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!
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.
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.
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.
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:
No Bake Peanut Butter Chocolate Freezer Cookies
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Chocolate Almond Low Carb Truffles
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
- 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 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
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.
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!
Thanks Leslie 🙂
I absolutely love truffles, these are so easy to make but looks delicious! Especially the nut coating is lovely
Thank you Jo!
Your pictures are beautiful and I love that these are low carb! What a delicious sweet treat! I’ve been following keto this past year so this is perfect for me!
Hey Tammy! Thanks so much, it’s such a pleasure to be able to enjoy these yummy sweet treats while on keto, isn’t it?
WOW!! I’m impressed! These truffles look and sound amazing. I really like your tips and your explanations about the different chocolate and also how to get that toasted almond just right. These are much lighter than the high sugar and fat truffles. These would be just right.
Thanks Marisa! 🙂
These look so good to snack on Aleta!! I am finding it harder and harder to eat super-rich desserts, so these kind of desserts are fantastic!!
These are my ki d of truffle. Not too sweet and those toasted almonds yum. These would be perfect for a Christas appetizer!
Thanks for showing us this recipe!
Cheers!
I love recipes like this for truffles. They’re really pretty easy, and impress everyone so much – LOL Such a mystique! These will certainly impress people who’ve been afraid they won’t be able to have any this year, because of the sugar…
Thanks Anne!
Love chocolate truffles! They are so easy to make and a perfect portion control for sweet lovers like me!) Saving it!)
I totally agree! Thanks Veronika 🙂
Erythritol is my go-to sweetener but I have never used it for candy! I will definitely try this one as I am trying to keep things light-ish this Christmas! They look incredible!
Thanks Kiki! 😀
I’m cracking up over what you said about erythritol and gas! My family put Gas-X in my Christmas stocking last year! Hahaha, very funny! Well, I will just have to make up a batch of these truffles and eat them all myself! LOL 😉 They are heavenly! 🙂
Hahahaha Oh Sherri, that reminds me of being a child when my siblings and I put Gas-X in my Dad’s stocking for Christmas… So funny, so funny!
These look super delicious and seriously addictive. I think they would make a great food gift. The host/hostess that gets these would be thrilled.
Thanks Gloria! I’m the hostess this year so I’ll be making myself a giant batch as a treat 😉
Oh my goodness! These look delicious! Such a fun homemade foodie gift for the holidays too 🙂
Thanks Dawn!
Can powdered xylitol work in place of the Erythritol? Wasn’t sure if there was a difference in their level of sweetness.
Hi Shannon, thanks for asking! Xylitol is just as sweet as sugar whereas erythritol is about 70% as sweet. So if you like things super sweet you can substitute 1 for 1, however if it was me I would add a little bit less xylitol, perhaps 4-5 tbsp in the almond truffles and 1.5 tsp to the chocolate coating 🙂
Amazing recipe. Can’t wait to try.
Thanks 🙂
Thanks for all the info on the different sweetener options! I’m also trying to cut back on sugar, so I will definitely be trying these!
So glad to help Pam 🙂
Chocolate + almond + truffles = a few of my favorite things! And I’m with you in that I like my chocolate cold or frozen, too, so that’s a welcome tip.
Such a great combination! Thanks Elaine 🙂