Have you been searching for low carb chocolate mint truffles? Then read on my friend, these are so incredibly popular.
Low Carb Chocolate Mint Truffles
What’s not to love about chocolate and mint? I love having mint chocolates after a special meal, but a serving (5 wafers) of After Eight, contains a whopping 31g carbs!
Only 2g net carbs per Low Carb Chocolate Mint Truffles - I'm making these amaze-balls tonight.Each low carb chocolate mint truffle is 2g net carbs, and because they are just so filling (hello fat, my friend) you really only eat 1, or even 2. It is still only a fraction of the carbs of an After Eight serving.
Low carb chocolate mint truffles. No added sugar, only from the melted chocolate used to make these, so choose how dark and how high cacao % you prefer.
Low Carb Chocolate Mint Truffles
Ingredients
- 250 g cream cheese
- 100 g 70% dark chocolate
- 2 tbsp granulated sweetener of choice or more, to your taste
- 1/4 tsp peppermint essence or more, to your taste
- 2 tbsp cocoa powder unsweetened
Instructions
- Warm the cream cheese in the microwave for 15 seconds then stir to soften.
- Melt the chocolate and allow to cool to the same temperature as the cream cheese, otherwise the chocolate will harden into lumps as it mixes with cold cream cheese.
- Mix the softened cream cheese, chocolate, cocoa, sweetener and peppermint essence.
- Cool in the fridge until firm enough to roll into balls.
- Roll generous teaspoons of the truffle mixture and cool again in the refrigerator.
- Dust with a little cocoa powder to serve.
For more sweet treat ideas, take a look at my Pinterest page and all the low carb treats there.
Terri says
August 8, 2018 at 9:31 amHi, Libby! Terri Fites here. I’m going to make these for a friend, and I just wanted to say “hello.” Wishing you well and thinking of you as I meal plan for this low carb family! Hugs to you! Your food is always good!
Libby www.ditchthecarbs.com says
August 8, 2018 at 11:55 amHi Terri, I haven’t heard from you in so long. Hope you are all well. You’ve picked a great recipe here – my 11-year-old even makes these ones (I have to limit him). Enjoy 🙂
Karen Ellem says
July 26, 2017 at 11:12 pmHi, I see you used lindt 70% chocolate,Dosn’t this have a lot of sugar in it?
would it be better to use a no sugar chocolate?
Libby www.ditchthecarbs.com says
July 27, 2017 at 10:47 amWe don’t get sugar free chocolate here in NZ that doesn’t have maltitol or other nasties in it so I prefer to use Lindt dark chocolate. Yes 70% chocolate has more sugar than say 95% and which you use is a personal preference, but I find this is a happy medium which pleases most people, especially if they aren’t low carb. Feel free to experiment (or send me some sugar free chocolate 😉 ) I am so envious of the items you can buy in the US and UK.
Geri Rees says
August 4, 2017 at 10:14 pmAll the Sugar free chocolate I’ve tried is foul. I use 74 – 84% cocoa chocolate from Lindt or Green&Blacks which is very good. . I did try the 94% too but it’s incredibly bitter and doesn’t satisfy my need for chocolate 😉. Love your recipes, they’re great for my LCHF Diabetic control and means I need a lot less insulin. Thank you.
djnikkik says
June 18, 2017 at 4:43 amMade these for my mum and had a taste, they are amazing! And so easy to make. Only difference was I rolled them in a sugar free chocolate drinking mix sweetened with stevia, I’d use the cocoa powder myself but worried my mum might find it too bitter, Fantastic! And her partner is allergic to mint which means she didn’t have to worry about him stealing them all 🙂
Mayra says
May 15, 2017 at 12:35 amHelp please!! I’m confuse…. earlier you said 3.8 carbs x ball but in the nutriton facts is 2.7 – 0.7 fiber ?? Where the 3.8 comes from?? Thanks so much!!
Libby www.ditchthecarbs.com says
May 15, 2017 at 10:24 amWow, I remember updating the nutrition panel when I stopped using My Fitness Pal, but obviously didn’t change the text or “click to tweet” box. Thanks for pointing this out. You’ll be pleased to know, they are only 2g net carbs per truffle. Enjoy 🙂
Ebs says
April 11, 2016 at 4:05 amLibby,
I’ve just stumbled (thank God!) onto your website and am very much looking forward to recreating many of your amazing recipes. For the truffle recipe, can unsweetened baking chocolate be used in place of 70%?
Libby www.ditchthecarbs.com says
April 11, 2016 at 12:44 pmI’m sure that would be amazing. You may just need to adjust the amount of sweetener you add to you own taste.
Louise Schroth says
March 17, 2016 at 5:43 pmCould you roll them in coconut rather than cocoa…would that affect the carb count too much?
Libby www.ditchthecarbs.com says
March 18, 2016 at 12:25 pmSure, it would just increase the carbs by a little but might make a lovely change from cocoa powder.
SUSAN says
February 3, 2019 at 12:10 amUsed 85% cocoa dark chocolate, rolled them in desiccated coconut , and they are incredibly deficits. 5 starts to this recipe. Susan
Tess says
October 18, 2015 at 8:46 pmDark Chocolate and salted caramel would be a dream, tried to pick some up at the supermarket today but they were all sold out 🙁
marz says
October 17, 2015 at 8:08 amSalted caramel
Kerryn Matthews says
October 17, 2015 at 8:06 amI would LOVE any of them, but I think salted caramel is a new secret favourite flavour of mine! Haven’t had a lot of chocolate in the last 8 weeks after starting the keto diet with incredible on-going results! ❤️💪🏻😍
Frances Martin says
October 17, 2015 at 7:09 amI have tried the milk chocolate one but love, love, love salted caramel so would be keen to try that!!
Anjuli says
October 16, 2015 at 9:46 amThe salted caramel sounds amazing – but any chocolate is good 😉 And apparently its Chocolate Week (not sure if I read international Chocolate Week or if it just said British Chocolate week, either way a perfect time to indulge) 🙂
maryandjohnineurope says
October 16, 2015 at 9:28 amSalted caramel ….. be still my beating heart 🙂
debbi Kruger says
August 31, 2015 at 4:45 amI couldn’t find peppermint essense at short notice so I added fresh mint and a dash of peppermint liquer and it was delish but I guess that makes it less banting
swartlidia says
August 19, 2015 at 7:26 pmOnce made, how long do these last?
Libby www.ditchthecarbs.com says
August 20, 2015 at 11:54 amNot very long in my house 😉 Seriously though, up to 4 days in the fridge.
spicer_grub says
March 31, 2016 at 4:49 pmAre they suitable for freezing?
Libby www.ditchthecarbs.com says
March 31, 2016 at 9:33 pmOoh I hadn’t even thought of that. That is actually a really fabulous idea. Frozen fat bombs, like little balls of amazing decadent ice cream.
Mkchael says
August 19, 2015 at 10:14 amIf one were to use cream and or cocoanut creme how much woukd be needed to replace the cream cheese?
Libby www.ditchthecarbs.com says
August 19, 2015 at 1:28 pmI don’t think you could in this recipe as the block of cream cheese is what makes these set firmly. If you wanted a dairy free sweet treat, maybe try my coconut fat bombs.
kristina says
May 20, 2015 at 9:52 amDo you use cream cheese full fat or light (likes philadelphia)
Libby www.ditchthecarbs.com says
May 20, 2015 at 1:23 pmI use the full fat Philadelphia cream cheese. Never by lite anything, if they remove the fat they replace it with sugar and chemicals. Enjoy 🙂
ketokiwi says
January 26, 2015 at 1:26 amHow do you measure the temp of cream cheese and melted choc to make sure the choc doesnt go hard? Im worried I might ruin it and waste the choc. How come I CANT JUST BREAK THE CHOC INTO THE COLD CREAM CHEESE THEN MELT THEM TOGETHER IN THE MICROWAVE? sorry ignore the capslock, dont know how the ipad did that
Libby www.ditchthecarbs.com says
January 26, 2015 at 12:07 pmI don’t really measure the temp. As long as the cream cheese isn’t cold, the chocolate won’t set when they are mixed. Once I used the cream cheese straight from the fridge and the chocolate as you can imagine immediately set when it touched the cold cream cheese and went lumpy. 🙂
Andrew Johnston says
December 20, 2014 at 12:09 pmI’ve come off sugar and really don’t fancy trying sweeteners and would suggest 70% is plenty sweet enough, 50:50 with scalded Double cream and a flavour of your choice will do the job tip top.
Liking the stream of updates from the site on FB, good work.
Fiona says
July 29, 2014 at 8:35 pmThese are so good that my non-LCHF chocoholic family members keep pinching them! I’ve done successful variations by adding several tablespoons of ground almonds instead of peppermint essence, then rolling the truffles in ground almonds. I expect the same thing could be done with hazelnuts. Also, substituting orange essence for the peppermint gives a nice chocolate-orange effect.
Libby www.ditchthecarbs.com says
July 30, 2014 at 11:03 amThanks Fiona. Your versions sound fabulous. I like the idea of the orange essence, maybe add some Cointreau or Grand Marnier for something really special? I’m guessing though you’ll have to make a secret stash away from your family 😉