Keto Truffles
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These no-bake keto truffles feature creamy peanut butter enveloped in rich melted chocolate. Made with 4 ingredients, I love how effortlessly they come together!
Keto desserts are certainly nothing new to me. I’ve been making them since the OG Big Man days (hello keto peanut butter cups), but you guys, few have been quite as sought after as my keto chocolate truffles.
The mind-blowing part is they’re just my chocolate peanut butter balls recipe, but with a few low-carb swaps. The most challenging part was finding the perfect ratio of sugar-free maple syrup to peanut butter, since the viscosity of SF maple syrup isn’t identical to the real stuff. It took some practice runs (my partner graciously eliminated the evidence for me), but now I can say these are equally as popular as my non-keto version.
Table of Contents
Recipe highlights
- Made with 4 ingredients. Peanut butter, sugar-free maple syrup, coconut flour, and chocolate are all you need.
- No baking required. Just mix, shape, and dip the truffles in chocolate.
- The BEST texture. The peanut butter is thick and creamy, and the firm chocolate exterior adds the perfect texture contrast.
- Diet-friendly. In addition to being only 1 gram of net carbs, they’re also vegan and gluten-free.
Key Ingredients
Here are the main ingredients for this low carb truffles recipe. The complete list with measurements is in the recipe card below.
- Peanut butter. Smooth and creamy peanut butter with no added sugar is best.
- Sugar-free maple syrup. Gives the truffles some sweetness while keeping the filling smooth and creamy. I make my own because that’s how I’ve always done it, but nowadays there are plenty of good keto syrup brands on the shelves.
- Coconut flour. Holds the filling together and gives the truffles a cakey texture. If you don’t have coconut flour, blanched almond flour will work as well.
- Sugar-free chocolate. I used melted homemade sugar-free chocolate chips, but you could also use a low-carb chocolate bar. I like using Lindt 80% or higher, or extra dark Ghirardelli (both have very low sugar content).
How to make keto truffles
Step 1- Make the truffles. In a large mixing bowl, combine the peanut butter and syrup. Fold in the coconut flour and stir until a smooth dough remains.
Step 2- Refrigerate. Store the dough in the fridge for 15 minutes to firm up.
Step 3- Shape. Form the dough into 20 small balls and place them in the freezer on a baking sheet or plate lined with parchment paper.
Step 4- Cover in chocolate. While the truffles are in the freezer, melt the chocolate chips in the microwave or in a saucepan. Remove the truffles and, using two forks, dip each truffle into the melted chocolate. Place each chocolate-covered truffle on the lined plate and refrigerate until the chocolate has firmed up.
Tip- Adjust the sweetness
Depending on how sweet you prefer your truffles, you may want to add additional sweetener to the batter. I suggest starting with 1-2 tablespoons of allulose (my preferred keto sweetener), then tasting the batter and adding more as needed. You can always add more sweetness, but you can’t go backwards!
Recipe variations
- Dust the truffles. A light coating of cocoa powder adds a touch of decadence (and zero extra carbs!)
- Add some texture. Lightly fold in ¼ cup of crushed hazelnuts, pistachios, almonds, or shredded coconut. Don’t go overboard, though, since you want the peanut butter truffles to be smooth.
- Make the chocolate coating shiny and firm. Adding 1 tablespoon of coconut oil to the melted chocolate will not only make your chocolate coating shiny, but, when it dries, it will firm up and yield a pleasant cracking sound when you bite into it.
- Use other chocolate. I like to change things up and coat the balls in my sugar free white chocolate.
Storage instructions
To store: These truffles can be stored at room temperature, as long as the chocolate coating is firm and solid, and in a sealed container. They will remain fresh for up to 2 weeks. Refrigerate them if you’d like them to keep longer.
To freeze: Place truffles in a ziplock bag and store in the freezer for up to 6 months.
Frequently asked questions
If you’re having difficulty rolling the truffles into smooth balls, it may be due to the peanut butter’s lack of moisture. We all know the peanut butter at the bottom of the jar is usually quite dry. To amend this, add a splash of milk, a tablespoon of heavy cream, or even a drizzle of oil.
Yes- I’ve often made it with almond butter or cashew butter without changing any of the measurements.
Yes! Swap out the peanut butter for either tahini or sunflower seed butter. I actually prefer sunflower seed butter because some tahini brands can be quite bitter, and no amount of sweetener can mask it properly.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Keto Truffles
Ingredients
- 2 cups peanut butter Can sub for any nut or seed butter
- 1 cup keto maple syrup * See notes
- 1 cup coconut flour
- 2 cups keto chocolate chips
Instructions
- In a large mixing bowl, combine your peanut butter and syrup and mix very well.
- Sift in your coconut flour, to ensure no lumps remain. Stir very well, until a smooth dough remains. Refrigerate for 15 minutes, to firm up slightly.
- When the peanut butter truffle mixture has thickened, form into 20 small balls and place in the freezer, on a lined plate or tray.
- Melt your chocolate chips of choice. Remove your peanut butter truffles from the freezer, and using two forks, dip each truffle in the melted chocolate. Place each truffle on the lined plate/tray and refrigerate until the chocolate has firmed up.
Notes
- Sweetener alternative: If you don’t have keto maple syrup, you can use maple syrup, agave nectar, or honey.
- Leftovers: Keep at room temperature for 2 weeks or in the fridge for one month.
Nutrition
More no bake keto desserts
- Keto coconut clusters
- Keto chocolate coconut cups
- Keto fat bombs
- No bake keto cheesecake
- Keto peanut butter bars
- No bake keto cookies
Recipe updated
I originally published this recipe in October 2020, but updated it in November 2025 to include new information and address common questions. No measurements or ingredients have changed.
These “keto” ingredients I never knew you can buy. Keto maple syrup…Where?
Made these using almond flour and honey because that’s what I had. Not quite as smooth as the photo but I think that was just me. I think it works better if you chill the PB mixture before rolling into the balls, then chill again before chocolate. Worked well and satisfied the Reese’s craving.
Looks like a great recipe. Just a warning though to do research on vegetable “fiber”. Companies have gotten very smart marketing these items as keto, when in fact they are not. It seems the only option for keto is stevia or sugar alcohols. I’ll try it out with nature’s hollow syrup.