Low-Carb Keto Fudge Banana Truffles


  • 85 grams Ripe Banana (mashed)
  • 30 grams Raw Ground Almonds
  • 25 grams Aduna Super Cacao Powder
  • ½ tsp Stevia
  • tsp Himalayan salt
  • 1 tsp Ground Ceylon Cinnamon
  • 2 tbsp Skinny Food Salted Caramel Zero Calorie Syrup
  • 1/2 tsp Vanilla Extract
  • 24 grams Forever Lite Ultra Chocolate
  • 25 grams Unsweetened Dessicated Coconut
  • 15 grams Coconut Flour


  • In a bowl add banana, ground almonds, cacao powder, stevia, salt, cinnamon, salted caramel syrup, and vanilla extract. In neutralizing the taste of the banana I took the liberty of adding more Ceylon cinnamon and some coffee essence (I added ½ teaspoon of coffee essence). Mix all until well combined.
    Finish off by adding the Forever Lite Ultra Chocolate Powder and the unsweetened dessicated coconut and mix well until combined.
  • Take a well-heaped teaspoon of the batter and roll into a truffle ball between the palms of your hand. Place on a parchment-lined baking tray. I placed mine in moulds. Repeat the process until you consume all the batter. If you wish, you make sprinkle some desiccated coconut on top.
  • Place the baking tray or moulds in the refrigerator to harden. Once they harden up a bit, you can either store them in a freezer-safe ziplock bag or in an air-tight container.

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