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Low Carb Chocolate Almond Cheesecake Truffles


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Rate this recipe 4.5/5 (16 Votes)
Low Carb Chocolate Almond Cheesecake Truffles 1 Picture


  • 3 ounces Cocoa Almonds (Emerald or Planter's) (about 2/3 cup whole)
  • 8 ounces cream cheese
  • 1/4 cup cocoa powder
  • 1/4 cup Swerve powdered sweetener
  • Stevia equal to 10 tsp
  • 1/4 tsp almond extract
  • 3 tbsp blanched almond slivers (optional)


Servings 24
Preparation time 10mins
Cooking time 10mins
Adapted from


Step 1

In a bullet blender, finely chop the almonds. Remove 2/3rds of the nuts from the blender and set aside. Pulse the remaining nuts a few more times to make a finer grind for the coating of the truffles.

In a medium bowl, combine softened cream cheese with the cocoa powder, sweetener, stevia and almond extract. Stir by hand or with and hand mixer. Stir in the nuts by hand. Let this mixture chill for 30 minutes. Using a small scoop, make 24 truffles. Put the remaining ground almonds on a plate and roll each truffle to coat. Place an almond sliver into each truffle if desired. Serve in mini muffin papers if desired.

Each truffle has 58 calories, 5 g fat, 2 g protein and 1 net carb.


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