Quick and Easy Chocolate Peanut Butter Truffles

I think I have a much greater appreciation for dark chocolate since starting keto. I’ve always enjoyed it, but I never thought I could actually eat a whole bar…until now. This recipe lets me get my chocolate fix in, and the added fats from the peanut butter and heavy cream make it rich and satisfying enough that I don’t go overboard.

If you wan’t something lighter (or without nuts), use extra chocolate and cream cheese in place of the peanut butter. Add a splash of sugar free syrup or baking extract to make flavored chocolates. I’m a fan of both mint and coffee flavorings as additives to the “plain” version of these.

Keto Chocolate Truffles

The key to getting the texture of these just right is to whip everything together until the mixture is light and airy. Oh, and don’t burn the chocolate. You only want to microwave it until it’s just melted; any longer and it’ll be totally unworkable.

Other than that, your freezer does most of the work in this recipe. It takes maybe five minutes to get everything ready and into the freezer. I use a mold like one of these, but you can use silicone baking cups, an ice cube tray, or pretty much any freezer-safe container. You can also just eat it as is; it makes a good keto chocolate pudding, or even frosting replacement.

Easy Chocolate Peanut Butter Truffles

This keto chocolate truffle recipe uses just a handful of ingredients to make a tasty, low carb treat.

  • Prep Time: 5m
  • Cook Time: 1h
  • Total Time: 1h 5m
  • Serves: 4

Ingredients

  • 15 grams dark chocolate chips or pieces
  • 2 tablespoons heavy cream or half and half
  • 2 tablespoons peanut butter
  • 1 tablespoon cream cheese
  • 1/2 teaspoon vanilla extract

Instructions

  1. Add chocolate and cream to a small, microwave safe bowl.
  2. Microwave for 10 to 15 seconds, until chocolate has started to melt. Do not overheat.
  3. Stir until chocolate is fully melted and combined with the cream.
  4. Add remaining ingredients and stir until well combined.
  5. Pour into chocolate mold or ice cube tray and freeze for about an hour, or until solid. Optionally, sprinkle with granulated sweetener before storing/eating.

When divided into four, each truffle is about 110 kcal, 9g fat, 2.8 net carbs, and 2 grams of protein.

Keto Chocolate Truffles

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