Admin
- Sep 29, 2019
- 3 min read

KETO PEANUT BUTTER TRUFFLES

These keto peanut butter truffles are easy-to-make, bite-sized low carb treats. They only require a handful of ingredients, without any baking or cooking involved.

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.