Chocolate Raspberry Protein Truffles
Prep time
Total time
Makes 6 large truffles.
Truffle batter:
Chocolate coating:
  1. Combine whey and coconut flour. Set aside.
  2. Also set aside 6 whole raspberries, and mash the rest.
  3. Add mashed raspberries to whey mixture, and form into a dough by pressing down with the back of your spoon to combine. Then use your hands to squeeze the mix together. If the mix is too dry, add water (one teaspoon (5ml) at a time) to help form a dough.
  4. Separate into 6 pieces.
  5. Roll each piece into a ball, then flatten. Place a whole raspberry in the middle, and fold up the dough to cover the raspberry. Roll into a smooth ball. Set on parchment paper.
  6. Place the truffles in the refrigerator to cool while you mix the ingredients for the chocolate coating. Mix until smooth.
  7. Using a fork, dip each truffle in the coating, and set back on the parchment.
  8. Refrigerate for about 5 minutes to set the coating.
  9. If you have extra coating (depends on how warm and thin the mixture is), cover the truffles a second time. Set back in refrigerator a few more minutes to set.
  10. Enjoy! Store in an airtight container in the refrigerator.
A note about substitutions: because each type of protein powder has a distinct texture, the only substitutions I would recommend here are casein or whey concentrate for the whey isolate. With casein, you may need more water. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)
Also, I don't usually count the carbs of calorie-free sweeteners. If you count them for the erythritol here, it adds 2g of carbs per serving (2 truffles), but does not change the calories.
Nutrition Information
Serving size: 2 truffles Calories: 197 Fat: 11g Carbohydrates: 7g Sugar: 1g Fiber: 4g Protein: 18g
Recipe by Andréa's Protein Cakery at