White keto coconut and almond truffles

White keto coconut and almond truffles with desiccated coconut, coconut milk, coconut oil and almonds: creamy, cool and quick to make – a lovely low-carb sweet.

At a glance

• Serves 8
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 180 kcal per serving
• Protein: 3 g
• Fat: 17 g
• Carbs: 4 g

Ingredients

• 100g desiccated coconut
• 4 tbsp coconut milk
• 2 tbsp coconut oil
• 50g almonds
• 1 tbsp maple syrup
• 1 pinch of vanilla extract

Method

You’ll need: grater

1. Gently melt the coconut oil and stir it with the coconut milk, maple syrup and vanilla until smooth.
2. Work in the desiccated coconut until you have a mouldable, slightly moist mixture. If it's too soft, leave it to stand briefly.
3. Chill the mixture for 20–30 min so it firms up and is easier to shape.
4. Take small portions, press an almond into the middle of each and roll into small balls.
5. Roll the truffles in desiccated coconut until coated all over.
6. Serve well chilled. Straight from the fridge they have the nicest texture.

Good to know

These truffles are simple and really lovely. Fridge-cold, they have a tender, dense texture and a pleasantly mild flavour.

Swaps

Less sweet: halve the maple syrup and round it off with cinnamon, vanilla or a few berries; almonds → hazelnuts or macadamias (similarly rich, different flavour); vanilla extract → real vanilla or cinnamon (unsweetened, aromatic)

Allergens

Contains tree nuts and, depending on the coconut milk, possible additives. For small children only in a suitable size because of the choking risk; in pregnancy generally fine as long as you tolerate the ingredients well.

Dairy-free recipes