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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!
Looking for more no-bake keto desserts? Try my no bake keto cheesecake, keto no bake cookies, and keto peanut butter bars.
Inspired by my chocolate peanut butter balls, I made a few swaps to lower the carbs without sacrificing the flavor. These low carb truffles are so creamy in the middle, even the non-keto dieters in your life will love them!
Table of Contents
Why I love this recipe
- 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. Also, there is NO weird or fake sugary aftertaste.
- Diet-friendly. In addition to being low-carb, these truffles are vegan, gluten-free, and can even be made nut-free with one simple swap.
Ingredients needed
As I mentioned, there are only 4 basic ingredients needed for these low-carb truffles. Here is exactly what you’ll need:
- Peanut butter. Smooth and creamy peanut butter with no added sugar is best.
- Sugar-free maple syrup. Gives the truffles some sweetness but also keeps the filling smooth and creamy.
- Coconut flour. Holds the filling together and gives the truffles a cakey texture. If you don’t have coconut flour, almond flour will also work.
- Sugar-free chocolate. I used melted homemade sugar-free chocolate chips, but you could also use a low carb chocolate bar.
How to make keto truffles
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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.
Arman’s recipe tips and variations
- Use a small cookie scoop. For easier rolling.
- Dust the truffles. After dipping them in the chocolate, dust them with cocoa powder, espresso powder, or sugar-free sprinkles.
- Add texture. Roll the truffles in chopped pistachios, chopped hazelnuts, or shredded coconut.
- Enhance the flavor. Add a little sugar-free sweetener, vanilla extract, or sea salt for an extra flavor boost.
- Elevate the chocolate coating. Add 1 tablespoon of butter, coconut milk, or heavy cream to the melted chocolate for a richer, smoother chocolate coating.
- Use other types of chocolate. Like dark chocolate or 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.
More keto desserts to try
- Keto coconut clusters– Made simply with coconut and melted chocolate.
- Keto chocolate coconut cups– A guilt-free way to keep the chocolate cravings at bay.
- Keto fat bombs– I give you the base recipe plus 10 flavor combinations. My favorite is the dark chocolate raspberry!
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.
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.