Keto Peanut Butter Cup Truffles

Soft peanut butter center enveloped by a dark chocolate shell is reminiscent of the beloved peanut butter cups of pre-low-carb living. Keto dessert doesn't get better than this.

Course candy, Dessert

Cuisine American, Keto

Keyword gluten free

Prep Time 10

Cook Time 5

Chill 30

Total Time 45

Servings Servings

Calories 170kcal

Author Brandy

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 tsp 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

These are filling treats and the serving size is 1. Don't worry, one at a time is enough to do the trick.

Nutrition