Keto Truffles

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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 177kcal

Author Arman Liew

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