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 chocolate 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, and cocoa is considered by many as a superfood. Equally super is that they are very easy to make in under 30 minutes!
How to make chocolate cream cheese balls
Just pull a bowl out, and mix the dry ingredients together until blended well. Then add the spoonfuls of liquid coconut oil and cream cheese. If your coconut oil is solid, quickly warm it up until it melts – it should not be warmer than necessary. Soft cream cheese is better than a more solid versions as it is easier to knead. What else? Knead with your hands until you have soft smooth dough.
To roll out the balls, you ideally prepare a board with 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!
Once they are covered with coconut, better put your low carb chocolate balls into a flat glass jar and refrigerate them first. That will solidify the balls which are quite warm and soft after the kneading and rolling. The coconut oil will harden again. It will be a cleaner affair to serve and eat them.
You can pull them out of the fridge before serving so they have room temperature when you serve them. Serving them with berries is a gorgeous treat for your afternoon coffee or tea.
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. For me it yielded 27 just now. 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.
If you like these balls, maybe you would would like to try making these chocolate avocado truffles or my carrot coconut balls. They are all great treats or small desserts, and all perfectly low carb. Enjoy!Print
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
- If your coconut oil is solid, warm it a little bit 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.
- Prepare a board for rolling the balls with a small pile of desiccated coconut.
- Add cream cheese and coconut oil to the bowl and knead everything into a soft dark brown dough.
- 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.
- 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 coconut oil will harden again, so the balls will be easier to eat.
Nutrition information is for one ball, assuming you have a yield of 27 balls.
- 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