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Cookies & Cream Truffles

Updated: Feb 13, 2021

I had many extra test batches of cookies from my keto chocolate sandwich cookies so I decided to make some recipes with them. The first of which is some delicious truffles. There are many different ways you can make cookies and cream truffles, many just crush the cookies that are stuffed and mix it with cream cheese or frosting and coat them in some kind of chocolate. I'm making a more traditional truffle with white chocolate, heavy cream and butter with crushed up cookies with no filling.

I used Bake Believe white chocolate chips because that was all I could find at the store. And surprisingly Amazon didn't have Lily's white chocolate chips which is my keto chocolate of choice. The Bake Believe white chocolate chips are very sweet so I counter acted that with extra butter and some salt. So with 12 g of fat these are basically little fat bombs. You can use any keto white chocolate chips you can get your hands on but macros will change depending on the carbs in your chocolate.

Also to counter act the sweetness I decided to coat the truffles in semi-sweet Lily's chocolate chips with no extra sweetener like I would normally do. Dark chocolate would be even better they have 4 net carbs per ounce and you need 6 ounces to coat which would be 24 net carbs total for these truffles.

Can also just pour the filling into little fat bomb molds, so an even easier keto treat. Let chill completely in the molds then dunk in chocolate or just pour some chocolate on top to coat and you're done. Check out the video if you want a step by step on how to make these delicious truffles!

Cookies and Cream Truffles

Truffle Centers

3 oz. Heavy cream (about 6 Tbs.)

4 oz. Keto White Chocolate Chips (approximately 1/2 cup + 2 Tbs.)

1 oz. Soft Salted Butter (2 Tbs.)

Salt to taste (depends what keto chips you use)

4-5 Tbs. Crushed keto chocolate cookies (I used my test batches of Oreo cookies with no filling)


  1. Measure out the chocolate chips into a glass bowl

  2. Heat the cream in a pot on medium heat until bubbles start to form around the edges or in the microwave

  3. Pour over the chocolate, trying to cover all the chips and put a lid to cover leaving a small space for steam to escape, let sit for 1 minute

  4. Whisk mixture together until there is no chocolate chips left, if the chocolate is getting too cold to melt any further pop in the microwave at 50% power for 10 seconds to give a small blast of heat

  5. Mix in the two tablespoon of room temperature butter stirring until all melted

  6. Add in about 5 Tbs. of crushed keto cookie of choice and stir to disperse evenly, then let chill in the refrigerator until completely set

  7. Once set, using a tablespoon or small ice cream scoop, scoop truffle filling and roll into a ball and place on a pan with parchment paper

  8. Once all are rolled out let chill in refrigerator while you melt the chocolate

Can also just roll in cocoa powder or more crushed cookies for not many added carbs and the cocoa powder will cut the sweetness of the white chocolate!


5-6 oz. Keto dark or semi-sweet chocolate chips

1 tsp. Coconut Oil

  1. Melt the coating chocolate in a deep vessel with the coconut oil in the microwave on 50% power for 30 second intervals stirring often and don't overheat, you don't want to go above 90 degrees

  2. When there is still quite a few chips not melted, stop heating and just keep stirring until all the chips are melted, you want to work with it when it's in the 80 degree range, this ensured you don't have to temper, which is a pain in the butt, tips below for tempering chocolate if you overheat

  3. Once chocolate is ready, dip in each truffle with a fork to coat, tap off excess chocolate and place on a piece of parchment for easy removal

  4. Can be store in the fridge or out at room temp. in a airtight container

Macros all depend on how much and what kind of chocolate you end up using and how many you make out of the recipe.

These are the macros using Best Believe white chocolate in the filling, with a 1/4 batch of my sandwich cookies and 6 oz. of Lily's semi-sweet chocolate for coating. I'm not a fan of bake believe chocolate chips in this application but was the only ones I could find at Walmart. I got exactly 12 truffles out of this batch.

Macros for one truffle:

134 Calories

11.8 g Fat

15.5 g Total Carbs

7.5 g Fiber

.5 g Net Carbs

7.5 g Monkfruit/erythritol

2 g Protein

Tempering chocolate isn't crucial but it makes for a better bite and a pretty look. Unfortunately we can't use coverture chocolate which is already tempered. Tempering insures a nice hard and shiny shell for your truffles. You don't have to temper if the chocolate doesn't go above 88 degrees when it's fully melted. So when the chocolate isn't fully melted yet, stop heating because there is probably enough residual heat left in the chocolate to melt the rest and bring it down to the right working temperature in the 80s. If you over heat the chocolate it's not a big deal, just a little more time consuming, you just have to add a few chips at a time stirring until they are melted. Keep adding chips until they stop melting or it reaches around 88 degrees. Then you are ready to dip.

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