These keto coconut snowball truffles are soft, creamy bites rolled in shredded coconut like fresh snowballs. Coconut butter and full-fat coconut milk melt together with vanilla, cinnamon and nutmeg before the mixture chills into a rollable dough. Ten truffles later, you have a spiced coconut treat that barely registers on the carb counter.
Craving a sweet, melt-in-your-mouth treat that won’t derail your low-carb lifestyle? Look no further! These Keto Coconut Snowball Truffles are incredibly easy to make, require zero baking, and are bursting with rich, creamy coconut flavor. They’re the perfect bite-sized dessert for any occasion, ready in just 15 minutes!
Ingredients
• 1 cup / 227g (8 oz) coconut butter
• 1 cup / 240ml full-fat coconut milk, from a can
• 1 cup / 85g (3 oz) unsweetened coconut shreds, for rolling
• 1 teaspoon / 5ml (0.2 fl oz) vanilla extract
• 1/2 teaspoon / 1g (0.04 oz) ground cinnamon
• 1/2 teaspoon / 1g (0.04 oz) ground nutmeg
• 1 teaspoon / 4g (0.14 oz) powdered sugar substitute, or to taste
Instructions
1. Preparation
2. In a double boiler or a heatproof bowl set over a saucepan of simmering water, combine the coconut butter, full-fat coconut milk, vanilla extract, cinnamon, nutmeg, and sugar substitute. Stir gently until the mixture is completely melted, smooth, and well combined.
3. Carefully remove the bowl from the heat and transfer it to the refrigerator. Chill for 30-60 minutes, or until the mixture is firm enough to scoop and roll without being sticky.
4. Use a small cookie scoop or a tablespoon to portion the chilled mixture, then roll it between your palms to form uniform 1-inch (2.5cm) balls.
5. Place the unsweetened coconut shreds in a shallow dish. Roll each truffle in the shreds, pressing gently to ensure they are evenly and generously coated.
6. Arrange the finished truffles on a plate or in an airtight container. Serve immediately or store in the refrigerator for up to one week. Enjoy!
Nutritional Information
• Nutrition Facts
• Servings: 10
• Total Time: 15 minutes
• Per Serving
• Total Carbohydrates: 2g (0.07 oz)
• Dietary Fiber: 1g
• Net Carbs: 0.6g (0.02 oz)
• Protein: 0.7g
Pro Tips
• For the smoothest texture, use a powdered or liquid sweetener. Granular sweeteners may not fully dissolve, leaving a gritty feel.
• If you’re short on time, place the mixture in the freezer for 15-20 minutes to firm up faster. Just be careful not to let it freeze solid.
• Add a tablespoon of unsweetened cocoa powder to the melting mixture for a chocolate-coconut version, or a teaspoon of lemon zest for a bright, fresh flavor.
FAQ
Q: What is the difference between coconut butter and coconut oil in this recipe
A: Coconut butter is made from pureed coconut flesh, giving these truffles their creamy, firm structure. Coconut oil is only the fat and will not work as a substitute, as the truffles won’t hold their shape.
Q: How do I store these keto coconut snowballs
A: Store your Keto Coconut Snowball Truffles in an airtight container in the refrigerator for up to one week. They will soften at room temperature, so it’s best to keep them chilled until serving.
Q: Can I make these coconut truffles without a double boiler
A: Yes, you can melt the ingredients in a microwave-safe bowl. Heat in 20-second intervals, stirring between each one, until the mixture is completely smooth to avoid scorching the coconut butter.
Q: What sweetener is best for no-bake keto truffles
A: For the smoothest texture in these no-bake truffles, use a powdered or liquid keto-friendly sweetener like powdered erythritol or monk fruit. Granular sweeteners may not dissolve fully, resulting in a gritty texture.
Pro Tips
- Use a powdered or liquid sweetener for the smoothest texture – granular sweeteners may not fully dissolve and leave a gritty feel.
- Chill the melted mixture for 30-60 minutes until it is firm enough to scoop and roll without being sticky; in a hurry, 15-20 minutes in the freezer works, but don't let it freeze solid.
- Roll the chilled mixture into uniform 1-inch balls, then press them gently and generously into the unsweetened coconut shreds so the coating sticks evenly.
- For a chocolate-coconut version, add a tablespoon of unsweetened cocoa powder to the melting mixture – or a teaspoon of lemon zest for a bright, fresh flavor.
- Serve the truffles immediately or store them in the refrigerator for up to one week.
Frequently Asked Questions
Why does my truffle mixture feel gritty?
The sweetener didn't fully dissolve. Use a powdered or liquid sugar substitute instead of a granular one for a smooth, creamy truffle center.
How do I store these coconut snowball truffles?
Arrange them in an airtight container and keep them in the refrigerator for up to one week. They are lovely served straight from the cold.
Can I make a chocolate version?
Yes – stir a tablespoon of unsweetened cocoa powder into the melting mixture for chocolate-coconut truffles. A teaspoon of lemon zest instead gives a bright, fresh variation.
Are these truffles keto-friendly?
Each of the 10 servings has 230 calories, 25g fat, 0.7g protein and 2g carbs – about 0.6g net carbs per serving.
Recipe card below.
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Keto Coconut Snowball Truffles
Ingredients
Method
- Preparation
- In a double boiler or a heatproof bowl set over a saucepan of simmering water, combine the coconut butter, full-fat coconut milk, vanilla extract, cinnamon, nutmeg, and sugar substitute.
- Stir gently until the mixture is completely melted, smooth, and well combined.
- Carefully remove the bowl from the heat and transfer it to the refrigerator.
- Chill for 30-60 minutes, or until the mixture is firm enough to scoop and roll without being sticky.
- Use a small cookie scoop or a tablespoon to portion the chilled mixture, then roll it between your palms to form uniform 1-inch (2. 5cm) balls.
- Place the unsweetened coconut shreds in a shallow dish.
- Roll each truffle in the shreds, pressing gently to ensure they are evenly and generously coated.
- Arrange the finished truffles on a plate or in an airtight container.
- Serve immediately or store in the refrigerator for up to one week.
- Enjoy!
- Add a tablespoon of unsweetened cocoa powder to the melting mixture for a chocolate-coconut version, or a teaspoon of lemon zest for a bright, fresh flavor.
