Have you been searching for low-carb chocolate mint truffles? Then read on my friend, these are a game-changer.

Top tip: Keep a handy supply of these in your freezer for when a sugar craving strikes.

Low Carb & Sugar Free Chocolate Mint Truffles served in a white dish on a dark table

Low-Carb Chocolate Mint Truffles

banner showing broken chocolate pieces for the low-carb chocolate mint truffles

What’s not to love about chocolate and mint? I love having mint chocolates after a special meal, but a serving (5 wafers) of After Eight, contains a whopping 31g carbs!

So to stay on track (even if you’re busy), why not make a batch of these healthy truffles and store them in the freezer.

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They are also the perfect after-dinner treat when you have visitors over.

How many carbs are in a low-carb truffle?

Mockup of Ditch The Carbs Low-carb Sweet Treats eBook

Each low carb chocolate mint truffle is 2g net carbs, and because they are just so filling (hello healthy fat, my friend) you really only eat 1, or even 2.

It is still only a fraction of the carbs of an After Eight serving.

Low-carb chocolate mint truffles. No added sugar, only from the melted chocolate used to make these, so you can choose how dark and how high cacao % you prefer.

You may also want to adjust how much sweetener you use.

TOP TIP: As with ALL recipes here, ALWAYS taste your recipe BEFORE finishing to ensure you have added enough sweetener to suit YOUR tastebuds.

If this is day 1 of sugar-free living for you, you may require twice the amount of sugar as someone who has been living sugar-free for years.

So don’t be afraid to add more sweetener. The longer you live sugar-free, the less sweetener in time you will require.

TOP TIP: As with ALL recipes here, ALWAYS taste your batter BEFORE cooking to ensure you have added enough sweetener to suit YOUR tastebuds. Read the Ultimate Guide To Low-Carb Sweeteners.

How to store sugar-free chocolate truffles?

I keep my sugar-free truffles in the fridge at all times.

If my children haven’t demolished them and eaten them all, I manage to store a few in an airtight container in the freezer too.

Perfect when a sugar craving strikes and you don’t want to go back to regular high-sugar chocolate.

More Low-Carb Sweet Treat Recipes

sugar-free chocolate mint truffles in a white bowl with a cup of coffee

Low Carb Chocolate Mint Truffles Recipe

Rich yet low carb chocolate mint truffles are perfect for an after dinner treat. You really can’t overindulge in these as they are just so rich.
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Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Low-carb mint truffles
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 22 truffles
Calories: 67kcal
Author: Thinlicious.com
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Ingredients
 
 

  • 250 g cream cheese
  • 100 g 70% chocolate
  • 2 tbsp granulated sweetener of choice or more, to your taste
  • 1/4 tsp peppermint essence or more, to your taste
  • 2 tbsp cocoa powder (unsweetened) unsweetened

Instructions

  • Warm the cream cheese in the microwave for 15 seconds then stir to soften.
  • Melt the chocolate and allow to cool to the same temperature as the cream cheese, otherwise the chocolate will harden into lumps as it mixes with cold cream cheese.
  • Mix the softened cream cheese, chocolate, cocoa, sweetener and peppermint essence.
  • Cool in the fridge until firm enough to roll into balls.
  • Roll generous teaspoons of the truffle mixture and cool again in the refrigerator.
  • Dust with a little cocoa powder to serve.

Nutrition

Serving: 1truffleCalories: 67kcalCarbohydrates: 2.7gProtein: 1.25gFat: 6gFiber: 0.7gSugar: 1.5g
Low Carb & Sugar Free Chocolate Mint Truffles served in a white dish on a dark table

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  1. These are so good that my non-LCHF chocoholic family members keep pinching them! I’ve done successful variations by adding several tablespoons of ground almonds instead of peppermint essence, then rolling the truffles in ground almonds. I expect the same thing could be done with hazelnuts. Also, substituting orange essence for the peppermint gives a nice chocolate-orange effect.

    1. Thanks Fiona. Your versions sound fabulous. I like the idea of the orange essence, maybe add some Cointreau or Grand Marnier for something really special? I’m guessing though you’ll have to make a secret stash away from your family ๐Ÿ˜‰

  2. Andrew Johnston says:

    I’ve come off sugar and really don’t fancy trying sweeteners and would suggest 70% is plenty sweet enough, 50:50 with scalded Double cream and a flavour of your choice will do the job tip top.
    Liking the stream of updates from the site on FB, good work.

  3. How do you measure the temp of cream cheese and melted choc to make sure the choc doesnt go hard? Im worried I might ruin it and waste the choc. How come I CANT JUST BREAK THE CHOC INTO THE COLD CREAM CHEESE THEN MELT THEM TOGETHER IN THE MICROWAVE? sorry ignore the capslock, dont know how the ipad did that

    1. I don’t really measure the temp. As long as the cream cheese isn’t cold, the chocolate won’t set when they are mixed. Once I used the cream cheese straight from the fridge and the chocolate as you can imagine immediately set when it touched the cold cream cheese and went lumpy. ๐Ÿ™‚

  4. Do you use cream cheese full fat or light (likes philadelphia)

    1. I use the full fat Philadelphia cream cheese. Never by lite anything, if they remove the fat they replace it with sugar and chemicals. Enjoy ๐Ÿ™‚

  5. If one were to use cream and or cocoanut creme how much woukd be needed to replace the cream cheese?

      1. spicer_grub says:

        Are they suitable for freezing?

        1. Ooh I hadn’t even thought of that. That is actually a really fabulous idea. Frozen fat bombs, like little balls of amazing decadent ice cream.

  6. debbi Kruger says:

    I couldn’t find peppermint essense at short notice so I added fresh mint and a dash of peppermint liquer and it was delish but I guess that makes it less banting

  7. The salted caramel sounds amazing – but any chocolate is good ๐Ÿ˜‰ And apparently its Chocolate Week (not sure if I read international Chocolate Week or if it just said British Chocolate week, either way a perfect time to indulge) ๐Ÿ™‚

  8. Frances Martin says:

    I have tried the milk chocolate one but love, love, love salted caramel so would be keen to try that!!

  9. Kerryn Matthews says:

    I would LOVE any of them, but I think salted caramel is a new secret favourite flavour of mine! Haven’t had a lot of chocolate in the last 8 weeks after starting the keto diet with incredible on-going results! โค๏ธ???

  10. Dark Chocolate and salted caramel would be a dream, tried to pick some up at the supermarket today but they were all sold out ๐Ÿ™

  11. Louise Schroth says:

    Could you roll them in coconut rather than cocoa…would that affect the carb count too much?

    1. 5 stars
      Used 85% cocoa dark chocolate, rolled them in desiccated coconut , and they are incredibly deficits. 5 starts to this recipe. Susan

  12. Libby,
    I’ve just stumbled (thank God!) onto your website and am very much looking forward to recreating many of your amazing recipes. For the truffle recipe, can unsweetened baking chocolate be used in place of 70%?

  13. Help please!! I’m confuse…. earlier you said 3.8 carbs x ball but in the nutriton facts is 2.7 – 0.7 fiber ?? Where the 3.8 comes from?? Thanks so much!!

    1. Wow, I remember updating the nutrition panel when I stopped using My Fitness Pal, but obviously didn’t change the text or “click to tweet” box. Thanks for pointing this out. You’ll be pleased to know, they are only 2g net carbs per truffle. Enjoy ๐Ÿ™‚

  14. Made these for my mum and had a taste, they are amazing! And so easy to make. Only difference was I rolled them in a sugar free chocolate drinking mix sweetened with stevia, I’d use the cocoa powder myself but worried my mum might find it too bitter, Fantastic! And her partner is allergic to mint which means she didn’t have to worry about him stealing them all ๐Ÿ™‚

  15. Karen Ellem says:

    Hi, I see you used lindt 70% chocolate,Dosn’t this have a lot of sugar in it?
    would it be better to use a no sugar chocolate?

    1. We don’t get sugar free chocolate here in NZ that doesn’t have maltitol or other nasties in it so I prefer to use Lindt dark chocolate. Yes 70% chocolate has more sugar than say 95% and which you use is a personal preference, but I find this is a happy medium which pleases most people, especially if they aren’t low carb. Feel free to experiment (or send me some sugar free chocolate ๐Ÿ˜‰ ) I am so envious of the items you can buy in the US and UK.

      1. Geri Rees says:

        All the Sugar free chocolate I’ve tried is foul. I use 74 – 84% cocoa chocolate from Lindt or Green&Blacks which is very good. . I did try the 94% too but it’s incredibly bitter and doesn’t satisfy my need for chocolate ?. Love your recipes, they’re great for my LCHF Diabetic control and means I need a lot less insulin. Thank you.

  16. Hi, Libby! Terri Fites here. I’m going to make these for a friend, and I just wanted to say “hello.” Wishing you well and thinking of you as I meal plan for this low carb family! Hugs to you! Your food is always good!

    1. Hi Terri, I haven’t heard from you in so long. Hope you are all well. You’ve picked a great recipe here – my 11-year-old even makes these ones (I have to limit him). Enjoy ๐Ÿ™‚

  17. 5 stars
    I love this recipe so much I made it twice! The second time I added orange zest instead of mint, and it was delicious! I do have one suggestion that might help newbie cooks like myself, though. Be careful not to add the chocolate to the cream cheese all at once! I did that the first time and broke the emulsion, turning the mixture into an oily mess. I managed to fix it by mixing an egg yolk into some extra cream cheese and then slowly adding the oily truffle mix back in, but it’s much easier to just add the chocolate slowly in the first place! Maybe this was only a problem because I used 90% chocolate though (less milk and sugar to stabilize it?). Anyway, thanks for the great recipe! <3