SUGAR-FREE CHEESECAKE TRUFFLES

2021 Sugar-free Cheesecake Truffles, (c) 2021 Photo by Judy Barnes Baker

When I started a low-carb diet, more than 20 years ago, there were very few products available to purchase and many of those were not very good. The current flood of keto, sugar-free, and low-carb products hitting the market attests to the progress we have made in getting the message out that sugar is truly, “the new fat!” Many people now know the truth and they are creating a demand for low-carb products.

I’m enjoying the convenience of finally having low-carb mixes and alternative ingredients to use in my recipes. (See my Raspberry Dumpcake, Almost Magic Cookie Bars, and Chocolate Sauce), and this new no-cook, Strawberry Cheesecake Truffle recipe. I’m also 20+ years older now and easy is my new mantra!

Preparation:

Remove cream cheese from refrigerator and let soften at room temperature.

Line a tray with parchment paper and place in the freezer.

Place a small scoop with a release trigger, the kind used for dipping ice cream or cookie dough, in the refrigerator to chill. (A one-inch diameter scoop will make about 36 truffles.) A greased melon ball cutter will also work or you can just use a teaspoon to form the truffles.

Put finely chopped nuts, grated coconut, a mixture of cocoa and sweetener, or other coating ingredients separately in small bowls if you want to make different flavored truffles. Plain is good too!

Ingredients:

8 ounces cream cheese or non-dairy cream cheese, such as Kite Hill

Powdered sugar-free sweetener to taste,* if needed

½ teaspoon sugar-free vanilla extract

6 tablespoons coconut oil (not melted)

A pinch of salt

3 tablespoons sugar-free strawberry, blackberry, blueberry, or raspberry jam, such as Nature’s Hollow or other brand

Optional Coatings:

Here are three to choose from; leaving some of them plain will make a fourth flavor.

1. In a small bowl, mix 2 tablespoons sifted cocoa powder with 1 teaspoon sifted, powdered sweetener, such as Lakanto Monk Fruit, Alluose, Swerve, or a blend.

2. Place ¼ cup finely chopped nuts in a second small bowl.  

3. Place¼ cup of finely grated coconut in a third bowl.

Instructions:

Place the cream cheese, coconut oil, sweetener (if using), and salt in the bowl of an electric mixer or use a stick blender. Beat until light and fluffy.

Add the jam and vanilla and continue to blend until mixed in.

Dip out balls of the mixture with a small scoop (one-inch across) and drop one-inch apart on the cold tray. There should be about 36 truffles.

Drop truffles into bowls with coatings, if using, and turn to coat, then roll gently between your palms** so the coating sticks. Use the same coating for all the truffles or make different flavors by using several coatings; leaving some plain for an additional variety. The amount given for each ingredient provides enough for about 10 truffles (some of the coating ingredients will be left over).

As you can see in the top picture, I rolled some of my batch in the cocoa mix, some in chopped pecans, and left some uncoated. You can also use finely grated coconut or other low-carb things: (Sugar-free sprinkles? Cinnamon and sweetener? Cocoa nibs? Sea salt? Herbs and seeds?) Some of the coating ingredients will be left over.

Place truffles on parchment-lined tray and freeze. Transfer frozen truffles to a covered container and keep in the freezer. Let them thaw for about 10 minutes before eating. They can also be kept in the refrigerator as a grab-and-go snack or tasty fat bomb. Truffles can be kept in the freezer for 2 or 3 weeks (maybe longer, but ours get eaten too soon to find out).

(c) 2021, Strawberry Cheesecake Truffles on Pan, Judy Barnes Baker

Nutrition Data:

Data for 1 Strawberry Cheesecake Truffle made with dairy cream cheese and sugar-free strawberry jam:

Calories 29.6; Fat 2.9g; Carbohydrates: 0.8g; Fiber: 0.2g; Net Carbs: 0.6g; Protein: 0.4g; Vitamin A–Retinol Activity Equivalent (RAE): 70 mcgs

(Optional ingredients and sweeteners are not included in counts.)

Data for 1 Strawberry Cheesecake Truffle made with non-dairy cream cheese and sugar-free strawberry jam:

Calories 34.5; Fat 3.4g; Carbohydrates: 0.8g; Fiber: 0.4g; Net Carbs: 0.4g; Protein: 0.4g; Vitamin A–RAE Retinol Activity Equivalent (RAE): 0 mcgs

(Optional ingredients and sweeteners are not included in counts.)

Notes:

*Taste the strawberry cheesecake truffle mixture and add more sweetener if needed. The jam may be all you need, but remember that foods taste less sweet after being frozen, so your truffles may need to be over-sweetened a little if you plan to serve them frozen or partially frozen.

**Wash your hands well before rolling the cheesecake truffles since they will not be cooked.

Disclaimers:

I am not a doctor and cannot give medical advice. If you believe you have a health problem, consult a medical practitioner.

I am not an affiliate of any company and do not receive a commission on product sales.

© Judy Barnes Baker, 2021

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Judy Barnes Baker

The working title for my first book was, “You’ll Never Know What You Are Missing.” It summed up my goal: to make eating for health synonymous with eating for pleasure. Once you discover the secret, you will find that the very best food for weight management, longevity, the treatment and prevention of disease, and over-all health and happiness is also the most sumptuous, satisfying, and indulgent way of eating the world has to offer. You are invited to the feast. Enjoy!
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Justin Marchert
Justin Marchert
12 days ago

These were delightful! Chopped nuts was my favorite topping. 🙂