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.



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


  • 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.

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