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