Keto truffles made with almond butter and a sugar free chocolate coating taste wonderfully sinful. They are perfect for those moments when only a decadently nutty bitesized treat will do. These easy almond butter chocolates are low carb, suitable for diabetics and contain only 5 ingredients.
The people out there who tell you that you should never treat yourself with food might be wise and even correct. You CAN have a lovely bubble bath or light a scented candle or go for a relaxing stroll holding hands with a loved one.
In fact, I recommend doing all of the things above. But I firmly believe that little foodie decadence now and then is also absolutely essential for a balanced life.
These Keto truffles are such a delightful treat and really simple to throw together. Essentially, they are jazzed-up Keto fat bombs. You’ll love how nutty and soft they are on the inside once you bite through the crunchy sugar free chocolate on the outside.
How to make Keto truffles – step by step:
1.) Blend the almond butter with the sweeteners, almond flour (or ground almonds) and the cinnamon.
2.) Roll the mixture into balls weighing circa 10-12g each. I got 25 truffles from my mix.
3.) Coat the sugar free truffles in melted chocolate and cool in the fridge for about 20 minutes until set.
Tips and tricks to make perfect Keto truffles
If your almond butter is quite runny, as was mine, add some more almond flour – up to 1/4 cup extra. You are looking for a dough-like consistency that can be easily rolled into balls without being squishy or falling apart.
A quick word about sweeteners: If you aren’t a fan of stevia drops or you don’t have a sugar free syrup in the house, simply sweeten your sugar free truffles with erythritol. Use 3-4 tbsp, depending on your sweet tooth. A brown sugar alternative would work well here. Swap out for maple syrup or coconut sugar to make Paleo truffles.
In the pictures I used Lindt chocolate with 90% cocoa solids. The sugar and carb content is VERY low – the chocolate only contains 7 grams of carbs per 100 gram bar (0.7g per square).
You could also use sugar free chocolate such as Lily’s. Alternatively, melt a bar of unsweetened chocolate such as Montezuma and stir in 1-2 tbsp of powdered erythritol. Erythritol tends to re-crystallise and no one likes grainy chocolate!
If you don’t want to wait 20 minutes for the chocolate covering of your Keto pralines to set, you could also just roll them in 100% cocoa powder.
Here are some more Keto truffles for you to try:
- Chocolate Walnut Keto Fat Bombs
- Keto Chocolate Truffles
- Coconut Tahini Bliss Balls
- Cacao Nut Butter Fat Bombs
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Almond Butter Keto Truffles
- 200 g / 1 cup almond butter
- 50-75 g / 1/2 cup almond flour or more, depending on the thickness of your almond butter
- 8 drops stevia equivalent to 2 tsp sugar
- 2 tbsp sugar free syrup
- optional: 1 tsp cinnamon
- 70 g / 2.5 oz sugar free chocolate alternatively chocolate with 90% cocoa solids or unsweetened chocolate, see notes
- Blend the almond butter with the sweeteners and 50g (1/2 cup) almond flour. Check consistency. If your almond butter is quite runny, as was mine, add another 25g (1/4 cup). You are looking for a dough-like consistency that can be easily rolled into balls without being squishy or falling apart.
- Roll into balls weighing ca 10-12g. I got 25 from my mix.
- Melt chocolate in the microwave (in 30 second bursts) or in a double boiler.
- Using a spoon, coat each ball in chocolate. This adds ca 2g to the weight of the praline. I melted an 70g chocolate bar, but ended up using only around 50g.
- Place the chocolate-covered pralines on a sheet covered with parchment paper and let them set in the fridge for ca 20 minutes.
This post was first published in May 2017. It was updated with more recipe details and variations in March 2019.
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