Decadent and Delightful Vegan Keto Almond Truffles

Decadeent and delicious vegan keto almond truffles

Decadent and Delicious! The perfect description for these vegan keto almond truffles. They look like professionally made chocolates, made by some famous chocolatier. And that brings me to the story of how chocolate truffles came to be.

The Legend of How Truffles Came To Be

Chocolate truffles originated in France. Truffles are made from ganache, another French invention. Ganache is equal parts heavy whipped cream and chocolate. The warmed cream is poured over chocolate pieces and folded. It must not be stirred or else it gets too much air. And the consistency will change.

Some say truffles were invented in London, around 1895, by the French patissier, Louis Dufour. Seven years later, another French baker, Antoine Dufour, also arrived in England bringing a truffle recipe with him.

So it’s clear that the “mistake” that was made in 1920, by an apprentice of Auguste Escoffier, did not lead to the invention of chocolate truffles. Apparently the apprentice poured cream over chocolate instead of adding it to another dish. The result was truffles. It’s said that Auguste yelled “Ganache!” to the boy, which means fool. But we know ganache has been documented way back in 1869.

Our vegan keto almond truffles are made using cocoa nibs, almond flour, and almond nut butter, instead of cream.

How easy is it to make Vegan Keto Almond Truffles?

vegan keto almond truffles ingredients

There are only 4 ingredients. And you don’t need to bake them. So this is an easy recipe to follow. Super Easy! Something so delicious should not be this easy to make!

Roll almond truffle mixture into balls

Will these Vegan Keto Almond Truffles break the bank?

Almond butter and almond flour are both quite expensive. And monk fruit syrup costs way more than refined sugar. BUT…. it’s just 1 tbsp of monk fruit syrup and 1/3 cup of almond flour. So actually it’s not too bad.

The 1/2 cup of almond butter is the costly part. But when you whip these up for a treat now and then, it’s worth it.

Vegan Keto Almond Truffle Hero Ingredient

Almond Butter:

We get our nuts and nut butters from Wildly Organic. I usually order once a month so I can get free delivery (orders over $49). Their products are organic, minimally processed, and the quality is consistent.

They sell 8oz jars of RAW almond butter. Almond butter is extremely nutrient-dense.

2 Tablespoons of Wildly Organic almond butter contains:

  • 10% RDV Protein
  • 16% RDV Fiber
  • Around 5% b vitamins
  • 5% RDV Calcium
  • 15% Vitamin E
  • 16% Magnesium
  • 8% Zinc
  • 18% Copper
  • 56% Manganese

You only need a small amount of manganese but it has important functions. It helps with blood clotting and bone formation. It has a role in the metabolism of amino acids, carbs, glucose, and cholesterol. And it’s an anti-inflammatory! Wow!

For this recipe, you need half a jar (4oz)

Get your almond butter from Wildly, here.

Recipe Tools

  • Mixing bowl
  • Baking tray
  • Fridge
  • Microwave oven/ conventional oven


Decadent, sumptuous and scrumptious. All rolled into one!

Are you going to try these?

Let us know how your vegan keto almond truffles turn out. And if you enjoyed these little bliss balls, you’ll love the other fat bomb recipes we have. Find them here and here.

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Decadeent and delicious vegan keto almond truffles

Vegan Keto Almond Truffles



  • ½ cup almond butter
  • ⅓ cup almond flour
  • 1 tbsp monk fruit syrup
  • ⅓ cup sugar-free chocolate chips


  1. Mix the almond butter, monk fruit syrup, and ⅔ flour in mixing bowl. Depending on the thickness of your almond butter add more flour, if needed. Consistency should be a dough-like to be rolled into balls right in your hands without falling apart.
  2. Roll balls around 0,5 – 1 inch and place on a plate lined with parchment paper.
  3. Melt chocolate chips in the microwave oven. If you don’t use microwave ovens then do it the old-fashioned way. By using a double-boiler. 
  4. Dip every ball into a chocolate one by one and fully coat using a spoon.
  5. Place covered balls back on a parchment paper and put it into the fridge for 30 minutes.

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