Keto Chocolate-Coated Maple Walnut Cheesecake Truffles
Prep time: 
Total time: 
Yield: 12 to 14 truffles
Keto Chocolate-Coated Maple Walnut Cheesecake Truffles are quick and easy to whip up, and a great way to satisfy a sweet tooth while getting in healthy probiotics!
  • 1 (8 oz) tub Nancy’s Organic Cultured Cream Cheese, at room temperature
  • ¼ cup Swerve Confectioners Sugar (see Note)
  • ¼ cup almond flour
  • ¾ teaspoon maple extract
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ¾ cup walnuts, toasted and finely chopped
  • 1 (3.5 oz) bar 90% dark chocolate, chopped
  1. Beat together the cream cheese, confectioners sugar, almond flour, maple extract, vanilla extract, and salt in a large bowl. Stir in ½ cup of walnuts, reserving the other ¼ cup for topping.
  2. Chill the batter until it’s easy to scoop (about 30 minutes in the freezer). Roll it out into 1.5-tablespoon-sized balls and line them up on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate until chilled (about 20 minutes in the freezer).
  3. Melt the chocolate in a double boiler or microwave. Dip each truffle in the chocolate and place it on a wire rack so any excess can drip off. Sprinkle the remaining walnuts on top before the chocolate hardens.
  4. Store leftovers covered in the fridge for up to 1 week.
Swerve Confectioners Sugar: Or you can use regular powdered sugar, if keeping this recipe keto isn’t a concern. You may want to add an additional 1 to 2 tablespoons if you like your sweets on the sweeter side.
Recipe by An Edible Mosaic™ at