These strawberry truffles have a creamy strawberry center piped inside a white chocolate shell, made with sugar-free white chocolate, strawberry protein powder, and freeze-dried strawberries. They are gluten-free, sugar-free, keto and low carb with about 2.4g protein, 3.6g fiber and 2.6g net carbs per truffle.
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I was inspired to make a Valentine's Day truffle with a pink strawberry center inside a white chocolate shell, but getting there took a little trial and error. The protein powder I use thickens up as it sits, so my first few batches got me at the piping stage. Once I nailed the ratios, it was perfect.
I adapted these from Sarah DeYoung's chocolate raspberry truffles, swapping in strawberry protein powder and a different silicone mold. Most of my truffles, like my pecan truffles and blueberry lemon truffles, get dipped in chocolate. These are a little different. You form the white chocolate shell right in a silicone mold, pipe the strawberry center inside, then add another layer of chocolate, like how a peanut butter cup is made.
There are only 4 ingredients here (yay), and the chilling time overlaps with making the other layers, so you can make it in about 30 minutes. I sprinkled a few extra crushed freeze-dried strawberries on top while the last layer was still wet to add some color and a little more strawberry flavor. I was surprised how the macros turned out for one little truffle! These are perfect for parties, family gatherings, or cute little gifts. I hope you enjoy them as much I did making them for you.
Ingredients
Here's what you'll need to make these strawberry truffles:
- Sugar-free white chocolate chips - These form both the shell and the creamy center, so you'll split the cup in half. Lily's white chocolate style chips are my go-to.
- Strawberry protein powder - Adds protein and strawberry flavor to the center. Use your favorite protein powder, I recommend milk or whey protein for the best results. I used Strawberry Keto Chow.
- Freeze-dried strawberries - Where most of the strawberry flavor and pink color come from. Measure them whole, then crush to a powder, and close the bag right after so they stay crisp.
- Unsweetened almond milk or heavy cream - Warmed and poured over the chocolate to make the center smooth and pliable. Cream makes it a touch richer.
- Strawberry extract (optional) - Boosts the strawberry flavor in the center. Skip it if you don't have it on hand.
This is the silicone mold I used.
See recipe card at the bottom of the post for full measurements.
Instructions
These are so easy to make! Here's how to make them. Printable recipe card is at the bottom of this post.
- Coat the molds. Melt half the white chocolate chips. Spoon or pipe it into your silicone mold and swirl to coat the sides. Let it set in fridge while you make the center.
- Mix the center. Combine the other half of the chips, crushed freeze-dried strawberries, and strawberry protein powder. Pour warm almond milk over the top and stir until smooth.
- Pipe the centers. Fill each chocolate-coated mold with the strawberry filling.
- Top and chill. Top each truffle with more white chocolate, then sprinkle a few crushed freeze-dried strawberries on top while it's still wet if you like. Chill in the fridge or freezer until set, about 20 minutes.
The perfect cross-section!
Top Tips
- Keep the strawberry center warm while you work. Protein powder can thickens as it sits, and a cold filling will crack the shell when you pipe it in.
- A double boiler keeps it pliable, and if it stiffens up anyway, run the piping bag under warm water for a few seconds to loosen it.
- A cookie scoop makes it easy to load the filling into a piping bag propped up in a tall cup, or use a zip-top bag with the corner snipped off.
Variations
- Use heavy cream. Swap the almond milk for heavy cream for a richer, more classic truffle center.
- Skip the extract. The freeze-dried strawberries carry plenty of flavor on their own if you don't have strawberry extract.
- Add a topping. A sprinkle of crushed freeze-dried strawberries on the wet chocolate adds color and a little more flavor.
- Make it a spread. The pink center makes these a natural for Valentine's Day. Pair them with these strawberry cream gummies or strawberries and cream protein ice cream for a sweet dessert table.
Storage
Store the truffles in an airtight container in the refrigerator for up to a week. They hold their shape best cold.
To freeze, place them in a single layer in an airtight container and freeze for up to 3 months. Let them sit at room temperature for a few minutes before eating so the center softens.
FAQ
The filling was probably too cold or too thick. Keep it warm and pliable while you work, and warm the piping bag under running water if it stiffens. A soft, warm center presses into the shell without cracking it.
Yes, I recommend milk or whey protein for best results. If you use vanilla instead of strawberry, add a little extra crushed freeze-dried strawberry to keep the flavor and color.
Spoon a little melted chocolate into each cavity, then push it up the sides with a skewer or the back of a small spoon until the whole cavity is coated. Let that layer set before you add the filling.
A silicone mold gives you the clean shell shape and makes the truffles easy to pop out. If you don't have one, you can dip the chilled centers in chocolate instead, more like my pecan truffles.
Related
If you loved this recipe, try these others:
Recipe
4-Ingredient Strawberry Truffles
Ingredients
- 1 cup sugar-free white chocolate chips
- ½ cup strawberry protein powder (40 grams)
- ½ cup freeze-dried strawberries measured whole then crushed/powdered
- 3 oz unsweetened almond milk or heavy cream
- 2 teaspoon strawberry extract optional
Instructions
- Melt ½ cup sugar-free white chocolate chips in a microwaveable bowl, 20 seconds at a time until mostly melted, then stir until all chips have melted. Use a small spoon (or pipe in) to coat silicone mold cavities.
- While chocolate sets, add ½ cup sugar-free white chocolate chips, crushed/powdered freeze dried strawberries, and strawberry protein powder into a mixing bowl.
- Add almond milk (or cream) and strawberry extract (if using) to a small saucepan and heat until simmering but not boiling (or microwave). Pour the hot cream over the chocolate and start mixing.
- Fill chocolate coated truffle molds with the truffle filling. The truffle filling will need to stay relatively warm to stay pliable enough to not crack the chocolate shell.
- Top truffles with another chocolate layer and place in the fridge or freezer to set up completely, about 20 minutes.
Notes
Nutrition
Recipe adapted from Sarah DeYoung's chocolate raspberry truffles, via Keto Chow
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