These festive snowballs are the perfect winter time sweet treat! They are rich and fudgy coconut truffles, with a luscious and firm texture that’s irresistible to bite into!
This easy keto dessert recipe is no-bake and no-cook: you don’t need to turn on the oven or even use the stove. You just mix all the snowball ingredients, roll the truffles and enjoy!
Table Of Contents
Why you’ll love this recipe
It’s the easiest keto dessert ever: Literally, just throw the ingredients in the food processor for 15 seconds and then roll the dough into pretty balls of deliciousness. That are sugar-free, low-carb and keto!
It’s actually good for you: With natural ingredients, healthy fats and extra protein (yes protein desserts!) here’s some candy you’ll feel good about eating – and not just because they taste heavenly!
It’s festive: Snowballs are such a pretty dessert to serve during the holidays and Christmas! Bring it to your winter and end-of-year celebrations and delight your loved ones with a box filled with these heavenly white fudgy truffles!
Zero carb keto candy
This coconut protein balls aren’t just keto, they are very keto: each coconut ball has only 0.3 net carbs. If this was a packaged candy, the label would surely read “zero net carbs per serving”.
And so you would just pop these into your mouth like there was no tomorrow, I know 😉
Ingredient notes & substitutions
These keto coconut protein truffles get totally rich and luxurious without adding any chocolate or condensed milk! Here’s the magical ingredients:
Fine shredded coconut: Use any brand you like, as long as it’s unsweetened, to keep this recipe sugar-free and keto friendly.
To get the same look as the snowballs in my photos, use a dry and very finely shredded coconut to roll the balls in. This style can also be called desiccated coconut, and it’s usually used for macaroons.
If you only have regular shredded coconut and would prefer a more delicate coconut texture/appearance on your keto snowballs, process or blend it for a few seconds until you get a finer texture.
Whey protein isolate: We feel even better eating candy when it has great macros, and you? Give me a healthy protein ball over a good for nothing sugary fat ball any day!
I always prefer unflavored whey powder because I buy it in bulk and can use it in all of my recipes, be them sweet or savory. But if you have vanilla flavored whey protein powder, you can totally use it instead.
You might want to omit the sweetener and the vanilla extract, depending on how sweet/vanilla-y your specific brand of protein powder is already.
Mix the dough, and try it for taste. Then, if needed, you can adjust by adding more sweetener/vanilla and mixing again before shaping the balls.
Powdered keto sweetener: To avoid the undissolved crunchy sweetener crystals in the truffles, the sweetener must be powdered. You can buy keto sweetener already powdered or make it yourself from granulated.
Apart from that, you can use any keto sugar substitute you like, erythritol, allulose or xylitol, by themselves or in formulations with monk fruit or stevia. The later ones are sweeter (about 30% more).
Heavy whipping cream and unsalted butter: We prefer the flavor of these keto coconut truffles with heavy cream and grass-fed butter because of the increased richness, and lighter coconut taste. Even my husband Daniel who isn’t a fan of coconut really loved these truffles made this way.
If you are a die hard coconut fan, you can go ahead and swap the dairy for coconut oil and coconut cream. Use a thick coconut cream to get a similar rich texture.
Vanilla extract: This is an optional ingredient – it all depends on how much you prefer the taste of coconut versus vanilla plus coconut.
Also keep in mind that adding vanilla will make the snowballs a little less white (I have vanilla in mine, so you can expect yours to be nearly pure white if you don’t add it).
How to make snowballs
Did I say this is the easiest keto dessert recipe ever? To make the coconut truffle dough, just combine all ingredients together, and that’s it!
Shaping the balls is more time consuming, but it’s also optional, because in the end you can just eat the dough straight from the processor if nobody is looking 😁
To avoid powders sticking to the bottom of the food processor, I recommend adding the liquid ingredients first (heavy whipping cream and melted butter, or coconut oil and cream).
This keto coconut candy ball recipe is unbelievably easy to make with a high speed food processor, but it’s also doable by hand if you don’t have one.
It will just take significantly longer to mix the ingredients and form the coconut dough (compared to the 15-20 seconds in the food processor). Using a large wooden spoon will make mixing easier.
As you can see below, the mixed dough has a very firm consistency, super smooth (except for the tiny specks of coconut) and it’s not sticky at all.
It’s very easy to shape and roll into balls without getting the dough sticking to the hands. In fact, my hands felt moisturized and smelled great after making them!
To make the coconut truffles about ping-pong ball size, I divided them into 16 parts (break the dough in half, then halve the halves 3 more times). You can make the balls smaller or larger as you wish.
This is really a mess free recipe, so specially if you are making it for the holidays and Christmas it’s a great recipe to get kids involved. Just process the ingredients and hand them the dough to roll the snowballs.
Finish up by rolling the balls in some extra shredded coconut, and they are ready to serve!
Storage and making ahead
The keto snowball truffles stay put at room temperature without getting soft or melting. They will keep refrigerated for up to one week. Maintain them in an airtight container to prevent the coconut balls from drying out.
They are quite sturdy, so you can pile them up for storage and they will most likely keep their round shape. Which makes these coconut truffles perfect to take with you to gatherings, potlucks, trips or arrange them in boxes as gifts to your keto friends.
You can also prepare the dough in advance and keep it refrigerated until you have time to roll the truffles. As with the shaped truffles, keep the dough in an airtight container or wrap it well in plastic film.
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