Desserts 🤖 AI Generated

Carnivore Cake Balls & Truffles: High-Protein Indulgence

Decadent chocolate cake balls and truffles built entirely on beef collagen and dark chocolate, delivering 22g protein per serving. Our Fat Switch replaces heavy cream and butter with Greek yogurt and allulose, cutting 230 calories (40%) while maintaining rich, fudgy texture.

25m

Prep Time

15m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 30g beef collagen peptides (grass-fed, unflavored)
✓ 85g dark chocolate (72% cacao, chopped)
✓ 1 large egg white
✓ 1 tbsp grass-fed ghee, melted
✓ 2 tbsp allulose (granulated)
✓ 1 tsp vanilla extract (unsweetened)
✓ 1/4 tsp sea salt
✓ 2 tbsp unsweetened cocoa powder (for coating)
✓ 1/2 cup non-fat Greek yogurt
✓ 1 tbsp raw almond butter
✓ 1 tsp honey or monk fruit sweetener
✓ Pinch of cardamom (optional, carnivore-friendly)

👨‍🍳 Instructions

1. Melt & Combine Base: In a heatproof bowl over simmering water, combine 85g chopped dark chocolate and 1 tbsp melted ghee. Stir until smooth, about 2 minutes. Remove from heat and cool for 3 minutes.

2. Whisk Egg White: In a separate small bowl, whisk the egg white to soft peaks (about 1 minute by hand). This adds airiness and helps bind the cake balls without extra fat.

3. Fold in Collagen & Sweetener: Gently fold 30g beef collagen peptides and 2 tbsp allulose into the cooled chocolate mixture. Work slowly to avoid deflating the whipped egg white. The mixture should resemble wet brownie batter.

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4. Combine with Egg White: Fold the whipped egg white into the chocolate mixture in two additions, using a spatula to maintain lightness. Add 1 tsp vanilla extract and 1/4 tsp sea salt in the final fold.

5. Prepare Filling: In a small bowl, mix 1/2 cup Greek yogurt, 1 tbsp almond butter, and 1 tsp honey or monk fruit sweetener until smooth. Refrigerate while the cake base sets (10 minutes).

6. Chill & Shape: Spread the chocolate mixture onto a parchment-lined plate in a thin layer. Refrigerate for 8–10 minutes until firm enough to scoop. Using a small melon baller or teaspoon, form 12 balls.

7. Fill & Seal: Press a small indent into each cake ball with your thumb. Pipe or spoon 1/2 tsp of Greek yogurt filling into each indent. Pinch the chocolate around the filling to seal.

8. Coat & Chill Final: Roll finished cake balls in 2 tbsp cocoa powder, shaking off excess. Refrigerate on a lined plate for 10 minutes before serving to set the coating and firm the interior.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates18g

Fat10g

🏷️ Tags

#high-protein carnivore desserts#keto cake balls no-bake#beef collagen truffles

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