Name: Chocolate Almond Low Carb Truffles
Prep time: 20 min
Total time: 20 min
Ingredients: 2 tbsp butter; 1/2 cup almond butter; 6 tbsp powdered erythritol / monk fruit sweetener; 1/4 cup toasted slivered almonds (see 'Ingredients' section in post for how to toast almonds); 1/4 tsp sea salt; 1/4 tsp cinnamon; 3/4 tsp vanilla extract; 3/4 cup toasted slivered almonds (see 'Ingredients' section in post for how to toast almonds); 2 oz 90% cocoa dark chocolate (or your preferred low carb chocolate); 3 tbsp heavy cream; 2 tsp powdered erythritol / monk fruit sweetener

Crunchy, toasty, rich and dreamy, these Chocolate Almond Low Carb Truffles are the perfect way to finish a meal!

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If it’s one thing I can’t live without at Christmas time it’s homemade chocolate truffles. The tree has been lit and gorgeously decorated, stockings have been hung and I’ve covered any empty space with jingle bells or snow globes. It’s time to get in the kitchen and make some yummy treats!

I’ve always enjoyed making my own chocolates. The party favours I gave at my weddings were little boxes of my homemade truffles. It’s so fun to do! All the moulds, the flavour options, the SUGAR!!!

Trying to stay away from the sugar train this year, I decided to turn my chocolate crave into something a bit healthier, yet just as exciting. They turned out SO. DANG. DELICIOUS. Now I can’t imagine finishing the day without one of these little balls of heaven, regardless of the time of year! hope you love these delicious Chocolate Almond Low Carb Truffles just as much as I do!

Why it works

The crunchy almond crust pairs beautifully with the creamy almond buttery goodness.
Almonds and chocolate are a match made in flavour heaven, bringing you a tasty dessert that is toasty, chocolatey and sweet.
Fast and easy! These beauties will take 20 minutes of your time and then an hour of rest, plus they are very simple to make!

Ingredients

organic almond butter
unsalted butter
toasted slivered almonds
vanilla
extract
powdered erythritol / monk fruit sweetener
cinnamon
sea salt
90% cacoa dark chocolate
heavy cream

Toasted Slivered Almonds – You’ve gotta used toasted almonds! Don’t worry, they are easy to make. Bake them in a 350° oven for about 5-7 minutes or fry them in a skillet on low heat until golden brown. Watch them closely – they will burn quickly!

Powdered Erythritol / Monk Fruit Sweetener – My favourite sweetener, by far, one I highly recommend you try! I buy it in granular form, either Lakanto or SoNourished, and make my own powdered. Simply add granular sweetener to a clean coffee grinder and blitz for a moment or two… powdered sweetener!

pile of low carb truffles wrapped in a bow.

How to make Chocolate Almond Low Carb Truffles

These little balls of heaven are so easy to create! Here’s how to do it:

Almond Truffles

Melt butter in a small bowl. Mince some toasted slivered almonds and add them to the butter with the almond butter, sweetener, cinnamon, vanilla and sea salt. Mix well, then refrigerate for 10 minutes.

Line a baking sheet with wax paper and scoop out 1 tbsp sized portions, roll each into a ball and place evenly on the baking sheet, leaving room in between so that they don’t touch each other. Freeze for 20 minutes.

Almond truffles, all ready to be frozen for 20 minutes.

Chocolate Almond Coating

Rough chop some toasted slivered almonds and pour them onto a plate. Chop the chocolate into small chunks and place inside a small bowl; set aside.

In a microwave safe bowl or in a small sauce pan, heat the cream for 30 seconds in the microwave or in a pot until gently simmering, then pour over top of the chopped chocolate. Allow to melt for a couple of minutes, then mix until melted. Once fully melted whisk in the sweetener.

All prepped! The balls are beside the melted chocolate and slivered almonds.

Using one fork, dunk each ball into the melted chocolate, then with a second fork, roll the truffle around in the almonds, one at a time.

low carb truffle coated in chocolate and in a pile of slivered almonds.

Place back on the baking sheet and refrigerate until firm.

1 low carb truffle ready, the rest have to me made.

low carb truffles all made, ready to be refrigerator.

Store in the refrigerator for 3-5 days or freeze for 3-4 months!

Expert Tips

Don’t forget to toast the almonds!
Go ahead and use your hands if you want… let’s get messy!
If the chocolate is not fully melted, you can transfer to the top of a double boiler until melted or microwave on 30% power, stirring every 15 seconds until fully melted. Be very careful as this chocolate tends to burn very easily and won’t be easy to work with.
Did the chocolate get too firm? Mix in some melted coconut oil.

Here are some other low carb sweets you might like:

Gingerbread Cookies

Peanut Butter Cookies

Blueberry Swirl Cheesecake

No Bake Peanut Butter Chocolate Freezer Cookies

Mocha Cheesecake

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Chocolate Almond Low Carb Truffles

Aleta

Treat yourself to these incredibly delicious Chocolate Almond Low Carb Truffles for a dessert or snack that is toasty, crunchy, rich and dreamy.

5 from 12 votes

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Prep Time 20

Resting Time 1

Total Time 20

Course Dessert, Snacks

Cuisine Canadian, Low Carb

Servings truffles

Calories 133 kcal

Ingredients

Truffle

2 tbsp butter
1/2 cup almond butter
6 tbsp powdered erythritol / monk fruit sweetener
1/4 cup toasted slivered almonds see 'Ingredients' section in post for how to toast almonds
1/4 tsp sea salt
1/4 tsp cinnamon
3/4 tsp vanilla extract

Coating

3/4 cup toasted slivered almonds see 'Ingredients' section in post for how to toast almonds
2 oz 90% cocoa dark chocolate or your preferred low carb chocolate
3 tbsp heavy cream
2 tsp powdered erythritol / monk fruit sweetener