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5 from 1 vote

Low Carb Dairy-Free Raspberry Truffles

Prep Time 20 minutes
Total Time 20 minutes
Servings 24
Calories 134kcal
Author Brenda Bennett | Sugar-Free Mom



  • Place raspberries, cashew butter, coconut oil, stevia, extract and salt into a food processor and process until smooth.
  • Use a cookie scooper to make 24 truffles, press in 1 raspberry into the center of each.
  • Place on a parchment lined baking sheet and freeze for 30 minutes.
  • Melt chocolate to coat truffles, by placing in a microwaveable bowl for 30- 60 seconds, stir until smooth.
  • Use a skewer to place one truffle at a time into melted chocolate.
  • Tap off excess chocolate and place back on baking sheet.
  • Drizzle with a little more chocolate if desired.
  • Keep refrigerated.


Net Carbs: 5.4g


Serving: 1g | Calories: 134kcal | Carbohydrates: 7.2g | Protein: 3g | Fat: 10.8g | Saturated Fat: 4.9g | Sodium: 16mg | Fiber: 1.8g | Sugar: 2.1g