One of the staples in my house are these ketogenic chocolate truffles. These delicious little fat bombs are protein packed too! They are nutty and chocolatey and they melt in your mouth. I love having mine as dessert after a meal with a cup of coffee. 

I’m not sure where the original recipe came from, but we have modified it since and I will be sharing with you the recipe we now use every week. I hope you will enjoy them as much as I do.

Please keep in mind that we all have a unique preference to sweeteners, so you might have to adjust your amount of sweetener if these are not quite to your personal preference. I don’t have a terribly sweet tooth and tend to use much less sweetener than recipes usually call for.

Note: This post contains affiliate links to products I use and love. If you purchase anything through these links, I will earn a discount on my next order of supplements at no extra cost to you. Thank you for your support!

I use unflavoured protein, a beef isolate which is 100% keto friendly, but does nothing for the flavour of these little treats, feel free to use your preferred protein powder or browse my favourite supplier.

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Ingredients (makes 20)

• 120g Almond Butter
• 40g Cocoa Butter, melted (I get mine here)
• 20g Coconut Oil, melted
• 45g Protein Powder (I use Beef Protein Isolate, I get it here)
• 2 teaspoons Sweetener (I use Erythritol, get it here)
• 2 teaspoons Vanilla Extract
• 40g Brazil Nuts, chopped (use your preferred nut)
• 6g Organic Raw Cocoa Nibs (I get mine here)

CHOCOLATE COATING: 80g Lindt 90% chocolate, melted

Method

We have made these by rolling teaspoonfuls into little balls with our hands before chilling and coating in chocolate, but we have now settled on a less messy way by using ice trays instead.

1. Mix all ingredients (except the coating chocolate) together and form balls or scoop into ice tray compartments.
2. Chill in fridge for 20 min until firm.
3. Roll in bowl of melted chocolate and place on parchment paper or baking sheet.
4. Chill in fridge for at least 20 min until chocolate is set.
5. Store in airtight container in the fridge.

They last up to 2 weeks in the fridge, maybe longer if you can resist eating them all!

I would love to know how you get on if you try this recipe!

Please let me know in the comments if you’ve made them and what your think.

If you have any suggestions or alternative ingredients we could try to change it up sometimes, please leave a comment below!

I have tried these with added coconut in the filling, it adds a bit of texture. Just beware that adding coconut will increase the carb content for these little truffles and you will have to recalculate.

I suggest always calculating the macros using your ingredients to be sure you still meet your targets.

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