Keto Chocolate Brownie Truffles

Today, I’ve got a special treat that’s sure to satisfy any chocolate lover’s cravings! You really need to make these fudgy, rich keto brownie truffles coated in dark chocolate and crunchy macadamias. If you’ve been following my recipes, you know I’m a big fan of RxSugar Allulose, especially their keto-friendly, sugar-free brownie mix. It’s so easy; all you need is water to make delicious, guilt-free brownies!

These brownies are fantastic on their own, but I wanted to take them up a notch by turning them into these decadent truffles. With just a few simple steps, you can enjoy a low-carb dessert that feels truly indulgent without any of the sugar.

Key Ingredients & Easy Swaps

To make these truffles just right, here are some key ingredients and a few simple swaps you can use to customize the flavor:

• RxSugar Keto Brownie Mix: The star of this recipe, RxSugar's Keto Brownie Mix (use this link to het 20% off) makes it easy to keep things low-carb and sugar-free. All you need is water to prepare the brownies, so it’s super convenient!
• Mascarpone or Cream Cheese: Adds creaminess and helps bind the truffles. You can use either mascarpone for a richer taste or cream cheese for a slightly tangier twist. For a dairy-free option, use thick coconut cream.
• Macadamia Nuts: For a delicious crunch, crushed macadamias add the perfect texture and taste to the truffles. If you’d like to try other flavors, swap them out for crushed pistachios, pecans, or toasted shredded coconut. Roasted nuts or coconut can give an even deeper flavor, and for a unique twist, try freeze-dried berries.
• Dark Chocolate: For the chocolate coating, use 100% dark chocolate to keep the sugar low. For a milder coating, blend 3 oz of 100% chocolate with 1 oz of cacao butter.
• Optional Flavor Variations: Add-ins like orange zest, vanilla, cinnamon, or peppermint extract can bring out festive flavors. You can also add a splash of rum, whiskey, or bourbon for a festive taste.

Can I use homemade brownie mix?

If RxSugar brownie mix isn’t available in your area, you can use this keto brownie mug cake recipe as a substitute. Simply triple the recipe to get a similar amount to use in this truffle recipe.

Tips for Making the Perfect Brownie Truffles

For the best truffles, here are a few essential tips:

• Gentle Cooking: Chocolate can burn easily, so use low heat settings if microwaving. For best results, microwave at half power, rotating the bowl a quarter turn every 30 seconds if your microwave doesn’t have a rotating plate.
• Extra Crunch Options: For added texture, you can mix in extra chopped nuts or chocolate chunks before coating the truffles.
• Oven Option: If you prefer to use the oven instead of the microwave, bake the brownie mixture at 175°C (350°F) fan-assisted, or 195°C (380°F) conventional for about 15 minutes. If using a smaller, deeper dish, you may need to adjust the baking time slightly as it will take longer to cook through and set.
• Roasting Macadamias: If you choose roasted macadamias for coating, keep in mind that macadamias are more resilient than most nuts. They can be roasted at 300°F (150°C) without causing significant oxidation to their fats, unlike walnuts, which are best kept below 265°F (130°C). You can learn all about macadamia nuts in this post.

Storage Tips

Store these truffles in an airtight container in the fridge for up to 1 week to keep them fresh and maintain their texture. For longer storage, place the truffles in a freezer-safe container and freeze for up to 3 months. Thaw them in the refrigerator for a few hours before serving.

These truffles are best enjoyed chilled or at room temperature—perfect for a quick, grab-and-go treat!

Recipes with Allulose You Will Love

If you’re loving these brownie truffles, here are some more low-carb recipes using allulose that make fantastic treats and pair perfectly with a keto lifestyle.

• No Fail Fluffy Keto Marshmallows
• Keto Creme Caramel (Low-Carb Flan)
• Chewy Keto Maple Pecan Granola Bars
• Soft & Creamy Keto Vanilla Ice Cream
• Smooth & Silky Keto Caramel Sauce
• Low-Carb Bourbon Chicken

Preparation time

Hands-on:    20 minutes
Overall:      1 hour

Nutritional values (per serving, 1 truffle)

Total Carbs	3.6	grams
Fiber	2.3	grams
Net Carbs	1.3	grams
Protein	3	grams
Fat	10.5	grams
of which Saturated	4.9	grams
Energy	117	kcal
Magnesium	21	mg (5% RDA)
Potassium	63	mg (3% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (11%), fat (84%)

Ingredients (makes 15 truffles)

• 170 g RxSugar Keto Brownie Mix (6 oz)
• 6 tbsp water (90 ml)
• ¹/₂ cup mascarpone cheese or cream cheese (120 g/ 4.2 oz)
• 115 g 90% dark chocolate (4 oz)
• ¹/₄ cup macadamia nuts, crushed or roughly chopped (28 g/ 1 oz)

Instructions

1. In a medium bowl, mix the RxSugar brownie mix with water until smooth. Pour the mixture into a large ramekin or silicone baking tray. Microwave on half power (500 W) for 3 to 4 minutes, checking every minute.
2. Carefully remove from the microwave and transfer to a mixing bowl. Let the brownie mixture cool completely.
3. Once cooled, add mascarpone (or cream cheese) to the brownie mixture, stirring until fully combined. Place the bowl in the fridge to chill for 30 minutes. Then, use a cookie scoop or dampened hands to shape into 15 truffles, about 20 g (0.7 oz) each. Arrange the truffles on a tray and freeze for at least 30 minutes, or up to 1 hour.
4. While the truffles chill, melt the dark chocolate in a double boiler or in a glass bowl over a saucepan of simmering water, stirring until smooth. Let it cool slightly before coating, as overly warm chocolate may not coat evenly.
5. Remove truffles from the freezer. Using a skewer or fork, dip each truffle into the melted chocolate, spooning over the chocolate to coat evenly. Rotate the truffle gently as the chocolate begins to set, then dip into the crushed macadamias. If any chocolate remains, drizzle it over the truffles. Remove the skewer and cover the hole with a dab of chocolate.
6. Place each coated truffle on a tray lined with greaseproof paper and refrigerate for at least 15 minutes before serving. Store in the fridge for up to a week or freeze for up to 3 months.

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