Keto-Friendly Chocolate Truffles Topped With Edible Flowers

This recipe for edible flower chocolate truffles is not only beautiful, it’s also keto-friendly. Created by food blogger Meagan of A Zesty Bite, this dessert helps you reap the benefits of healthy fats from keto-friendly extra virgin olive oil (specifically Pompeian Extra Virgin Olive Oil in this recipe). Considering that the keto diet is high-fat and low-carb, it’s no wonder that extra virgin olive oil is a welcome addition to any keto recipe. Plus, the keto-friendly sweetener Swerve ensures this truffle recipe is just as delicious as it is nutritious.


8 - 10 serving

Total Time

Prep Time

Cook Time


  • 8 oz. dark 55% cacao chocolate chips semi-sweet
  • 4 tbsp. unsalted butter
  • 1/4 c. extra virgin olive oil
  • 1 tsp. Swerve
  • 1/2 tsp. vanilla extract
  • 16 edible flowers (You can find edible flowers in most grocery stores)


Add chocolate chips, butter, and olive oil to a double boiler. Stir continuously over low heat until melted. 

Stir in the Swerve and vanilla; remove from heat. Pour into a glass bowl and refrigerate covered for at least 3 hours. 

Remove and let it sit for 10 minutes. Using a spoon or ice cream scooper, scoop about 1 tablespoon of the chocolate into the palm of your hands. Roll around in your palms and then place back in the ice cream scoop to form a shaped circle. 

Add flowers to the outer part of the truffle. Place back in the refrigerator until ready to serve. Best served cold.

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