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Keto Red Velvet Cheesecake Truffles

These delightful dessert truffles are rich, decadent, and perfect for sharing. Everyone will love this delicious treat that is low carb and keto friendly.
Keto Red Velvet Cheesecake Truffles
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 20 pieces
Calories 136 kcal
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Ingredients  

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

Instructions

  1. Preheat the oven to 350F and line an 8x8 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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  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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  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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  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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  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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  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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  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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  8. Refrigerate for 15 minutes until firm. Store in the fridge for up to 1 week.
Course Dessert
Cuisine American
Keyword keto dessert, keto truffles, low carb, red velvet