These truffles feature a smooth blend of melted sugar-free white chocolate, heavy cream, and unsalted butter infused with matcha green tea powder. The mixture is chilled until firm and then rolled into individual spheres dusted with extra matcha for a vibrant finish. The result is a creamy, earthy truffle with a smooth center.

About This Recipe

To prepare the truffles, the white chocolate and dairy are combined over a double boiler and stirred until the texture is completely smooth. Once the base is melted, the matcha powder and a pinch of salt are whisked in to ensure the color and flavor are evenly distributed throughout the ganache. It is important to allow the mixture to chill for at least two hours in the refrigerator, as this makes the chocolate easy to handle and roll into uniform shapes.

The flavor relies on the balance between the natural sweetness of the white chocolate and the subtle bitterness of the matcha powder. Using high-quality ceremonial or culinary-grade tea provides an aromatic profile that cuts through the richness of the butter and heavy cream. Finished with a dusting of tea or powdered sweetener, they offer an immediate hit of flavor that transitions into a silky, melt-in-your-mouth center.

These truffles work well as a dessert and can be prepared ahead of time for easy storage or gifting. It’s easy to customize the batch by rolling the spheres in shredded coconut for extra texture or dipping them in melted dark chocolate for a firm outer shell. These truffles are best served chilled, offering a structured and indulgent treat that pairs well with hot tea or coffee.

Why You’ll Love This Recipe

Unique flavor combo: earthy matcha + creamy white chocolate
No-bake, quick to prepare
Perfect for gifting or special occasions
Naturally low in carbs and sugar-free
Elegant and Instagram-worthy ✨

What You’ll Need for These Keto Matcha White Chocolate Truffles

1 cup sugar-free white chocolate chips
1/4 cup heavy cream
2 tbsp unsalted butter
2 tsp high-quality matcha green tea powder (plus extra for dusting)
1–2 tbsp powdered erythritol (optional, for extra sweetness)
Pinch of sea salt

Step-by-Step Preparation

Melt white chocolate, heavy cream, and butter together in a heatproof bowl over a double boiler, stirring until smooth.
Remove from heat and whisk in matcha powder, sweetener (if using), and salt until fully incorporated.
Chill the mixture in the refrigerator for 1–2 hours until firm enough to scoop.
Using a small scoop or spoon, form mixture into balls and place on a parchment-lined tray.
Roll each truffle in extra matcha powder (or powdered erythritol, if preferred).
Store in the refrigerator until ready to serve.

FAQ

Can I use dark chocolate instead?
Yes, but the flavor will be very different—closer to a classic truffle.
Do I have to use sugar-free white chocolate chips?
They’re essential for keeping this recipe keto-friendly.
How long do these truffles last?
Up to 1 week in the fridge, or 1 month in the freezer.
What kind of matcha should I use?
Culinary-grade matcha works well, but ceremonial grade gives a smoother flavor.

Variations & Substitutions

Roll in shredded coconut for extra texture
Dip in melted sugar-free dark chocolate for contrast
Add a drop of vanilla extract for sweetness
Swap heavy cream for coconut cream for a dairy-free option

Serving Suggestions

Serve with hot green tea for a Japanese-inspired treat
Pack into gift boxes for holidays or birthdays
Pair with keto cheesecake for a fancy dessert platter
Enjoy as an afternoon snack with coffee

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