These easy almond butter truffles are decadently creamy in the centre and have a crisp chocolate coating. They are dairy-free, low carb, suitable for diabetics and contain only 5 ingredients.
I have a sweet spot for truffles. I love these keto truffles or my healthy homemade Ferrero rocher with a cup of coffee in the afternoon. And I can't resist this sugar free fudge or chocolate coconut haystacks as an after-dinner treat.
Here is why you'll like almond butter truffles just as much as I do:
- No bake
- Delightfully creamy
- Easy - only 5 ingredients
- Can be made ahead
- Bite-sized (built in portion control!)
- Keto friendly - 1.1g net carbs per truffle
And of course, you'll love them because the combination of almond butter and chocolate is irresistible! (If you need more convincing, see my almond butter brownie cookies.)
You only need a handful ingredients to make this simple healthy candy:
- Almond butter. I used Meridian.
- Almond flour or ground almonds
- Sugar substitute. I used stevia glycerite and sugar free syrup.
- Chocolate. This should be sugar free chocolate or a dark chocolate with 90% cocoa solids such as Lindt.
I also added ground cinnamon for additional flavor, but this is optional.
Below are the main steps to make the recipe. You can find the ingredient amounts and detailed method in the recipe card at the bottom of the post.
Step 1: In a mixing bowl, stir together the almond butter with the sweeteners, almond flour and cinnamon.
Step 2: Roll the mixture into almond butter balls.
Step 3: Coat the balls in melted chocolate and cool in the fridge until set.
If your almond butter is runny, add more almond flour - up to ¼ cup extra. You are looking for a dough-like consistency that can be easily rolled into balls without being squishy or falling apart.
Yes. You can use a powdered sugar substitute such as powdered erythritol. I recommend 3-4 tablespoons, depending on your sweet tooth. Swap out for maple syrup or coconut sugar to make Paleo truffles.
Reduce the amount of almond flour and add 2-3 tablespoons of cocoa powder to the almond butter mixture.
Yes. The chocolate coating is not necessary. For a quicker version, leave it out or roll the almond butter balls in unsweetened cocoa powder.
Of course! The recipe works just as well with peanut butter or any other nut butter.
Yes. Use 3 tablespoons of coconut flour, adding more if necessary to achieve a workable dough.
Try different toppings. Instead of chocolate, roll the balls in chopped nuts such as hazelnuts or pistachios. Or, coat them in unsweetened shredded coconut.
Experiment with flavors. Add a teaspoon of brandy, vanilla extract, almond extract or a pinch of chili powder.
Almond butter truffles keep at room temperature for a week. I prefer to store them in the fridge. Simply pit them into an airtight container and they'll be good for well over a month.
You can also freeze them for up to 3 months.
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Almond Butter Keto Trufflesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 200 g / 1 cup almond butter
- 50-75 g / ½ cup almond flour or more, depending on the thickness of your almond butter
- 8 drops stevia equivalent to 2 teaspoon sugar
- 2 tablespoon sugar free syrup
- optional: 1 teaspoon 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 (½ cup) almond flour. Check consistency. If your almond butter is quite runny, as was mine, add another 25g (¼ 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.
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