Keto Red Velvet Cheesecake Truffles

Red velvet has always been one of my absolute favorite desserts, but traditional bakery versions are loaded with refined flour and sugar.

That is why I created these keto red velvet cheesecake truffles. They give you all that classic flavor in a neat, bite-sized treat.

The center is made from real baked red velvet cake mixed with cream cheese, so every bite is super rich and tangy.

Because this dessert is low carb and keto friendly, you can enjoy a special sweet without worrying about your blood sugar or breaking your daily routine.

I love keeping a batch in the fridge for an easy after-dinner snack, and I think you will love how simple they are to roll and dip.

Why I Love This Recipe

Authentic Flavor – You get the classic taste of tangy cream cheese and chocolate without any sugar.

Fudgy Texture – Cream cheese blends with moist cake crumbs to create a dense, melt in your mouth center.

Pure Keto Indulgence – These bites satisfy your sweet tooth while keeping your daily net carbs remarkably low.

Gorgeous Presentation – The white chocolate shell with red cake crumbs looks like a fancy bakery treat.

Ingredients You’ll Need

For the Red Velvet Cake

• 1 1/4 cups Almond Flour
• 3 tbsp Cocoa Powder
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/3 cup Granulated Allulose
• 2 Large Eggs
• 1/4 cup Butter, Melted
• 2 tbsp Sour Cream
• 1 tsp Vanilla Extract
• 1 tsp Red Food Coloring
• 1/2 tsp White Vinegar

For the Cheesecake Binder

• 4 oz Cream Cheese, Softened
• 3 tbsp Powdered Allulose
• 1/2 tsp Vanilla Extract

For the Coating

• 6 oz Sugar Free White Chocolate Chips
• 1 tbsp Coconut Oil

How To Make

Step 1

Preheat the oven to 350F and line an 8×8 inch pan with parchment paper. Whisk together the almond flour, cocoa powder, baking powder, salt and granulated allulose in a large bowl.

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Step 2

Add the eggs, melted butter, sour cream, 1 tsp vanilla, red food coloring and vinegar and stir until you have a smooth, vibrant red batter. Spread into the pan and bake for 18 to 20 minutes until a toothpick comes out clean. Cool completely.

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Step 3

Crumble the cooled cake into fine crumbs with your fingers into a large bowl. Set aside 3 tablespoons of crumbs for decorating.

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Step 4

Beat the cream cheese, powdered allulose and 1/2 tsp vanilla until smooth. Add to the cake crumbs and mix with your hands until the mixture holds together like a dough when squeezed.

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Step 5

Roll into 20 balls, about 1 tablespoon each, and place on a parchment lined tray. Freeze for 20 minutes so they hold their shape when dipped.

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Step 6

Melt the white chocolate chips with the coconut oil in the microwave in 30 second bursts, stirring until smooth. If the mixture is thick, add another teaspoon of coconut oil.

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Step 7

Using a fork, dip each cold truffle into the white chocolate, tap off the excess, and return to the tray. Immediately sprinkle with the reserved red cake crumbs before the coating sets.

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Step 8

Refrigerate for 15 minutes until firm. Store in the fridge for up to 1 week.

Tips

Use Gel Food Coloring Instead of Liquid

I recommend using a concentrated red gel food coloring rather than standard liquid drops. Gel gives you that deep red velvet look without adding extra water to the almond flour batter.

Liquid coloring can also sometimes leave a bitter aftertaste if you need a lot of it to get the right shade. A small dab of gel keeps the flavor clean and the batter nice and thick.

Cool the Cake Completely Before Crumbling

You will get the best results if you let the baked cake reach room temperature before breaking it into crumbs.

If the cake is even slightly warm, the cream cheese will melt as soon as you mix it in. That creates an oily mess instead of a firm, easy dough that holds its shape.

Pick Block Cream Cheese Over the Tub Kind

For the cheesecake binder, always use the traditional brick style cream cheese rather than cream cheese spread from a plastic tub.

Tub cream cheese has extra water whipped into it, which makes the truffle dough too soft and sticky to roll. The block style keeps the mixture dense and rich so your rolled balls stay firm.

More Recipes

• Keto Churro Cheesecake Bars
• Keto Cinnamon Roll Cheesecake Bars
• Keto Pecan Pie Cheesecake Cups
• Keto Strawberry Crunch Cheesecake
• Keto Tiramisu Brownie Cups

FAQ

Why is my sugar free white chocolate too thick for dipping?

Sugar free white chocolate is very delicate and can become thick or seize if it gets too hot.

Stir in an extra teaspoon of melted coconut oil to thin it out until it flows smoothly from a spoon.