These Spicy Keto Chocolate Cookie Truffles are brought to you by Fiesta Brand Seasonings!
These fun Spicy Keto Chocolate Cookie Truffles are so amazingly decadent, you’d never guess they were low carb and sugar free! These truffles are a nod to one of my favorite pre keto recipes…Oreo truffles! I used to make these sugar filled treats for the holidays and right through Valentines and into the Easter season, but no more! A more delicious and healthy version is here to stay!
These Keto Chocolate Cookie Truffles do have a few steps but in my opinion, they are so worth it! And about 2 net carbs each!
Making the Chocolate Cookie Dough for the Truffles
First you need to make the quick and easy spiced up chocolate shortbread dough. This simple dough comes together in just a few minutes and gets formed into a log, sliced and baked off to creat the cookie base for our truffles. I love the toasty flavor that baking the dough gives to these scrumptious treats!
The warmth from cayenne really creates a warm, elegant treat when paired with rich chocolate in these chocolate cookie truffles!
I used a little Fiesta Brand Cayenne pepper to add a little warmth to these chocolatey morsels. The pepper does not make them super hot but adds a nice spiciness that pair perfectly with the chocolate. If your not a fan of the heat, you can omit it or try a pinch of cinnamon for a little extra something!
Next the cookies go into a food processor and get pulverized into crumbs and mixed with a little cream cheese…just like the original Oreo Truffles. This mixture comes together into a chocolate cookie dough that it out of this world yummy!
Then the dough gets scooped and rolled into balls for dipping. I like to use a scoop for the dough so they are all even and then I roll them into smooth balls with my hands. Place them all on a sheet try and into the freezer they go to firm up for dipping.
I used sugar free semisweet baking chips for dipping. I melted them in a coffee mug in the microwave with a little coconut oil to smooth everything out. Then I put a toothpick into each ball to use as a handle for dipping. Then holding the toothpick I dipped each ball in the melted chocolate and placed on parchment to harden. After all the chocolate cookie truffles are dipped I put then in the fridge to firm up!
I made these keto truffles on the large side because of the scoop that I have. Each dough ball was about 1 1/2 tablespoons and about 2 net carbs each. To make the truffles smaller, use about 2 1/2 teaspoons of dough and proceed with the recipe. This will alter the nutrition facts to be about half of what is listed.
Due to the dipping of the truffles not being exact, the nutrition facts listed are approximate. Its hard to tell just exactly how much of the chocolate will be on the outside of your truffle! A large portion of the carbs comes from the chocolate so I think these babies are great for a keto treat!
Maddie and I think these Keto Chocolate Cookie Truffles are best straight from the fridge, but they can also be frozen for a rainy day!
These keto friendly Chocolate Cookie Truffles are easy to make and you’ll be swept off your feet by the flavor! Perfect for a keto Valentine’s or Easter treat! Give them a try and let me know what you think!
Looking for more keto treats? Check these out!
- Keto Chocolate Zucchini Bread
- Keto Puppy Chow / Muddy Buddies
- Dairy Free Keto Rice Pudding
- Keto Cookie Dough Cheesecake by Fat for Weight Loss
Spicy Chocolate Cookie Truffles – Keto Friendly & Low Carb
- ½ cup salted butter softened
- 1 oz. cream cheese softened
- 1/3 cup Monkfruit blend sweetener * See notes
- ¼ tsp. salt
- 1 tsp. vanilla
- 1 cup almond flour
- 3 Tablespoons cocoa
- 1 Tablespoon coconut flour
- ¼ tsp. cayenne pepper
- 4 oz. cream cheese softened
- 1 ½ cups sugar free semi sweet baking chips
- 1 1/2 tsp. coconut oil
- Toothpicks optional
- Beat the butter and 1 oz. of cream cheese together. Add the sweetener and beat until well incorporated. Mix in the vanilla. Add in the almond flour, salt, cocoa, coconut flour and pepper and mix until well combined. Place the dough onto a sheet of parchment or plastic wrap and roll into a log about 2 ½ inches in diameter. Wrap and chill in the fridge or freeze until firm.
- Slice the dough into ¼ inch slices and place on a parchment lined baking sheet. Bake at 325 for 15-20 minutes. The cookies will be soft when you take them out of the oven but will firm up as they cool on the pan. Allow cookies to cool completely on the sheet pan.
- In the bowl of a food processor, add the cookies and pulse until crumbs. Add the 4 oz. of cream cheese and pulse until a dough forms. Using a cookie scoop, divide the dough into 20 mounds and place onto the parchment lined pan you used for your cookies. Roll each ball in your hand to smooth out. Freeze the dough balls for about 20 minutes or until firm.
- In a mug or small bowl, combine the baking chips and coconut oil and microwave in 15 second intervals until melted and smooth. Place a toothpick in the top of each ball to use as a handle and dip into the melted chocolate and coat. Let the excess drip off and place back onto the parchment lined pan. Repeat for all the balls. Refrigerate until set. Once the chocolate shell hardens gently twist the toothpick to remove and drizzle with any remaining melted chocolate.