If you’re looking for a sweet treat with low carbs but high flavor, Keto Strawberry Cottage’s Cheese Truffles may be your new best friend. Even if you’re not a veteran kitchen pro, they’ll whip very easily. Trust me, if you’ve ever been hesitant to use cottage cheese in sweets, these truffles will change your mind. The best part? When you have sweet teeth, they don’t spike blood sugar levels!
Make this recipe great
Simple ingredients! Perfect for people who follow low carbs and keto diets.
These truffles offer a sweet flavour burst without sugar overload, making them a great option for those who want to eat ketonizing diets or simply reduce carbs and sugar.
A creamy, fresh, fruity and very simple recipe. Cottage cheese adds a lovely creamy texture that perfectly balances the natural brightness of the strawberry, making every bite a fun experience.
Even if you’re not a fan of cottage cheese, you won’t taste it with this sugar-free snack!
No baking is required. You’ll realize how fast and fuss is this creamy dessert. Mix, chill and enjoy.
Protein – Use cottage cheese and whey protein powder to provide 5 g of protein per truffle!
Nutritional information can be found in the printable recipe card at the bottom of this page.
Core ingredients and alternatives
Cottage Cheese – This is a star ingredient that brings creaminess and subtle tongues to the truffles. For smoother textures, if you want less curd, you can easily blend it with a hand blender.
Strawberries – I use freeze-dried strawberries that add natural sweetness and vibrant colors. If you’re in a pinch, frozen strawberries may also work. Thaw and drain before use. Fresh strawberries are not recommended as they loosen the texture and are not very strong in flavour.
Sugar Free White Chocolate – I used Lily’s Sugar Free White Chocolate Chips. I also tested this recipe using zero chocolate white chocolate. Both make delicious truffles.
If you want to reduce the carbs in this recipe and replace white chocolate, see the notes below on your recipe card. I didn’t add any other keto-friendly sweeteners as the freeze-dried strawberries and white chocolate are sweeter.
Professional Chef Tips
#1 Using Cottage Cheese – I used low-fat lactose-free cottage cheese, but I really can’t notice the difference between it and full fat cottage cheese. You can replace it with ricotta or plain yogurt, but change the nutritional information below:
This works well as I have lactose intolerance like my daughter, but feel free to use full fat if necessary. The fat-free cottage cheese version can be dryer or creamier in consistency. Make sure it’s just plain cottage cheese, nothing else has been added.
#2 Chill the mixture well. It helps to cool the mixture before shaping the truffles, making it easier to roll. If you are in a hurry, 30 minutes of cold in the freezer can work, but avoid freezing solids.
#3 Blend the ingredients into a high power blender for a smooth texture. If you prefer smooth truffles without cottage cheese curds, blend all the ingredients into a food processor before cooling.
The truffles make you feel like a creamy cheesecake bite. I haven’t tested this recipe using an immersion blender.
#4 Use freeze-dried strawberries. Fresh and frozen strawberries can make the texture very loose and liquid.
Device:
Mixing Bowl
Hand mixer or food processor (smooth texture options)
Cup and spoon measurements
Baking sheet (to cool)
Parchment or silicone mat
Variations of recipes
Added cocoa powder:
Mix in the unsweetened cocoa powder for the twist of the chocolate strawberry truffles that feels like a gorgeous cafe snack.
Use mixed berries:
Exchange strawberries for raspberries, blueberries, blackberries, or even all mixtures for a colorful and flavorful variation.
Added nuts:
Finely chopped nuts like pecans and walnuts can add a crispy surprise inside the truffles or as a coating.
Do not dairy products:
The texture is different and tangy, but use mashed avocado or softened coconut cream instead of cottage cheese.
Inject mint:
Fresh mint leaves, finely chopped into the mixture, can be added with a refreshing herbal note that they pair beautifully with strawberries.
Flavor booster
Lemon skin
Adding a little lemon zest lightens the flavor and complements the natural sweetness of the strawberry. It’s a small twist that has a big impact.
cinnamon
The cinnamon dash warms the flavor profile and brings a cozy dimension to the truffles, making it perfect for cool days.
Chia seeds
Mix the chia seeds into the batter, crunch a little and add the fiber while keeping it keto-friendly.
Almond extract
Adding a little almond extract will add a nutty flavor.
Sprinkle with sea salt
The subtle sprinkles of sea salt on top balance the sweetness and beautifully amplify other flavors.
Easier decadent dessert ideas
Keto Chocolate Mousse
This rich, velvety mousse complements the tangy strawberry truffles with a deep chocolate flavour.
Sugar-free gelatin
Light and refreshing sugar-free gelatin offers a creepy and complementary texture and flavour.
Almond Butter Fat Bomb
These add a more decadent and richer option that pairs well if you want texture contrast and healthy fat boost.
Coconut macarons
The soft and chewy macarons with coconut tips fit perfectly into the keto dessert platter for the variety.
Lemon bar
Those tarts provide a lovely brightness that contrasts with the creamy strawberry truffles.
Easy low carb keto strawberry cottage cheese truffles
Keto Strawberry Cottage Cheese Truffle
Serving: 16 the work
calorie: 109kcal
Cook ModePrevents the screen from falling asleep
Place cottage cheese, strawberries and lemon juice in a high-power blender or food processor.
Add the white chocolate and butter to the microwave bowl and add the microwave for 1 minute. Mix until smooth. Alternatively, you can melt the butter and chocolate in a small saucepan over a low heat on the stove.
Pour the melted white chocolate into a blender or food processor, add the cottage cheese mixture and mix until smooth. Feel free to add your favorite low-carb sweeteners.
Place in a bowl and refrigerate for 1 hour. Using a tablespoon of cookie scoop, make 16 bowls and place them in a parchment-lined baking sheet pan. Freeze for 1 hour.
coating
Melt the chocolate chips and butter in microwaves at 30-second intervals and stir until smooth. It took me a minute. Remove the eight bowls from the freezer and freeze the rest. Soak one at a time in the chocolate, roll to cover, tap with a fork to make it excess from the truffles. Place it in a sheet pan and continue with the rest. Place them in the fridge and coat the remaining eight bowls.
If necessary on the top of each bowl, use a small amount of melted chocolate and place the freeze-dried strawberry. If choates leave drizzle on top of strawberries.
Store in a fridge airtight container for up to 7 days or freeze for up to 3 months.
If you want to reduce the amount of carbs with this recipe, you can replace the white chocolate with full fat cream cheese to remove the butter. Nutritional information changes calories to 102 and reduces carbohydrates to 3 grams, but the protein and fat mass are the same.
4g net carbohydrates per truffle.
Serving: 1piece | calorie: 109kcal | carbohydrates: 7g | protein: 5g | fat: 8g | Saturated fat: 3g | Polyunsaturated fat: 0.1g | January Saturated Fat: 1g | Trans Fat: 0.1g | cholesterol: 6mg | sodium: 84mg | potassium: 14mg | fiber: 3g | sugar: 0.4g | Vitamin A: 71iu | Vitamin C: 0.4mg | calcium: 9mg | iron: 0.02mg
