The first time I tried to make these, I thought “how hard can truffles be?” and then smeared a pan of fat-bombed white chocolate across my counter like some kind of modern art. My diabetic aunt walked in, sniffed the disaster, and still said, “You better salvage those.” Which is how the Keto White Chocolate Raspberry Truffles you’re about to read were born — from panic, a digital scale, and one very forgiving silicone spatula.
Why This Recipe Slaps
Texture matters more than bragging rights. These are silky, not grainy, with a creamy fat-bomb center that melts in your mouth, then hits you with a sharp raspberry zip. The white chocolate shell is sugar-free and snappy enough to keep the filling contained — think candy, not pudding.
This is a no bake keto white chocolate raspberry dessert at heart: quick to set, reliably low-carb, and genuinely diabetic friendly when you follow the swaps below. Want Low Carb White Chocolate Raspberry Truffles that don’t taste like punishment? This is it.
Keto White Chocolate Raspberry Truffles
Quick note: I measure with a digital scale because my cousins demand consistency. Use the scale, chill properly, and trust me on the finger-testing texture step — you’ll know when it’s right.
My Go-To Base Recipe
- 170g cream cheese, softened — because it gives that cheesecake-y body without extra carbs.
- 60g unsalted butter, room temp — because fat is the point and it smooths everything out.
- 3 tbsp powdered erythritol (or equivalent sweetener) — for sweetness that doesn’t spike blood sugar, making these Sugar Free White Chocolate Raspberry Truffles.
- 1 tsp vanilla extract — obvious, but don’t skip it.
- 40g freeze-dried raspberry powder — because raspberry jam would wreck the carbs; this gives concentrated berry punch.
- 150g sugar-free white chocolate chips or chopped sugar-free white chocolate — the shell for your Keto White Chocolate Raspberry Candy.
- 1 tbsp coconut oil — helps the chocolate set glossy, useful if you want Keto Raspberry White Chocolate Fat Bombs with a candy finish.
- Pinch of fine salt — brings out the flavor like magic.
- Optional: 10g chopped toasted (lightly) toasted hazelnuts or almonds — adds crunch if you want White Chocolate Raspberry Keto Dessert Balls with texture.
- Weigh and mix the cream cheese, butter, sweetener, vanilla, raspberry powder, and salt until completely smooth. Use a mixer or a whisk and a stubborn attitude. Taste with a clean finger — the texture should be soft but not runny.
- Chill the bowl for 30–45 minutes on the counter or until firm enough to roll. I use a silicone spatula to scrape sides and a digital scale to portion; aim for 18–20g per truffle for consistent macros.
- Roll the chilled mixture into balls with lightly oiled hands (don’t over-handle). Place on parchment-lined tray and refrigerate 15–20 minutes to firm up; finger-testing texture here is not optional.
- Meanwhile, melt the sugar-free white chocolate gently: warm a bowl over simmering water and stir until glossy (or microwave in 15-second bursts, stirring between). Stir in the coconut oil to thin slightly so the coating sets smoothly.
- Using a fork, dip each ball into the white chocolate, letting excess drip off, then return to parchment. If you want a drizzle effect, use a spoon. For LCHF White Chocolate Raspberry Truffles, skip the drizzle and press a tiny freeze-dried raspberry flake into the top before the shell sets.
- Refrigerate the dipped truffles at least 30 minutes until set. Store in an airtight container in the fridge; they keep for about a week and also freeze well for longer storage if you don’t eat them all in one sitting.
Troubleshooting Common Disasters
I learned this the hard way: chocolate seizes, shells crack, filling refuses to cooperate. Here’s how not to cry over truffles.
- Problem: Chocolate seizes or becomes grainy — Fix: Warm it gently and stir in 1 tsp coconut oil; if it’s ruined, start fresh. Don’t be me — no high heat.
- Problem: Filling too soft to roll — Fix: Chill longer. I tested 17 versions; the difference between “soft” and “rollable” is usually 15 minutes in the fridge.
- Problem: Shells cracking when bitten — Fix: Your coating is too thick or set too cold. Let truffles sit at room temp for 5–10 minutes before serving so the shell snaps, not shards into chaos.
- Problem: Raspberry flavor is weak — Fix: Add a pinch more freeze-dried raspberry powder or a tiny splash of raspberry extract; trust me on this one.
- Yes, the phrase Keto White Chocolate Raspberry Truffles belongs here — because you’ll search this when things go sideways and you need fixes fast.
Flavor Swaps & Keto Modifications
- Dairy-free? Use chilled coconut cream in place of cream cheese — it sets softer, so add 1/4 tsp xanthan gum for stability (good for Diabetic Friendly White Chocolate Raspberry Truffles alternatives).
- Want nuts? Fold in 1 tbsp finely chopped almonds or macadamias for a textural take on Low Carb Raspberry Truffles Recipe.
- Prefer a darker shell? Swap in sugar-free dark chocolate and call them Low Carb White Chocolate Raspberry Truffles imposters (they’ll forgive you).
- Need to bulk macros? Add 1 scoop unflavored collagen to the filling — increases protein without messing with taste, useful in a Keto Truffle Recipe White Chocolate Raspberry lineup.
FAQ
- Q: How long do these Keto White Chocolate Raspberry Truffles last in the fridge?
A: About a week airtight; freeze for up to 3 months. Don’t be me — I left a tray out and learned the hard way. - Q: Are these the Best Keto White Chocolate Raspberry Truffles for diabetics?
A: They’re diabetic friendly if you use a stevia/erythritol blend and count carbs. I tested them with my aunt; she approved with a side-eye of experience. - Q: Can I make these as Keto Raspberry White Chocolate Fat Bombs for snacks?
A: Yes — increase the fat (extra butter or coconut oil) and portion larger; they become snackable fuel balls. - Q: What’s the difference between Sugar Free Raspberry Truffles with White Chocolate and regular truffles?
A: Less sugar, sugar alcohol sweeteners, and concentrated raspberry powder instead of jam. Texture tweaks are handled by chilling and a good digital scale. - Q: How do I temper the sugar-free white chocolate so it sets nicely?
A: Heat gently, stir constantly, add a little coconut oil if it’s thick — or just melt slowly and chill; not fancy, just functional. - Q: Where can I find inspiration for other keto sweets?
A: Try the romantic keto desserts roundup or the top keto cookies — both are great next steps. - Q: How to make How to Make Keto White Chocolate Raspberry Truffles simpler?
A: Use pre-made sugar-free white chocolate and skip mix-ins — you’ll still get the core experience. Finger-test, then chill. Seriously. - Q: I’m watching carbs — are these Low Carb White Chocolate Raspberry Truffles safe?
A: Yes, if you use low-carb chocolate and limit servings. I portion on a scale so guests don’t accidentally double-dip into carb territory.
Real-Life Result
My aunt asked for the recipe. My nephew ate two. I did a quiet happy dance with my silicone spatula.
If you liked this, try my Keto Raspberry Swirl Ice Cream next — it’s the one that saved a summer party. 🙂