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.
* If you don't have keto maple syrup, you can use maple syrup, agave nectar, or honey.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.