Keto Peanut Butter Truffles
INGREDIENTS
Peanut Butter Balls:
- 1/2 cup
(128g) creamy peanut butter - 1/3 cup
(54g) confectioners swerve - 1/4 cup
(28g) blanched almond flour
Chocolate Coating:
- 3 ounces
(85g) unsweetened baking chocolate finely chopped - 3 tablespoons
(27g) confectioners swerve - 1 tablespoon
(14g) coconut oil
INSTRUCTIONS
- In a bowl, combine all peanut butter ball ingredients until well-mixed and a dough is formed. If the peanut butter is too stiff to easily stir, let it soften at room temperature until it becomes more manageable.
Prepare a baking sheet lined with parchment paper. Form twelve 1-inch balls from the peanut butter mixture and arrange them in a single layer on the parchment paper. Place in the freezer for at least 30 minutes to harden. The longer you let them freeze, the easier it will be to dip them into chocolate without becoming too soft and losing their shape. - In a bowl, add all chocolate coating ingredients. Microwave in 30-second intervals, thoroughly stirring in between, until melted and smooth. Make sure you don't overheat the chocolate.
- Take the peanut butter balls out of the freezer. Using toothpicks to help transfer them, dip a peanut butter ball in chocolate until coated on all sides, letting the excess drip off. Place the coated ball back on the parchment paper. Repeat until all are coated.
- Refrigerate until the chocolate shell is hardened, about an hour or longer. They can be made ahead of time, and stored in the refrigerator until you're ready to serve them.
NUTRITION
| Makes 12 Servings |
| Amount Per Serving (1 ball): |
| 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 | 1% |
| Dietary Fiber 2g | 8% |
| Sugars 1g | |
| Protein 4g |
Consisting of sweetened peanut butter formed into balls and dipped in melted chocolate, the filling has a strong peanut butter flavor and is quite sweet, nicely balanced by the dark chocolate outer shell.
Selecting & Preparing Ingredients
There are five total ingredients in this recipe, and for convenience, I’ve included their measurements in both volume (U.S. cups) and weight (grams). I measure by weight for most of my recipes, since it’s more precise and easier than dealing with various cup and spoon sizes.
The peanut butter should be an unsweetened and plain variety, which sometimes goes by the label “natural peanut butter.” Check the ingredients label — the only ingredients should be peanuts and salt. Avoid anything with added sugars and other additives. I use creamy, but crunchy works just as well. Before using, make sure you stir it up since it might have separated.
I use unsweetened baking chocolate by Bakers. They come in bar form, and I finely chop it to make it easier to melt. This means you’ll spend less time melting the chocolate, reducing the chances of overheating it. Avoid semi-sweet or other sweetened types.
My sweetener is swerve confectioners, an erythritol blend that measures the same as sugar. It is not the same as pure erythritol, which is only 70% as sweet as sugar. You can replace this with your favorite dry sweetener as long as you calculate the appropriate conversion.
The remaining ingredients, almond flour and coconut oil, are straightforward. I use almond flour by Costco’s Kirkland brand, and I use a Kroger store brand for coconut oil. Other brands should work equally well.
Tips for Dipping Truffles
It’s easiest to dip the peanut butter balls if they are hardened, which is why I recommend freezing them for at least 30 minutes prior to dipping. If you’re in a pinch, you can freeze them for a shorter period of time, 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.
I use toothpicks to help transfer the peanut butter balls to and from the melted chocolate mixture. You can also use forks or other tools you might have on hand. I typically stab the peanut butter ball with a toothpick, drop it into the chocolate and turn it around to coat all sides, and stab it again to lift it up from the mixture. Then I wait a bit to let the excess chocolate drip off.
Just made these keto peanut butter truffles….simple to make and delicious! I used the remaining melted chocolate to cover frozen raspberries!
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!
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.
Just curious, why the almond flour in the chocolate?
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/powder isn’t going to overwhelm the peanut butter and chocolate flavors.
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.
Shanda, I don’t think these truffles have a discernible coconut taste. One thing you can do is replace the coconut oil with your preferred oil, ideally something neutral tasting. Avocado oil could be a good option.
Also, I have a peanut butter cups recipe but it’s more involved than this one, mainly because it uses homemade chocolate.
Please let me know if you give either of these recipes a try. I’d love to hear how it turns out for you.
You could also use refined coconut oil, that has all the benefits minus the flavor!!
Yummy and so easy to make.
Are these shelf stable or do these need to be kept refrigerated?
Hi Ann. They need to be kept refrigerated — see last instruction step in the recipe regarding storing them in the fridge until ready to serve.
I’m not sure where I went wrong but mine ended up being way too sweet. I could barely even taste the peanut butter. This was the first time I’ve used Swerve. Is this typical for this sweetener?
This should not be too sweet, and it’s not the sweetener (Swerve tastes as sweet as regular sugar). Did you use sweetened peanut butter by accident? Above the recipe and under the heading “SELECTING & PREPARING INGREDIENTS,” I describe the type of peanut butter you should use.
What is the serving size?
1 serving = 1 truffle
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.
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.
When you say creamy peanut butter, I am assuming you are using the all natural, no sugar added variety?
Correct. See the blog post above the recipe where I explain the type of peanut butter used.
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.
This recipe was so easy and my peanut butter balls turned out PERFECT! Thank you so much for sharing. My whole family loves them.
This is soo good! I’m going to try this with almond butter next time.
These looks great. I will make them this weekend! Thanks for sharing