Ingredients
Units
Scale
- 2 cups nuts, roasted*
- 2 tbsp coconut oil or palm shortening
- 1/4 cup Naked Fat Bomb (or another MCT powder)
- 1/4-1/3 cup powdered sweetener
- 1 tbsp vanilla
- 1-2 tsp Speculoos Spice Mix, depending on how strong you like the flavour
- optional - 1-2 tbsp vanilla casein or almond flour if truffles are too wet
- optional - cream cheese drizzle*
Instructions
- Add roasted nuts to the bowl of a food processor. Pulse until nuts resemble coarse sand. Add the remaining ingredients, except for the vanilla casein/almond flour, and pulse until the mixture begins to stick together. If the mixture does not stick together, add a splash of water or oil until. If the mixture is too wet, add additional MCT powder, almond flour or vanilla casein.
- Using a small 1 tablespoon cookie scoop, divide the batter into 12-14 truffles. Place the truffles on a sheet of parchment paper and place them in the fridge for about 20-30 minutes to firm slighty. Next, take each truffle and roll it between your palm to form a nice tight truffle shape. Return the truffles to the fridge.
- If desired, make the cream cheese icing and dollop the icing over each truffle. Keep truffles in the fridge.
Notes
For the Speculoos Spice Mix
- Cinnamon - 3 tablespoons
- Nutmeg - 4 teaspoons
- Cloves - 4 teaspoons
- Ginger - 3 teaspoons
- Cardamom - 2 teaspoons
- White Pepper - 1 teaspoon
*See post on how to roast nuts and recipe for cream cheese drizzle
- Prep Time: 5 minutes
- Chill Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snack
- Method: No-Bake
- Cuisine: Fat fast, keto, low carb, sugar-free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 Speculoos Fat Bomb Truffle
- Calories: 160
- Sugar: 1
- Fat: 16.6
- Carbohydrates: 3
- Fiber: 2
- Protein: 2
