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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
This post was first published in May 2017. It was updated with more recipe details and variations in March 2019.
(This post may contain affiliate links. When you click on a link like this and purchase a product, I receive a small commission – at no extra cost to you. This money helps me with the running costs of my site.)
valerie says
Can’t wait to make these… Can I substitute almond flour for coconut flour?
Katrin Nürnberger says
I think it would work, but only use 1/3 the amount. Coconut flour absorbs more liquid
Cellina says
Hi, these look so delicious! Do you have any idea how long they stay good for? I was thinking of making them for this christmas but how long in advance can I make them? 🙂
Katrin says
I would make them up to 1 week in advance. They do last longer, but fresh is always better 😉
Nikki says
I’m making these right now. I have already added about an extra 2/3 cup almond flour and they are still pretty squishy. I have them in the freezer to firm up so I can coat them. Any suggestions for the next time I make these would be greatly appreciated. This is the first time I have ever tried to make a keto version of a candy. In the southeast part of the United States we call these buckeyes.
Katrin says
Hi Nikki, I think it may have something to do with either the consistency of your almond flour (it may have been coarser than mine), the consistency of your almond butter (i.e. more liquid than mine) or even how much you filled your cups. I always prefer to use the kitchen scales because they are so much more exact. Sorry you had to add extra flour to get it to the right consistency. Especially with the almond flour – brands can vary greatly, even in macros.
Cheryl Leisy says
I ate one while I was making them WOW AMAZING THANKS ♡♡♡
Katrin says
Sounds like a success! 🙂
Carrie says
These turned out delicious! I used 4 drops of Stevia and 1 tsp of erythritol (instead of 8 drops of stevia). Also added a small amount of coconut oil to the chocolate to help it coat easier. Thanks for sharing!
Deborah Warczok says
looks amazing I can’t wait to try them!
Katrin says
Great! Write me a review once you’ve made them 🙂
Deanna says
YUM!!! This is something I need today: Chocolate and sweetness!!! YUM!!!!!!!!!!
Katrin says
I know all about those days, LOL
Julie Carlyle says
You have made these look so perfect and delicious! What a lovely treat 🙂
Thanks so much for sharing
Julie
ThermoKitchen
Kate | Veggie Desserts says
Wow these pralines look incredible. I’m going to whip up a batch this weekend!
Dawn - Girl Heart Food says
These look awesome! Oh my goodness- I would eat so many of these 🙂 Cheers to good decadence 😉
Helen @ Fuss Free Flavours says
I think everyone should be allowed a bit of good decadence at some point, and if you’re going to do it, do it properly with something as delicious as these pralines. Lovely to make for a gift, or for an after dinner treat.
Jane Beecham says
I’ve been making a similar praline with peanut butter. I’ll definitely try your version!
Francesca Fiore says
Love the photos. You are making my mouth water! Thanks for posting another delicious sounding recipe idea.
Beatrice says
Do you think the recipe would also work with ground almonds?
Jennifer says
OMG these look so good. Can’t wait to try them!
Magda B. says
Great recipe – I did not have dark chocolate so just rolled them in cacao powder just like you suggested. They were delicious!