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These no bake Keto Cheesecake Truffles contain less than one net carb each and are packed with strawberry cheesecake flavor!
Cheesecake Truffles
Valentine’s Day is the day for candy and there is no reason for your keto diet to stop that! These Chocolate Covered Strawberry Fat Bombs and these keto chocolate chip cheesecake bars are here to save the day!
Not only are these fluffy and creamy strawberry balls absolutely scrumptious, but they are also full of fat which makes them the perfect snack and dessert to help you hit your keto goals every day.
These Cheesecake Truffles are truly like little pieces of candy. I use to always little mini candy bars in my fridge so when I wanted a little dessert there was always something on hand!
Well, I had to give those up and that was kind of hard until I made these! They have become the perfect replacement for my candy bar addiction. I almost always have a batch on hand in my fridge or freezer and I’ve tried them in several different flavors.
Ingredients for Keto Truffles
As always, this is a quick overview of the ingredients you will need for this recipe. To get the complete, printable recipe just keep scrolling.
- Cream cheese: full or reduced fat cream cheese, room temperature.
- Strawberries: fresh berries are best for this recipe.
- Sweetener: monkfruit if keto, regular confectioners sugar if not keto.
- Heavy cream
- Vanilla extract
- Coconut flour
- Lily’s sugar-free chocolate chips
- Coconut oil
How to make Keto Cheesecake Truffles
These scrumptious chocolate strawberry balls only have 5 ingredients and 2 more ingredients to make up the outer shell!
- Combine cream cheese, strawberries, sweetener, and vanilla into a food processor and process 30 seconds until combined. Pulse in the coconut flour
- Line a baking sheet with wax paper and use a small cookie scoop to form 1.5 teaspoons of the mixture and form balls. I used a #100 cookie scoop. If your mixture is not thick enough to form balls, let it set in the fridge for 15-30 minutes to allow the coconut flour to absorb some of the moisture.
- Line the balls on the baking sheet and place them in the freezer for 2 hours, overnight, or until fully frozen.
- Melt chocolate chips and coconut oil in a microwave-safe bowl in 15-30 second increments
- Use a fork to dip and roll the strawberry balls in the chocolate until they are fully covered. Place the chocolate covered ball back on the wax paper and place them back in the freezer until the chocolate has set.
How do you store Truffles?
Just in the fridge! After your keto strawberry fat bombs have completely set, place in a single layer in a plastic container with an airtight lid and store in the fridge. These bombs will stay good for up to one week!
Keto Cheesecake Recipes
- Keto Butter Pecan Cheesecake
- Easy Lemon Cheesecake Bars
- Keto Chocolate Chip Cheesecake Bars
- Keto Cranberry Cheesecake Bars
Keto Desserts
- Keto Lemon Chia Pudding – 2 Ways!
- Peanut Butter Chocolate Fat Bombs
- Keto Strawberry Cheesecake Parfaits
Keto Cheesecake Truffles
Ingredients
Strawberry Balls
- 8 ounces cream cheese, room temperature
- 1 cup fresh strawberries
- 1/2 cup confectioners monkfruit sweetener
- 1 teaspoon vanilla
- 3 tablespoon coconut flour
Chocolate Coating
- 1 cup sugar-free chocolate chips
- 1/4 cup coconut oil
Instructions
- Add cream cheese, strawberries, sweetener, and vanilla into a food processor. Process about 30 seconds.
- Pulse in the coconut flour. If the mixture is too wet to form balls, place it in the fridge for 15-30 minutes until the coconut flour has absorbed the moisture.
- Line a baking sheet with wax paper. Use a small cookie scoop to scoop out balls and place them on the baking sheet
- Place balls in the freezer for 2 hours or overnight, until fully frozen
- Melt chocolate chips and coconut oil in a microwave-safe bowl in 15-30 second increments
- Use a fork to dip and roll the strawberry balls in the chocolate until they are fully covered. Place the chocolate covered ball back on the wax paper and place them back in the freezer until chocolate has set.
Storage:
- Store these balls in the freezer
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my these look so amazing! I want to try them so bad!
Chocolate and strawberry are such a delish combo! Love having this recipe. I may not be able to control myself because they are so good.
I love that these are keto-friendly and delicious and perfect for Valentine’s Day. I can’t wait to impress my husband with these.
These sound delicious! Dangerously good…
These strawberry fat bombs are just perfect to make as gifts and for me!!
I WANT these!! They look absolutely AMAZING!! YUM!!
What are the strawberry balls listed at the top of the ingredients? Is that something else besides the strawberries?
No that is suppose to be a header that didn’t format correctly. Same with the “chocolate coating”. I’ll fix it soon.
Hi! These have now been in the fridge for an hour and they still are not firm enough to scoop out into balls. I followed precise ingredients and measurements but it’s just not setting up! Should I add more coconut flour or????
Hi Karen! Adding more coconut flour will give them a gritty texture. Try popping it in the freezer for 15-20 minutes! The texture is similar to a no-bake cheesecake when you form the balls and then they will completely set in the freezer after you scoop the balls. I hope that helps!