Chocolate Almond Low Carb Truffles

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

At no additional cost to you, I make a small commission for purchases made through links in this post. All items are tools or ingredients I have used myself or I wouldn’t recommend them to you!

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!

What are Chocolate Almond Low Carb Truffles made with?

These beauties are made with organic almond butter, butter, minced toasted slivered almonds, vanilla extract, powdered erythritol, cinnamon and salt. They are coated in chocolate ganache made with 90% cacao dark chocolate, heavy cream and erythritol, then rolled in chopped toasted slivered almonds… YUM!

How to make Chocolate Almond Low Carb Truffles

These little balls of heaven are so easy to create; it’s so exciting!

Almond Truffles

Melt butter in a small bowl. Mince some toasted slivered almonds and add them to the butter with the almond butter, erythritol, cinnamon vanilla and sea salt. Mix well and 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.

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 erythritol.

*  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.

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. Place back on the baking sheet and refrigerate until firm.

How to toast slivered almonds

I feel like un-toasted almonds should just.. not exist. Seriously. Don’t believe me? Eat a handful of un-toasted slivered almonds right after a handful of toasted slivered almonds. The difference in flavour is just ridiculous. And it’s so easy to toast almonds! Here are my two favourite ways to get it done:

Stove Top

Heat a skillet on low heat with a bit of butter. Once hot and melty, add your almonds and toss to coat with the butter. Continue to cook on low heat, until the almonds are nice and toasty, stirring often.

* Be careful, almonds burn easily.

Oven

This is my favourite way to toast almonds. Heat your oven to 350° and line a baking sheet with a non stick baking mat. Spread the slivered almonds evenly over the baking mat and once the oven is hot, bake for 5-7 minutes, stirring halfway in between, until the almonds are golden brown.

Cool completely before using the mat to pour the toasted almonds into your glass storage jar. (I use an old organic peanut butter jar to store mine)

What type of chocolate to use

This part completely depends on your macro allowance and flavour preference.

Bakers Unsweetened Chocolate

I have used this to make these before and although they are low in carbs and cheaper on the budget, I find this brand of unsweetened chocolate fairly bitter. If you really don’t like bitter chocolate, try adding a touch more erythritol to the recipe or choose a different option.

85-90% Cacoa Chocolate Bars

Lindt puts out a delicious 90% cocoa chocolate bar that I use often for recipes. I find their chocolate is just so dang delicious and low enough in carbs to be an excellent option. Lindt is my preference for these low carb truffles along with multiple other recipes involving chocolate.

Lily’s Chocolate

This brand is great for chocolate chips among other low carb products, but is super hard to get where I live. It’s a great option for this recipe if you have easy access to it.

Low Carb Sweeteners

One of the hottest topics in the low carb community… which low carb sweetener should you use!?

For the longest time I wouldn’t make any low carb sweets because the only natural low carb sweetener I could find where I live is stevia… and boy do I hate the taste of stevia. I find it adds zero sweetness and even the smallest drop makes the entire dish taste like poison. My mom on the other hand loves the stuff!

Xylitol is another natural sweetener that apparently has zero after taste or cooling sensation, however, I just can’t get past the fact that it’s lethal to dogs. I would be way too worried about my dog getting her paws on some!

Monk Fruit is a great low carb sweetener if you can find it, but my favourite is erythritol. It’s a sugar alcohol that is naturally occurring and is about 70% as sweet as sugar. It does have a funky cooling sensation sometimes that is unnoticeable in baked goods that are served cold, like these low carb truffles. Erythritol has zero carbs and comes in three forms: granular, powdered and as a brown sugar replacement. It’s biggest downfall is that it can cause bloating and gas in some people when too much is consumed… I figure a couple of toots are worth it to indulge in these delicious goodies 😉

If you have a favourite sweetener, go ahead and use it in this recipe!

Storage

I keep these beauties in the fridge because I like their texture and flavour better when cold. Keep them in an air tight container, and they should last 3-5 days in the refrigerator.

These Chocolate Almond Low Carb Truffles also freeze super well. Line a freezer safe plastic container with tin foil then plastic wrap. Cover with plastic wrap, then tin foil and close with the air tight lid. They will last 3-4 months in the freezer.

Tips and Tricks

• Don’t forget to toast the almonds!
• Go ahead and use your hands if you want… let’s get messy!
• The most important tip who it comes to melting chocolate? Less is more! For some reason I find melting bakers unsweetened chocolate super challenging! Anyone else? I always burn the stuff! My advice? Go slow! Allow the already melted chocolate to slowly melt away the leftover chunks of chocolate.

Love this recipe? Try these low carb desserts next:

Peanut Butter Cup Cheesecake Parfait

No Bake Peanut Butter Chocolate Freezer Cookies

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5 from 12 votes

Chocolate Almond Low Carb Truffles

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

Course Dessert, Snacks

Cuisine Canadian, Low Carb

Keyword chocolate almond truffles, low carb truffles

Prep Time 20 minutes

Resting Time 1 hour

Servings 15 truffles

Calories 133kcal

Author Aleta

Ingredients

Truffle

• 2 tbsp butter
• 1/2 cup almond butter
• 6 tbsp powdered erythritol
• 1/4 cup toasted slivered almonds see post above about toasting almonds
• 1/4 tsp sea salt
• 1/4 tsp cinnamon
• 3/4 tsp vanilla extract

Coating

• 3/4 cup toasted slivered almonds see post above about toasting almonds
• 2 oz 90% cocoa dark chocolate or your preferred low carb chocolate
• 3 tbsp heavy cream
• 2 tsp powdered erythritol

Instructions

Equipment Needed

• Cutting Board and Knife
• Baking Sheet and Wax Paper

Directions

Almond Truffles

• Melt butter in a small bowl. Mince 1/4 cup toasted slivered almonds and add them to the butter with almond butter, 6 tbsp erythritol, cinnamon, vanilla and sea salt. Mix well and 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.

Chocolate Almond Coating

• Rough chop 3/4 cup 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 erythritol.

  * 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.
  
• Using one fork, dunk each ball into the melted chocolate then with a second fork or your hand, roll the truffle around in the almonds, one at a time. Place back on the baking sheet and refrigerate until firm, at least 30 minutes.

  Serve cold.
  

Notes

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  

 * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.

Deduct fibre (2.1 g) and sugar alcohols (0.6 g) to get 1.9 g net carbs per serving.

Nutrition

Serving: 1truffle | Calories: 133kcal | Carbohydrates: 4.6g | Protein: 3.5g | Fat: 12.1g | Sodium: 43mg | Fiber: 2.1g