Keto Peanut Butter Truffles


Step 1Line 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.

Step 2Taste 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.

Step 3Once cool, use a cookie scoop and roll out 16 small balls and place on the lined plate.

Step 4Place in the freezer for 20 minutes. Melt the chocolate chips.

Step 5Using 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.

Step 6Store tightly covered in the refrigerator. They will keep for 2 months in the fridge or stored for 6 months in the freezer.