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Peanut Butter Truffles

Updated Feb 9, 2021Published Dec 17, 2017 By Julia 16 CommentsThis post may contain affiliate links.

Summary:
You only need 5 ingredients to make this no-bake treat — sweetened peanut butter is formed into balls and dipped in melted chocolate.
a bite taken out of peanut butter truffle

Peanut Butter Truffles

4.8 from 6 votes
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Prep: 30 mins
Cool: 1 hr 30 mins
Yield: 12 truffles
Calories: 110
Net Carbs: 2g

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

a bite taken out of peanut butter truffle
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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Filed Under: Desserts, Per Serving: Under 5g Net Carbs Tagged With: 1-5ingredients, almond flour, chocolate, coconut oil, erythritol, gluten free, more60min, nocook, peanut butter, vegan, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

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newest oldest most voted
Margie

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

Vote Up3Vote Down  Reply
1 year ago
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!

Vote Up3Vote Down  Reply
1 year ago
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.

Vote Up1Vote Down  Reply
2 years ago
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!

Vote Up0Vote Down  Reply
2 months ago
Leni Ellwoods

Can I substitute cocoa powder for the bakers chocolate?

Vote Up0Vote Down  Reply
1 year ago
Julia

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.

Vote Up0Vote Down  Reply
1 year ago
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.

Vote Up0Vote Down  Reply
1 year ago
Roxanne

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

Vote Up2Vote Down  Reply
1 year ago
Gina

Yummy and so easy to make.

Vote Up0Vote Down  Reply
1 year ago
Don Stuve

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

Thanks.

Vote Up0Vote Down  Reply
2 years ago
Julia

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

Vote Up0Vote Down  Reply
2 years ago
L T

Can replace almond with coconut flour or whey protein powder?

Vote Up0Vote Down  Reply
2 years ago
Julia

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

Vote Up0Vote Down  Reply
2 years ago
Sarah Smurlick

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

Vote Up0Vote Down  Reply
2 years ago
Julia

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.

Vote Up0Vote Down  Reply
2 years ago
Tara

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

Vote Up0Vote Down  Reply
3 years ago

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