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Chocolate Almond Low Carb Truffles

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

Stack of low carb truffles.

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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!

stack of low carb truffles

Why it works

  1. The crunchy almond crust pairs beautifully with the creamy almond buttery goodness.
  2. Almonds and chocolate are a match made in flavour heaven, bringing you a tasty dessert that is toasty, chocolatey and sweet.
  3. 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!
stack of low carb truffles.

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 closelythey 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.

almond truffle mixture.

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.
Line of low carb truffles.

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

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.
5 from 12 votes
Print Pin Rate
Prep Time: 20 minutes
Resting Time: 1 hour
Total Time: 20 minutes
Servings: 15 truffles
Author: Aleta

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

Instructions

Equipment Needed

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 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.

    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 the chocolate has fully melted. Once fully melted, whisk in the sweetener.
    • 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.

    Notes

    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.

    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 | Sugar Alcohols: 0.6g | Net Carbs: 1.9g
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    30 Comments

    1. I love love love dark and bitter chocolates (reflection on my personality, maybe? :)) so I know exactly what I’ll use to make these. Beautiful!

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