Hello, my lovely reader! It’s that time of year again — Christmas is sneaking up faster than Santa down a chimney — and if you’re anything like me, you want festive treats without the fuss. Now, I usually stick to a carnivore lifestyle, but this week I decided to shake things up with a keto-friendly holiday delight for all you keto warriors out there. Enter: Keto Snowflake Truffles.
I stumbled upon the original Snowflake Truffle recipe on LorAnn’s page, and immediately thought, “Why not keto-ify this beauty?” Plus, with my obsession for recipes that use 5 ingredients or less, this was a no-brainer.
I took the original recipe, stripped it down, and simplified the method so much that even your holiday-stressed, eggnog-fueled self can whip these up without breaking a sweat. Seriously, why do recipes have to be so damn complicated when you can do it the easy way?
But what I love most about these truffles is that they’re a lifesaver when you’re short on time but still want something festive, creamy, and keto-approved. Bonus: you can make them days ahead, freeze them, and then roll them in coconut right before serving — easy, peasy, zero-stressy.
So, if you’re ready to impress your guests — and more importantly, yourself — with minimal effort and maximum (coconutty) flavor, let’s dive in!
Step-by-Step Instructions for Keto Snowflake Truffles
Let’s keep this simple and quick; just a few easy steps and you’re done.
Take a mixing bowl and add 8 oz (230 g) of plain full-fat cream cheese…
…then 1/2 cup (120 ml; or to taste) powdered erythritol…
…and 1/2 teaspoon vanilla powder.
Beat with an electric mixer…
…until smooth and creamy.
Add 2 cups (470 ml) of unsweetened shredded (desiccated) coconut…
…and mix…
…until everything’s well combined. If it feels too soft, cover and chill for an hour.
Line a baking sheet or cutting board with parchment paper.
Put 1 cup (240 ml) of shredded coconut in a small bowl.
Roll the cream cheese mixture into 1-inch (2.5 cm) balls.
Roll each ball in the shredded coconut until fully coated.
Here we go.
Place the coated balls on the lined baking sheet or cutting board.
Chill in the fridge for at least 4 hours.
Serve and enjoy! Store leftovers in an airtight container in the fridge for up to a week.
Yum!
Here’s the recipe for you to enjoy:
Keto Snowflake Truffles
Hello, my lovely reader! It’s that time of year again — Christmas is sneaking up faster than Santa down a chimney — and if you’re anything like me, you want festive treats without the fuss. Now, I usually stick to a carnivore lifestyle, but this week I decided to shake things up with a keto-friendly holiday delight for all you keto warriors out there. Enter: Keto Snowflake Truffles.
I stumbled upon the original Snowflake Truffle recipe on LorAnn’s page, and immediately thought, “Why not keto-ify this beauty?” Plus, with my obsession for recipes that use 5 ingredients or less, this was a no-brainer.
I took the original, stripped it down, and simplified the method so much that even your holiday-stressed, eggnog-fueled self can whip these up without breaking a sweat. Seriously, why do recipes have to be so damn complicated when you can do it the easy way?
But what I love most about these truffles is that they’re a lifesaver when you’re short on time but still want something festive, creamy, and keto-approved. Bonus: you can make them days ahead, freeze them, and then roll them in coconut right before serving — easy, peasy, zero-stressy.
So, if you’re ready to impress your guests — and more importantly, yourself — with minimal effort and maximum (coconutty) flavor, let’s dive in!
Ingredients
- 8 oz = 230 g plain full-fat cream cheese
- 1/2 cup = 120 ml (or to taste) powdered erythritol
- 1/2 teaspoon vanilla powder
- 2 cups = 470 ml unsweetened shredded coconut + 1 cup = 240 ml for decorating
Instructions
- Combine the cream cheese, sweetener, and the vanilla powder in a small mixing bowl. Beat with an electric mixer until smooth and creamy.
- Add 2 cups (470 ml) of shredded coconut and beat until well combined. If the mixture is too soft to handle, cover the bowl with a plastic wrap and let the mixture chill in the fridge for 1 hour.
- Line a cutting board or baking sheet with parchment paper. Place the remaining 1 cup (240 ml) of shredded coconut into a small bowl.
- Roll the cream cheese mixture into 1-inch (2.5 cm) balls.
- Roll the balls in shredded coconut and place them on the lined cutting board or baking sheet.
- Let the truffles chill in the fridge for at least 4 hours before serving.
- Serve, and store the leftovers in the fridge in an airtight container for up to one week.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
-
Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy -
Quick and Easy Low Sugar Recipes: Delicious Low-Carb Recipes for Crushing Cravings and Eating Clean -
Kiva Premium Vanilla Bean Powder, Gourmet Madagascar Bourbon | RAW, Vegan, All Natural | 3 oz. -
Yupik Organic Dried Desiccated Coconut, 1 Lb -
NOW Natural Foods, Organic Confectioner's Erythritol Powder, Replacement for Powdered Sugar, Zero Calories, 1-Pound (Packaging May Vary) -
Anthony's Confectioner's Erythritol, 2 lb, Non GMO, Natural Sweetener, Zero Calorie, Keto & Paleo Friendly
Tips for Variations
Ready to jazz things up? These truffles are super flexible — here are some ideas how to make them your own:
Go full coconut mode:
Swap the vanilla powder for additive-free coconut extract or coconut flavoring. Your Christmas just got a tropical upgrade.
Choco lovers unite:
Mix in 1 tablespoon of unsweetened cocoa powder to turn these into rich, chocolatey truffles. Because sometimes, coconut just wants a chocolate hug.
Chocolate-dipped dreams:
Instead of rolling in shredded coconut, freeze the truffle balls and dip the frozen balls in melted extra-dark chocolate. Or go wild with sugar-free milk or white chocolate. For extra flair and pretty presentation, sprinkle shredded coconut on top before the chocolate sets.
Spice it up:
Skip the vanilla and add 1 teaspoon of gingerbread spice or pumpkin pie spice for an instant holiday vibe boost.
Carnivore twist:
Replace shredded coconut with unflavored, unsalted crushed pork rinds. For a strict carnivore version, leave out the vanilla powder and sweetener. It’s surprisingly tasty!
Citrus burst:
Add 5 drops of LorAnn orange or tangerine oil plus 1 tablespoon of finely grated organic orange peel. Bright, fresh, and festive!
Nutty upgrade:
Replace 1 cup (240 ml) of shredded coconut with crushed low-carb nuts like pecans or walnuts for a crunchy twist.
Minty fresh:
Add 5 drops of peppermint oil for a cool, refreshing holiday treat.
Feel free to play around and make these truffles exactly how you want — no rules, just deliciousness!
Closing Thoughts
With just a couple of weeks left until Christmas, I’m gearing up to share some truly tasty and festive carnivore recipes that’ll make your holiday table stand out. These upcoming recipes are going to be really special and unique — perfect for anyone who wants to keep things simple, delicious, and carnivore-friendly during the holidays.
So stay tuned, get your appetite ready, and in the meantime, enjoy these Keto Snowflake Truffles as your sweet little holiday sidekick!
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