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.
These are filling treats and the serving size is 1. Don't worry, one at a time is enough to do the trick.
Serving: 1truffle | Calories: 170kcal | Carbohydrates: 12g | Protein: 7g | Fat: 14g | Sodium: 18mg | Fiber: 8g | Net Carbs: 4g | Fat Ratio per Serving: 74.12% | Protein Ratio per Serving: 16.47% | Carb Ratio per Serving: 9.41%
Keto Peanut Butter Cup Truffles https://castleinthemountains.com/keto-peanut-butter-cup-truffles/ August 29, 2021