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Keto Pecan Pie Truffles Recipe

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These Keto Pecan Pie Truffles are bite-sized decadent treats that capture the rich, buttery caramel flavor of traditional pecan pie in a high-protein, low-carb dessert. Featuring browned butter and brown sugar-free sweetener for a deep nutty caramel filling mixed with ground pecans and protein powder, each truffle is dipped in silky sugar-free chocolate and topped with a crunchy pecan half. Perfect for keto dieters or anyone craving a holiday sweet without added sugars or carbs, these simple truffles impress with both flavor and presentation.

Ingredients

Truffle Filling

  • ¼ cup unsalted grass-fed butter
  • ¼ cup brown sugar-free sweetener (e.g., Swerve or Lakanto Brown Monk Fruit Sweetener)
  • ¼ cup heavy cream
  • ½ cup pecans, finely ground
  • 1 serving Caramel Keto Chow or about ½ cup caramel-flavored protein powder

Coating and Topping

  • 8 oz sugar-free chocolate chips (brands like ChocZero or Lily’s recommended)
  • 2 tablespoons butter or coconut oil
  • Pecan halves (for topping each truffle)

Instructions

  1. Brown the Butter and Sweetener: In a medium saucepan over medium heat, melt the butter and cook it until it turns golden brown and develops a nutty aroma, being careful not to burn it. Stir frequently to ensure even browning.
  2. Add Heavy Cream and Whisk: Remove the saucepan from heat, then carefully pour in the heavy cream, as it will bubble vigorously. Whisk immediately to combine the browned butter and cream into a smooth caramel-like sauce. Set aside to cool.
  3. Mix Filling Ingredients: In a medium mixing bowl, add the ground pecans and protein powder. Pour the cooled browned butter caramel sauce over them and mix thoroughly with a spatula until a cohesive dough forms.
  4. Scoop the Truffles: Use a cookie scoop or tablespoon to portion out individual mounds of the filling dough. Place these on a wax paper-lined cookie sheet or a clean surface like a cutting board.
  5. Chill the Dough: Refrigerate the scooped mounds for about 1 hour to firm up so they hold their shape better during dipping.
  6. Melt Chocolate Coating: In a microwave-safe bowl or double boiler, melt the sugar-free chocolate chips together with butter or coconut oil until smooth and silky, stirring often.
  7. Dip Truffles: Using a fork or spoon, dip each chilled truffle mound into the melted chocolate, coating it evenly. Allow excess chocolate to drip off before placing it back on the wax paper.
  8. Top and Set: Quickly place a pecan half on top of each chocolate-coated truffle to add crunch and a decorative finish. Allow the chocolate to set at room temperature, or chill briefly to harden faster.
  9. Serve and Store: Enjoy the truffles at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze for up to 1 month.

Notes

  • Use grass-fed unsalted butter for best flavor control; ghee or coconut oil can be substituted but may alter the taste.
  • Brown sugar-free sweeteners like Lakanto or Swerve provide the best caramel flavor, but allulose or erythritol can be used with slightly less depth.
  • Grinding pecans to a coarse crumb in a food processor yields the best texture for the filling.
  • If you don’t have Keto Chow, substitute with ½ cup of your favorite keto-friendly protein powder or almond flour.
  • Chocolate coating can be skipped, but it complements the filling perfectly; alternatively roll truffles in chopped pecans or dust with cocoa powder.
  • Dairy-free options include using coconut cream instead of heavy cream and dairy-free protein powder with coconut oil instead of butter.
  • Keep a close eye while browning butter to prevent burning; remove once brown specks appear and a nutty aroma develops.
  • Store truffles airtight to maintain freshness; they can be prepped ahead for easy entertaining.

Find it online: https://marthatasty.com/keto-pecan-pie-truffles-recipe/