These can be made with almonds or coconut flour, or a mix of the two. Made with almonds, they have half the carbs and double the protein of Lindt dark chocolate truffles, which isn't that significant, but they are quite filling, sugar free and not so good, so it's easier to stop eating them. The taste of the chocolate lingers on long after you've eaten them.

The almonds are higher fat and lower carb ; the coconut has more carbs but less fat and calories. Reducing the amount of almond/coconut would up the fat and considerably reduce the carbs and protein.

1 tbsp coconut oil
1 rounded tbsp cocoa powder
4 rounded tbsp almond meal (ground almonds) or coconut flour
a little stevia (optional)

Soften the oil if necessary, then combine everything well. Shape into rounds and roll in cocoa powder. If the mixture is too soft, then cool it a bit more before shaping it. Refrigerate until ready to serve.

Other nuts, dried berries, peel etc. can be added as desired. Phyllium husks could be added to bulk it out and add more insoluble fiber, but I haven't tried that.

Makes 6

Counts for the whole recipe made with almonds:

461 calories: 15g carbs (-9g fiber); 13g protein; 43g fat; 9g fiber (1g net carb per truffle)

Counts for whole recipe made with coconut flour:

365 calories; 40g carbs (- 24 fiber); 12g protein; 19g fat; 24g fiber (2.5 net carb per truffle)

Counts for 6 Lindt dark chocolate truffles:

420 calories: 30g carbs (0 fiber to deduct); protein: 6g; fat: 36g, fiber 0g (5 net carbs per truffle)