Keto White Chocolate Saffron Truffles
Soft, creamy, and infused with a hint of saffron — these keto white chocolate truffles bring golden elegance to any dessert plate while staying low-carb and sugar-free.
Ingredients
- 4 oz sugar-free white chocolate chips
- 2 tbsp unsalted butter
- 2 oz cream cheese (softened)
- ¼ tsp saffron threads
- 1 tbsp warm heavy cream (for blooming saffron)
- ½ tsp vanilla extract
- Pinch of salt
Optional Coatings
- Finely chopped almonds or pistachios
- Unsweetened shredded coconut
- Powdered erythritol for dusting
Instructions
- Bloom saffron: Steep saffron threads in warm cream for 10 minutes to release color and flavor.
- Melt chocolate: Place white chocolate chips and butter in a heat-proof bowl. Melt gently over a double boiler or in the microwave in 10-second bursts, stirring often.
- Mix base: Stir in softened cream cheese, vanilla, saffron cream, and a pinch of salt until smooth.
- Chill: Refrigerate mixture 30–40 minutes until firm enough to scoop.
- Shape: Scoop small portions (about 1 tbsp each) and roll into balls.
- Coat: Roll in crushed nuts, coconut, or powdered erythritol as desired.
- Serve or store: Keep truffles in an airtight container in the fridge up to a week or freeze for longer.