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Cardamom Almond-Butter Truffles with Toasted Hazelnut Dust

12 truffles · 1.8 g net carbs

1.8g Net carbs 21g Fat 2.9g Protein 211.2 kcal
Cardamom Almond-Butter Truffles with Toasted Hazelnut Dust

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

12 servings  ·  prep 20 min  ·  cook 10 min  ·  total 30 min  ·  difficulty medium

Warmed almond butter and coconut oil are blended with swerve and cardamom, then chilled and shaped into small truffles. Hazelnuts are toasted and crushed to a coarse dust that becomes a crunchy coating for each truffle. A brief gentle warming step dissolves the sweetener and distributes cardamom so the mixture becomes glossy and scoopable. Chilling the shaped balls for at least 60 minutes firms the centers so they hold their shape when rolled in shredded coconut or hazelnut dust.

Ingredients

  • almond butter
    120 g
  • coconut oil
    140 g
  • swerveConfectioners Zero Calorie Sweetener
    30 g
  • cardamomSpices, Cardamom
    1 g
  • saltSalt, Table
    1 g
  • hazelnuts
    60 g
  • shredded coconutCoconut meat, Nuts, dried (desiccated), not sweetened
    20 g

Equipment

  • sheet pan
  • small saucepan
  • cookie scoop
  • silicone spatula

Method

  1. Preheat the oven to 320°F and spread the hazelnuts in a single layer on a sheet pan. Toast the hazelnuts for 8 to 10 minutes, tossing once at 5 minutes, until fragrant and lightly browned; remove and cool.
  2. Roughly chop half of the toasted hazelnuts and pulse the remainder to a coarse dust in a food processor or chop by hand to use for coating.
  3. Combine almond butter, coconut oil, swerve, cardamom, and salt in a small saucepan and warm over low heat, stirring constantly for 2 to 3 minutes, until the sweetener has dissolved and the mixture is glossy and homogeneous; do not boil.
  4. Pour the warm mixture into a mixing bowl and let it cool at room temperature for 10 minutes, then cover and chill in the refrigerator until firm enough to scoop, about 60 minutes.
  5. Use a cookie scoop or measure to portion the chilled mixture into 12 equal pieces; each portion will weigh about 31 g. Roll each portion between your palms into a smooth ball.
  6. Roll half of the truffles in the hazelnut dust and half in shredded coconut, pressing gently so the coating adheres. If a truffle softens while handling, return it to the refrigerator or freezer for 10 minutes to firm before finishing.
  7. Return the coated truffles to chill for at least 60 minutes total from the initial chill so centers are fully set before serving.
Preheat the oven to 320°F and spread the hazelnuts in a single layer on a sheet pan. Toast the hazelnuts for 8 to 10 minutes, tossing once at 5 minutes, until fragrant and lightly browned; remove and cool.

Tips

Pro tip

  • If the mixture is too soft to shape, chill it 10 to 20 minutes in the freezer before scooping.
  • For a finer coating, pulse the toasted hazelnuts more to a powder; for more crunch, pulse briefly to keep larger pieces.
  • If swerve feels grainy after chilling, return the portion to a warm bowl and stir over low heat until smooth.

Frequently asked questions

Can I use xylitol instead of swerve?
Yes, xylitol can replace swerve at a one-to-one weight ratio; it dissolves similarly but may take a bit more gentle warming to fully integrate, so warm the mixture a little longer if needed.
Can I use pistachios instead of hazelnuts for the coating?
Yes, pistachios work as a substitute and will give a greener color and slightly different crunch; pulse to a similar texture so the coating adheres the same way.
What if the mixture is too soft to form into balls?
Chill the bowl in the refrigerator for 30 to 60 minutes or place it in the freezer for 10 to 20 minutes until firm enough to scoop, then shape quickly and return the shaped truffles to chill fully.
What if the coating won't stick to the truffles?
Briefly press each chilled truffle into the hazelnut dust or shredded coconut and roll firmly, or lightly brush the surface with a tiny amount of melted coconut oil to act as an adhesive before rolling.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per truffle

Primary macros

1.8g Net carbs 7% 81% 11%
Net carbs Fat Protein
1.8 gNet carbs
2.9 gProtein
21 gFat
1.7 gFiber
211.2Calories

31 g per truffle

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Published 27 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.