Keto Peanut Butter Truffles

4.3 stars, average of 35 ratings

By Leili Malakooti, updated November 14 20214
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This is how to make the BEST keto chocolate fat bomb recipe with simple low-carb ingredients. They are smooth, creamy, fudgy and so satisfying. Just what chocoholics like us need!

We're using peanut butter powder but you could use regular peanut butter or even almond butter if you don't eat peanuts. To do that, simply use about half a cup (125 g/ 4.4 oz) peanut or almond butter and add about quarter cup of coconut oil or unsalted butter.

These keto truffles are not too sweet so feel free to add a tablespoon or two more sweetener. The chocolate coating is just melted chocolate — you can use sugar-free or 90% dark chocolate.

0 days, 0 hours, 20 minutes

Hands-on 10 minutes Overall 30 minutes

Serving size 1 mini truffle

Allergy information for Keto Peanut Butter Truffles

✔ Gluten free

✔ Dairy free

✔ Egg free

✔ Nut free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

✔ Beef free

Pescatarian

Low FODMAP

Vegetarian

Vegan

Nutritional values (per serving, 1 mini truffle)

Net carbs1.4 grams

Protein4.1 grams

Fat6.3 grams

Calories88 kcal

Calories from carbs 7%, protein 21%, fat 72%

Total carbs5.5 gramsFiber4.1 gramsSugars0.9 gramsSaturated fat4.2 gramsSodium75 mg(3% RDA)Magnesium16 mg(4% RDA)Potassium68 mg(3% EMR)

Ingredients (makes 16 mini truffles)

1 cup peanut butter powder (120 g/ 4.2 oz)
2 tbsp cocoa powder (11 g/ 0.4 oz)
5 tbsp virgin coconut oil or softened unsalted butter (75 ml)
2 tbsp sugar-free maple flavored syrup (30 ml) or powdered Erythritol or Swerve to taste (use 2-3 tbsp extra water if using dry sweetener)
¹/₄ cup + 2 tbsp sugar-free chocolate chips or 90% dark chocolate (57 g/ 2 oz)
Optional: crushed nuts, coconut, flaky salt or granulated low-carb sweetener for topping

Instructions

Line a plate with parchment paper and set aside. Mix the peanut butter powder, cocoa powder, softened coconut oil and sweetener in a bowl. If too dry, add 1 to 3 tablespoons of water.
Taste the mixture to be sure that the sweetness is to your liking. If desired, you can add more sweetener if necessary. Whisk very well and allow to cool.
Once cool, use a cookie scoop and roll out 16 small balls and place on the lined plate.
Place in the freezer for 20 minutes. Melt the chocolate chips.
Using two forks, dip each fat bomb in the melted chocolate until completely covered. Refrigerate until chocolate has firmed up. Drizzle any leftover chocolate on top.
Store tightly covered in the refrigerator. They will keep for 2 months in the fridge or stored for 6 months in the freezer.

Ingredient nutritional breakdown (per serving, 1 mini truffle)

Net carbs	Protein	Fat	Calories
Peanut Butter Powder
0.9 g	3.8 g	0.9 g	33 kcal
Cocoa powder, raw (cacao)
0.1 g	0.1 g	0.1 g	2 kcal
Coconut oil, extra virgin
0 g	0 g	4.2 g	38 kcal
Lakanto Maple Syrup, monkfruit sugar substitute
0.1 g	0 g	0 g	1 kcal
Dark chocolate chips, sugar-free
0.3 g	0.3 g	1 g	14 kcal
Total per serving, 1 mini truffle
1.4 g	4.1 g	6.3 g	88 kcal

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Let us know what you think, rate this recipe!

Teresa Sterling 3 years ago # Reply

I would love to join your group. Thank you and love your recipes. 😋❤️

Martina @ KetoDiet 3 years ago # Reply

Please do, we welcome new members! 😊 www.facebook.com/groups/Ketodietplan

Marie 3 years ago # Reply

This recipe is so quick and easy! I will be making these delectable truffles often and use a double recipe so I can have even more! Perfect little snack, and yours are beautifully presented. Thank you for sharing.

Thank you Marie, I'm glad you enjoyed! I made these last week and they are truly delicious! They last long, as long as you hide them well :-D