Kai Greene’s Carnivor Beef Protein Powder Truffles

At the Body Power expo this weekend, I decided to use some of the Carnivor beef protein powder samples I got to make protein truffles for Kai Greene right there and there. I wanted to do this because, as soon as I tried his protein powder, I thought that it’s the kind of powder that would make amazing protein bars/truffles and cakes being, as it is, richly and intensely flavorful (the world also needs a bona fide Chocolate/Vanilla Beefcake recipe, don’t you think?) So, on Saturday morning, I decided to ‘cook’ some of it for Kai so he could try his protein powder in protein truffle form!Now, since I didn’t know whether he was allergic to peanuts or intolerant to gluten, I made two kinds: vanilla (using oats and peanut butter) and chocolate (gluten and nut free). Below, is the recipe for both. It took me just a few minutes to make them and they turned out delicious so give the recipes a go. I didn’t have a kitchen scale at the show so my measurements below are in rough approximations and I don’t have the macros. The point here though is to show you how fantastically EASY is to to make protein truffles with just a few basic ingredients and end up with bites of pure woopa-woopa-deliciousness! Check it out :-)

Chocolate Truffle Ingredients:

1 packet MuscleMeds Carnivor Chocolate Beef Protein
1 teaspoon organic grass fed butter
1/4 cup plain brown rice protein powder
1/8 cup instant buckwheat
1/4 cup coconut flour
1/4 cup of coconut milk – to bind it all together
100% cocoa powder – as the coating
100% dark chocolate – as the coverture


Mixed together with a spatula in a big glass bowl (makes five truffles).

Vanilla Truffle Ingredients:

1 packet Carnivor Vanilla Caramel Beef Protein
1 tablespoon plan crunchy peanut butter
1/4 cup coconut flour
3/4 cup gluten-free oats
1/4 cup coconut milk – to bind it all together
100% cocoa powder – as the coating
100% dark chocolate – as the coverture


1. Mixed together with a spatula in a big glass bowl (makes eight truffles)

2. OK. So, after you mix the above, you roll them into balls, coat them in cocoa and then coat them again in melted chocolate (I used some of my 100% dark chocolate to keep them nice and entirely sugarless). I was actually making these truffles between presentations so I didn’t have a hob but, since I always like to look for creative answers for hm-hm questions, what I did was wait till good old Harry was done with his presentation and then use the super-hot pan he used during his talk to place my glass bowl with the chocolate inside it. Boom, that melted the chocolate.

3. I just rolled the truffles in it and then transferred them to the bag of a big tupperware covered with aluminum foil on it so that the chocolate would set. See, you don’t NEED a fridge/freezer (unless, of course, it’s extremely hot where you happen to be), just letting them dry at room temperature does the job – it just takes a bit longer.

Macros per Serving: N/A

So that’s roughly the proportions. What you with the above recipes is basically play with them until you end up with a moldeable dough that’s moist yet dry enough to bite into. For most protein truffles, you’d use nut butter as the ‘binder’ but for the chocolate ones, since I wanted to make them nut-free, I used regular butter. You can use coconut oil too and you don’t need much at all, a teaspoon for five truffles is more than enough to bring out that UMPH and make them nice and moist.

I tried a couple of truffles when they were done (to ensure they were in top shape) and waaaaa! Though they were both quite tasty, I found in the chocolate ones an absolute revelation! They were soft and moist inside and so deeply chocolate that, oh…. *sigh*

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