Name: Peanut Butter Truffles
Prep time: 30 min
Total time: 120 min
Ingredients: 1/2 cup natural peanut butter ((Note 1)); 1/3 cup confectioners swerve sweetener; 1/4 cup almond flour ((Note 3)); 3 ounces unsweetened baking chocolate, finely chopped; 3 tablespoons confectioners swerve sweetener; 1 tablespoon coconut oil

Summary:

You only need 5 ingredients to make this no-bake treat — sweetened peanut butter is formed into balls and dipped in melted chocolate.

Peanut Butter Truffles

4.8 from 6 votes

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Prep: 30 mins

Cool: 1 hr 30 mins

Yield: 12 truffles

INGREDIENTS

Peanut Butter Balls:

▢ 1/2 cup natural peanut butter (Note 1)
▢ 1/3 cup confectioners swerve sweetener (Note 2)
▢ 1/4 cup almond flour (Note 3)

Chocolate Coating:

▢ 3 ounces unsweetened baking chocolate, finely chopped (Note 4)
▢ 3 tablespoons confectioners swerve sweetener (Note 2)
▢ 1 tablespoon coconut oil

INSTRUCTIONS

Make Peanut Butter Balls: Stir together all three ingredients for peanut butter balls in bowl until combined into dough (Note 5). Form twelve 1-inch balls from dough, and arrange in single layer on baking sheet lined with parchment paper. Freeze for at least 30 minutes to harden (Note 6).
Melt Chocolate: Add all three ingredients for chocolate coating to microwave-safe bowl. Microwave in 30-second intervals, thoroughly stirring in between, until melted and smooth. Do not overheat chocolate.
Dip Into Chocolate: Remove peanut butter balls from freezer. Use toothpick to stab peanut butter ball and dip into melted chocolate until coated on all sides, letting excess drip off, then place coated ball back on parchment paper and withdraw toothpick (Note 7). Repeat until all are coated.
Chill: Refrigerate until chocolate shells are hardened, at least 1 hour. Once hardened, serve chilled (Note 8).

NUTRITION

Makes 12 Servings

Amount Per Serving (1 truffle):

Calories 110 (71% from fat)
Total Fat 9g	13%
Saturated Fat 2g	12%
Cholesterol 0mg	0%
Sodium 10mg	1%
Net Carb 2g
Total Carb 4g (Note 9)	1%
Dietary Fiber 2g	8%
Sugars 1g
Protein 4g

Vitamin A 0% · Vitamin C 0% · Calcium 1% · Iron 4%

PHOTOS

forming balls from peanut butter mixture

dipping peanut butter balls into melted chocolate

peanut butter truffles served on white plate

NOTES & TIPS

(1) Peanut Butter. About 4.5 ounces weight. I use “natural peanut butter,” which means it’s unsweetened and the only ingredients on its label should be peanuts and salt. Avoid anything with added sugars and other additives. I use creamy, but crunchy works just as well. Before using, stir it up since the oil may have separated.

(2) Sweetener. About 2 ounces weight for the peanut butter balls, and 1 ounce weight for the chocolate coating. Confectioners Swerve is a dry sweetener that measures the same as regular powdered sugar; it’s not the same as pure erythritol, which is about 70% as sweet. If you use a different type of sweetener, you can use the amount listed in this recipe if your sweetener also measures the same as regular powdered sugar. Otherwise, calculate the amount by checking your sweetener’s packaging to see how its sweetness compares to sugar.

(3) Almond Flour. About 1 ounce weight. I typically use Costco’s Kirkland brand, which has 2 grams of net carbs per 1/4 cup serving. Almond flour helps the peanut butter balls maintain their shape (keeps them more rigid, and not too soft or sticky) so that it’s easier to dip the balls in chocolate. If you can’t use almond flour, you can substitute with some other kind of flour or powder, like unflavored protein powder or ground flaxseed. Just make sure the flour or powder isn’t going to overwhelm the peanut butter and chocolate flavors.

(4) Chocolate. I use unsweetened baking chocolate by Bakers; avoid semi-sweet or other sweetened types. Baking chocolate usually comes in bar form, and should be finely chopped so that it melts easily and is less likely to overheat.

(5) Stirring Peanut Butter. If the peanut butter is cold and too stiff to easily stir, let it soften at room temperature until it becomes more manageable.

(6) Freezing Peanut Butter Balls. The longer they freeze, the easier it will be to dip them into chocolate without becoming too soft and losing their shape. If you’re in a rush, you can freeze them for less than the recommend 30 minutes, but they’ll quickly lose their shape once you start dipping. That’s fine if you don’t mind misshapen truffles. To keep the peanut butter balls optimally chilled, you can work in batches by only removing a few from the freezer at a time for dipping.

(7) Dipping. I use toothpicks to help transfer the peanut butter balls to and from the melted chocolate mixture for dipping. You can also use forks or other tools you might have on hand.

(8) Serving / Storage. These truffles should be served cold, and can be make ahead of time. Pre-made truffles or leftover truffles should be stored in the refrigerator until ready to serve.

(9) Carbs. The nutrition calculation assumes you are using Swerve or a similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.

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Margie

Just made these keto peanut butter truffles….simple to make and delicious! I used the remaining melted chocolate to cover frozen raspberries!

Jayme

I added Sea Salt & they’re amazing. I don’t think I’ll ever buy Reese’s PB Eggs again. <3 Thank you for sharing!

Emilee Cragg

This recipe was so easy and my peanut butter balls turned out PERFECT! Thank you so much for sharing. My whole family loves them.

Bonita

Haven’t made them, just came across recipe, but will be making super soon. My question is…can real butter be substituted for coconut oil…don’t like after taste. Thanks

Julia

Yes, that should be fine.

Happy holidays!

Brittany

My peanut butter balls after added all 3 ingredients and mixing did not turn doughy. It was still a little soft and was hard to make into balls. Even without using my hands and just a spoon the mixture ended up settling flat on the parchment paper. I did the proportions just as the recipe states. Don’t know what I’m doing wrong. Please help

Since your mixture is too soft, you can try refrigerating it before forming into balls. Another option is stirring in extra almond flour until the mixture can be easily formed into balls. A third option is measuring by weight instead of volume — the weight values in ounces are listed in the Notes section of the recipe. Hope that helps!

Jen

I make these about every 2 weeks. They are just delicious and turn out so pretty. I put just a pinch of kosher salt in there and they are perfect! Just one is enough to stop the cravings!

Leni Ellwoods

Can I substitute cocoa powder for the bakers chocolate?

I haven’t tried making that substitution so I can’t speak to how it’ll turn out, but my guess is that it wouldn’t work. You’ll need to melt actual baking chocolate.

Shanda Gorder

I made these once before (not this recipe) and they had such a strong coconut taste. For those that have made it before, what are your thoughts? I love peanut butter cups and would love a sugar free version, but do not like coconut.

Thank you.

Roxanne

You could also use refined coconut oil, that has all the benefits minus the flavor!!

Gina

Yummy and so easy to make.

Don Stuve

by chance do you have a higher protein version of this peanut butter ball recipe

Thanks.

You can try replacing some of the almond flour with whey protein powder.

L T

Can replace almond with coconut flour or whey protein powder?

Yes, you can. If you’re using coconut flour, you might want to add less since it’s very absorbent.

Sarah Smurlick

I’m allergic to caffeine, so can’t eat regular chocolate. Do you think they would be o.k. with white chocolate?

It would probably be OK, and you can skip the added sweetener in the chocolate coating since white chocolate is very sweet. FYI if you’re trying to do a low carb diet, I would avoid white chocolate since it’s very sugary.

Tara

These looks great. I will make them this weekend! Thanks for sharing

Peanut Butter Truffles