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Home » Recipes » Keto Chocolate-Coated Maple Walnut Cheesecake Truffles

Keto Chocolate-Coated Maple Walnut Cheesecake Truffles

October 6, 2017 by Faith 12 Comments

Thank you to Nancy’s for sponsoring this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.

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!

Keto Chocolate-Coated Maple Walnut Cheesecake Truffles Front View Vertical Orientation Bite Showing

Are you the type of person who orders a different flavor of ice cream every time or do you stick with your tried and true favorite? I go back and forth between things like mint chocolate chip, chocolate peanut butter, toasted coconut (bonus points if there’s also almonds and dark chocolate in it), butter pecan, and chocolate soft serve with rainbow sprinkles. My mom, on the other hand, is one of those people who get the same exact thing every time: maple walnut.

Keto Chocolate-Coated Maple Walnut Cheesecake Truffles Top View Metal Background

Ingredients for Keto Chocolate-Coated Maple Walnut Cheesecake Truffles Recipe

Keto Chocolate-Coated Maple Walnut Cheesecake Truffles Front View Bite Showing Close Up

As a flavor, maple walnut is solid! It’s actually one of my favorites too. In fact, I like it so much I find myself remaking the flavor profile into other things, like truffles. I made a dairy-free version of cheesecake truffles, I worked the flavor profile into turnover cookies, and I even used maple walnut as the inspiration for a hearty fall salad.

And now the maple walnut combo is the star of this low-carb treat. Creamy inside, scented of maple with the crunch of toasted walnuts, these little cheesecake bites will satisfy any sweet tooth; even better, they won’t leave you lethargic the way regular candy can.

Nancy's Organic Cultured Cream Cheese

Keto Chocolate-Coated Maple Walnut Cheesecake Truffles in Red Dish with Lid

I used Nancy’s Organic Cultured Cream Cheese, which is creamy and spreadable right from the tub, and contains healthy probiotics. Nancy’s is actually a pioneer in probiotics; they were the first US brand to introduce live probiotic cultures into yogurt in 1970. This year they celebrate their 57th anniversary!

This is a fun snack to keep stashed in the fridge for those times when you just need a little something sweet. With Halloween coming up, they’d be great to whip up for a party or keep them on hand for when you’re passing out candy to trick-or-treaters so you don’t get tempted by regular candy.

What flavor of ice cream do you usually go for?

Keto Chocolate-Coated Maple Walnut Cheesecake Truffles Front View Horizontal Orientation Bite Showing

Print
Keto Chocolate-Coated Maple Walnut Cheesecake Truffles
Prep time:  30 mins
Total time:  30 mins
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!
Ingredients
  • 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
Instructions
  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.
Notes
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.
3.3.3070

Filed Under: Recipes Tagged: #TheNancysDifference, Cheesecake, Chocolate, Desserts, Homemade Candy, Homemade Truffles, Keto, Ketogenic, LCHF, Low-Carb, Low-Carb High Fat, Maple Flavor, Nancy's Organic Cultured Cream Cheese, Snacks, Walnut

Comments

  1. Kimberly Biddle says

    November 14, 2017 at 1:53 pm

    I am currently Keto and this is right up my alley! Thanks for the recipe

    Reply
  2. Mambo Sprouts says

    October 27, 2017 at 3:24 pm

    Can we just say this maybe our new favorite dessert!

    Reply
  3. Carol says

    October 13, 2017 at 3:57 pm

    These look delicious! Can’t wait to make them. Will have to look for Nancy’s Cream Cheese in store.

    Reply
  4. Ushmana Palmo Rai says

    October 8, 2017 at 11:45 am

    Truffles are right up my alley! Your recipe contains all my favourite things, chocolate cheesecake and truffles! Have never tried walnuts in my desserts but I am inspired to try new things thanks to your post! Keep sharing more. All the love from Nepal! xx

    Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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