After I just finished taking my pictures, my son was already here. And picked one ball, giving me a thumbs up. My 14-year old is the biggest fan in the family of these yummy home made low carb chocolate cream cheese balls: He is into chocolate, into coconut, and all things sweet. So am I, and that’s why finding delicious sugar-free treats is paramount for me on low carb. So here we go, with a delicious fresh plate of these chocolatey balls, paired with fresh strawberries. Yum!
Moreover, these little guys are actually pretty healthy, as they contain both almonds and cream cheese which provide a dose of calcium, while cocoa is considered by many as a superfood. Equally super is that they are very easy to make in under 30 minutes!
All the ingredients for these yummy truffles are totally straightforward – you need nothing exotic or hard to buy.
ground almonds are a staple of low carb baking, so you may already have them in your pantry, same as low carb sweeteners. Here, I make an exception and use two different kinds – erythritol and coconut sugar – in order to compromise between carb count and the cooling effect of erythritol that my kids do not fancy so much. If you are very strict on carbs, replace the coconut sugar with erythritol.
For the cream cheese, use a soft variety for optimal truffle texture.
You also need coconut oil in a liquid state – if it is cool in your kitchen, it may be firm. So in that case, just quickly warm it up in your microwave at low power. I usually buy high-quality extra virgin organic coconut oil which is healthiest and should guarantee that it is sourced responsibly.
For your cocoa powder, make sure it is the dark and unsweetened variety. It is a super healthy ingredient as it is teeming with minerals such as calcium, copper, iron and magnesium, moreover full of antioxidants – and it is a good source of protein and dietary fiber as well.
Your desiccated coconut should also be unsweetened – and the finer the better. I usually find it in the baking ingredients aisle of my local grocery store.
Ready to roll? Ok, so pull a bowl out of your kitchen cabinet and mix the dry ingredients together until blended well.
Then add liquid coconut oil and cream cheese. If your coconut oil is solid, quickly warm it up in your microwave until it melts – it should not be warmer than necessary. Knead all your ingredients together with your clean hands until you have soft, smooth and very dark brown chocolatey dough.
The next step is to roll out the balls. For this, prepare a wooden or bamboo board by spreading out some of your desiccated coconut before kneading your dough – so you can go right from kneading to rolling without having to wash your hands in between to set everything up.
The coconut flakes will stick nicely to the balls so this step is done quickly and without much effort as well. This is usually the moment I would like to eat the first truffles. But!
BUT! It is better to first put your truffles into a flat glass jar and refrigerate them for a short while. That will solidify the balls which are quite warm and soft after all the kneading and rolling.
You can pull these truffles out of the fridge a short while before serving – so they have room temperature when you serve them. They will still be solid enough and not sticky. Serve them with little stylish dessert forks to keep hands clean if you like.
Serving them with berries is a gorgeous treat for your afternoon coffee or tea if you have a friend over. Even if they’re not into low carb – they won’t even notice, just like my son 😜
This recipe yields 25-30 balls if you make them in what I call two bite size: Smaller than table tennis balls but bigger than glass marbles. If you prefer really small one-bite size truffles, that’s fine too as there is no baking time to adjust for smaller size. You’ll just end up with more pieces to serve.
If you like these balls, check out my other low carb truffle recipes!
They are all great treats or small desserts, and all perfectly low carb. Enjoy!
Delicious chocolate cream cheese balls! Enjoy these no-bake low carb truffles made with cocoa, ground almonds and cream cheese, and covered with coconut flakes. Best served with fresh strawberries!
1 1/2 cups ground almonds
1/2 cup unsweetened cocoa powder
2 tbsp coconut sugar
2 tbsp erythritol
5 tbsp liquid coconut oil
5 heaped tbsp soft plain cream cheese
About 1/4 cup unsweetened desiccated coconut
- If your coconut oil is solid, warm it a little bit in your microwave at low power until it becomes liquid. It should not be hot.
- Mix all dry ingredients (almonds, cocoa, coconut sugar and erythritol) in a large bowl and make sure everything is blended well.
- Add cream cheese and coconut oil to the bowl and knead everything with your clean hands into a soft dark brown dough.
- Prepare a wooden or bamboo board for rolling the dough into balls by spreading out some of your desiccated coconut.
- Pull out small bunches from the dough and roll them into balls somewhat smaller than table tennis balls. I call that size two-bite size. Roll each ball through the coconut until covered with it. Add more coconut to the board if necessary.
- Put your truffles into a flat glass jar and refrigerate before serving. That will solidify the balls which are quite warm and soft after the kneading and rolling. The balls will be easier to eat.
- Serve them with a small dessert fork of you like to keep hands clean.
Nutrition information is for one ball, assuming you have a yield of 27 balls.
These balls are delicious served together with strawberries.
- Category: sweets and desserts
- Method: mix and roll
- Cuisine: European
- Serving Size: 1 ball
- Calories: 63
- Fat: 5.1g
- Carbohydrates: 2.1g net carbs
- Protein: 1.6g
Keywords: Chocolate almond cream cheese balls