Keto Matcha White Chocolate Truffles

Name: Keto Matcha White Chocolate Truffles
Prep time: 25 min
Yield: 20

keto low-carb matcha white chocolate truffles japanese no-bake elegant dessert

Desserts

These sophisticated no-bake truffles combine the earthy elegance of ceremonial-grade matcha with rich white chocolate and coconut cream, creating an indulgent keto treat with just 1g net carb per truffle.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 25 Cook: 0

Ingredients

115g4 oz sugar-free white chocolate, chopped
120ml1/2 cup thick coconut cream (from top of chilled can)
15ml1 tbsp ceremonial-grade matcha powder
30g1/4 cup powdered erythritol
2.5ml1/2 tsp pure vanilla extract
0.6ml1/8 tsp fine sea salt
15ml1 tbsp refined coconut oil, melted
15ml1 tbsp matcha powder for coating
15ml1 tbsp unsweetened cocoa powder for coating
30ml2 tbsp unsweetened coconut flakes for coating (optional)

Instructions

Chill a can of full-fat coconut milk overnight. Scoop out the thick cream from the top, discarding the liquid.
Place 115g4 oz sugar-free white chocolate in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until melted and smooth.
In a small bowl, whisk 15ml1 tbsp ceremonial-grade matcha powder with 15ml (1 tbsp) hot water until smooth and frothy, creating a paste.
Add 120ml1/2 cup thick coconut cream (from top of chilled can), 30g1/4 cup powdered erythritol, 2.5ml1/2 tsp pure vanilla extract, and 0.6ml1/8 tsp fine sea salt to the melted chocolate. Whisk until smooth.
Add the matcha paste and 15ml1 tbsp refined coconut oil, whisking until completely combined and glossy.
Refrigerate mixture for 1-2 hours until firm enough to shape.
Line a baking sheet with parchment paper. Using a small spoon or melon baller, scoop mixture into 20 equal portions.
Roll each portion between your palms to form smooth balls, working quickly as the mixture softens from hand heat.
Prepare three small bowls with 15ml1 tbsp matcha powder for coating, 15ml1 tbsp unsweetened cocoa powder for coating, and 30ml2 tbsp unsweetened coconut flakes for coating (optional) if using.
Roll each truffle in desired coating and place on the parchment-lined baking sheet.
Refrigerate for at least 30 minutes to set. Store refrigerated in an airtight container for up to 1 week.

Ingredients

id: sugar_free_white_chocolate metric: 115g imperial: 4 oz name: sugar-free white chocolate, chopped
id: coconut_cream metric: 120ml imperial: 1/2 cup name: thick coconut cream (from top of chilled can)
id: ceremonial_matcha metric: 15ml imperial: 1 tbsp name: ceremonial-grade matcha powder
id: powdered_erythritol metric: 30g imperial: 1/4 cup name: powdered erythritol
id: vanilla_extract metric: 2.5ml imperial: 1/2 tsp name: pure vanilla extract
id: sea_salt metric: 0.6ml imperial: 1/8 tsp name: fine sea salt
id: coconut_oil metric: 15ml imperial: 1 tbsp name: refined coconut oil, melted
id: coating_matcha metric: 15ml imperial: 1 tbsp name: matcha powder for coating
id: unsweetened_cocoa_powder metric: 15ml imperial: 1 tbsp name: unsweetened cocoa powder for coating
id: coconut_flakes metric: 30ml imperial: 2 tbsp name: unsweetened coconut flakes for coating (optional)

Instructions

Chill a can of full-fat coconut milk overnight. Scoop out the thick cream from the top, discarding the liquid.
Place {sugar_free_white_chocolate} in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until melted and smooth.
In a small bowl, whisk {ceremonial_matcha} with 15ml (1 tbsp) hot water until smooth and frothy, creating a paste.
Add {coconut_cream}, {powdered_erythritol}, {vanilla_extract}, and {sea_salt} to the melted chocolate. Whisk until smooth.
Add the matcha paste and {coconut_oil}, whisking until completely combined and glossy.
Refrigerate mixture for 1-2 hours until firm enough to shape.
Line a baking sheet with parchment paper. Using a small spoon or melon baller, scoop mixture into 20 equal portions.
Roll each portion between your palms to form smooth balls, working quickly as the mixture softens from hand heat.
Prepare three small bowls with {coating_matcha}, {unsweetened_cocoa_powder}, and {coconut_flakes} if using.
Roll each truffle in desired coating and place on the parchment-lined baking sheet.
Refrigerate for at least 30 minutes to set. Store refrigerated in an airtight container for up to 1 week.

Tips

Matcha Quality: Use ceremonial-grade matcha for the best flavor and vibrant green color. Culinary-grade matcha can be bitter in this application.

White Chocolate: Look for sugar-free white chocolate made with erythritol or stevia. Lily's and ChocZero are good keto-friendly brands.

Coconut Cream: The thick cream that separates in chilled coconut milk provides richness without adding water content that would make truffles soft.

Temperature Control: Work in a cool kitchen when shaping truffles. If mixture becomes too soft, return to refrigerator to firm up.

Coating Variety: Create an elegant presentation by using different coatings on different truffles - matcha, cocoa, and coconut each offer unique flavors.

Hand Temperature: Run hands under cold water and dry thoroughly before rolling each batch to prevent melting.

Carb Count: Each truffle contains approximately 1g net carb, making them perfect for ketogenic diets.

Gift Presentation: These make elegant gifts when placed in small paper cups and packaged in decorative boxes.