Three-Ingredient Low-Carb Chocolate Truffles

I bought a pink jogging stroller at a consignment shop on Tuesday and Miles and I have already logged about 15 miles. The warmer weather, as is it every spring, is a revelation. The melted snowbanks may reveal hardened dog poop and lost winter hats and the world may still be a dingy shade of greige but I don’t care. It feels as if my “livable space” has been expanded by approximately one billion square feet.
Miles sits very solemnly in his gender-inappropriate stroller taking it all in. He typically falls asleep around mile two. He only sleeps when moving recently; so either I’ll run every nap time and get thin or drive him around every night, answering the siren-call of fast food drive-throughs and getting fat. The jury is still out.

I found Lily’s Chocolate at a local health food store this week – I was excited to see a stevia-sweetened chocolate option available locally but decided that it’s just too expensive for me. These truffles are yet another answer to creating my own DIY option. To be a true replacement for a chocolate bar, a recipe must be quick and simple so that I can keep it on hand all the time. These truffles, tucked into the refrigerator, are just the ticket.
They’re lovely plain or smooshed with some toasted nuts or coconut flakes. They’re also delicious atop a spoonful of nut butter or a scoop of low-carb ice cream. My next plan is to spread one on a piece of bread Nutella-style – I’ll let you know how that goes.
Three-Ingredient Low-Carb Chocolate Truffles

3 ingredient easy low carb chocolate truffles

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: 20

Serving Size: 1 truffle

Calories per serving: 72

Fat per serving: 8 grams

Simple three-ingredient chocolate truffles are the perfect quick chocolate fix! Even better, they are low-carb and sugar-free.


  • 9 ounces heavy cream
  • 1 package unsweetened baking chocolate (4 ounces)
  • Liquid stevia, to taste


  1. Place cream and chocolate in a medium saucepan over low heat.
  2. Cook, whisking constantly, until chocolate melts and mixture becomes thick and creamy.
  3. Stir in stevia to taste (I used the equivalent of 6 servings according to the information on my bottle of stevia, or 48 drops).
  4. Bring mixture to room temperature. Line a baking sheet with parchment. Use a small cookie scoop to scoop truffle mixture onto parchment.
  5. Let truffles sit at room temperature until set. Store in the refrigerator.

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