Finding a low carb protein bar (that doesn’t contain nuts) has been a bit of a challenge for me, which is to say that I haven’t found one. I’ve scoured the shelves at Whole Foods, but to no avail – there simply doesn’t seem to be a LCHF protein bar that isn’t almond based. So, as you may recall from my previous low carb protein bar posts, I started making my own low carb protein bars! This is another installment in that series, but instead of bar-shaped, I decided to have slightly more fun and make them low carb truffles. Raspberry truffles just sound so delightful! Plus, I love raspberries, and they’re loaded with antioxidants and other anti-inflammatory phytonutrients. Yay!
Notes on making raspberry protein low carb truffles:
- I used real raspberries (freeze dried) for this recipe, and it’s totally worth the negligible amount of carbs. The texture and appearance is vastly improved with adding in real raspberries over raspberry extract.
- Using fresh raspberries is probably not impossible, but not recommended since there would be a lot of extra liquid, and you’d have to figure out how to soak it all up while still have a protein bar that is chewy and dense.
- The protein powder I used is already sweetened with stevia, but if yours is not, you can add around 10 drops of liquid stevia to the mixture.
- To make these low carb truffles extra fancy, you could roll them in either crushed freeze dried raspberries, or cocoa powder. They’ll look adorable, and will be dressed up enough to take on the road! You could also do half the batch in raspberries, and half in cocoa powder for an even more dramatic presentation.
- Adding chopped up baker’s chocolate, or unsweetened chocolate chips, would be a pretty great addition, or you could use chocolate protein powder in place of the vanilla. Yum!
- 8 tbsp (1/2 cup) neufchatel (or cream cheese, or mascarpone)
- 4 tbsp (1/4 cup) coconut manna (coconut butter/creamed coconut)
- 3 scoops (~90g) vanilla protein powder
- 1/4 cup freeze dried raspberries
- Combine ingredients in a mixing bowl, and knead until thoroughly blended and the raspberry bits are evenly distributed.
- Chill the mixture until it's a consistency of modeling clay or play dough (this may take up to an hour if you're in a super hot apartment like I am now!). Sticking them in the freezer for a bit will speed this up!
- Scoop into balls, about 2 tbsp worth to form. I got 12 out of this, but they're pretty large!
- Store in the fridge or freezer!