In a mixing bowl add the room-temperature butter, use a hand mixer to beat the butter well.
Add in the cacao powder and beat until it's completely combined with the butter.
Add in the erythritol and the almond flour, and mix again until well combined.
Add in the nut butter and mix again until completely smooth.
Cover the mixture and chill it in the refrigerator for 2 hours.
After 2 hours, take the truffle mixture out of the fridge and scoop the batter with a small scoop or tablespoon and then use your hands to roll the scoops into perfect balls. This could get a little messy.
Once you have your balls rolled out, coat them with cocoa powder.
Keep them in the fridge until you are ready to eat them.