You are in for a treat today friend!!! These Sugar Free - Keto Peanut Butter Cup Truffles are easy to make and embody the spirit of the beloved Peanut Butter Cup candy that you crave.
How do I know you crave them? Well, I suspect you and I are interested in this recipe for the same reason. And that's because this classic flavor pair never strays too far from our thoughts.
🥘Ingredients
- 1 ½ cups natural peanut butter - creamy style, melted
- 1 cups coconut flour
You can sub in peanut flour if you don't like coconut. This is the perfect place to use up the Sugar Free PB Fit that you have hanging around.
This is even better if your significant other said you would never use it. Seeee Thom? It wasn't a waste...😎
- ¼ cups Allulose - granulated
Nope, it doesn't have to be powdered. It will melt and meld into your candy.
- 1 teaspoon vanilla extract
- Pinch salt
- 9 oz Sugar free dark chocolate chips - Lily's, melted
Lily's is my absolute favorite sugar free chocolate. And, you know who has a better deal on all of their chocolate than Amazon? Thrive Market.
Check out the money saving coupons further down and follow the link to get 25% off of your first order.
- 1 tbsp. coconut oil
This small amount of coconut oil won't overpower the chocolate. But, if you are adverse to coconut oil, I think you can swap in butter without an issue.
I haven't tried it but I don't know why it wouldn't work.
👩🍳How to make the Peanut butter truffles:
- In a medium bowl, combine warm peanut butter, coconut flour, allulose, vanilla, and salt. Stir until it forms a dough. It will look dry at first but keep mixing.
- Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into rounds and place on sheet. Chill for 15 minutes so they can firm up.
- In a small saucepan heat the sugar free chocolate chips and the coconut oil over low heat while stirring to melt. Be patient. If you burn the chocolate it will seize and never be smooth again. Don't turn the heat up no matter how tempting it is.
Keep stirring and don't stop. It only takes a few minutes. This is by far the best way to melt the chips.
- One at a time, drop the peanut butter balls into the melted chocolate and roll around with a skewer until coated. Stab the ball with the skewer to retrieve it and place back on the parchment paper. Chill until chocolate sets, about 10 -15 minutes.
- Serve cold. Store any leftovers in the fridge for 10 days or freeze for up to 3 months.
🍽️Equipment
- Parchment
- Microwave
- Mixing Bowl
- Small Cookie Scoop
If you don't have one of these yet, you should check out this set.
I didn't have one for the longest time because I didn't think it was necessary and I thought I would never use it. I was wrong. It makes a huge difference in getting consistent sizes.
💰Money Saving Coupons:
I made this candy using ingredients from Thrive Market. They have great deals on organic foods and tons of low carb snacks.
They are amazing and deliver quality ingredients at great price to my door every couple of weeks. This saves me time and money. Get 25% off of your order with this link.
📋Tips & FAQ's
Can I make this Peanut Butter Ball Recipe with Almond Flour?
My guess is no. Almond flour is just ground almonds and almonds dont have the ability so soak up other ingredients nor bind.
If you don't like coconut flour, swap it out for peanut flour instead. It'll intensify the peanut flavor as well.
Can I make this Peanut Butter Cup Truffles ahead of time?
Yes! And, they are even better the next day once the flavors have time to meld.
I love the Chocolate and Peanut Butter combination! What else have you got?
I love it too and the recipe's for this classic flavor pairing is extensive on this site:
That's all for the Peanut Butter Cup Truffles!
This is where I usually say " I hope you love this recipe". But today I'll just say that if you don't love this recipe, you don't love chocolate and peanut butter. No humble bragging on this one.
It's good. And, even my Reese's loving teen agrees that they're "freaking delicious". That's nothing to sneeze at friend.
Cheers for now and see ya next time....
More Low Carb Recipes to Love:
Keto Peanut Butter Cup Truffles
Equipment
Ingredients
- 1 ½ cups natural peanut butter warmed
- 1 cups coconut flour * sub in peanut flour if you don't dig coconut
- ¼ cups Allulose granulated
- 1 teaspoon vanilla extract
- Pinch salt
- 9 oz Sugar free dark chocolate chips We LOVE Lily's, melted slowly on the stove top. See post if you need instructions.
- 1 tbsp. coconut oil
Instructions
- In a medium bowl, combine warm peanut butter, coconut flour, Allulose, vanilla, and salt. Stir until it forms a dough. It will look dry at first but keep mixing.
- Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into rounds and place on sheet. Chill for 15 minutes so they can firm up.
- In a small saucepan heat the sugar free chocolate chips and the coconut oil over low while stirring to melt. Be patient. If you burn the chocolate it will seize and never be smooth again. Don't turn the heat up no matter how tempting it is.
- One at a time, drop the peanut butter balls into the melted chocolate and roll around with a skewer until coated. Stab the ball with the skewer to retrieve it and place back on the parchment paper before going on to the next piece.
- Chill until chocolate sets, about 10 -15 minutes.
- Serve cold. Store any leftovers in the fridge for 10 days or freeze for up to 3 months.
Notes
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Nutrition
The nutritional information for the Keto Peanut Butter Truffles Recipe is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
And, if you need to figure or re-figure your personal macros, please use our free nutritional calculator.
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