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Desserts

Keto Pecan Pie Truffles

12 truffles
Keto Diet, American Boiling, Cold Cuisine

Craving the rich, buttery goodness of pecan pie but sticking to a low-carb lifestyle? These Keto Pecan Pie Truffles deliver exactly that! Imagine capturing the classic toasted pecan and caramel flavor of traditional pie, boosting it with protein, and rolling it into a decadent, bite-sized treat. Each truffle features a...

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... nutty, brown-butter-infused filling, coated in a smooth layer of sugar-free chocolate and topped with a crunchy pecan. Surprisingly easy to make and perfect for holiday gatherings or satisfying dessert cravings any time, these truffles prove you don't need sugar or excess carbs to enjoy an impressive and delicious treat.

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olivia.wyles olivia.wyles Resident Chef
April 15, 2025
top shot of one Keto Pecan Pie Truffles on the countertop
  • 30 min.
  • 1 h. 30 min.
  • 2/5
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Ingredients:

Truffles

Coating

Tools:

Directions:

1. Brown Butter and Sweetener:

Let’s start the preparation of Keto Pecan Pie Truffles.

  • Brown butter and sweetener together in a medium saucepan over medium heat.
Keto Pecan Pie Truffles step 1

2. Boil:

Boil 2 to 3 minutes (note 4).

Keto Pecan Pie Truffles step 2

3. Add Cream and Cool:

  • Remove from heat and whisk in the cream.
  • Set aside to cool. (note 5).
Keto Pecan Pie Truffles step 3Keto Pecan Pie Truffles step 4

4. Process Pecans:

Chop the pecans finely using a food processor. (note 6).

5. Mix:

Mix together ground pecans, protein powder, and caramel sauce until dough forms.

Recipe image Keto Pecan Pie Truffles

6. Form Mounds:

Scoop mounds onto a waxed paper-lined cookie sheet. (note 7).

Recipe image Keto Pecan Pie Truffles

7. Chill:

Chill or freeze until firm, about 1 hour.

8. Melt Chocolate:

Melt chocolate chips and butter in microwave about 30 seconds.

9. Dip Truffles:

Dip each mound into melted chocolate and toss to coat. (note 8).

Recipe image Keto Pecan Pie Truffles

10. Top and Dry Keto Pecan Pie Truffles:

  • Top each with a pecan half while wet.
  • Allow to dry and serve at room temperature.

Notes:

  1. Sweeteners – Use what works best for your lifestyle. I typically bake with Monk fruit and allulose. For this recipe, I used the brown sugar replacement from Lakanto. You can also use the one from the Swerve brand. I recommend using some sort of “brown” type sweetener for the caramel flavor.
  2. Pecans – I measured the pecans as halves, then I ground them up with a mini blender until it resembled coarse crumbs.
  3. Protein Powder –  Feel free to use about ½ cup of your preferred protein powder of choice for this recipe (or even almond flour will work), but please note it will change the nutrition facts drastically as protein powders vary from brand to brand. I use Keto Chow because it’s more than a protein powder, it’s a keto meal mix that provides more nutrition than just protein. It also bakes beautifully and has the best flavor variations.
  4. Boiling – Bring the mixture to a boil, then let it cook for 2-3 minutes. Careful not to burn it.
  5. Adding Cream – Be careful when adding the cream as it will bubble vigorously. Allow to cool slightly and it will resemble a fine caramel sauce. Don’t let it sit too long.
  6. Creating Mounds – You can simply plop it on the wax paper, or shape them into pecan/almond shapes like I did for the picture. It’s purely for the aesthetic.
  7. Dipping – Use a fork or a chocolate dipping tool. Dip the mound in chocolate, flip around, then lift with a fork and gently tap or scrape against the side of the bowl to remove excess chocolate.
  8. Nutrition and carbs – Be aware that some recipe blogs omit sugar alcohols or allulose from the nutrition calculation since it does not affect blood sugar. For transparency, I have included it and calculated the net carbs below. Always use a carb counter app like Cronometer according to the brands you use in order to get accurate nutrition information.

Nutrition

15.85 Total Carbs – 10.07 Fiber – 4.01 Sugar Alcohols = 1.77 Net Carbs per Truffle or 1/12 of recipe.

Serving: 43g
Calories: 186.68kcal (9%)
Carbohydrates: 15.85g (5%)
Protein: 2.78g (6%)
Fat: 18.17g (28%)
Saturated Fat: 9.03g (56%)
Polyunsaturated Fat: 1.16g
Monounsaturated Fat: 2.49g
Trans Fat: 0.06g
Cholesterol: 21.6mg (7%)
Sodium: 69.93mg (3%)
Potassium: 208.97mg (6%)
Fiber: 10.07g (42%)
Sugar: 0.41g
Vitamin A: 67.57IU (1%)
Vitamin C: 10.35mg (13%)
Calcium: 72.02mg (7%)
Iron: 1.05mg (6%)
Net Carbohydrates: 1.77g
Sugar Alcohols: 4.01g
Allulose: 0g

About the Author:
olivia.wylesResident Chef
# 7
  • Published Recipes: 16
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  • Location: Florida, USA
  • Member since: 2024-09-25
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