Keto Brazilian Brigadeiro Bites

Name: Keto Brazilian Brigadeiro Bites
Prep time: 20 min
Cook time: 15 min
Yield: 20

keto low-carb brazilian brigadeiro chocolate coconut milk no-bake truffles

Desserts

These beloved Brazilian chocolate truffles get a keto makeover using rich coconut milk and sugar-free sweetener, rolled in unsweetened cocoa for the authentic brigadeiro experience with just 2g net carbs per bite.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 15

Ingredients

400ml can14 oz can full-fat coconut milk
90ml6 tbsp unsweetened cocoa powder
120g1 cup powdered erythritol
30ml2 tbsp coconut oil
5ml1 tsp pure vanilla extract
2.5ml1/2 tsp instant espresso powder
1.25ml1/4 tsp fine sea salt
60ml4 tbsp unsweetened cocoa powder for rolling
60ml4 tbsp unsweetened coconut flakes for rolling
60ml4 tbsp finely chopped almonds for rolling
20 pieces20 pieces mini cupcake liners (optional)

Instructions

Open 400ml can14 oz can full-fat coconut milk and scoop out the thick cream from the top. Reserve the liquid for another use.
In a heavy-bottomed saucepan, combine coconut cream, 90ml6 tbsp unsweetened cocoa powder, 120g1 cup powdered erythritol, 30ml2 tbsp coconut oil, 2.5ml1/2 tsp instant espresso powder, and 1.25ml1/4 tsp fine sea salt.
Cook over medium-low heat, whisking constantly, for 8-12 minutes until mixture thickens and pulls away from the sides of the pan when stirred.
Remove from heat and stir in 5ml1 tsp pure vanilla extract. The mixture should be thick enough to hold its shape when dropped from a spoon.
Transfer to a bowl and let cool to room temperature, then refrigerate for 2-3 hours until firm enough to roll.
Prepare three small bowls with 60ml4 tbsp unsweetened cocoa powder for rolling, 60ml4 tbsp unsweetened coconut flakes for rolling, and 60ml4 tbsp finely chopped almonds for rolling for rolling.
Using a small spoon or melon baller, scoop mixture into 20 equal portions. Roll each between your palms to form smooth balls.
Roll each brigadeiro in your choice of coating: cocoa powder (traditional), coconut flakes, or chopped almonds.
Place in 20 pieces20 pieces mini cupcake liners (optional) if using, or arrange on a serving plate.
Refrigerate for at least 30 minutes before serving to firm up. Serve chilled.

Ingredients

id: coconut_milk metric: 400ml can imperial: 14 oz can name: full-fat coconut milk
id: unsweetened_cocoa_powder metric: 90ml imperial: 6 tbsp name: unsweetened cocoa powder
id: powdered_erythritol metric: 120g imperial: 1 cup name: powdered erythritol
id: coconut_oil metric: 30ml imperial: 2 tbsp name: coconut oil
id: vanilla_extract metric: 5ml imperial: 1 tsp name: pure vanilla extract
id: espresso_powder metric: 2.5ml imperial: 1/2 tsp name: instant espresso powder
id: sea_salt metric: 1.25ml imperial: 1/4 tsp name: fine sea salt
id: coating_cocoa metric: 60ml imperial: 4 tbsp name: unsweetened cocoa powder for rolling
id: coconut_flakes metric: 60ml imperial: 4 tbsp name: unsweetened coconut flakes for rolling
id: chopped_almonds metric: 60ml imperial: 4 tbsp name: finely chopped almonds for rolling
id: mini_cupcake_liners metric: 20 pieces imperial: 20 pieces name: mini cupcake liners (optional)

Instructions

Open {coconut_milk} and scoop out the thick cream from the top. Reserve the liquid for another use.
In a heavy-bottomed saucepan, combine coconut cream, {unsweetened_cocoa_powder}, {powdered_erythritol}, {coconut_oil}, {espresso_powder}, and {sea_salt}.
Cook over medium-low heat, whisking constantly, for 8-12 minutes until mixture thickens and pulls away from the sides of the pan when stirred.
Remove from heat and stir in {vanilla_extract}. The mixture should be thick enough to hold its shape when dropped from a spoon.
Transfer to a bowl and let cool to room temperature, then refrigerate for 2-3 hours until firm enough to roll.
Prepare three small bowls with {coating_cocoa}, {coconut_flakes}, and {chopped_almonds} for rolling.
Using a small spoon or melon baller, scoop mixture into 20 equal portions. Roll each between your palms to form smooth balls.
Roll each brigadeiro in your choice of coating: cocoa powder (traditional), coconut flakes, or chopped almonds.
Place in {mini_cupcake_liners} if using, or arrange on a serving plate.
Refrigerate for at least 30 minutes before serving to firm up. Serve chilled.

Tips

Coconut Milk: Use only the thick cream from the top of the can. The watery liquid will make brigadeiros too soft.

Cooking Patience: Cook slowly over medium-low heat to prevent burning. The mixture should be stirred constantly and will gradually thicken.

Doneness Test: The mixture is ready when it pulls away from the pan sides and you can see the bottom of the pan when stirring.

Rolling Temperature: Let mixture cool completely before rolling. If too soft, refrigerate longer; if too firm, let sit at room temperature briefly.

Coating Variety: Traditional brigadeiros are rolled in cocoa powder, but coconut and nuts add interesting texture variations.

Hand Prep: Lightly dampen hands with water when rolling to prevent sticking. Work quickly as body heat softens the mixture.

Carb Count: Each bite contains approximately 2g net carbs, making them perfect keto treats.

Storage: Keep refrigerated in an airtight container for up to 1 week. Bring to room temperature 10 minutes before serving for best texture.