Who loves Ferrero Rocher? This is my speedy, keto-friendly, cheats version. This version is more of a hazelnut chocolate truffle encased in chopped hazelnuts with everyone’s favourite whole hazelnut in the center! The hazelnuts are toasted for extra flavour of course.I omitted the biscuit casing for simplicity. You can dip the truffles in dark chocolate before coating in hazelnuts if you prefer a more traditional Ferrero Rocher but this cheats keto version is so rich and chocolatey, that I don’t think you will need it.
Preheat the oven to 355 F (180 C) fan. Place the hazelnuts on a baking tray and toast for 6 minutes until golden. If desired, you can toast them in a dry frying pan as well. Allow to cool completely.
Place the cream in a pot and heat over medium/low until hot but not boiling. Turn off the heat and add the chocolate chips or dark chocolate, hazelnut butter, vanilla, and salt, and allow to soften for about 4 to 5 minutes. Resist the urge to stir as this leads to a more grainy chocolate truffle mixture. After the chocolate and butter have softened, whisk until smooth. Taste the mix to determine if you would like it sweeter. In this case, you may whisk in some powdered low-carb sweetener or Maple Lakanto syrup to taste.
Place in the fridge for about an hour or until set enough to roll.
Once chilled, use a spoon to divide into small truffles. Place a whole hazelnut in the middle and shape into small truffles. Repeat until all the mixture has been used up.
For a more authentic Ferrero Rocher, you can melt dark chocolate and dip to coat. Today, however, I’m going for a cheats version with fewer steps.
Roll in chopped hazelnuts and serve.
Need A Keto Shopping List?Check out my keto foods list with free printable pdf and flavour pairings guide.
Keto Ferrero Rocher
Amount Per Serving
Calories 110Calories from Fat 108
% Daily Value*
Saturated Fat 7g44%
Vitamin A 466IU9%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie keto diet.
If you leave the mix in the fridge so long that it sets more like chocolate, simply pop in the microwave and warm in 10-second bursts to carefully soften. If it warms too much, stir it and return to the fridge.
If the mix sets a little too much to roll, simply warm the balls slightly in your hands and the coating will soften. This makes adding the chopped hazelnuts easier.
For the coating, I find that adding some hazelnuts to the palm of your hards and rolling/pushing them into the truffle mix is the best way to get an even coating rather than rolling them in the hazelnuts. They stick better this way.
The darker the chocolate, the more cream you may need. For 90% chocolate, you may need up to a 3/4 cup of cream.