These creamy, nut butter Keto Chocolate Truffles are made with only 4 ingredients! Perfect for a dessert or chocolate fat bomb snack!
What I love about these keto chocolate truffles is that they require zero double-boilers or a fancy candy thermometer. They are fool proof and easy to make.
Ingredients you’ll need:
-cocoa powder
-nut butter
-coconut oil
-sweetener (optional)
Then you can go from there and add some fun toppings like flaky sea salt, cinnamon, cacao nibs or slivered almonds. Or even some freeze dried raspberries, coconut flakes or chia and hemp seeds!
I’ll often get inspiration by walking through the chocolate bar aisle in the health food store. And then I’ll want to buy all the pretty packaged chocolate but then remember I can make it at home!Â
Here I’ve just used an ice cube tray that is rubber on the bottom for an easy pop out! I store these chocolates in the freezer or fridge because the coconut oil gets a little melty when left out for too long. Then you can transfer the chocolate to a mason jar and have a chocolate truffle whenever you want 🙂
If you are a dark chocolate fan like me, then you’ll love these! If you aren’t so much of a 100% dark chocolate kinda person, have no fear, cause you can add stevia or maple syrup or honey and AS MUCH AS YOU WANT. Okay, but don’t go overboard, cause really, that nut butter makes it so creamy and a lil sweet that you really don’t need a lot of extra sweetener.
If you are on the Keto train right now, these are the perfect snackers with no added sugar. What also makes them Keto is they are low carb. I’ve only tried using organic liquid stevia but I’m sure you could try other varieties out there too. Remember, you just need a few drops of liquid stevia because it’s very concentrated.
Really, why wouldn’t you always have these keto chocolate truffles on hand? I don’t know why I wouldn’t either. So, looks like I need to make another batch 🙂 And if you are on the chocolate kick, may I suggest making my chocolate peppermint fudge?
The great thing about these chocolate truffles is that the recipe is loose enough to make room for variations. If you’d prefer to use grass fed butter rather than coconut oil, the texture of the truffles will be that–a little more buttery and chewy! Or if you want to try adding a little bit of heavy cream or coconut cream (start out with 2 tbsp) then you’ll also get a similar smooth texture. You can also opt out completely from the nut butter or even use less of the amount. But why would you do that? Alright, we have an action plan here now. 
Keto Chocolate Truffles
Ingredients
- 1/2 cup coconut oil or grass fed butter
- 1/2 cup cocoa powder
- 1/2 cup almond butter or other nut butter cashew butter would be really creamy!
- 1/4 tsp stevia or other sweetener to taste adjust measuring if using liquid
- optional toppings coconut flakes, freeze dried strawberries, hemp seeds
Instructions
-
Melt coconut oil or grass fed butter on low heat. Stir in almond butter until fully incorporated. Mix in cocoa powder until dissolved.
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Add stevia and taste the chocolate mixture. Then pour chocolate into a glass measuring cup with a spout and divide into the rubber ice cube molds. Place in freezer until fully solid (about 45 minutes). Pop the chocolate truffles out, place them in a mason jar and store in the freezer or fridge!
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Fun pptional add ins are flaky sea salt on top of chocolate molds (place in freezer for a couple minutes to get a little solid before topping with sea salt so it doesn't drop), chia seeds or cacao nibs!
Recipe Notes
Storing the chocolate truffles in the fridge will give them a softer texture than in the freezer. If keeping for a few weeks, store in freezer to last longer.Â
Kalihiwai beach
 
Who loves fried chicken? It’s probably one of my favorite meals. My whole family knows it. We didn’t got out to eat often when I was young. When my Grandparents would visit from California, they’d take the whole family out to lunch. All six kids and two parents, which makes sense why we didn’t go out to eat often unless Grammy and Papa came to visit 🙂
The thing that has changed, is I’m probably not going to eat all the fried chicken at the buffet, because, well you can handle a little more chicken when you are young! So, what I’ve created here is a fried chicken rendition that actually isn’t fried. It’s baked. Which 1) means less work, and 2) less dishes to wash, and 3) well baked has coined the term “healthier” so maybe it’s just that! Either way, you are going to love it.
What makes this chicken paleo friendly? It’s the crackers that give it the extra crunchy, almost corn flake texture (anyone grow up eating these?! Me!) But I definitely chose my crackers wisely. Meaning, I didn’t lose out on the flavor but found some paleo ones for you! My favorite ones I’ve tried is from the brand Simple Mills. You can buy them for cheap at Costco or your local health food store. If you like a little kick, I’d recommend the Jalapeño Sprouted Seed Crackers.
Then all you need to do is crush up those crackers and whisk a few eggs and dredge the chicken in all of this goodness. What a fancy free happy weeknight meal!
And if you are like me, you need some potatoes with your crispy chicken. You could add sweet potatoes drizzled with olive oil and sea salt with some cinnamon or a few yellow potatoes sprinkled with pepper, salt & parsley! Also, you probably already know I’m a HUGE fan of 
Nothing is stopping you now from making all the crispy, crunchy, buttery, chicken cause hello comfort golden food, I see you right here!
Cauliflower is definitely the “in” food right now. Cauliflower pizza crust, cauliflower smoothies, roasted cauliflower, cauliflower “cream” sauce, and of course cauliflower rice to name a few. I love plain old frozen cauliflower for an easy vegetable side dish with my 
If you’ve never tried paleo cauliflower fried rice before, it’s a great low-carb alternative to white or brown fried rice. You can substitute cauliflower rice for topping with curries, stews, sauces, really anything you’d serve with rice. Even though I don’t specifically eat low carb, I’m always in for sneaking veggies into dishes! Plus you are basically making a veggie stir fry but with that comforting, savory, take-out-style paleo cauliflower fried rice.
 You’ll see here that the cauliflower rice will get very fine and so depending on the size of the “rice” that you want you can process it for 30 seconds to a minute. You don’t want to over process it because then the rice will get mushy (same thing with cooking, it really just needs a light steaming if you are using fresh cauliflower).
If you are a fried rice fan then don’t forget to add fresh garlic and fresh ginger! I’m telling you it really makes the difference here in flavor. Plus you are getting awesome benefits from the garlic and ginger (read more about why 
