Keto Dirty Chai Cheesecake Truffles
You won’t feel dirty, but you might feel a little ‘naughty’ after biting into one of these dirty chai cheesecake truffles. Yes, they are Keto! Cream cheese truffles are flavored with coffee brewed with chai tea. The infused coffee flavors the whole truffle and is wrapped in a coating of Keto dark chocolate. To get a result like you see in this recipe, you’ll need to use non-dairy, sugar-free 100% dark chocolate chips. You’ll most likely find this product where other special dietary foods are shelved at your grocery store. If you can’t find this type of chocolate, look for unsweetened 100% dark chocolate in the baking aisle. Keep the truffles in your freezer or your refrigerator – your choice. Enjoy them as a dessert or whenever you need a sweet fat bomb to get you through the afternoon.
How to Make It
Step 1
You’ll need to brew coffee before you can make the truffle filling. Brew a full cup of coffee, and set 1 bag of chai tea per cup to steep for 5 minutes. After steeping, discard the teabag and set the coffee aside to cool. While you will only need a small amount of your chai coffee, you’ll have to make enough to steep the teabag reasonably. You can choose to discard any remaining coffee or utilize the remainder at the end of the recipe.
Step 2
To make the truffle filling, blend cream cheese in a stand mixer until the cream cheese is soft and spreadable. You can leave the cream cheese out at room temperature for 15-20 minutes prior to making the recipe so it is softened. Once the cream cheese is aerated, add butter cut into pieces. Continue mixing until both the butter and cream cheese are blended together free of lumps. Mix in Swerve, salt, vanilla extract, and the listed amount of coffee until blended.
Step 3
Transfer the truffle filling to a smaller container, cover it, and set it in your freezer to chill. Chill the truffle filling for a minimum of 2 hours until the filling is thick enough to scoop like ice cream. This may take up to 4 or more hours, depending on your freezer and how much you’re making. When the filling is firm enough, line a sheet tray with parchment paper. Scoop 1 ½ TB of filling and roll it into a ball between your palms. Repeat until all the truffles are formed.
Step 4
Set the tray of truffles back in your freezer to chill overnight. Now, you want them completely frozen – 8 hours or more. The next day, you’ll need to prepare the chocolate for dipping. Create a double boiler by placing a heat-safe bowl over a pot filled with 1 inch of water. Heat the double boiler until the water is simmering but not creating rising steam. Place the chocolate chips in the bowl, and continually stir the chocolate until it melts.
Step 5
Remove the bowl of chocolate off the heat, leaving the pot behind. Set the hot bowl on a potholder or cloth, and stir the chocolate as it cools. Continue stirring until the chocolate thickens for dipping. Pull your tray of truffles out of the freezer. One by one, use a fork to dip a frozen truffle in the chocolate, let excess chocolate drip off, and return the truffle to the parchment paper.
Step 6
Repeat the dipping process until all the truffles are complete. At your discretion, you can choose to add decoration or Keto topping to the truffle. The truffles photographed here are topped with an extra drizzled design of dark chocolate. Return your tray of truffles to the freezer one final time to set for 30 minutes. After setting, you can keep the truffles in the freezer for a cold treat or store them in the refrigerator for a softer, chilled truffle. The truffles will always be best stored in the refrigerator and should not be left out at room temperature.
Ingredients
- Coffee
1 tbsp
- Spiced Chai Tea Bags
1 bag
- Cream cheese
4 oz
- Butter, unsalted
2 tbsp
- The Ultimate Icing Sugar Replacement
2 tsp
- Salt
1 dash
- Vanilla extract
0.13 tsp
- Vegan Dark Chocolate Morsels
0.33 cup