I use a different type of chocolate for this recipe?
While this recipe is designed for 90% cocoa content chocolate to keep it keto-friendly, you can use a lower cocoa content chocolate if you’re not strictly following a keto diet. Just be mindful that this will increase the sugar content and potentially alter the texture and setting properties of the truffles.
That said, feel free to use sugar-free chocolate with lower cocoa content if you happen to find a decent one, i.e., which is sweetened with natural sweeteners like erythritol, stevia, or monk fruit.
What if I don’t have Authentic Finnish Gingerbread Spice Mix?
Well, then, you make a batch! My recipe is easy, and I guarantee the recipe is worth making. If you happen to live in Finland (I know many of my Finnish followers are reading this blog), you can order a ready gingerbread spice mix directly from my online store. (Well, you can still order if you live abroad, but most likely, you won’t get it before Christmas, and my store is in the Finnish language.)
Only in case of emergency, use another gingerbread spice mix. Make sure you use Ceylon cinnamon instead of cassia cinnamon for a liver-friendly option. Always go for organic spices as they don’t contain pesticides, and they are not irradiated.
Is there a dairy-free alternative to heavy cream for this recipe?
Yes, you can use coconut cream as a dairy-free alternative to heavy cream. Keep in mind that this may impart a slight coconut flavor to the truffles, which some people may enjoy as it complements the gingerbread spices.
And, notice also that this recipe uses butter, which is a dairy product, so you might want to check a completely dairy-free truffle recipe and modify it with gingerbread spice.
What’s the best way to store these Keto Gingerbread Truffles?
These truffles should be stored in an airtight container in the fridge, and they will keep for up to two weeks — but I guarantee they will be eaten before that!
If you prefer them a bit softer, you can let them sit at room temperature for a short while (let’s say, 30 minutes) before serving.
Can I freeze these truffles for longer storage?
To be honest, I haven’t tried it out, as my truffles have disappeared too quickly to be frozen. However, I expect these truffles can be frozen. You can place them in a single layer on a baking sheet to freeze initially, then transfer them to an airtight container or freezer bag.
I think these truffles can be stored in the freezer for up to 3 months. Thaw them in the refrigerator overnight before serving, and toss again in raw cocoa powder for gorgeous looks.
If I didn’t answer your question, please ask it in the comment section, and I will make sure to reply to you soon.
Step-by-Step Instructions on How to Make These Very Low-Sugar Truffles
As making these truffles is really easy, let’s take a look at how to prepare them:
First, combine 7 oz (200 g) extra-dark chocolate (with 90% cocoa content)…
…4 oz (115 g) unsalted preferably grass-fed butter…
…and 1 tablespoon Authentic Finnish Gingerbread Spice Mix in a saucepan.
Heat over the lowest heat, all the time mixing…
Remove from the heat. Add 1/4 cup (60 ml) heavy cream.
Mix until smooth.
Like this. Place the mixture in the fridge for a few hours, until set.
Now, it’s completely set and ready to be shaped into truffles. I’m drooling!
Shape the mixture into walnut-sized balls.
Roll the balls in cocoa powder or desiccated coconut if desired.
Place the truffles into candy cups. Place the ready truffles in the fridge for a few hours to set completely.
How I Came up with This Keto Holiday Treat
After sharing a series of savory recipes perfect for ketovore and carnivore enthusiasts, I felt it was high time to offer a sweet keto delight for the festive season.
My current diet steers clear of baked goods, so I opted against anything oven-baked in favor of a chocolate-based indulgence — after all, I do occasionally savor extra dark chocolate despite my typically carnivorous habits.
And really, who could pass up the temptation of decadent chocolate treats at Christmas?!
With the launch of my very own gingerbread spice blend, it seemed only fitting to craft a confection that married chocolate with this aromatic spice. I found myself fantasizing about lush, butter-rich truffles. Yes, butter is an essential ingredient in luscious truffles!
Selecting the ingredients was a breeze, but perfecting the proportions required more thought. While it’s hard to go wrong with chocolate and butter, I aimed for a flawless balance on the first try without too much trial and error.
Initially, I intended to sweeten the truffles with allulose, but that led to a curdled texture — not ideal for truffles, though still tasty.
Even though I managed to smoothen the consistency by adding more cream, I revised the recipe, using just chocolate, butter, heavy cream, and gingerbread spice. The result was truffles with an impeccable texture and a taste that was nothing short of sublime.
The only hiccup came with the early onset of darkness (at 2 pm!), which thwarted my plans for natural-light photography. I considered delaying the photoshoot until the following day but then thought better of it — I was eager to finalize everything without delay.
Embracing the situation, I used artificial lights to capture the final images and also snapped some shots for my Finnish blog, wanting to share the recipe there, too. So, my apologies if the photos seem a tad unnatural — it’s all thanks to the artificial lighting. In fact, I despise everything artificial!
Here’s the recipe for you to enjoy:
- 7 oz = 200 g extra-dark chocolate (cocoa content 90%), chopped
- 4 oz = 115 g unsalted grass-fed butter
- 1 tablespoon Authentic Finnish Gingerbread Spice Mix
- 1/4 cup = 60 ml heavy cream
- raw cocoa powder or unsweetened desiccated coconut for rolling
- Combine the chocolate, butter, and the gingerbread spice in a small saucepan. Heat over the lowest heat, all the time mixing, until melted.
- Remove the saucepan from the heat. Add the cream while constantly mixing. Continue mixing until smooth.
- Place the mixture in the fridge for a few hours, until set.
- Once set, shape the mixture into walnut-sized balls and roll them in cocoa powder or desiccated coconut if desired. Place into candy cups.
- Place in the fridge for a few hours to set completely.
- Serve, and store the leftovers refrigerated for up to two weeks.
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|Per truffle (makes 24 truffles)
Tips for Variations
You can easily get variation on your truffles by swapping ingredients and adding ingredients (like spices). Feel free to make several different types of truffles and savor them yourself or give them as a delectable present.
- White Chocolate Delight: Swap the dark chocolate for sugar-free white chocolate and add a teaspoon of vanilla extract for a creamy twist on the classic truffle.
- Spiced Orange Zest: Add the zest of one organic orange (only the orange-colored part) and a pinch of cardamom to the mixture for a citrusy note that complements the gingerbread spices. Alternatively, use 6 drops of orange oil instead of orange zest.
- Mint Chocolate Fusion: Include 2 drops of peppermint oil in the melted chocolate mix for a refreshing minty flavor that pairs excitingly with the deep chocolate taste and the gingerbread spice.
- Crunchy Gingerbread Cookie: This is my favorite! Crush a handful (appr. 1/2 cup = 120 ml) of keto gingerbread cookies or ginger cookies and fold them into the truffle mixture before refrigerating for added crunch and intensified gingerbread flavor.
- Nutty Almond Surprise: Mix in 1/4 cup (60 ml) of finely chopped and toasted almonds for a nutty texture and toasty flavor, enhancing the rich and spiced profile of the truffles. Feel free to swap the almonds for other low-carb nuts or seeds.
Be sure to check my other Christmas recipes!
This week was busy with content creation, so I’m happy that this weekend is now more relaxed. We are visiting my mom to celebrate Christmas as my son will be traveling immediately after Christmas, so we’ll stay the Christmas Eve at home.
My mom has cooked traditional Finnish Christmas food with various casseroles and, naturally, a huge ham that is the centerpiece of the Finnish Christmas dinner table. There is also fish, which will be the centerpiece of my dinner as I don’t eat casseroles (veggies), and I don’t tolerate pork that well.