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!
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.
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.
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?
- 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
- 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.
- 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).
- 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.
- Store leftovers covered in the fridge for up to 1 week.
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 
I am currently Keto and this is right up my alley! Thanks for the recipe
Can we just say this maybe our new favorite dessert!
These look delicious! Can’t wait to make them. Will have to look for Nancy’s Cream Cheese in store.
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