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A luxurious salty-sweet keto-morsel that delivers the refined taste of a Parisian dessert and soothes sugar cravings from the very first second.

Quick Facts

Yield: 12 truffles

Serving size: 1 truffle (≈10 g)

Nutrition per serving: 65 calories • 6.9 g fat • 0.4 g protein • 0.2 g net carbs

Total time: 25 min active +1 hour chilling

Storage: Refrigerator: up to 10 days • Freezer: up to 5 weeks

Ingredients

• ¼ cup +1 tbsp (70 g) ghee or butter

• 2 tbsp (30 g) full-fat cream cheese, softened

• 3 tbsp (18—24 g) powdered erythritol or allulose

• ¼ tsp xanthan gum

• ½ tsp vanilla extract

• 2 tbsp (12 g) almond flour or coconut flour for rolling

• Fleur de sel for finishing

Step-by-step preparation:

1. Making the keto caramel. Heat the ghee and gradually add the erythritol and xanthan gum (this gives the caramel its stickiness). Simmer for 5 minutes, until the mixture takes on a light caramel color.

2. Adding Flavor and Chilling. Add the cream cheese and vanilla extract and mix until smooth. Let the mixture cool to room temperature, then refrigerate for 1 hour.

3. Forming and Coating. Form the chilled mixture into balls. Roll them in ground almonds or coconut flour.

4. Final Chic. Sprinkle the top of each truffle with just a few crystals of fleur de sel sea salt.

Le Chic Kéto Signature Tip

Add a drop of rum or cognac extract to the caramel mixture before cooling. You will achieve an exquisite je ne sais quoi (an elusive subtle quality).

Suggested variations:

More caramel. Add 1 tbsp erythritol (0g net carbs, +0.5g fat per truffle). The truffles will become sweeter and richer in flavor.

Salty accent. Sprinkle with 1 fleur de sel salt (0g carbs). Result: a slightly salty flavor contrast.

Soft texture. Remove xanthan gum (-0.5g net carbs per truffle). This will give the truffle a softer, more melty texture.