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prep time

57 min
cook time

0 min
ready time

57 min

Keto Peanut Butter Truffles

5 ratings

These deliciously rich and decadent truffles are super simple to make.

Perfect for an afternoon snack or to have a couple as a post dinner dessert, these are a treat the whole family can enjoy!

Xylitol is used as the sweetener in this recipe but this can be substituted for erythritol. Where coconut oil is required, this must be soft and easily mashable but not melted.

Net Carbs

2.3 g
Fiber

1.4 g
Total Carbs

7.7 g
Protein

4.5 g
Fats

10.4 g

125 cals

Quantity

Serving Size

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Coconut Oil

2 tablespoon
Peanut Butter

⅔ cup
Peanuts

⅔ cup, chopped
Vanilla Extract

½ tsp
Xylitol by Now

⅓ cup
Unsweetened Cocoa Powder by Ghirardelli

¼ cup

Step 1

Add the xylitol to a food processor and blend on a high speed setting until finely powdered – about 4 minutes.
Step 2

Add the powdered xylitol to a mixing bowl with the peanut butter, cocoa powder, vanilla and coconut oil. Beat the mixture together until well combined and completely smooth.
Step 3

Transfer the mixture to the freezer for 10-15 minutes to firm up.
Step 4

Whilst the mixture is firming, add the peanuts to a food processor and pulse to form a chunky crumb.
Step 5

Remove the truffle mixture from the freezer and use your hands to roll into 16 even balls. Then, taking one truffle at a time, roll each ball in the crushed peanuts, coating them all over.
Step 6

Place in the fridge for a further 15-20 minutes to set before serving.

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Comments 26

onesfischerdfc5 4 years ago

I put them in a candy mold/silicone (helps control size) use 1 large pecan halve on top instead of peanuts. Then leave them in the freezer. I love these! I wish I could post a pic

1
GorgeousMacadamia713664 4 years ago

I added peppermint abstract and rolled in coconut chips instead.

0
Barbi 5 years ago

This didn’t go well at my house. I mixed in a metal bowl so I could keep chilling. Swapped almond for the peanut. Looked great! Gave one to husband, who thought I made something bad on purpose as a prank. He said he tasted peanut butter, burnt cigs and concrete as he ran to the bathroom to half spit, half vomit! I have no idea what I did wrong.

1
mlesley98 5 years ago

I keep mine in freezer..love them cold because when they warm up they become very soft and messy.

0
AmandaMyth 6 years ago

These taste absolutely amazing! I think almond butter would be a better Keto choice and wouldn’t lessen the taste of these at all. Will make these Again and again and again :)

1
- recipewriter 6 years ago
  
  Great! So glad you enjoyed the recipe :)
  
  0
pmshea65 6 years ago

These tasted so amazing. Not a good choice of a cookout on a 85 degree day as we had to eat them with a spoon! Still tasted great!

0
- recipewriter 6 years ago
  
  Thanks for the feedback! Glad you could still enjoy them :)
  
  0
fefelatush6171 6 years ago

I will sub almond butter instead with crushed almonds. Peanuts aren’t really Keto. So almond butter is great too.

1
tklepac5127 6 years ago

Could liquid stevia be substituted to reduce carb macros?

1
corettamukelabai0427 6 years ago

Are the peanuts raw?

0
wisewoman77 6 years ago

I may have to go with the cup cake method as I put them in the freezer and they are sticking to my hands. I will let it freeze over night however the taste of you’re truffles are brilliant! And the spicy worked with it! Thank you!

0
- kristen5286 6 years ago
  
  You could put crushed nuts in the bottom of the cupcake liner then again some more on top. I prefer the cupcake papers too because of the melting in my hands thing.
  
  1
wisewoman77 6 years ago

Making these! The batter tastes delicious ! Using swerve confectioner sugar! I have some pnuts that have a Harissa spicy too them so I will try one with that ! I will let you know how the flavor profile works out!

0
- blueduck2076 6 years ago
  
  Did you use the same amount of swerve?
  
  0
lowcarbdieterbbef 6 years ago

I sprinkled one 1/2 teaspoon of the nuts on the bottom of cupcake papers and then dropped two teaspoons of the chocolate mixture in each one. Then topped them with more chopped peanuts. I had to do this because I used almond butter that i used was too runny. I then froze them and they tasted like Reese’s!

1
- recipewriter 6 years ago
  
  Great idea! Thanks for sharing and i'm glad you enjoyed the recipe!
  
  0
tiffanytimothy8210d8 7 years ago

What kind of peanut butter is recommended for this? Every peanut butter i am finding, even natural has a lot of carbs.

1
- recipewriter 6 years ago
  
  Hi! Joseph's peanut butter available on amazon is a good low carb option. Hope this helps!
  
  0
lowcarbbeginner 7 years ago

I put them in the freezer also. Much easier to roll.

0
nicjohnson114858f61 7 years ago

I put mine in the freezer!

0
- recipewriter 6 years ago
  
  Thank you! I have updated the recipe to suggest freezing :)
  
  0
norishields5b5e 7 years ago

These are delicious and rich. Unfortunately I was not able to roll them as they melted into "cookies" . Nevertheless, they taste good.

0
- recipewriter 6 years ago
  
  Great! I'm glad you enjoyed the recipe. I will update to suggest placing in the freezer.
  
  0
kathrynariley 7 years ago

Is 1 serving 1 truffle?

0
- SimplyGold 7 years ago
  
  Yes
  
  1

Keto Peanut Butter Truffles

Ingredients

Recipe Steps

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Comments 26