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No-Bake Almond Joy Cheesecake Truffles (Keto)

No-Bake Almond Joy Cheesecake Truffles (Keto)

When I saw Sam's picture of these gorgeous truffles I had to make them and I'm so glad I did! like mine chilled more than frozen as I think you can taste the flavors better, but if you like them frozen, go for it!

Sam didn't list the exact amounts of the topping so when I made them I did weigh them. I also skipped the almond in each truffle as my son dislikes large pieces of nuts in his desserts, but feel free to include them. I have also found European measurements (in spoons) is often different from American so I made these according to the weight listed.

One last comment before we get to the recipe, the nutritional analysis includes all the melted chocolate and the almond-coconut topping although it isn't all used so the macros are actually a little lower than what is listed!

No Bake Almond Joy Cheesecake Truffles (Keto) 65 gm scooped almond flour (1/2 cup) (I use this brand) 60 gm cream cheese (1/4 cup) 15 gm unsweetened shredded coconut (3 tbsp.) Stevia or powdered zero carb sweetener equivalent to 3-4 tablespoons sugar) or to taste (I used this brand) 1/8 tsp. vanilla extract 1/8 tsp. almond extract 1/16 tsp. coconut flavoring, optional Pinch unrefined sea salt 10 whole almonds, optional Glaze 60 gm stevia sweetened chocolate chips (I use this brand) (rounded 1/4 cup) 1 tsp. coconut oil Topping 4 tbsp. finely chopped almonds (I toasted mine) 2 tbsp. unsweetened shredded coconut (10 gm) powdered zero carb sweetener equivalent to 2 teaspoons sugar. (I used this brand of stevia) Pinch unrefined sea salt 1. In a medium bowl, combine almond flour, cream cheese, coconut, sweetener, vanilla, almond extract and coconut flavoring, if using; mix well to form a stiff dough. Freeze 5-7 minutes if mixture is too soft to form balls. Form into 10 balls; forming each around 1 almond, if desired. Freeze 10 minutes. 2. Meanwhile, in a small bowl, combine chopped almonds, coconut, sweetener and salt; mix well. In another small bowl, combine chocolate chips and coconut oil in a small bowl. Microwave on high 30 seconds or until partially melted. Stir until melted, microwaving in 10 second intervals if mixture isn't melted. 3. Dip truffles in melted chocolate mixture, remove with a fork and place in almond mixture; quickly rolling to coat. Remove and place on parchment or wax paper lined plate. Continue with remaining truffle balls. Place plate of dipped truffles in freezer for 10 minutes or until chocolate solidifies. Store frozen or in the refrigerator. Servings: 10 Nutrition Facts Serving size: 1/10 of a recipe (0.4 ounces). Nutrition information calculated from recipe ingredients. optional ingredients and the sweetener are not included in the recipe nutrition data. Amount Per Serving Calories 61.6 Total Fat 5.31g Saturated Fat 3.07g Cholesterol 0mg Sodium 52.58mg Potassium 21.23mg Total Carbohydrates 4.75g Fiber 1.56g Sugar 0.29g Protein 1.23g

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