These keto truffles are a delicious peanut butter filling covered in sugar free chocolate! Also known as buckeye balls, these truffles make a fantastic holiday dessert or edible gift!
When it comes to keto peanut butter desserts, I love peanut butter balls, peanut butter cookies, and these keto peanut butter truffles.
I’m the kind of person who enjoys gifting people homemade gifts. Moreso, homemade EDIBLE gifts.
Whenever the holiday season rolls around, you’ll find me in the kitchen making a plethora of cookies, fudge, and classic truffles.
These peanut butter truffles were inspired by one of my favorite treats I tried in Ohio, the famous Buckeyes.
What are buckeye balls?
Buckeye balls are essentially peanut butter truffles, half covered with chocolate. They are intended to resemble acorns, that come from the buckeye tree.
Often enjoyed at holidays and events, my homemade version is a little different.
Instead of using sugar and grains, we use a combination of peanut butter and coconut flour to form the truffles. They are naturally sweetened using a sugar free syrup, and can be coated either completely or partially with some melted sugar free chocolate.
Made with just 4 ingredients and no baking required, these low carb truffles take less than 5 minutes to make!
Ingredients to make this recipe
Here are the ingredients you’ll need to make these keto truffles. See further down for tested ingredient substitutions.
- Peanut Butter– Smooth and creamy peanut butter, that has no added sugar.
- Sugar free maple syrup– Gives the truffles some sweetness, but also keeps the filling smooth and creamy.
- Coconut Flour– holds the filling together, without it falling apart.
- Sugar free chocolate– Either a sugar free chocolate bar or sugar free chocolate chips, melted. Be sure to use a keto approved one, like Lily’s.
How do you make keto buckeye balls?
Start by mixing together your peanut butter and syrup, until combined. Slowly add in the coconut flour and mix until a smooth batter remains. If you’d prefer a thicker peanut butter filling, use the full amount of coconut flour. Let the dough sit for several minutes, before rolling small balls. Place the balls on a lined plate and place in the freezer for 10 minutes.
While the peanut butter truffles are freezing, melt your chocolate. Then, moving quickly, remove the truffles from the freezer and using two forks, dip each truffle in the chocolate. For truffles, coat them completely. For buckeye balls, coat them 2/3 of the way.
Place the chocolate coated truffles back onto the lined plate and refrigerate until the chocolate has firmed up.
To keep it peanut-free, you can swap out the peanut butter for almond butter or cashew butter. You can also make it nut-free too by using sunflower seed butter or tahini.
To sub out the coconut flour, you have two options- Blanched almond flour or gluten-free oat flour.
Blanched almond flour is the best option, as it will still remain keto-friendly. If you do sub it with this, you’ll need to at least double the amount, and be prepared to add a little bit extra to compensate.
Oat flour will also work, but as this is a grain, it will no longer be keto. Again, this amount will need to be doubled to compensate for it.
Sugar Free Syrup
If you are following a strict keto diet, only sugar free syrup can be used.
However, if you don’t, you can use traditional maple syrup, agave nectar, or honey.
How do you store peanut butter truffles?
- To store: These peanut butter 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 Chocolate Truffles
- 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 chocolate chips of choice
- 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.
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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.
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.